Many medical conditions occur due to stress and poor dietary habits. Many medical conditions and illnesses can be managed, improved, and even corrected by a specific diet.
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Studies show that eating habits play a major role in the development of certain chronic diseases (such as heart disease, obesity, cancer, and diabetes). Dietary changes can help to both prevent and treat these conditions. For example, lowering fat and cholesterol intake and adding whole grains to the diet can prevent atherosclerosis (plaque build up in the arteries), which can lead to heart disease or stroke. Reducing caloric intake can help lower weight. Cutting down on simple sugars (glucose, sucrose, fructose, and lactose) can prevent diabetes, and high fiber diets (especially soluble fiber) can help control diabetes.
Scientists have found many other connections to diet and disease. In a study of 20,000 men, for example, one fish meal per week was linked to a 52% reduction in the risk of sudden death from a heart attack. Fish is high in omega-3 fatty acids, which are essential components of cells and can protect the heart from, for example, fatal arrhythmias (abnormal heart rhythm).
In another study of more than 42,000 women, those who ate lots of fruits, vegetables, whole grains, low-fat dairy, and only lean meats lived longer. High intake of fruits, vegetables, and legumes is associated with a lower risk of developing heart disease.
There are numerous, ongoing studies regarding clinical nutrition. Some interesting results indicate that:
high dietary intake of folate (found in leafy greens, dry beans and peas, fortified cereals and grain products, and some fruits and vegetables) may lower risk of stroke and heart disease
eating small amounts of fish in pregnancy may protect against early delivery and low birth weight infants
iron supplementation in iron depleted women improves aerobic training ability
lutein and zeaxanthin (carotenoids) in the diet may reduce risk of cataracts
lutein from dietary sources (such as kale and spinach) may protect against colon cancer
flavonoids (found in broccoli, citrus fruits, apples, onions, and carrots) may protect against certain types of lung cancer
vitamin E (in the diet from fruits and vegetables) may reduce the risk of angina (chest pain) and heart attack in people with atherosclerosis
In hospitals, nutrition is used to improve the overall health of patients with a wide range of conditions. Examples of these conditions are AIDS, cancer, osteoporosis, lung disease, obesity, burns, metabolic disorders, and kidney, liver, and pancreatic disorders. Patients who need surgery are also supported with clinical nutrition
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Studies show that eating habits play a major role in the development of certain chronic diseases (such as heart disease, obesity, cancer, and diabetes). Dietary changes can help to both prevent and treat these conditions. For example, lowering fat and cholesterol intake and adding whole grains to the diet can prevent atherosclerosis (plaque build up in the arteries), which can lead to heart disease or stroke. Reducing caloric intake can help lower weight. Cutting down on simple sugars (glucose, sucrose, fructose, and lactose) can prevent diabetes, and high fiber diets (especially soluble fiber) can help control diabetes.
Scientists have found many other connections to diet and disease. In a study of 20,000 men, for example, one fish meal per week was linked to a 52% reduction in the risk of sudden death from a heart attack. Fish is high in omega-3 fatty acids, which are essential components of cells and can protect the heart from, for example, fatal arrhythmias (abnormal heart rhythm).
In another study of more than 42,000 women, those who ate lots of fruits, vegetables, whole grains, low-fat dairy, and only lean meats lived longer. High intake of fruits, vegetables, and legumes is associated with a lower risk of developing heart disease.
There are numerous, ongoing studies regarding clinical nutrition. Some interesting results indicate that:
high dietary intake of folate (found in leafy greens, dry beans and peas, fortified cereals and grain products, and some fruits and vegetables) may lower risk of stroke and heart disease
eating small amounts of fish in pregnancy may protect against early delivery and low birth weight infants
iron supplementation in iron depleted women improves aerobic training ability
lutein and zeaxanthin (carotenoids) in the diet may reduce risk of cataracts
lutein from dietary sources (such as kale and spinach) may protect against colon cancer
flavonoids (found in broccoli, citrus fruits, apples, onions, and carrots) may protect against certain types of lung cancer
vitamin E (in the diet from fruits and vegetables) may reduce the risk of angina (chest pain) and heart attack in people with atherosclerosis
In hospitals, nutrition is used to improve the overall health of patients with a wide range of conditions. Examples of these conditions are AIDS, cancer, osteoporosis, lung disease, obesity, burns, metabolic disorders, and kidney, liver, and pancreatic disorders. Patients who need surgery are also supported with clinical nutrition
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