<![CDATA[Non-Communicable Diseases (NCDs) such as diabetes mellitus, hypertension, obesity, and cardiovascular disease are the leading causes of global mortality and contribute substantially to healthcare burdens. Major risk factors for NCDs are closely associated with dietary patterns characterized by high caloric intake, low fiber consumption, and insufficient bioactive compounds. Functional foods, defined as foods containing biologically active components such as dietary fiber, probiotics, polyphenols, plant sterols, and unsaturated fatty acids, are increasingly recognized for their potential role in reducing metabolic risk factors. This study aims to analyze the effectiveness of functional foods in preventing NCDs through a Systematic Literature Review (SLR) approach. Relevant articles were identified through searches in international scientific databases using keywords related to functional foods and cardiometabolic diseases, applying PICOS-based selection criteria and PRISMA guidelines. The synthesis of the literature indicates that functional food consumption is associated with improved glycemic control, reduced blood pressure, better weight management, and improved lipid profiles. These benefits are mediated through mechanisms including enhanced insulin sensitivity, modulation of gut microbiota, reduction of systemic inflammation, and decreased oxidative stress. However, their effectiveness is influenced by dietary patterns, demographic characteristics, and lifestyle factors. Overall, functional foods can serve as an important component of promotive and preventive strategies for NCD control when integrated into balanced diets and supported by evidence-based health education.]]>
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