Nutrition Related Diseases - Essay Example

Table of Contents Introduction 2 Food borne illnesses and Nutrient related diseases 3 Importance of having safe food 4 Food borne illnesses 5 Common types and sources of microbes 5 1.Bacterial infection: 5 2.Viral infections 5 3.Parasitic infection: 6 4.Chemicals: 6 Signs and symptoms of food borne illnesses 6 Prevention of food borne illnesses 7 Food preservation methods 7 1.Commercial methods of preservation 7 2.Traditional methods of food preservation 8 Role of health agencies 8 Nutrient related diseases 9 Effect of excess or insufficient level of nutrients 10 Causes behind Diabetes, Cardiovascular diseases, Cancer andOsteoarthritis 10 Prevalence of diet related disorders in UAE 11 Conclusion 12 References 12 Introduction Foods we eat play a notable role in determining our overall health, growth and well-being. Eating right foods which include fresh fruits, whole grains and vegetables can significantly improve the health and fitness of the individual whereas eating other junk foods or contaminated foods could be detrimental to our health, and lead to nutrient related diseases or food borne illnesses. The proper intake of healthy food in the right amount contributes to good nutrition which can help us to lead healthy and energetic life. Food is made of several chemical components known as nutrients. The presence of these nutrients in the adequate amounts is essential for proper functioning of the body. Mudambi (2007) lists out the major nutrients as carbohydrates, fats, proteins, vitamins and minerals. Each of these nutrients performs their unique function, and various processes takes place through their unified functioning (p. 4). Each group of these nutrients altogether constitute over 40 essential nutrients which again produce over thousands of other substances that are essential for various body processes. As Ridgwell (1996) describes, among the various nutrients, carbohydrates and fats provide us with energy; proteins are used for growth and repair, vitamins and minerals help to protect our body and are also needed for maintenance. A diet can be considered as a balanced diet if it includes variety of healthy foods which supplements all the nutrients in the right proportion. Due to unhealthy eating habits world is now witnessing a rise in food borne illnesses and diet related disorders like obesity, diabetes, cancer, hypertension and heart diseases. Food borne illnesses and Nutrient related diseases Food borne illnesses are caused due to the consumption of contaminated food infected by microorganisms like bacteria, viruses or parasites or due to some chemicals in the food (NDDIC). Person suffering gets infections or irritations in gastrointestinal tract which result in symptoms like vomiting, abdominal pain, diarrhea and fever. Food borne illnesses can affect a person suddenly after eating contaminated food. If food is highly contaminated, food borne illnesses may become severe which can even lead to death. Thus if a person is severely affected with food borne illnesses, immediate medical attention should be provided. The people who are most susceptible to food borne illnesses include infants, pregnant women, elderly persons or individuals with weak immune system. Thus extra care should be given for keeping food safe for people belonging to this risky category. Nutrient related diseases includes diseases which occur because of excess or deficiency of nutrients, obesity, various eating disorders and chronic disorders like cancer, heart attack, diabetes mellitus, osteoarthritis and hypertension. Diseases caused due to excess or lack of nutrients can significantly affect the children as these can affect their growth and development and can make them susceptible to other diseases. The reason behind the rise of nutrition related diseases in these days can be attributed to changes in diet and lifestyle which includes intake of poor quality junk foods with low nutritional value and sedentary life style. Importance of having safe food Nowadays, availability of food has increased significantly because of the increased agricultural productivity, international trade, and by utilizing innovative processing methods and preservatives to prevent food spoilage (McGuire &Beerman, 2007, p. 207). But in certain cases, food we eat may become less safe to eat because of the presence of illness causing pathogens or other harmful toxins or contaminants. Thus it is important to employ safe food handling techniques to protect ourselves from accidental risk associated with consuming spoiled food. Food contaminants are harmful chemicals and microorganisms present in the food. These may get transferred from one food to another or from one utensil to another through a process called cross-contamination. Most of the illness causing pathogens gets incorporated in our food through polluted water, contaminated soil or through infected animals. Normally food items like dairy foods, raw meat, fish, fruits and vegetables have greater risk of getting infected with illness causing pathogens. Apart from infectious pathogens, non-infectious compounds present in the food can also be dangerous for our health. This includes pesticides, marine toxins, antibiotics, herbicides and hormones. Some people are allergic to food additives added in the food to enhance the flavor or color or to prevent spoilage. Since a person who is infected with pathogens could make the food infected, a person who handles the food must take extra care to avoid sneezing or coughing and must wash hands thoroughly while they are handling with the food. Food borne illnesses Millions of people are affected by food borne illnesses because of the food safety issues. The most common type of food borne illnesses is Food poisoning or food borne illness caused by microbes. In case of infection with pathogens like salmonella, diseases occur after consuming the food where the pathogen grows and multiplies inside and creates serious illness. Common types and sources of microbes Bacteria and virus are the most common types of pathogens leading to food borne illnesses. Though, certain parasites as well certain chemicals also can also make you the victim. 