DR - Zafar - Presentatiation Non C Disease
DR - Zafar - Presentatiation Non C Disease
DR - Zafar - Presentatiation Non C Disease
with Nutrition
These diseases are a diverse group of chronic diseases that are not communicable, meaning
you can't catch them from another person. They are defined as diseases of long duration,
generally slow progression and they are the major cause of adult mortality and morbidity
worldwide.
The spread of non-communicable diseases
Non-communicable diseases (NCDs) have emerged as the leading cause of
human mortality and morbidity in low-, middle- and high-income countries.
NCDs are not considered only as social burden; the economic costs of NCDs
are also accelerating worldwide. By the year 2030, when the Sustainable
Development Goals (SDGs) should have attained their targets, cardiovascular
disease (CVD) will be the leading cause of death across the planet,
exceeding mortality from HIV, TB, malaria, and maternal & child
undernutrition combined. Despite these “costs,” not to mention personal
disabilities and social ailments, however, little progress has been made to
date in limiting or diminishing the NCD epidemic.
The main NCDs include diabetes, cardiovascular disease (CVD), chronic
respiratory disease, cancer, and mental health conditions. Obesity and
overweight are frequently associated with the presence of one of more of
these NCDs . The text is presented as key themes that need to be
considered in developing new model to diminish the burden of NCDs. An
overview of the basic epidemiology of these diseases will be considered,
and this will be followed by recognized and underappreciated drivers for
NCDs. The economic cost of NCDs will be considered, along with
interventions and challenges to the new model presented for successful
control of this major burden to human health and productivity.
Types of NCDs
Hypertension
Atherosclerosis
Angina Pectoris
Arrhythmias
Heart Attack
Stroke
Diabetes
Cancer
Hypertension (high blood pressure)
can be lowered with medication, weight management, physical activity, and
proper nutrition ,most common among people over the age of 35
normal range: 120/80
often called the “silent killer”- having no symptoms in early stages
Atherosclerosis
Type 2: The pancreas does not produce ENOUGH insulin and/or the body
RESISTS the action of insulin.
RISK FACTORS FOR CVD’S
CONTROLLABLE UNCONTROLLABLE
The following factors have been associated with lower risks of NCDs:
•High intakes of fresh fruits and vegetables
•Frequent intake of fish
•Diets which are rich in whole grains, legumes, fresh fruits and vegetables and fish, and
low in refined grains, processed meats, sweets, desserts, sweetened drinks.
What are Functional foods
The Food and Nutrition Board of the National Academy of Sciences has suggested that a
functional food is “any modified food or food ingredient that may provide a health benefit beyond
the traditional nutrients it contains.” Others state that a functional food is any food promoted or
consumed for a specific health effect, regardless of whether the food has been modified in some
fashion. Foods qualify as functional foods because they contain non-essential substances with
potential health benefits. A considerable array of food has been described as “functional” in one
or more respects, including calcium-fortified orange juice, whole grains, fruits and vegetables,
soyabeans, omega-3 fatty acids, phytosterols and cocoa. While there is increased awareness of
the links between diet and disease such as certain fats and CVD, calcium and osteoporosis, fiber
and gastrointestinal (GI) health, it is important, for a functional food, to identify the specific food
constituents that could promote health and well-being as well as the exact conditions where they
can have this beneficial effect.
Practical examples of a functional food
•A natural food such as fruit or grain which may or may not be modified by plant breeding or
other technologies (e.g. lycopene-enhanced tomatoes, vitamin E-enriched vegetable oils,
vitamin A- enriched rice)
•A food to which a component has been added (e.g. a spread with added phytosterols)
•A food from which a component has been removed or reduced (e.g. a yogurt with reduced
fat)
•A food in which one, or several components, have been modified, replaced or enhanced to
improve its health properties (e.g. a juice drink with enhanced antioxidant content, a yogurt
with added prebiotic or probiotic).
Probiotics
The most recent definition says that probiotics are live microorganisms administered in amounts that
positively affect the health of the host. The health advantages of probiotics may include resistance
to pathogenic microorganisms, gut and systemic immunity, as well as colonocyte nutrition from the
lumen. Probiotic products present an opportunity for dairy companies to present their products as
part of a healthy diet, not by removing fat but by adding health promoting ingredients – live
microorganisms (probiotics), or substrates for them like oligosaccharides (prebiotics)
Probiotics represent one of the largest functional food markets. Most of the available products are
some form of dairy, such as milk, ice cream, yogurt, cheese, and frozen desserts, despite the
continuously growth of the nondairy sector, with products like soy-based drinks, fruit-based foods,
and other cereal-based products. Among the nondairy probiotic products, those made with soy
stand out because of the inherently health benefits of soy, linked to the presence of isoflavones, and
the beneficial changes in bacterial populations in the gastrointestinal tract, caused by the presence
of probiotic microorganisms. Both nondairy (in general) and soy-based probiotic products represent
a huge growth potential for the food industry, and may be widely explored through the development
of new ingredients, processes, and products.
