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 Informatics Intersection of information, nutrition, and technology US healthcare system moving to electronic records

Nutrition and Chronic Disease Healthy People 2020 Disease prevention/health promotion objectives Increase the quality and years of healthy life Eliminate health disparities

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 (CVD) Leading cause of death in the United States and Canada

Cardiovascular Disease What is atherosclerosis? Coronary heart disease Cholesterol and Atherosclerosis Hypercholesterolemia Lipoprotein a [Lp(a)] Inflammation and Atherosclerosis C-reactive protein (CRP)

Cardiovascular Disease Risk Factors for Atherosclerosis High blood pressure High blood cholesterol Cigarette smoking Diabetes Overweight Physical inactivity Age Family history

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

Hypertension 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

Hypertension Renin and Hypertension Enzyme renin associated with some cases of essential hypertension Stress and Hypertension Can contribute to sustained high blood pressure

Hypertension Risk Factors Obesity Eating too much salt Lack of physical activity Drinking too much alcohol Race Age Heredity

Hypertension 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

Hypertension 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

Cancer 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

Cancer Dietary and Lifestyle Factors for Reducing Cancer Risk Recommendations for Individual Lifestyle Choices Maintain a healthful weight throughout life Adopt a physically active lifestyle Eat a healthy diet, with an emphasis on plant sources If you drink alcoholic beverages, limit consumption

Cancer Dietary and Lifestyle Factors for Reducing Cancer Risk Fat High-fat diets associated with an increase in risk of cancers Vegetables and fruits Consumption reduces cancer risk Whole grains and legumes Higher-fiber diets shown to reduce cancer risks

Diabetes Mellitus Disorder of carbohydrate metabolism Types Type 1 Gestational Pre-diabetes

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

Diabetes Mellitus Gestational Diabetes High blood glucose levels during pregnancy Pre-Diabetes High blood glucose levels that do not warrant a diabetic diagnosis

Diabetes Mellitus Hypoglycemia Low blood sugar resulting from excess insulin Reactive—occurs after eating carbohydrate-rich food Fasting—occurs when body produces too much insulin even when no food is eaten

Diabetes Mellitus Dietary and Lifestyle Factors for Reducing Diabetes Risk Obesity Management Diet Physical activity Medications Nutrition

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

Osteoporosis Definition “Porous bone” Bone mass declines and bone quality deteriorates

Osteoporosis Reducing the risk Attain peak bone mass through the following Calcium Vitamin D Vitamin A Exercise