1. Bacterial infection: Though all the bacteria are not harmful, some bacteria can infect our gastrointestinal tract. Bacterial infection are common in food like raw meat, dairy products, egg, shellfish, poultry etc. and they can enter and multiply in these kind of food substances during any time of handling the food like harvesting or slaughtering, processing, storing or shipping. Infection is also possible while preparing the food in the kitchen. There is a chance of infection if food is prepared without proper washing of utensils or hands and by using unclean cutting boards. There are different types of bacteria like salmonella which is normally found in meat and dairy products.Campylobacter jejuni is a type found in undercooked meat and unpasteurized milk. Another type is Escherichia coli (E. coli), some serotypes of which are harmful. They are mostly found in undercooked hamburger and unpasteurized milk and fruit juices. Shigella is a type of bacterium spread through faeces. Bacteria named Clostridium botulinum normally infects canned food and salted or smoked fishes. 2. Viral infections Viral infections can easily make people sick. They are smaller than bacteria and will be transmitted from one person to another through stool or vomiting. The common sources of virus include food prepared by a virus infected person and shellfish grown in contaminated water.Common virus types are norovirus which could lead to inflammation of intestines or stomach and Hepatitis A which affects the liver. 3. Parasitic infection: Parasites are organisms that dwell on other organisms. Parasitic food infections are quite rare. The common sources are water contaminated with stool and food prepared by infected person who does not wash their hands thoroughly after toilet. The common types are Giardia intestinalis, Cryptosporidium parvum and Trichinellaspiralis. 4. Chemicals: Certain chemicals used in the food can also result in food borne illnesses. The common sources include fruits and vegetables having pesticides, some kind of wild mushrooms and toxins produced by bacteria on fish or shellfish. (Source: Google images) Signs and symptoms of food borne illnesses Symptoms of food borne illnesses vary with the cause behind them, although there are some common symptoms that can help us to identify occurrence of food borne illness. This includes severe abdominal pain, vomiting, diarrhea, fever and chills. If infection affects the nervous system there can be symptoms like blurred vision, head ache, skin numbness, dizziness and paralysis. The symptoms may last for few hours or up to several days depending upon the severity of the disease. Prevention of food borne illnesses Safe food handling techniques during food processing, storing, and using can easily prevent food borne illnesses. Refrigeration under 40 ⁰ C is a must if we are keeping raw or cooked perishable food items for more than 2 hours at room temperature. Food like raw meat should be cooked in high temperature which is enough to kill the bacteria present in them. Temperature between 145 ⁰ C to 165 ⁰ C is needed while cooking meat products. Food we use should be washed thoroughly prior to using them. Fruits and vegetable should be washed in running water to remove the pesticides and other infections. Meat and seafood’s should be used separately from other food substances to prevent cross contamination. Foods which are hot should be stored in hot and cold foods must be stored in refrigerators. Hands should be properly washed after handling meat products, touching animals, and after the toilet or changing diapers. Food preservation methods To maintain the quality of food and prevent food spoilage, various food preservation techniques are used these days. Food is normally preserved by applying cold, heat or chemical methods of preservations. Food can get spoiled because of the presence of microorganisms or due to the oxidation of the bio-compounds present in the food. There are both commercial methods of preservation which is used by the food processing industries and traditional methods of preservation used in general households. 1. Commercial methods of preservation Various commercial methods of preservation include pasteurization, canning and bottling, irradiation, and machine drying. Pasteurization is used to preserve liquid food like milk. Milk is heated at a high temperature of about 70 ⁰ C for about 15 seconds and then suddenly cooled in 10 ⁰ C to kill the remaining bacteria. Canning and bottling is a heat sterilization method of preservation by which food is sealed in air tight containers by applying heat and pressure to kill the microorganisms. Fruits, nuts, butter, pickles etc. are stored using this technique. Irradiation is the process in which high speed electrons or gamma rays are applied to food like onion, wheat, and potatoes to kill the pathogens. Machine drying is an alternate way of sunlight dehydration used in industries. Here machines are used to dry the food stuffs like milk, vegetables etc. 2. Traditional methods of food preservation The traditional methods of food preservation