Nutrition approaches to prevent chronic disease
Schlienger, J-Louis.; Pradignac, A.
La Revue du Praticien 59(1): 61-65
2009
ISSN/ISBN: 0035-2640 PMID: 19253883 Document Number: 631101
Chronic diseases such as obesity, diabetes, macrovascular disease including coronaropathy and stroke, osteoporosis and various cancer have, in one way or another, food and nutritional determinants and may be considered as nutritionally or environmental-related diseases. There is a growing literature indicating that specific dietary constituents or diet are able to influence the development and the outcome of chronic disease. Long term prospective clinical trials are yet locking to confirm on evidences-based medicine criteria the correlation described between food and disease. However animal as well as epidemiological data suggest that high energy density and low nutrient density which characterized diet in developed countries are the main targets that must be fight. On the basis of current researches, Mediterranean diet seemed to be the best and the more applicable diet in order to have optimal health. Such a diet low in calories and saturated fat and high in fruit and vegetables and in whole grain should become a key composant for reduce the oxidant, inflammatory, atherogenic, mutagenic and hyperinsulinic status and then prevent or delay chronic diseases.