Diet, Nutrients and Noncommunicable Diseases

Abstract

There is a marked increase in our knowledge about the role of the nutritional factors in the global dimensions of the noncommunicable diseases (NCDs). Recent studies indicate that there is coexistence of nutritional deficiencies and appreciable over-nutrition in conjunction with physical inactivity, due to urbanization and industrialization. Dietary factors may predispose inflammatory dysfunctions in tissues predisposing to central obesity and overweight that are risk factors of NCDs. Mortality and burden of disease estimates for WHO Member States in 2008, clearly showed that the gratifying gains in cardiovascular health occurred in developed countries, in association with an epidemic of CVD in the developing world. Singh et al., proposed, modifying the previous hypothesis, that overweight comes first in conjunction with inflammation, hyperinsulinemia, increased angiotensin activity, vascular variability disorders and central obesity followed by glucose intolerance, type 2 diabetes, and hypertension. This sequence is followed by coronary artery disease (CAD), gallstones and cancers and finally dental caries, gastrointestinal diseases, bone and joint diseases, degenerative diseases of the brain and psychological disorders, during transition from poverty to affluence. It seems that all the NCDs are mediated by inflammation due to interaction of biological systems with dietary factors, including deficiency of nutrient rich functional foods and excess of rapidly absorbed energy-rich foods. Epidemiological studies indicate that as people become rich, they begin to increase their intake of pro-inflammatory refined foods; dietary w-6 and trans fat, salt and sugar in the form of ready prepared refined foods, syrups, dairy products and fresh foods in place of grain and vegetable-based diet which have been found protective against NCDs. There is an increase in sedentary behavior due to adoption of sedentary occupations, which also enhances the inflammation, dyslipidemia and obesity. A Mediterraneanstyle diet rich in nutrients, moderate physical activity and moderation in alcohol intake appear to be protective against NCDs.

Association of Wealth and Mortality Due to Cardiovascular Diseases Thank You. Dr. Wilson

“…Millions of deaths occur every year due to a lack of health education and poor health public policies because people and populations living with scant resources, have no opportunity for health education due to poor public health services [16][17][18]. These findings further confirm the old hypothesis that emergence of NCDs may have a sequence during transition from under-nutrition and poverty to affluence; (Fig.…”

“…In a more recent study among 7519 subjects with self-reported CAD or stroke event from countries with varying income levels, the prevalence of healthy lifestyle behaviours was low, with even lower levels in poorer countries [16]. However, this study did not report on attributes of social class; education, housing, occupation, consumer durables and household income which appear to be important determinants of health behaviours [17][18][19][20]. One recent study showed that the intake of prudent foods was significantly lower and that of Western foods, significantly higher among patients with NCDs compared to decedents who died due to injury and accidents [21] ( Table 1).…”

“…In brief, this sequence of development of CVDs may be altered by learning and regular practise of methods of prevention by alteration in public health policies related to affordable community gymnasiums and yoga centres, no tax health food industry in a 'no tobacco world'. The aim and efforts should be made for achieving total health including social, mental and spiritual health, apart from the physical health [15][16][17][18][19][20][21].…”

Eating History Affects Food Palatability in Young Japanese Females

“…The major cause of death in high-income countries is noncommunicable disease [24]. The dominant risk factor for death due to noncommunicable diseases is diet [1]. Thus, careful control and monitoring of the diet in the kindergarten stage may help to control food palatability in adults and may decrease the likelihood of developing a noncommunicable disease.…”

“…There has been a marked increase in our knowledge of the role of diet selection in the global dimensions of noncommunicable diseases [1]. The principal risk factors for noncommunicable diseases vary widely depending on the country.…”