mainly focus in reducing moisture content in the food so that microbes cease to exist. Common methods include sun drying, salting, pickling and fermentation. As Rao (2010) describes, sun drying is utilized from early days to dehydrate the food by keeping under sunshine. Normally pulses, fish, meat, fruits, vegetables etc. are dried and used in the later period (p.10). Salting involves using salt which is the best natural preservative. Normally both salting and drying are employed for meat, fish, etc. to keep it longer. Pickling is done using acids and oil. Food materials are dried to remove the water content and then pickled in oil and acids. Fermentation is the process in which microorganisms like yeast or bacteria are added to food, so that organic food decomposes and generates new taste or flavor to food. Curd is made using the fermentation method Role of health agencies Several health agencies are actively working in preventing food borne illnesses. Health agencies like HACCP,ADFCA, FDA, CDC and HAAD have a noteworthy role in ensuring food safety and illnesses prevention. HACCP (Hazard Analysis Critical Control Point) make use of a organized preventive approach by controlling contamination in every phase of food processing. By using this system manufacturers can identify the critical control points of food contamination during the various food processing stages. ADFCA(Abu Dhabi food control authority) is very active in ensuring food safety. Through the joined efforts of different sectors of ADFCA, monitoring, testing and implementing of ADFCA safety rules is strictly performed in food markets and in places where food borne illness are reported (ADFCA, Food poisoning). FDA (Food and Drug Administration) has implemented several measures for ensuring food safety and has significantly improved public health. They have implemented several standards based on science to prevent food borne illness. According to Nutrition label and educating act, FDA needs to assure that foods regulated by FDA must have nutrition labeling and certain health messages on it. CDC (Centre for Disease Control and Prevention) plays a noteworthy role in implementing food safety efforts. The agency is dedicated in monitoring the illnesses, educating the people about its hazards and in implementing several preventive measures for food borne illnesses. HAAD (Health Authority - Abu Dhabi) is also actively participating in preventing food borne illnesses. They are establishing a national public health reference lab which could be really helpful in diagnosis and reporting of food borne illnesses. In this context, it is important know the concept of ‘Halal Food’. Halal food is the food permissible according to Islamic law. Halal food include all the food except those which are Haram (meaning unlawful). Muslims are forbidden to take the food which is Haram which includes pork or its byproducts, animal which are not slaughtered properly or which are dead before slaughtering, intoxicants and alcohol, blood or its byproducts and carnivorous animals. It is seen that global interest for Halal diet is increasing owing to its health benefits. Many studies prove that consuming Haram food can produce potential health risks (Azeez, 2013). For example, dead animal is extremely dangerous for health as it can lead to diseases like e-coli infection, salmonelosis; Hemolytic Uremic Syndrome etc .Eating pork is not healthy as it can lead to diseases like higher cholesterol, atherosclerosis etc. Blood of animals can make us diseased as it carries lot of pathogens. Alcohol consumption is a leading cause for cardiovascular or cerebrovascular diseases, and a leading cause of death these days. Thus one must strictly Incorporate healthy Halal foods and avoid the harmful Haram foods for protecting ourselves from diet related diseases. Nutrient related diseases The diseases which are related to nutrients can be grouped under nutrient related diseases. This can occur because of the nutritional imbalance caused because of excessive or insufficient levels of nutrients in the body. Chronic and hereditary metabolic disorders which respond to diet also come under nutrient related diseases. The rise of diseases like heart diseases, cancer, diabetes, obesity etc. is attributed to unhealthy food or eating habits. Effect of excess or insufficient level of nutrients For the proper functioning of our body, a balance is essential between the intake of nutrients and their metabolism. Deficiency in the nutrition normally occurs as a consequence of social factors like poverty, psychiatric disorders, and diseases which occur due to mal-absorption. One of our major dietary components is carbohydrates. They provide us with energy needed for the proper functioning of the body. Excess of carbohydrates can result in increased calories in our body leading to obesity. While, low level of carbohydrates could result in malnutrition, weakness and fatigue. Fat is an important macronutrient needed for the proper functioning of the body. But excessive amount of fat can result in diseases like Atherosclerosis, cancer or obesity. Fat is an essential for the proper functioning of several fat soluble vitamins. Fat is also an essential component for the synthesis of hormones and neurotransmitters. Hence the lack of fat could affect brain functions. Proteins are the nutrients needed for body building, growth and repair and for the production of antibodies, enzymes and hormones. As DeBruyne, Pinna & Whitney (2011) point out, proteins deficiency can significantly affect the growth and development of children resulting in diseases like marasmus and kwarshiorkar. Common symptoms