Nutrition related diseases
The nutrition related diseases are such conditions that cause illness in humans. They may include malnutrition, obesity and eating disorders and chronic illnesses such as cardiovascular disease, high blood pressure, cancer, and diabetes. Nutrition related diseases include preventable, developmental, malnutrition, genetically engineered metabolic disorders, food allergies, drug intolerance, food intolerance and potential dietary risks.
The relationship between diet and chronic disease (i.e., chronic and unresolved autoimmune disease) is complex, not only because many diseases take years to develop but also because identifying a particular cause of food is extremely difficult.
Coronary heart disease
The coronary heart disease or cardiovascular disease is nutrition related diseases and is the leading cause of death in developed countries. Its occurs when blood vessels that carry blood to the heart, and thus oxygen and nutrients, become thinner and clogged.
This decrease is usually the result of atherosclerosis, a condition in which fibrous plaques build up in the inner walls of the arteries, making them stronger and less responsive to changes in blood pressure. If blood flow is disrupted in the coronary arteries around the heart, myocardial infarction (heart attack) is possible.
Diet and weight loss have an impact on correcting four major risk factors: high levels of LDL cholesterol, low levels of high-density lipoprotein (HDL) cholesterol, high blood pressure, and diabetes. In addition, dietary strategies are very helpful when combined with other methods, such as quitting smoking and regular exercise.
The blood lipids such as cholesterol, triglycerides, and phospholipids are nonpolar and do not dissolve in water, they must be bound to proteins, forming complex molecules called lipoproteins, to be released into the bloodstream.
Low-density lipoprotein, which is the main source of cholesterol in the blood, carries cholesterol from the liver to body cells, including those in the arteries, where it can contribute to the formation of plaque.
High-density lipoproteins, on the other hand, are thought to transport excess cholesterol to the liver for removal, thus helping to prevent plaque formation.
Another type of blood lipoprotein, very low-density lipoprotein (VLDL), is also an independent risk factor for Coronary heart disease, but at a lower level than LDL and HDL. As a major carrier of triglyceride in the blood, VLDL is especially high in obese people as well as those with diabetes and metabolic syndrome.
The recommended blood lipid profile is a total cholesterol level of less than 200 milligrams decilitre (mg / dl), an HDL cholesterol level of at least 40 mg / dl, a fasting triglyceride level of less than 150 mg / dl, and the level of LDL cholesterol. less than 100, 130, or 160 mg / dl, depending on the risk of heart attack.
Preventive diets for adults may include 20 to 35 percent kcal such as dietary fat, and foods low in saturated acids and trans-fatty (no more than 10 percent kcal, and low-cholesterol diets 300 mg daily.
Effective recommendations for this nutrition related diseases includes reducing fatty foods, lean meats, lean meats, egg yolks, fatty dairy products, baked goods and fried foods; skin removal of chickens; and carefully read food labels to reduce the amount of fat hidden in processed foods.
The emphasis on oats and other grains, vegetables, and fruits — including low-fat or low-fat dairy products, fish, legumes, poultry, and lean meats — is likely to benefit not only cardiovascular health but also overall health.
High blood pressure, or hypertension is also nutrition related diseases and one of the most common health problems in developed countries. It is an important risk factor for other diseases, such as heart disease, heart failure, stroke, aneurysm, and kidney disease.
Hypertension is generally defined as a blood pressure equal to or greater than 140/90 mm Hg, i.e., equal to the pressure released by a mercury column of 140 mm high at heart rate (systole) and 90 mm high at rest (diastole ). ); systolic or diastolic blood pressure, or both, may be elevated to hypertension.
Obese people, especially those who are overweight, have a higher risk of developing high blood pressure than obese people.
Major studies examining salt intake and blood pressure in societies around the world have clearly shown that high blood pressure is closely related to dietary sodium (salt) intake.
Generally encourage the general public to limit sodium intake to no more than 2,400 mg daily, which is a little more than a teaspoon of salt.
This level can be achieved by limiting the amount of salt used in cooking, not adding salt to the table, and cutting down on salty foods, processed foods and so-called fast food and get rid from that nutrition related diseases.
Canned vegetables, breakfast cereals, and canned meat are high in sodium. Reducing salt intake should increase food efficiency.
