A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects

Table 3 Proposed functional action, previously tested dose and actual average content of active components in the active diet

	Main functional role	Previously tested dose (g/day)	References	Content in the AD (g/day)
				Women	Men
Soybean/soy protein	Cholesterol-lowering, anti-inflammatory	25-47	[4, 30, 33–35]	21	25
Viscous fibers	Cholesterol- lowering, prebiotic, GI-reducing	10-25	[12, 19]
β-glucans				5.8	6.2
Guar gum				5.6	6.7
Total				11.4	12.9
Long chain ω-3 fatty acids (20:5 + 22:6)	Triglyceride-lowering, anti-inflammatory	2-6	[17, 26]	2.4	3.0
Almonds	Cholesterol-lowering	28-100	[4, 32]	28	28
Plant stanols	Cholesterol-lowering	2-3	[4, 31]	2.0	2.7
Cinnamon	Antioxidant	6	[25]	3.0	3.0
Blueberries	Antioxidant, prebiotic	350	[36]	74.5	94.5
Vinegar	GI -reducing	20	[14]	22.5	22.5
Probiotic	Cholesterol-lowering, anti-inflammatory	10¹⁰ CFU	[18, 37, 38]	0.1 (10¹⁰ CFU)	0.1 (10¹⁰ CFU)
Whey protein*	GI-reducing	10	[15]	4.3	4.3

*Whey protein (10 g) was only consumed simultaneously with high glycemic index meals (potatoes, parsnip), 3 times per week.