of these diseases include reduced growth and development, low pulse rate, reduced immunity, anemic, diarrhea and formation of bulging belly caused due to digestive disorders (p. 87). Child suffering from Kwarshiorkar (Source:Medicalon web) Eating excessive amount of calories could result in serious health issues like obesity, gestational diabetes, Type 2 diabetes and cardiovascular diseases. When energy intake is below the normal it can lead to malnutrition, slow metabolism, and tiredness. Causes behind Diabetes, Cardiovascular diseases, Cancer andOsteoarthritis Diet is related to occurrence of several chronic diseases. It is quite difficult to understand the exact dietary cause behind the chronic illnesses as these diseases may take several years to develop. Diabetes is a metabolic disorder in which person has high blood sugar. It is caused by both environmental and genetic factors. Diet also play a major role in diabetes, and people who consumes high calorie food with high saturated fatty acids, leads a sedentary lifestyle, and are obese have more risk. Cardiovascular diseases are becoming the leading death cause of millions of people in the world. The major reason behind heart diseases is a condition called arteriosclerosis which occurs because of the deposition of plaque in the arterial walls. The reason behind this condition is unhealthy food intake with excessive cholesterol and hypertension, alcohol and smoking. Cancer is also caused due to unhealthy eating which involves intake of high fat diet. Breast and endometric cancer are caused due to excessive fat in the body. Various chemical reactions on this fat make it behave like female sex hormone leading to abnormal growth of cancerous cells. Excessive cholesterol and fat in the body is broken down by intestinal bacteria which on reaction with other compounds make them carcinogens. Osteoporosis is a condition that occurs because of the loss of calcium and other minerals from one’s body, and this makes the bone fragile and more prone to fracture. This disease condition is caused by low intake of calcium from the dairy products, deficiency of vitamin D due to lack of sun exposure, sedentary lifestyle, smoking and alcohols and too much dieting. Prevalence of diet related disorders in UAE Nutrition related chronic diseases have been increasing in UAE for the recent years. According to research, it is seen that rise in these non-communicable diseases are due to unhealthy lifestyles which has led to unhealthy nourishment over a long time, sedentary lifestyle, alcohol, smoking and stress. As the Public Health Specialist Belal (n.d.) of UAE reports, 77% of males and 75% of females have very less fruit intake. Percentage of physical inactivity is 37.9% in male and 56% in females. Physical inactivity rate is 38 % in male and 42 % in females. Obesity rates are 25 % in males and 39% in females. Also prevalence rate of diabetes is 24 % and hypertension is 31% (P.383). All this suggests that prevalence of obesity; diabetes and related diseases are very high in UAE. According to the same report, global prevalence of chronic diseases is also alarming; this says that non communicable diseases are going to increase to 57 % by year 2020. Risk factors which result in these chronic diseases are mainly lifestyle issues. From the knowledge of various preventive measures needed for these diseases, we should implement these measures through community programs. Also sustained action is necessary from the part of individuals, family, social, economic, cultural and country levels. It is found that behavioural interventions were very successful in countries like Japan, South Korea, Finland and Mauritius. Health promotion activities in the form of information campaigns, anti-smoking campaigns and taxation on using tobacco products will be very effective in preventing these diseases. Conclusion This paper aims to give a detailed study about various food borne and nutrient related diseases which affect people through unhealthy food intake .World today is witnessing excessive intake of refined and processed food which make more people victims of chronic diseases. So, it is high time to change these unhealthy trends in food intake by making use of some cost effective solutions. Health policies must give more emphasize to consuming healthy food and increased physical activities. Food and nutrition authorities of various nations must work together in employing preventive measures to stop diet related diseases. References ADFCA: Food poisoning. Retrieved from http://www.adfca.ae/English/Publications/Documents/brou%20food%20poisoingwith%20pix%20En.pdf Aziz, W. (2013). The Halal Dietary System as a Recipe for Good Health. IOSR Journal Of Humanities And Social Science, 7 (4): 28-34. Belal, A. M. (n.d.). Nutrition-related chronic diseases Epidemic in UAE: can we stand to STOP it? Health Education and Promotion Department.Ministry of Health – UAE. Retrieved from http://www.sjph.net.sd/files/vol4i4/SJPH-vol4i4-p383-392.pdf DeBruyne, L., Pinna, K & Whitney, E. (2011).Nutrition & Diet Therapy. US: Cengage Learning. McGuire, M &Beerman, K. (2012).Nutritional Sciences: From Fundamentals to Food. US: Cengage Learning. Medicalonweb.Kwashiorkor Disease. Retrieved from http://medicalonweb.com/Disease/Detail/516 Mudambi, S. R. (2007). Fundamentals Of Foods, Nutrition And Diet Therapy. New Age International. NDDIC.(n.d.).Foodborne Illnesses. Retrieved from http://digestive.niddk.nih.gov/ddiseases/Pubs/bacteria/index.aspx Rao, D. G. (2010).Fundamentals Of Food Engineering. UK:PHI Learning Pvt. Ltd. Ridgwell, J. (1996). Examining Food and Nutrition. US: Heinemann. Read More