Diet to Prevent and Manage chronic deseases

Dr. Nadia Saadat.

OutlineFood choices Chronic diseases. Metabolic syndrome.Guidelines for Diabetic patients(calorie counting

food label, glycemic index).Guidelines for managing Hypertension(Dash diet

plan).Diet plan to reduce heart disease risk(Types of fat

and how to choose).Cancer prevention with diet( fiber, Phytochemicals

vitamins)Obesity

FOOD

Fortified Food and Enriched Food- examples enriched flour and boxed cereal

Dietary Supplements – first find out if you need one

Our Source of Nutrients

Provides Energy

Forming Structures

Regulating body ProcessesMetabolismHomeostasis

Functions of Nutrients

Principles of Choosing a Healthy Diet

Chronic Diseases Two types of diseases

Infectious and chronic

Chronic DiseasesDiabeties (high blood glucose level)Hypertension (high blood pressure)Cardiovascular diseasesSome time present as Metabolic syndrome

www.mtyhd.org

The Ten Leading Causes of Death in the United States

Guidelines for Diabetic patientsManage your blood glucose level near normal

range. Test blood glucose levels before meal and or before going to bed.

Count your calories-use exchange list, food label or go to http://www.choosemyplate.gov/or http://www.nal.usda.gov/fnic/foodcomp/search/ to calculate your calorie intake.

Guidelines for Diabetic patientsChoose foods to reduce blood cholesterol.

Take snacks and avoid consuming large meals.

Use whole grain products – low glycemic index

Glycemic responseA measure of how quickly (rate/magnitude and duration) blood sugar rises after a meal

In our cultural foods avoid Coconut in cooking.  Deep fried dishes like puri, paratha, samosa,

etc.  Vegetables like potato, sweet potato, beetroot,

yam, arbi, etc.  Sweets, cakes, pastries,Baklava, ice creams,

jam, jelly, marmalade and soft drinks.  Fruits like grapes, mango, chiku and sugarcane  Use only unsaturated oils, like canola,

sunflower, olive oil etc.

Guidelines for Diabetic patients

Managing Hypertension with DASH Diet planKey point of DASH Diet PlanReduce sodium intake

Vegetables 4-5 servings /day If canned take low sodium variety.

Whole grains 6-8 servings /dayWhole wheat roti, begal brown rice

Fruits 4-5 servings /day

Dairy - 2-3 servings / day- low fat variety

Incorporate poultry and fish

Nuts, seeds and legumes 4-5 servings/day

Use oils instead of solid fats

Limit intake of fats to less than 30%

Reduce intake of refined sugars

Managing Hypertension with DASH Diet plan

Risk Factors for CVDIncreased risk due to:

1. High total fat2. High saturated fat3. High cholesterol intake 4. Low intake of omega-3 fatty acids5. High trans-fatty acids6. Low intake of fiber, fruits, vegetables7. Low intake of antioxidants, vitamin E

Trans Fatty acids- Double Sided Sword

Decrease HDL – Good CholesterolIncrease LDL- Bad cholesterolVSSaturated fat- Increase LDL but no effect on

HDL

Soluble-Reduce Dietary cholesterol absorption-decrease cardiovascular risk.

Preventing Cancer Through Diet Energy intakeObesity

Depends on site of cancer & other factors Physical activityAlcoholFat and fatty acids Omega-3, MUFA-in Mediterranean: protective

Trans-fatty acid: increased risk for breast cancerAnimal fat: correlation with colon cancer and prostrate cancer.

Which Diet Factors Affect Cancer Risk?Red meats and processed meats

SmokingFiber-rich foodsFolate and antioxidant vitaminsCalcium and vitamin DFood phytochemicals

Fiber Two types-InSoluble _Decrease colon cancer risk- block

absorbtion toxins, Provide bulk, low glycemic load

Soluble-Reduce Dietary cholesterol absorbtion-decrease cardiovascular risk.Ways fiber works against cancer

Dilution Folate Resident bacteria Butyrate