Food, Obesity, and Noncommunicable Diseases

JOURNAL TITLE: Journal of Postgraduate Medicine, Education and Research

Author
1. Sonali Guleria
ISSN
2277-8969
DOI
10.5005/jp-journals-10028-1368
Volume
55
Issue
1
Publishing Year
2021
Pages
4
  • Article keywords
    Antioxidants, Diet, Noncommunicable diseases, Sodium, Stroke

    Abstract

    The scientific and economic development has led on to phenomenal changes in the environment as well as dietary patterns of the human beings. There is a phenomenal increase in the intake of refined carbohydrates, saturated fatty acids (SFAs), trans fat, and substantial decrease in the intake of omega-3 fatty acids. The increased consumption of energy dense food products along with sedentary lifestyle and increased emotional as well as mental stress is an ideal recipe for the development of various noncommunicable diseases (NCD). Increased frequency of combination of environmental, behavioral, and biological risk factors for various NCDs have led on to an epidemic of these diseases in modern times. A healthy food contains adequate amount of carbohydrates with low glycemic index (GI), low sodium content, and sufficient amount of proteins, fibers, micronutrients, and antioxidants. Healthy food and regular exercise are ideal recipes for healthy life and preventing various NCDs. This review discusses the important role of food in various NCDs.

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