Phytochemical rich Foods
In recent decades, a considerable number of epidemiological studies suggest that
the high consumption of “fruit and vegetables” as a collective term, or in some
studies, of specific vegetables, is associated with low morbidity and mortality from
CVDs and certain cancers. Compounds found in fruit and vegetables, such as
polyphenols in fruit, isoflavones in the legume soy and β-carotene in vegetables,
have been considered to be the responsible active compounds. However, several
intervention studies have shown that ingestion of some of these isolated
compounds, in tablet or capsule form, cannot confer similar health benefits to those
observed with the intact food from which they come. Studies of intact foods on
health outcomes, like those with whole grains on CVDs and diabetes support these
findings. This understanding should stimulate a more food ingredient and recipe
approach than the isolated phytonutrient approach to Functional Foods.
The Role of Nutrients in Reducing the Risk for Noncommunicable
Diseases
Vitamin D in Musculoskeletal Health
Two forms of vitamin K exist: vitamin K1 (phylloquinone, mainly found in green leafy
vegetables) and vitamin K2 (menaquinone, mainly found in fermented dairy and produced
by lactic acid bacteria in the intestine). Vitamin K is required for promoting osteoblast
differentiation, upregulating transcription of specific genes in osteoblasts, and activating
bone-associated vitamin K dependent proteins, which play critical roles in extracellular
bone matrix mineralization. Less is known about vitamin K and health, but there is
growing evidence suggesting a synergistic effect between vitamins K and D in bone . A
number of studies reported that vitamin K is essential for optimization of bone health
with benefits in preventing bone loss .Vitamin K2 supplementation combined with
vitamin D and calcium for 2 years in a randomized placebo-controlled trial resulted in a
significant increase in bone-mineral density and content in older women .In another
recent RCT it was found that combined vitamin K2, vitamin D and calcium
supplementation for 6 months increased the bone mineral density of lumbar 3 spine
vertebra compared to vitamin D and calcium alone in postmenopausal women.
Cognitive Disorders
Dementia is a term that describes a decline in cognitive abilities
including memory, and reduction in a person’s ability to perform
everyday .Dementia prevalence is forecast to increase
dramatically in future years .At present about 50 million people
have dementia worldwide, and this is projected to reach 80
million by 2030 and 150 million by 2050 Alzheimer’s disease
(AD) is the most common form of dementia in people aged >60
years, accounting for 60–70% of the total number of cases and is
the major focus of this section .Vascular dementia is the second
most common cause of dementia with at least 20% of dementia
cases.
Alzheimer’s disease is a complex, progressive, multifactorial,
neurodegenerative disease .The presentation generally involves
progressive memory loss, impaired thinking, disorientation, and
changes in personality and mood. As the disease advances there is a
marked reduction in cognitive and physical functioning .Genetic factors
account for about 70% of the risk contributing to AD, while modifiable
factors related to general health and lifestyle may also be involved .Risk
factors for vascular dementia are predominantly modifiable and of
vascular origin (including hypertension, diabetes mellitus, dyslipidemia,
and the metabolic syndrome). Managing non-genetic risk factors
effectively may provide opportunity to prevent and treat the progressive
cognitive decline associated with AD . The focus of this section of the
review is on nutritional status and its potential role in AD
The Role of Nutrition in Dementia
• Limit intake of fats and oils high in saturated and/or trans fatty
acids, and choose products low in such fats and oils.
• Consume less than 10 percent of calories from saturated fatty
acids
• Consume less than 300 mg/day of cholesterol
• Keep trans fatty acid consumption as low as possible
• When selecting and preparing meat, poultry, dry beans, and milk
or milk products, make choices that are lean, low-fat, or fat-free.
Diet Plus Exercise
One pound of fat contains 3,500 kcal
Unbalance the Energy Equation (First Law
Thermodynamics)
1. Reduce kcal intake
2. Increase kcal output
3. Reduce intake and increase output