Category Archives: Food

Eating Disorder

EatingIf you are obsessed over food, body weight and shape, there might be a chance of having Eating Disorder. People often think that eating disorders are a lifestyle choice. But they are actually serious and often fatal mental illness and are an important cause of physical and psychosocial morbidity in an individual. According to various studies on eating disorders, the results found that the frequency of occurrence is much less in men as compared to adolescent girls and young adult women and a large proportion of eating disorder patients were exercising excessively during an acute phase of the disorder.

Types of Eating Disorders

They are divided into three diagnostic categories: Anorexia Nervosa, Bulimia Nervosa, and Binge-eating disorder.

  • Anorexia Nervosa, characterized by inadequate intake of food. In this condition, people may have unrealistic perception of overweight, even when they are dangerously underweight and thus, they severely restrict the amount of food they eat, and eat very small quantities of only certain foods. It can lead to damaging health effects, such as loss of bones and skin integrity, increases the risk of heart attacks and related heart problems, brain damage, multi-organ failure, and infertility. The mortality rate is highest in this disease as compared to other mental disorders, either due to complications associated with starvation or the patient commits suicide.
  • Bulimia Nervosa, characterized by an excessive intake of food followed by compensatory behaviors for the overeating such as forced vomiting, excessive use of laxatives or diuretics, fasting, excessive exercise, or a combination of these behaviors. Although people usually maintain their relatively normal and healthy weight, but the irregular food behaviors can have injuring effects, such as chronically inflamed and sore throat, severe gastrointestinal problems, severe dehydration, and various heart difficulties resulting from an electrolyte imbalance.
  • Atypical eating disorders: There are many other types of eating disorders including Binge-eating Disorder (lack of control on eating), other specified feeding or eating disorder (OSFED), Diabulimia, etc.

Cause of Eating Disorder

Although the cause of eating disorders is not clear but it seems like combination of biological, psychological, and environmental factors plays an important role in the development of these illnesses.

  • A high proportion of individuals diagnosed with body dysmorphic disorder (way the person sees themselves) also had some type of eating disorder.
  • Biological conditions such as hormone irregularities and nutrition deficiencies can also lead to eating disorders.
  • The environmental factors include Dysfunctional family dynamic, aesthetically oriented sports, Professions and careers, childhood traumas and other stressful transitions.

Treatment for an Eating Disorder

People often ignore such conditions which then results in severe adverse effects. Because of severity and complexities of these conditions, it has become necessary to establish a comprehensive and professional treatment. Addressed with medical doctors, nutritionists, and therapists for complete care, the treatment includes:

  • Individual, group, and/or family psychotherapy
  • Medical care and monitoring
  • Nutritional counselling
  • Medications

Dietary Fat Linked To Pancreatic Cancer

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A high-fat diet may advance the development of pancreatic cancer independent of obesity because of the interaction between dietary fat and cholecystokinin (CCK), a digestive hormone. In addition, blocking CCK may help anticipate the spread of pancreatic tumors to other regions of the body (metastases). CCK is released by the small digestive tract and is related to obesity. Dietary fat triggers the secretion of CCK; those who follow a diet high in immersed fats often have high levels of CCK. Past research has appeared that obesity and high-fat diets both together and independently increase the chance of pancreatic cancer. CCK too controls recovery that takes place after partial surgical removal of the pancreas. Pancreatic growth and regeneration occur through the interaction of CCK with CCK receptors, proteins that tie to CCK to produce a physiological reaction.

Identification of pancreatic cancer risk factors is of great significance since few people survive long after the determination. Pancreatic cancer is the 4th driving cause of cancer passing within the world. Impact of high unsaturated fat utilization epidemiologic literature on dietary fat intake and pancreatic cancer risk is conflicting, with a few studies finding an expanded chance of pancreatic cancer with higher total fat or saturated fat utilization and others appearing an expanded or reduced hazard of pancreatic cancer with higher particular saturated and monounsaturated fatty acid intakes. Other studies show no association with pancreatic cancer risk some studies have moreover appeared a positive affiliation for animal fat intake generally and particularly for fat from red meat and dairy. Dietary fat intake is especially challenging to study in relation to pancreatic cancer given the expanded undetectable stage of tumorigenesis and the dietary changes that can occur during this pre-diagnostic, but progressively symptomatic period. Studies that account for changes in dietary practices in the years prior to diagnosis are required to address the problem of reverse causation. The affiliation between fat intake and pancreatic cancer risk in a large, prospective cohort of men and women.

