Key Findings:
This study assessed the effects of flaxseed on atherosclerotic cardiovascular disease (ASCVD) which is the leading cause of mortality in the United States. Daily consumption of 15 to 50 g of ground flaxseed meal (1–5 Tbsp/day) modestly reduced total cholesterol and LDL concentrations without significantly altering TG or HDL. The soluble fiber and/or lignan may be the hypocholesterolemic components of flaxseed. Flaxseed oil does not seem to have an effect on cholesterol concentrations, but may reduce TG when consumed in large doses. The authors suggest randomized, controlled clinical trials are needed to establish the safety and efficacy of long term flaxseed ingestion on a wider array of cardiovascular surrogate markers.
ABSTRACT:
Flaxseed has recently gained attention in the area of cardiovascular disease primarily because it is the richest known source of both alpha-linolenic acid (ALA) and the phytoestrogen, lignans, as well as being a good source of soluble fiber. Human studies have shown that flaxseed can modestly reduce serum total and low-density lipoprotein cholesterol concentrations, reduce postprandial glucose absorption, decrease some markers of inflammation, and raise serum levels of the omega-3 fatty acids, ALA and eicosapentaenoic acid. Data on the antiplatelet, antioxidant, and hypotensive effects of flaxseed, however, are inconclusive. More research is needed to de.ne the role of this functional food in reducing cardiovascular risk.
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