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

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

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

Interrelationships Among Chronic Diseases

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

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

Atherosclerosis Plaque rupture Blood clots Blood pressure Abnormal blood clotting Omega-3 fatty acids Blood pressure

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

Adults Standards for Blood Lipids, Body Mass Index (BMI) and Blood Pressure

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

The Blood Pressure

Lifestyle Modifications to Reduce Blood Pressure

Selected Herbs: Claims, Evidence, and Risks

Selected Herbs: Claims, Evidence, and Risks

Nutrition and Cancer Prevention of cancer Risk factors Diet Lifestyle factors Environmental exposures Diet Dietary components Relation to cancer

Cancer Development

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 Cooking Smoking Fiber-rich foods Folate and antioxidant vitamins Calcium and vitamin D Iron Food phytochemicals

The DASH Diet: Preventive Medicine Emphasized foods Make only a few dietary changes at a time Start with fruits & vegetables