The Role of Functional Ingredients in the Management of Dyslipidemia

Cardiovascular Disease is the leading cause of death globally, with atherosclerosis primarily driven by dyslipidemia. Dietary adjustments and lifestyle modifications can improve blood cholesterol levels. Fortified foods have shown significant LDL cholesterol-lowering effects especially among hypercholesterolemic individuals, with phytosterols indicating the strongest effect. While many functional ingredients are studied individually, research on their combined use remains underexplored in large trials. Food matrices can impact the delivery and effectiveness of these ingredients. This review examines how individual functional food products influence blood cholesterol levels suggesting that combining them may produce synergistic effects, offering a ‘food first’ approach for mitigating cardiovascular disease risk.<p></p>