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A Balanced Omega-6/Omega-3 Fatty Acid Ratio, Cholesterol and Coronary Heart Disease
For more than half a century, the relationship between dietary factors and coronary heart disease (CHD) has been a major focus of health research. Contrary to the established view, current data suggest that dietary cholesterol is not a primary factor of or causes heart disease - with the possible exception of the genetic forms of familial hypercholesterolemias. For instance, recent clinical trials evaluating the effect of cholesterol-lowering drugs on the development of chronic heart failure, diabetes and stroke have yielded disappointing results. On the other hand, an unbalanced omega-6/omega-3 fatty acid ratio and a cholesterol intake not consistent with the amount during evolution seem to...
Healthy Agriculture, Healthy Nutrition, Healthy People
Human health depends to a great extent on our nutritionally balanced food supply consistent with the evolutionary aspects of diet to which genes were originally programmed to respond. The publication at hand contains selected papers from the Inaugural Conference Healthy Agriculture, Healthy Nutrition, Healthy People of the World Council on Genetics, Nutrition and Fitness for Health held at Ancient Olympia, Greece, in October 2010. Topics include the relationship between architecture and agriculture, food production systems and urban agriculture, as well as physical activity, nutrition, genetic variation and other determinants of human health. The papers clearly show that optimal nutrition is...
Omega-6/omega-3 Essential Fatty Acid Ratio
Studies on the evolutionary aspects of diet and molecular studies included in this volume indicate that human beings evolved on a diet that was balanced in the essential fatty acids (EFA). In fact, the ratio of omega-6/omega-3 EFA was 1/1 whereas present day diets in both developed and developing countries have a much higher ratio, between 5/1 and 50/1. Additional studies show that a high ratio of omega-6/omega-3 EFA is detrimental to health and may lead to the development of chronic diseases. Improving the dietary ratio by decreasing the omega-6 fatty acids and increasing the omega-3 fatty acids is essential for brain function and for the management of cardiovascular disease, arthritis and cancer. A ratio of 4/1 or less leads to lower dosage and to the reduction of adverse effects of drugs. This volume should be of interest to a large and varied audience of researchers in academia, industry, and government; cardiologists, geneticists, immunologists, neuroscientists, and cancer specialists; as well as nutritionists, dietitians, food scientists, agriculturists, economists and regulators.
Street Foods
This publication focuses on street foods in selected developed and developing countries, including information on nutritional, economic, safety and regulatory aspects and comparing consumption patterns as well as the profiles of the street food vendor in different cultures. Street foods are inexpensive and available foods that in many countries form an integral part of the diet because they are consumed with regularity and consistency across all income groups, but particularly among the urban poor and schoolchildren. The street food trade is large and complex, providing an important means of generating income, particularly for women, and it is an affordable source of food for many millions of people. Street foods have therefore been considered as a way of reducing problems of urban food insecurity and as a possible vehicle for micronutrient supplementation. Scientists and policy makers in the areas of international health, nutrition, food and trade as well as physicians, nutritionists, dietitians, food scientists, anthropologists, sociologists will particularly benefit from this publication.
Nutrigenetics and Nutrigenomics
For the first time, international scientists describe the advances in genetics and nutrition by combining methods of molecular biology with those of functional genetics, also known as systems biology. This book provides the latest data on genetic variation and dietary response, nutrients and gene expression, and the contribution molecular biology has given to systems biology. It also includes a comprehensive critique of genetic association studies in defining the risk of chronic diseases and concludes that molecular diagnostic tests will eventually affect every area of health care from individual risk prediction, early diagnosis of disease, and determination of optimal treatment regimens, to monitoring treatment effectiveness. The appendix contains an extensive glossary of the newly emerging terminology, as well as recommendations for genetic screening. This publication is an essential tool for the future work of all physicians, nutritionists, dietitians, geneticists, physiologists, molecular biologists, anthropologists, food technologists, policy makers, ethicists and educators.
Genetic Variation and Dietary Response
This timely volume focuses on genetics and nutrition, and their interaction in the development of chronic diseases. Knowledge of genetic susceptibility to disease will not only help to identify those at higher risk for disease but also to ascertain their response to diet. The prospect of targeting specific dietary treatment at those predicted to gain the most therapeutic benefit clearly has important clinical and economic consequences, particularly in diseases of high prevalence. This book is unique in considering genetic variation in susceptibility to disease, and the importance of specific diets in influencing lipid levels in cardiovascular disease and bone density in osteoporosis. The contributions emphasize that dietary response is dependent on the genetic variant and that specific dietary recommendations rather than universal ones are needed for the prevention and management of chronic diseases. Bringing together vital information for the first time, this book is important reading for physicians, nutritionists, dietitians, geneticists, physiologists, molecular biologists, food technologists and policymakers.
Personalized Nutrition
Awareness of the influence of our genetic variation to dietary response (nutrigenetics) and how nutrients may affect gene expression (nutrigenomics) is prompting a revolution in the field of nutrition. Nutrigenetics/Nutrigenomics provide powerful approaches to unravel the complex relationships among nutritional molecules, genetic variants and the biological system. This publication contains selected papers from the ‘3rd Congress of the International Society of Nutrigenetics/Nutrigenomics’ held in Bethesda, Md., in October 2009. The contributions address frontiers in nutrigenetics, nutrigenomics, epigenetics, transcriptomics as well as non-coding RNAs and posttranslational gene regulations in various diseases and conditions. In addition to scientific studies, the challenges and opportunities facing governments, academia and the industry are included. Everyone interested in the future of personalized medicine and nutrition or agriculture, as well as researchers in academia, government and industry will find this publication of the utmost interest for their work.
Functional Foods
"Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to m...
