*3.1.6 Animal based functional food*

Meat and dairy products are major source of fat in the diet, particularly saturated fatty acids (SFA) which is the leading cause of total cholesterol and CVDs. Meat contains a lot of fat with more than 40% in saturated form, therefore, its quantity and quality has been changed to create new meat products of functional properties. Three meat reformulation methods were proposed in order to develop the functional meat products, namely, low total fat, low total cholesterol intake and modification of fatty acid profile [113]. Dairy products are related to numerous negative health effects because of earlier observations associated SFA content, which might result into increased low-density lipoprotein levels, which in turn increases the risk of CVDs [114]. Dairy products have high SFA and their consumption has long been implicated in contributing to the development of CVDs [115]. Therefore, the consumption of low-fat or non-fat dairy products has been recommended to reduce the risk of CVDs development. Nevertheless, studies tend to show that intake of whole-fat dairy has a favourable effect on health of cardiovascular system and might be more beneficial than intake of low-fat dairy, especially in connection with inflammatory markers. Recent several meta-analyses have demonstrated that low-fat dairy products and whole milk are associated with lower risk of hypertension [116–118]. The presence of calcium, vitamin D as well as other bioactive components such as peptides in dairy products is related to lower blood pressure irrespective of the fat content [119, 120]. High intake of fermented dairy products is associated with low density lipoprotein, low risk of hypertension and CVDs [121, 122]. Consumption of cheese is associated with a low risk of stroke and CVDs [123]. Moreover, consumption of yoghurt is also related to lower risk of CVDs [124]. The presence of bioactive lipids and peptides that have anti-inflammatory characteristics might have contributed to these effects as well as calcium in cheese which might reduce the intake of SFA, thereby decreasing the risk of high cholesterols levels [114]. Moulded cheeses such as Camembert and Roquefort have cardioprotective effects because of the presence of bioactive molecules such as andrastins A–D and roquefortine [125]. Additionally, the cardioprotective effects of fermented dairy products may also be induced by the intake of bacterial metabolites and probiotics. Probiotics reach the gastrointestinal tract while still alive and they can apply their effects directly. Intake of probiotic by supplementation or consumption of fermented dairy products is related to possible health benefits of cardiovascular which include positive effects on blood pressure and hyperlipidaemia [126].

## **3.2 Dietary pattern and cardiovascular diseases**

Various studies have associated the dietary components such as dietary fibre, saturated and trans fats at nutrient level; fruits, vegetables and high fat processed meat at food level [127–129] with changes in prevalence of CVDs. Some diet plans have shown the potential of reducing the incidence of CVDs (**Table 4**). In recent years, various dietary patterns have been recommended for modification in numerous health outcomes apart from the normal dietary guidelines. For example, the Mediterranean, Dietary Approaches to Stop Hypertension (DASH), *Okinawan*


#### **Table 4.**

*Protective effect of different dietary patterns on cardiovascular diseases.*

and vegetarian diets are being promoted as healthy option. Mediterranean diet has gained traction and various reports have shown low incidence of CVDs among populations consuming this diet [137]. Plant foods and olive oil contain high antioxidant content which contributes to the health of the vascular system. The DASH diet restricts saturated fat, red meat, sweets, and beverages with sugar. Regular physical exercise, high intake of dietary potassium, moderate alcohol consumption and low salt intake represent corroborative-based approaches to decrease blood pressure by DASH diet [81]. *Okinawan* diet restricts calorie, there is high intake of vegetables and legumes, moderate consumption of sea foods and alcohol as well as low consumption of meat and dairy products [138]. This is useful for the health of cardiovascular system because *Okinawan* diet is nutrient-dense, antioxidant-rich and has a low-glycaemic-load [139]. Vegetarian diet excludes meat, poultry, or fish and may or may not include dairy and eggs. Vegetarian dietary pattern is recognised for its health promoting compounds because it is rich in dietary fibre, antioxidants, bioactive compounds, plant protein and lower saturated than non-vegetarian dietary patterns [140].

#### **4. Conclusion**

Overall, this book chapter highlighted the risk factors of CVDs, functional food with health properties and the influence of dietary in the treatment and prevention of CVDs. Generally there is an increasing trend of using functional food in treating and preventing CVDs. Therefore, there is no doubt that functional food can exert a significant effect on maintenance of human health. Continual consumption of different types of functional foods such as fruit and vegetable, whole grains, nuts, legumes, tea, coffee, chocolate, fish, functional meat and fermented dairy products *Role of Functional Food in Treating and Preventing Cardiovascular Diseases DOI: http://dx.doi.org/10.5772/intechopen.96614*

may help consumers and patients to lower the risk of CVDs. Consumption of full-fat dairy products contributes to higher intakes of important nutrients such as vitamin D and vitamin K. However, fermented dairy products are preferential for ideal intake of nutrients and possible CVDs health benefits. Dietary patterns such as Mediterranean, DASH, *Okinawan* and vegetarian should be promoted since they are associated with low risk of CVDs.
