Transcript Slide 1
Chapter 11
Diet and Health
Nutrition: Concepts & Controversies, 12e
Sizer/Whitney
Introduction
Two types of diseases
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
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
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
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