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Chapter 11
Diet and Health
Nutrition: Concepts & Controversies, 12e
Sizer/Whitney
Learning Objectives
 Describe relationships between immunity
and nutrition, and explain how malnutrition
and infection worsen each other.
 Compare and contrast the progression and
the symptoms of heart disease in men and
women.
 Describe what dietary and genetic factors
may affect CVD risks and why higher LDL
levels are a health concern.
Learning Objectives
 Develop a general eating plan for a person
with prehypertension.
 Speculate about possible mechanisms by
which a diet high in red meat might
increase the risk of breast cancer or
colorectal cancer.
Learning Objectives
 Develop a healthy eating plan that reduces
the intake of trans fat and saturated fat but
maintains sufficient intakes of essential
nutrients.
 Describe some recent advances in
nutritional genomics with regard to the
health of the body through life.
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
Effects of Protein-Energy Malnutrition
(PEM) on the Body’s Defense Systems
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
The Concept of Risk Factors
 Estimating your risk
 Search family’s
medical history
 Laboratory tests
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
Risk Factors for CVD
 Hypertension and atherosclerosis
 Both worsen CVD
 Worsen each other
 Diabetes
 Physical inactivity
 Benefits of activity for heart health
 Smoking
Risk Factors for CVD
 Atherogenic diet
 DASH eating plan
 Obesity & metabolic syndrome
 Cluster of risk factors
Inflammation
Increased risk of thrombosis
 Other risk factors
Recommendations for Reducing
CVD Risk
 Lifestyle changes
 Increase physical activity
 Lose weight
 Implement dietary changes
 Reduce exposure to tobacco smoke
Recommendations for Reducing
CVD Risk
 Diet to reduce CVD risk
 Reduce fat intake
 Saturated and trans fats
 Limit refined starches and added sugars
 Eat fruits, vegetables, and whole grains
 Diet rich in omega-3 fatty acids
 Other dietary factors
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
Nutrition and Hypertension
 Blood pressure
 Cardiac output
 Factors causing an increase
 Peripheral resistance
 Factors causing an increase
 Risk factors
 Salt intake
 Alcohol
The Blood Pressure
Nutrition and Hypertension
 DASH diet
 Health benefits beyond blood pressure
 Weight control
 Physical activity
 Alteration of hormones
 Salt or sodium
 Alcohol
 Minerals and vitamin C
Lifestyle Modifications to Reduce
Blood Pressure
Complementary and Alternative
Medicine
 Complementary vs. alternative
 Integrative medicine
 National Center for Complementary and
Alternative Medicine (NCCAM)
 http://nccam.nih.gov/
 Accupuncture
 Herbal medicines
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
How Does Cancer Develop?
 Cancer arises in the genes
 DNA is damaged by carcinogen
 Cellular repair or self-destruction
 Cell loses ability to self-destruct
 Replicates uncontrollably
 Mass of abnormal tissue
 Cancer prevention through tumor
development
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
Nutritional Genomics: Can It
Deliver on Its Promises?
Controversy 11
Nutritional Genomics Research
 Genome
 Genetic profile
 DNA microarray technology
 DNA mutations
 SNPs
 Variation of a nucleotide
Epigenetics
 Epigenome
 Proteins and other molecules that regulate
expression of genes
 Turning genes “on” and “off”
 Inherited or altered
 Regulation
 Histones
 Methyl groups
Two Epigenetic Factors and Gene
Activity
Bioactive Food Components and
Gene Expression
Epigenetics
 Future generation effects
 Embryonic development
 Modifying your epigenome
 Health implications
 Bioactive constituents in whole foods
Genetic Testing
 Arguments
 Merits
 Demerits
 Nutritional genomics fraud
Genetic Testing: Pros and Cons