Lecture Discovering nutrition - Chapter 10: Diet and health

After studying this chapter you will be able to understand: Nutrition and chronic disease, physical inactivity and chronic disease, genetics and disease, cardiovascular disease, hypertension, cancer, diabetes mellitus,...

Chapter 10

Diet and Health

Nutrition and Chronic Disease

• Disease: “An impairment of the normal

state of a living animal”

• Nutrition affects risk for developing chronic disease, including

­ Heart disease

­ Diabetes

­ Cancer

Nutrition and Chronic Disease

Nutrition and Chronic Disease

Nutrition and Chronic Disease

• Obesity and chronic disease

­ Obesity a risk factor for coronary heart

disease, cancer, diabetes, hypertension, and metabolic syndrome

­ Weight loss can improve health outcomes

• Physical inactivity and chronic disease

­ Sedentary lifestyle a significant risk factor

­ Physically active outlive the inactive

­ Plays a significant role in long-term weight management

Genetics and Disease

• Disease Risk Factors

­ Genetics, environment, nutrition,

lifestyle

• Human Genome Project

­ International effort designed to help understand the genetics of diseases

­ Spearheaded by NIH

Genetics and Disease

• The Workings of DNA and Genes

­ Genetic code for making proteins

­ Mutations: error in genetic code

• Nutritional Genomics

­ Influence of diet on gene expression

Cardiovascular Disease

• Risk Factors for Atherosclerosis

­ High blood pressure

­ High blood cholesterol

Cardiovascular Disease

• Dietary and Lifestyle Factors for Reducing Atherosclerosis Risk

­ Balance calories and activity to achieve

or maintain healthy body weight

­ Consume a diet rich in fruits and

vegetables

­ Choose whole-grain, high-fiber foods

­ Consume fish, especially oily fish, at

least twice a week

Cardiovascular Disease

• Factors for Reducing Atherosclerosis Risk

­ Balance calorie intake and physical

activity to achieve or maintain a healthy body weight

­ Consume a diet rich in fruits and

vegetables

­ Choose whole-grain, high-fiber foods

­ Consume fish, especially oily fish, at least twice a week

­ Minimize your intake of beverages and

foods that contain added sugars

Cardiovascular Disease

• Factors for Reducing Atherosclerosis Risk

­ Choose and prepare foods with little or

no salt

­ If you consume alcohol, do so in

moderation

­ when you eat food that is prepared

outside of the home, follow the AHA’s diet and lifestyle recommendations

• Persistent high blood pressure

­ Force exerted by the blood on the walls

of blood vessels

• Often called a “silent killer”

• Can damage vital organs

• Increases risk of heart attack, congestive heart failure, stroke, and kidney failure

• Blood pressure measured using a

sphygmomanometer

• Renin and Hypertension

­ Enzyme renin associated with some cases of essential hypertension

• Stress and Hypertension

­ Can contribute to sustained high blood pressure

• Risk Factors

­ Obesity

­ Eating too much salt

­ Lack of physical activity

­ Drinking too much alcohol

­ Race

­ Age

­ Heredity

• Dietary and Lifestyle Factors for Reducing Hypertension

­ Maintain normal body weight for adults

­ Reduce dietary sodium intake to no

more than 3,800 mg of sodium chloride

or 1,500 mg of sodium per day

• Dietary and Lifestyle Factors for Reducing Hypertension

­ Limit alcohol consumption (no more

than 2 drinks/day for men or 1 drink/day for women)

­ Consume a diet rich in fruits and

vegetables, low-fat dairy, and foods with

a reduced content of saturated and total fat

• Second leading cause of death in US

• Comprises a group of more than 100

diseases that involve the uncontrolled

division of body’s cells

­ Forms a tumor that can be either benign

or malignant

­ Spread of cancer is called metastasis

• Most cancers named for organ or type of cell

in which they originate

o Maintain a healthful weight throughout life

o Adopt a physically active lifestyle

o Eat a healthy diet, with an emphasis on plant sources

o If you drink alcoholic beverages, limit consumption

­ Vegetables and fruits

o Consumption reduces cancer risk

­ Whole grains and legumes

o Higher-fiber diets shown to reduce cancer risks

Diabetes Mellitus

• Type 1 Diabetes

­ Occurs when body’s immune system attacks beta cells in pancreas, causing them to lose ability to make insulin

• Type 2 Diabetes

­ Occurs when target cells lose the

ability to respond normally to insulin

Metabolic Syndrome

• Cluster of at least three of the following risk factors:

­ Abdominal obesity

­ High fasting blood glucose

­ High serum triglycerides

­ Low HDL cholesterol

­ Elevated blood pressure

• Reducing the risk

­ Attain peak bone mass through the following

o Calcium

o Vitamin D

o Vitamin A

o Exercise