Diet and disease
Information:
DEFINITION:
Description of legitimate health claims and dietary recommendations that have a proven relationship to a disease or health-related condition. For additional information on FDA approved health claims refer to nutrition labeling.
DIET AND HEALTH RELATIONSHIPS:
1. Calcium and osteoporosis
2. Fiber containing grain products, fruits, vegetables and cancer
3. Fruits, vegetables and cancer
4. Fruits, vegetables, and grain products that contain fiber and coronary heart disease
5. Fat and cancer
6. Saturated fat and cholesterol and coronary heart disease.
7. Sodium and hypertension
8. Alcohol
9. Nitrates and cancer
1. CALCIUM AND OSTEOPOROSIS:
Calcium is one of the most important minerals for the growth, maintenance, and reproduction of the human body. Calcium is essential for the formation of and maintenance of healthy bones and teeth.
Osteoporosis is a common type of metabolic bone disease that is associated with low calcium levels. In this disease, calcium and phosphate, normally present in the bones, become reabsorbed back into the body from the bones. This results in brittle, fragile bones that are subject to fractures.
The causes of osteoporosis are multiple and include hormone deficiencies (estrogen in women and androgen in men), corticosteroid excess (Cushing's syndrome), hyperthyroidism, hyperparathyroidism, immobilization, bone malignancies, certain genetic disorders, and other miscellaneous causes such as a low calcium in diet.
The new recommended daily allowances (RDA) for calcium in diet reflect the various needs based on age, gender and hormonal factors. Many foods contain calcium but dairy products are the most significant source. Milk and dairy products such as yogurt, cheeses, and buttermilk contain a more efficiently-absorbed form of calcium.
2. FIBER AND CANCER:
Dietary fiber is found in plant foods, and occurs in two forms: soluble and insoluble. Soluble fiber attracts water and turns to gel during digestion. This slows digestion and the rate of nutrient absorption from the stomach and intestine. It is found in oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. Insoluble fiber is found in foods such as wheat bran, vegetables and whole grains. It appears to speed the passage of foods through the stomach and intestines and adds bulk to the stool.
A diet high in fiber has been shown to reduce the risk of cancers of the rectum and colon. Since fiber speeds up the passage of food through the digestive tract, it may help prevent exposure to cancer causing agents in the food.
3. FRUITS, VEGETABLES AND CANCER:
Eating more fruits and vegetables helps provide a good supply of fiber, vitamin A, vitamin C and beta-carotene. Studies have indicated that a diet high in fiber, vitamin A , vitamin C and beta-carotene can reduce your risk for cancer (stomach, colorectal, esophagus, larynx, and lung).
Beta carotene is a precursor to vitamin A. Beta-carotene and vitamin C may protect against cancer through their antioxidant effect.
Select vegetables and fruits that contain vitamins A and C and beta-carotene, such as dark-green leafy vegetables and other green vegetables; red, yellow, and orange vegetables and fruits; the citrus fruits; and juices made from any of these. Note: juicing removes the fiber.
4. FIBER AND CORONARY HEART DISEASE:
Some fibers bind lipids, such as cholesterol, and carry them out of the body through the stool, thereby lowering the blood lipid concentration and reducing the possible risk of coronary heart disease.
5. FAT AND CANCER:
A diet high in fat has been shown to increase your risk of cancers of the breast, colon, and prostate. The high fat diet does not necessarily cause cancer, but rather promotes the development of cancer in people who are exposed to a carcinogen. A high fat diet may promote cancer by causing the body to secrete more of certain hormones that create a favorable environment for certain types of cancer (such as in breast cancer). The high fat diet may also change the characteristics of the cells so that they are more susceptible to cancer causing agents.
To reduce fat in the diet, choose lean cuts of beef, lamb and pork, skinless poultry and fish. Baking, broiling, poaching, and steaming are recommended cooking methods. Choose skim or low-fat milk and dairy products and low-fat salad dressings and condiments.
6. SATURATED FAT AND CHOLESTEROL AND CORONARY HEART DISEASE:
Eating too much saturated fat is one of the major risk factors for heart disease. A diet high in saturated fat causes a soft, waxy substance called cholesterol to build up in the arteries. Eventually, the arteries harden and narrow, resulting in increased pressure and strain on the heart .
Too much fat also increases the risk of heart disease because of its high calorie content, which increases the chance of becoming obese (another risk factor for heart disease).
7. SODIUM AND HYPERTENSION:
Sodium is the mineral that is required by the body to regulate blood pressure and blood volume. Sodium also assists in the proper functioning of muscles and nerves. The sodium concentration in the body is maintained by the kidneys, adrenal glands, pituitary gland and other glands.
The sodium content of the blood is a result of a balance between dietary intake and renal (kidney) excretion (only a small percent is lost through the stool or sweat). Many factors affect sodium levels, including the steroid hormone aldosterone which decreases loss of sodium in the urine. Water and sodium are interrelated in that, for example, retention of increased sodium is followed by retention of fluid and vice versa.
Sodium-sensitive individuals may experience high blood pressure from excess amounts of sodium in the diet. The American Heart Association has developed specific guidelines for sodium intake. Dietary adjustments may be beneficial. Sodium intake may have little effect in persons without hypertension but may have a profound effect in those sodium-sensitive individuals.
8. ALCOHOL:
Alcohol use increases the risk of liver cancer. Smoking combined with alcohol intake increase the risk of cancers of the mouth, throat, larynx, and the esophagus.
The liver detoxifies (or metabolizes) alcohol. Continued and excessive use of alcohol can damage the liver in various ways including the development of a fatty liver. A fatty liver can progress to cirrhosis of the liver.
The presence of alcohol impairs the absorption of essential nutrients because it can damage the lining of the small intestine and the stomach where most nutrients are digested. Alcohol also requires some vitamins in its metabolism, and it interferes with the absorption and storage of some specific vitamins.
Although alcohol in low doses may cause a mild short term drop in blood pressure, continued and excessive use of alcohol results in a dose-related increase in blood pressure. Chronic heavy drinking can cause disease to the heart muscle (cardiomyopathy). Additionally, there is an association between stroke (cerebrovascular accidents) and alcoholism, especially within 24 hours of heavy drinking.
If a person chooses to drink alcohol, moderation is recommended (not more than two drinks per day).
9. NITRATES AND CANCER:
In countries where diets are high in salt-cured, smoked, and nitrite-cured foods, there is a high prevalence of cancer of the stomach and esophagus. Examples of these foods are bacon, ham, hot dogs, and salt-cured fish.
If salted, smoked, and cured foods are part of the usual diet, restrict them to occasional consumption.
RESOURCES:
The American Cancer Society is an excellent resource for information on cancer prevention and treatment information.
The American Heart Association provides dietary guidelines aimed at reducing the risk of heart disease and certain contributors to heart disease, such as high cholesterol, hypertension, and obesity. Each state's American Heart Association is also an excellent resource for information on heart disease.
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The information provided herein should not be used for diagnosis or treatment of any medical condition. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions. Copyright 2000 adam.com, Inc. Any duplication or distribution of the information contained herein is strictly prohibited.
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