PROBLEM TO BE SOLVED: To provide a functional food having an effect of increasing LDL cholesterol. [Solution] A functional food comprising raw liver oil derived from deep-sea shark and β-hydroxyβ-methylbutyrate (HMB) and having an effect of increasing LDL cholesterol. It is preferable to contain β-hydroxyβ-methylbutyrate in an amount of 0.3 to 1.2 relative to 1 part of raw liver oil in a weight ratio. Further, it is preferable to contain L-glutamine and L-arginine in addition to raw liver oil and HMB. In the production, first, crude oil obtained from the liver of Aishark is separated into an oil component and a solid component using a centrifuge, and impurities in the oil component are removed by filtration. After that, the component ratio of the oily component is measured to adjust the components. The components are adjusted so that the component ratio of squalene is 78 to 83 wt% and the component ratios of squalane, squalamine, and ω3 fatty acids (such as DHA and EPA) other than squalene are 17 to 22 wt %. After this, HMB is added to make a functional food. [Selection diagram] Fig. 3【課題】ＬＤＬコレステロールの増加効果を有する機能性食品の提供。【解決手段】深海さめ由来の生肝油とβヒドロキシβメチルブチレート（ＨＭＢ）からなり、ＬＤＬコレステロールの増加効果を有する機能性食品。重量比で生肝油１に対しβヒドロキシβメチルブチレートを０．３～１．２含有することが好ましい。又、生肝油とＨＭＢの他に、Ｌ-グルタミンおよびＬ-アルギニンを含むことが好ましい。製造は、まず、あいザメの肝臓から得た原油を遠心分離器を用いて油状成分と固形成分に分離し、油状成分中の不純物をろ過して除去する。この後、油状成分の成分割合を測定し、成分調整を行う。成分調整は、スクアレンの成分割合が７８～８３ｗｔ％、スクアレン以外の成分としてスクワラン、スクアラミン、ω３脂肪酸（ＤＨＡ及びＥＰＡなど）の成分割合が１７～２２ｗｔ％となるようにする。この後、ＨＭＢを加えて機能性食品とする。【選択図】図３
