Diets and Diseases: Causes and Prevention

Wenbiao Wu (Editor)
College of Food Science, Southwest University, PRC

Series: Nutrition and Diet Research Progress
BISAC: MED060000

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$190.00

Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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The improvement of life expectancy and quality is a primary goal of modern societies in both developed and developing countries. However, according to the World Health Organization, the global burden of diseases were estimated to be more than 2.74 billion DALYs with about 56.00 million global total deaths in 2012. In 2030, the projected global burden of diseases and global total deaths are similar to or even higher than that in 2012. What are the causes of DALYs and deaths? What proportion do the causes contribute to global DALYs and deaths? Are global DALYs and deaths preventable? Are daily diets associated with global DALYs or deaths?

What is the significance of diets contributing to global DALYs or deaths? Answers to these questions should be vital for the prevention and reduction of global DALYs and deaths. More than 90% of causes contributing to the global total DALYs or deaths are modifiable or causable by daily diets. Therefore, understanding the association of diets with diseases is very necessary for us to reduce the global total DALYs or deaths in the future. Because of vast information about diets and diseases in literature, it is very difficult to fully encompass this data in a single manuscript. This book opts to collect a selected overview of association of diets with some important diseases. This book includes ten chapters. In Chapter One, it is well-researched and subsequently concluded by the authors that diets should be critical factors that can modify or even cause diseases, which significantly contribute to the global burden of diseases or deaths.

In Chapter Two, their research, production, applications, regulations and future developments are discussed in detail. In Chapter Three, the evidence from experimental and clinical studies to show the potential effect of polyphenols from tea, coffee and cacao on the prevention of cardiovascular diseases are reviewed. In Chapter Four, the dietary causes of kidney diseases and their prevention by proper diet management are described. In Chapter Five, the dietary risk factors and prevention by proper diets are fully summarized. In Chapter Six, the liver disease risk factors existing in human diets are analyzed. In Chapter Seven, the authors discuss how diets can play significant roles in the management or development of liver diseases. In Chapter Eight, the theories related to bone problems with respect to the hypo and hyper conditions of nutrients in relation to bone related problems and proper diet management to prevent them are examined in detail. In Chapter Nine, the association of arthritis and their various forms, causes and symptoms with improper diets and its prevention by diet management are introduced. Finally, in Chapter Ten, the association of diet with overweight individuals, obesity and its prevention by proper diet management are extensively discussed.
(Imprint: Nova Biomedical)

Preface

Introduction

Chapter 1
Functional Food
(Efstathia Tsakali, Panagiotis Thodis and John Tsaknis, Department of Food Technology, Technological Educational Institute of Athens, Agiou Spiridonos, Egaleo, Greece)

Chapter 2
Diets and Cardiovascular Diseases: Impacts of Polyphenols
(Jun-ichi Suzuki, Department of Advanced Clinical Science and Therapeutics, The University of Tokyo, Tokyo, Japan)

Chapter 3
Diets and Kidney Diseases
(Oluwatoyin Bolanle Oluwole and Adesioye Temiloluwa, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria)

Chapter 4
Diets and Reproductive System Disease
(Omprakash H. Nautiyal, Professor and Consulting Scientist, Vadodara, Gujarat, India)

Chapter 5
Diet and Liver Diseases: A Review of Contributing Factors
(Huanhuan Zhang and Wenbiao Wu, College of Food Science, Beibei, Chongqing, PRC)

Chapter 6
Diet and Liver Diseases: Causes, Prevention and Dietary Management
(Oluwatoyin Bolanle Oluwole, Elemo Olubunmi, Olasehinde Oluwatosin and Adesioye Temiloluwa, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria)

Chapter 7
Diets and Bone Diseases
(Asif Ahmad and Muhammad Kaleem, Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Pakistan)

Chapter 8
Diet and Arthritis: Causes, Prevention and Treatment
(Oluwatoyin Bolanle Oluwole, Adesioye Temiloluwa, Owolabi Samuel, Kosoko Babatunde and Agboola Bukola, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria)

Chapter 9
Diet: Overweight and Obesity
(Oluwatoyin Bolanle Oluwole, Olubunmi Phebean Ibidapo, Temiloluwa Adebola Adesioye and Adebukola Adekemi Agboola, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria)

Chapter 10
Obesity and Nutrition
(Gulcin Algan Ozkok, Vocational School of Health Sciences Child Development Program, Selcuk University, Konya, Turkey)

Editor's Contact Information

Index

This book can be used as a reference for teachers, students, researchers, food or beverage manufacturers, food additive manufacturers, and those interested in healthy food. 

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