Cancer is too nutrition related diseases and comes second after to cardiovascular disease as the leading cause of death worldwide, cancer is the leading cause of death among adults aged 45 and over.
Studies of identical twins reveal that, even for those with similar genetic makeup, the risk of multiple cancers is still very much related to environmental factors.
Nutrition is one of the most important aspects of nature. Numerous cancer organizations around the world have estimated that 30 to 40 percent of all cancers can be prevented through proper diet.
Many carcinogens can enter the body through the digestive tract. Although some of the toxins found in food, pesticides, and food additives can cause cancer if taken in the right quantities, mainly the cancer itself. Some dietary patterns or nutrients may promote cancer, while others may prevent it.
The diet also contains substances that provide some protection against cancer. For example, fresh fruits and vegetables, especially vitamins C and E, are eaten at the same time as foods rich in nitrates (such as ham, bacon, sausages), which inhibit nitro-amine production and thus help protect the stomach cancer.
The diet that may reduce the risk of cancer is those that are rich in foods from plant sources, such as fruits, vegetables (especially cruciferous), grains, beans, and nuts; has a balanced diet of fat, especially animal fats; includes a balance of energy intake and physical activity to maintain a healthy body weight. Different types of cancers,
- Colorectal cancer
- Prostate cancer
- Breast cancer
The Diabetes mellitus is a nutrition related diseases and belongs to group of metabolic disorders called carbohydrate metabolism characterized by high blood sugar (hyperglycemia) and usually caused by insufficient production of the hormone insulin (type 1 diabetes) or an inactive cellular response to insulin (type 2 diabetes).
Concealed in the pancreas, insulin is needed to transport blood sugar (sugar) to the cells. Diabetes is a major risk factor for cardiovascular disease, as well as a leading cause of blindness in adults. Other chronic problems include kidney failure, nerve damage, and amputation due to impaired blood circulation.
Dietary diets, which have changed dramatically over the years, focus on complex carbohydrates, dietary fiber (especially soluble type), and controlled amounts of carbohydrates, proteins and fats. Because heart disease is a leading cause of death for diabetics, saturated fatty acids and trans-fatty acids are also banned, and exercise and weight control are highly recommended.
A glycemic index may be a useful way to plan a diabetic diet, but it does not completely eliminate the need for alternative therapies, such as reducing total carbohydrate intake and weight control.
Obesity and overweight
Nutrition related diseases also co-relate to obesity. The WHO has identified obesity as a global epidemic affecting more than 500 million adults and, at the same time, is associated with malnutrition in developing and developing countries.
There have been reports of an alarming increase in childhood obesity worldwide. Obesity (high body fat) contributes to serious health consequences such as high blood pressure, lipid allergies, heart disease, heart failure, ischemic stroke, type 2 diabetes, gallstones, osteoarthritis, a few common types of cancer (including colonrectal), cervical cancer, and breast cancer after menopause), and shortening life expectancy.
Genetics play a vital role in regulating body weight. However, environmental factors such as calorie-rich foods and a sedentary lifestyle can be helpful in determining a person’s legacy.
Dietary carbohydrates are not a problem for obesity. In a diet high in carbohydrates such as rice is a staple food, people are thinner compared to heart disease and diabetes levels are lower than in Western culture. Important for weight control is the amount of food energy (calories) used in energy used, over time.
Weight loss tables as a healthy weight reference have been replaced by a parameter known as body weight index (BMI). In 1997 the WHO recommended the international acceptance of the definition of healthy BMI for older women and men between 18.5 and 24.9. A BMI below 18.5 is considered underweight, with a BMI of 25 to 29.9 indicating obesity and 30 or more indicating obesity.
Eating disorders such as anorexia nervosa and bulimia nervosa are serious nutrition related diseases that call for unnecessary weight loss. Girls and young women are especially vulnerable to social pressure to lose weight, although both boys and men can also be victims of these problems, which have lifelong and potentially fatal consequences.
Anorexia nervosa is characterized by low body weight, a tendency to overeat, severe fear of obesity or obesity (even though you are underweight), and image distortion. Outcomes include immunodeficiency, anemia, and decreased digestive function.
