Functional foods for cholesterol management: A comparison between the United States and Japan

• Published in: Functional Food Science - Online ISSN: 2767-3146 Vol. 4; no. 6; pp. 228 - 250
• Main Authors: Zhou, Jiawei, Martirosyan, Danik
• Format: Journal Article
• Language: English
• Published: 29.06.2024
• ISSN: 2767-3146; 2767-3146
• DOI: 10.31989/ffs.v4i6.1372

Cholesterol management is a cornerstone of cardiovascular disease prevention. Effective management of cholesterol levels can significantly reduce the incidence of cardiovascular events and is a critical component of public health strategies aimed at reducing morbidity and mortality associated with heart disease. Functional foods are known as natural or processed foods containing active compounds in safe, effective amounts, which have been proven to offer health benefits. In recent years, the role of functional foods in managing cholesterol levels has garnered significant attention. These foods offer a promising avenue for non-pharmacological intervention, providing an accessible and natural option for individuals seeking to improve their cholesterol profile through dietary choices. Including functional foods in dietary recommendations reflects a broader shift towards preventive healthcare and personalized nutrition. This paper aims to provide an in-depth analysis of the emerging role of functional foods in the management of cholesterol, with a dual focus on the United States and Japan. By comparing the prevalence and modifiable risk factors of high cholesterol, regulatory environments, market dynamics, consumer behaviors, and the scientific validity of health claims associated with functional foods, this document seeks to uncover the nuances that shape the acceptance and effectiveness of these foods in each cultural and regulatory context. Through this comparative lens, the paper intends to identify best practices, challenges, and opportunities for the integration of functional foods into dietary strategies for cholesterol management. Ultimately, this analysis is designed to inform stakeholders—including policymakers, health professionals, and food industry players—of the potential for functional foods as a non-pharmacological approach to improving public health outcomes related to cardiovascular disease. The goal is to contribute to the discourse on preventive health care and personalized nutrition, providing a foundation for future research, innovation, and policy development in the global landscape of functional foods and cholesterol management.   Keywords: Cholesterol Management, Functional Foods, FOSHU, Functional Food Definitions, FOSHU Approval Criteria