0000000000282759

AUTHOR

Andrea Ghiselli

showing 2 related works from this author

Nutraceuticals and functional foods for the control of plasma cholesterol levels. An intersociety position paper

2018

Current evidence shows that cholesterol management either reduces the likelihood of cardiovascular disease (CVD) or slows down its progression. Hence, it is important that all health professionals make appropriate use of all the available intervention strategies to control risk factors: from dietary improvement and positive lifestyle changes to the use of functional foods, food supplements, and drugs. This review examines the effect of the most frequently occurring cholesterol-lowering substances in functional foods or in supplements across Europe, namely plant sterols and stanols, monacolin K found in red yeast rice, berberine and beta-glucans. We conclude that currently available suppleme…

ConsensusFunctional foodsClinical Decision-MakingFood supplementDisease030204 cardiovascular system & hematologyLDL03 medical and health scienceschemistry.chemical_compound0302 clinical medicineNutraceuticalPlasma cholesterolRisk FactorsEnvironmental healthFood supplementsRed yeast riceMedicineAnimalsHumans030212 general & internal medicineCardiovascular risk; Cholesterol; Food supplements; Functional foods; LDL cholesterol; Primary prevention; Animals; Biomarkers; Cardiovascular Diseases; Cholesterol LDL; Clinical Decision-Making; Consensus; Dyslipidemias; Evidence-Based Medicine; Humans; Protective Factors; Risk Factors; Diet Healthy; Dietary Supplements; Functional Food; Risk Reduction BehaviorDyslipidemiasPharmacologyLdl cholesterolHealthyEvidence-Based MedicinePrimary preventionCholesterolbusiness.industryFunctional foodFood supplementation functional foods cholesterol LDL-cholesterol cardiovascular risk primary preventionCholesterol LDLProtective FactorsCardiovascular riskDietCardiovascular risk; Cholesterol; Food supplements; Functional foods; LDL cholesterol; Primary prevention; PharmacologyYoung ageCholesterolchemistryCardiovascular DiseasesDietary SupplementsLDL cholesterolPosition paperDiet HealthybusinessRisk Reduction BehaviorBiomarkers
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Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document

2015

The relationship between the consumption of meat and health is multifaceted, and it needs to be analyzed in detail, with specific attention to the relevant differences that characterize the effects of the different meat types, as yet considered by only a limited literature. A variable but moderate energy content, highly digestible proteins (with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid), and minerals (like iron, zinc, and copper) make poultry meat a valuable food. Epidemiological studies performed across the world, in highly diverse populations wit…

CalorieWhite meatPopulation030209 endocrinology & metabolismlcsh:TX341-641OverweightHuman Nutrition; Food Related Nutritionbalanced diet03 medical and health sciences0302 clinical medicinepoultry meat consumptionbalanced diet; human nutrition; poultry meat composition; poultry meat consumptionMedicine030212 general & internal medicinehuman nutritioneducationchemistry.chemical_classificationeducation.field_of_studyNutrition and Dieteticsbusiness.industryPublic Health Environmental and Occupational HealthThematic Reviewfood and beveragesmedicine.diseaseObesityBiotechnologyHuman nutrition; Poultry meat consumption; Poultry meat composition; Balanced dietHuman nutritionchemistryAgriculturemedicine.symptombusinessEssential nutrientlcsh:Nutrition. Foods and food supplyFood Sciencepoultry meat compositionFood & Nutrition Research
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