Chapter 11 Diet and Health Nutrition: Concepts & Controversies, 12e Sizer/Whitney

Introduction Two types of diseases Nutrients and our body’s defenses Infectious and chronic Nutrients and our body’s defenses Hoaxes Leading causes of death Chronic diseases Mixture of factors

The Ten Leading Causes of Death in the United States Fig. 11-1

Nutrition and Immunity Well-nourished immune system Provides protection Susceptible groups PEM Malnutrition

Effects of Protein-Energy Malnutrition (PEM) on the Body’s Defense Systems Table 11-1

The Concept of Risk Factors Suspected contributors Show correlation with the disease Disease risk factors Genetic Environmental Behavioral Social Dietary contributions to disease

Risk Factors and Chronic Diseases Table 11-2

Interrelationships Among Chronic Diseases Fig. 11-3

The Concept of Risk Factors Table 11-3

Cardiovascular Diseases Disease of heart and blood vessels Symptoms of heart attack and stroke Minimizing risks Heart is one of the least regenerative organs Heart disease Men vs. women

U.S. Heart Disease Death Rates Fig. 11-4

Atherosclerosis Hardening of the arteries Everyone has signs How advanced is the disease Plaque formation Damaging factors to vessel linings Inflammation Macrophages Mineralization

The Formation of Plaques in Atherosclerosis Fig. 11-5

Risk Factors for CVD Age, gender, and genetic inheritance Nonmodifiable High LDL and low HDL cholesterol Higher the LDL the greater the risk Most atherogenic lipoproteins Higher HDL reduces risk LDL oxidation

LDL, HDL, and Risk of Heart Disease Fig. 11-6

Adults Standards for Blood Lipids, Body Mass Index (BMI) and Blood Pressure Fig. 11-7

Risk Factors for CVD Hypertension and atherosclerosis Diabetes Both worsen CVD Worsen each other Diabetes Physical inactivity Benefits of activity for heart health Smoking

Risk Factors for CVD Inflammation Increased risk of thrombosis Atherogenic diet DASH eating plan Obesity & metabolic syndrome Cluster of risk factors Inflammation Increased risk of thrombosis Other risk factors

Recommendations for Reducing CVD Risk Lifestyle changes Increase physical activity Lose weight Implement dietary changes Reduce exposure to tobacco smoke

Recommendations for Reducing CVD Risk Diet to reduce CVD risk Reduce fat intake Saturated and trans fats Limit refined starches and added sugars Eat fruits, vegetables, and whole grains Diet rich in omega-3 fatty acids Other dietary factors

Nutrition and Hypertension One of most prevalent forms of CVD No symptoms you can feel Two numbers Systolic pressure Diastolic pressure Prehypertension Blood pressure checks at regular intervals

Nutrition and Hypertension Blood pressure Cardiac output Factors causing an increase Peripheral resistance Risk factors Salt intake Alcohol

Nutrition and Hypertension DASH diet Health benefits beyond blood pressure Weight control Physical activity Alteration of hormones Salt or sodium Alcohol Minerals and vitamin C

Lifestyle Modifications to Reduce Blood Pressure Table 11-7

Nutrition and Cancer Prevention of cancer (Review Table 11-10 and 11-11) Risk factors Lifestyle factors Environmental exposures Diet Dietary components Relation to cancer

How Does Cancer Develop? Cancer arises in the genes DNA is damaged by carcinogen Cellular repair or self-destruction Cell loses ability to self-destruct Replicates uncontrollably Mass of abnormal tissue Cancer prevention through tumor development

Cancer Development Fig. 11-10

Which Diet Factors Affect Cancer Risk? Energy intake Reduced caloric intakes Cancer prevention only Obesity Depends on site of cancer & other factors Physical activity Alcohol Fat and fatty acids

Which Diet Factors Affect Cancer Risk? Red meats and processed meats Smoking Fiber-rich foods Folate and antioxidant vitamins Calcium and vitamin D Iron Food phytochemicals Diets high in fruits and veggies = lower cancer rates

Proper Nutrition Shields Against Disease Fig. 11-11 Emphasized foods Make only a few dietary changes at a time Start with fruits & vegetables