Men and women who consumed high amounts of total fats have 53% and 23% higher relative rates of pancreatic cancer, respectively, compared with men and women who had the least fat consumption. Excess body fat is one of the strongest components increasing risk for pancreatic cancer. Low-fat diet decreased the chance of pancreatic cancer among a targeted bunch of postmenopausal, obese women. Low-fat diet is especially viable in reducing pancreatic cancer hazard in overweight and obese postmenopausal women.

Medicinal Food: How Nutrigenomics Is Shaping Our Health-(For your genes eat right)

Medicinal Food_ How Nutrigenomics Is Shaping Our Health-(For your genes eat right)Nutrigenomics developed recently in food science and dieting so also to blockchain: it appears the way into long-term, but sometimes appears to be hijacked by companies longing for consideration but not having the proper science to back up their items. As numerous individuals have no thought what nutrigenomics involves, not to talk around what it should, The Medical Futurist decided to appear what nutrigenomics implies, where the innovation stands at the minute and what it might bring within the future. Whereas the science of nutrigenomics showed up around 15 a long time prior, the thought that food influences individuals in an unexpected way has been around for centuries. Genomics in common and nutrigenomics, in specific, look at your genetic outline and attempt to clarify your inclinations to respond to your environment in your claim interesting way. Nutrigenomics looks at your hereditary cosmetics and how it influences the way your body forms nourishment. It’s around how our one of a kind science interatomic with the nourishment we devour.

Chronic disease arises and progresses from multiple causes. Many of the risk factors such chronic disease emerges and advances from different causes. Numerous of the hazard variables such as poor diet, need of work out, and smoking can be tended to by changes in behaviour. Others are changeable in hypothesis but not fundamentally beneath the control of the person, such as stress, poverty, toxin exposures, and other social or natural conditions. When health care experts endorse executing way of life adjustments to fight off inveterate infection, the patient should get it that these positive health behaviour, although in some cases difficult to support, progress health by working at the genetic level. Hence within the domain of chronic disease avoidance, genomic pharmaceutical has created in a new direction, one that’s beginning to have practical applications. Nutrigenomics is the think about of innate factors that impact a person’s reaction to diet both how qualities impact supplement absorption and metabolism, and how supplements impact quality expression. That’s ,researchers are starting to get it in detail how the “modifiable” way of life hazard factors for infection are connected to and communicated through the evidently “non-modifiable” hazard factor of our genes.Accessories

This area of nutrigenomics works to decide an individual’s reaction to nutrients, to assist in choosing suitable dietary admissions. Continued investigate in this field may altogether development the personalization of progressed pharmaceutical, allowing health care specialists to form individualized care choices based on the patient’s claim genetic makeup. The other department of nutrigenomics takes the switch approach: it looks for to induce it how food intake influences quality expression. In fact with the human genome directly sequenced, science is still struggling to get it how gene expression is controlled. It turns out that individual characteristics are not totally chosen by the genetic code; a have of other “epigenetic” factors impact how and which qualities are communicated. When our bodies get inappropriate levels of certain supplements (such as folic corrosive, Vitamin D, zinc, and selenium, to title reasonable a handful) of epigenetic shapes like DNA methylation and histone change are influenced, in this way changing altering the expression of gene sequences.

Food Transport Refrigeration

food refrigerationThe business segment, including horticulture, nourishment, Lack of produce transport and retailing which comes is in charge of 62% of the world’s aggregate ozone harming substance discharges. Substance dissemination and retail represents around 33% of this, with nourishment transport which incorporates intention power and refrigeration evaluated to be in charge of 1.8 % of aggregate efficiencies. Street transport refrigeration hardware is required to work dependably in significantly harsher conditions than stationary refrigeration gear. Because of the extensive variety of working conditions and imperatives forced by accessible space and weight, transport refrigeration gear has brought down efficiencies than stationary frameworks. This, coupled to quickly expanding utilization of refrigerated transport emerging from the significantly more extensive scope of transported merchandise, home conveyance and more prominent quality desires, is putting impressive weights on the packing business to lessen the vitality utilization of refrigerated transport. This report gives an audit of nourishment transport refrigeration and late examination into the advancement and use of elective advances to lessen vitality utilization and ozone harming substance outflows.