Without intervention, a mild hunger-like condition may occur, requiring hospitalization and even forcible feeding to prevent death. Treatment usually requires a systematic approach, with the participation of a physician, a psychiatrist, a dietitian, and possibly other health professionals.
Bulimia nervosa is thought to be more common than anorexia nervosa, and both disorders can occur in one person. In bulimia nervosa recurrent episodes of “overeating” are followed by a form of self-cleansing, such as self-cleansing, fasting, excessive exercise, or the use of laxatives, enema, or diuretics. Treatment usually involves a balanced diet. Calcium supplementation may be required.
Tooth decay (tooth decay) is an infectious disease of the mouth where germs, mainly Streptococcus mutans, in the gums of the digestive tract and other carbohydrates are converted into acids that dissolve tooth enamel. Toothpaste (not to be confused with lipid-containing plaque) is a mass of bacteria and adhesive polymers that protect the tooth from saliva and tongue, thus causing decay.
Eating sugary or starchy foods between meals, especially sticky foods that last longer on the teeth, increases the time when the teeth are exposed to harmful acids. Synthetic sweeteners are non-cariogenic, and xylitol, a sweet alcohol used in other chewing gums, is cariostatic, that is, it reduces new tooth decay by preventing plaque and suppressing bacteria that cause decay.
Fluoride is very effective in preventing tooth decay, especially when the plaque builds up in the jaws before the teeth disappear. Water Fluoridation in communities where fluoride is not high naturally is a safe and effective public health measure.
Water containing about a billion gallons of fluoride prevents tooth decay without causing possible tooth decay at high levels. In areas with no fluoride content, fluoride supplements are recommended for children. Hot tea, bone marrow fish, and seaweed are important sources of fluoride.
Essential elements include vitamin C, which helps protect against gingivitis (inflamed gums), as well as calcium and vitamin D, which help ensure a strong jaw and teeth.
Heartburn and peptic ulcer
Heart burn of the stomach, which contain hydrochloric acid, flows down the stomach, the esophagus becomes swollen, leading to a burning sensation known as heartburn is nutrition related diseases. Heartburn (also known as acid indigestion) is a common occurrence, caused by eating certain foods.
However, some people develop chronic heart disease, a condition known as gastroesophageal reflux disease (GERD). People with GERD are advised to reduce their intake of alcohol and caffeine, which relaxes the esophageal sphincter and actually promotes reflux, as well as their fat intake, which delays diarrhea.
Chocolate, citrus fruits and juices, tomatoes and tomato products, coconut oil and peppermint oil, and certain spices may aggravate heartburn, but these foods do not seem to cause the condition.
It is now well-known that a peptic ulcer (an ulcer in the gastrointestinal tract or duodenum) is not caused by stress or eating spicy foods, as previously thought; instead, most peptic ulcers are caused by the infectious agent Helicobacter pylori and can be treated with a simple course of antibiotics.
Intestinal conditions and diseases
Intestinal conditions and diseases relates to nutrition related diseases and includes constipation, a condition characterized by a difficult flow of dry, solid stools, may occur due to inadequate dietary fiber (roughage) or other dietary factors, such as taking calcium or iron supplements, in addition to daily resting procedures.
Excessive exercise during recovery may also contribute to the treatment of diverticulosis, a small discharge from the colonial wall, which may arise (diverticulitis) and cause serious complications.
Constipation is usually treated by eating high-fiber foods such as whole grain bread, drinking enough water, and exercising regularly. By pumping water into the large intestine (colon), fiber — especially the insoluble type — helps to produce soft, large feces.
Other possible side effects of hemorrhoids, swollen arteries and rectum often lead to pain, itching, and bleeding.
In contrast to constipation, diarrhea — loose, watery stools, and possibly an increase in bowel movements — can cause immediate anxiety. Severe diarrhea caused by bacteria is common and is usually self-limiting.
Other common causes of serious diarrhea include bacterial infections, parasites, food intolerance or allergies, medications. Whatever the reason, drinking fluids is important in treating temporary diarrhea. However, if severe and persistent, diarrhea can lead to potentially dangerous dehydration and electrolyte imbalances and requires urgent medical attention, especially in infants and children. Prolonged vomiting presents similar risks.