Frozen Products Temperature                                                  (°C)

Ice and ice cream                                                                         -25

Deep frozen foods                                                                      -18

Fishery products                                                                          -18

Butter and edible fats, including cream                                  -14

Egg products, offal, rabbit, poultry and game                        -12

Meat                                                                                              -10

Temperature control, Renewable energy condition and enactment prerequisites for refrigerated transport EU and UK enactment covers temperature control necessities for the capacity and transport of transitory nourishments. These directions have been reexamined in mid-2010 and control on the Hygiene of Foodstuffs expects makers to have reasonable temperature controlled taking care of and storerooms that can keep up nourishment at fitting temperatures and empower these temperatures to be checked controlled and recorded. There are likewise particular temperature prerequisites for specific classes of nourishment. The UK has additionally actualized particular chill temperature control necessities for foodstuffs not secured by EC. These necessities apply to nourishment which is probably going to help the development of pathogenic smaller scale creatures or the arrangement of poisons. Such nourishment must be kept underneath 8 ºC except if the producer prescribes something else, yet this must be founded on all around established logical appraisal of the security of the sustenance at the predetermined temperature.

Detection of E.Coli in Drinking Water

agreeTo rapidly detect the presence of E.coli in potable water food scientists now can use a bacteriophage a genetically engineered virus. In preference to sending water samples to laboratories and counting on days for results, this new test may be administered locally to obtain solutions in a few hours.

Drinking water contaminated with E. coli is a major public health concern. This phage can detect their host bacteria in sensitive situations, which mean low-cost bacteria detection assays for field use—like food safety, animal health, bio-threat detection and medical diagnostics can be provided.?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

The bacteriophage carries a gene for an enzyme luciferase, similar to the protein that gives fireflies radiance. The luciferase is fused to a carbohydrate binder, so that when the bacteriophage reveals the E. coli in water, a contamination begins, and the fusion enzyme is made. When released, the enzyme sticks to cellulose fibres and begins to luminesce. After the bacteriophage binds to the E. coli, the phage shoots its DNA into the microorganism.

The bacteriophage then breaks open the bacterium, releasing the enzyme as well as additional phage to attack other E. coli. This bacteriophage detects an indicator. If the test determines the presence of E. coli, the water should not be drunk.

Improper sanitation of drinking water leads to a large number of preventable diseases worldwide. Phage focussed detection technology have the capability to promptly determine if a water supply is secure to drink, an end result that serves to straight away enhance  lifestyles of people via the prevention of disease.

Are pineapples healthy for Diabetic or Obese person?

obesity diet 2018A healthy diet should include portion of various fruits. Fruits such as pineapples are a healthy choice for people with diabetes as well as obesity. Pineapple is one such fruit that is a powerhouse of nutrition as well as tastes great.

It is packed with thiamine also known as Vitamin B1, Vitamin C, and rich in iron. It also contains an enzyme called bromelain which helps in digestion and its juice is thought to be a diuretic. It has anti-inflammatory properties and is also an anti-oxidant. Since it is rich manganese, it also boosts bone health. Pineapple also can contain carbohydrates that affect your blood sugar as well as body’s metabolism.

As a source of carbohydrate, mostly sugar, it’s not likely that pineapple could lower blood sugar. However, as a fruit that digests more quickly than others, some may experience a low blood sugar effect, especially if they have diabetes.

However, Harvard researchers reported that consuming three servings of whole fruit per week, particularly blueberries, raisins,  grapes and apples as well as pears, reduces the risk of developing type 2 diabetes by almost 26 per cent. Additionally, fruits’ glycaemic index (GI), a rating which indicates how quickly food can raise blood sugar, did not play a significant role in determining individual fruits’ effects on diabetes risk. “High” as well as “Moderate” glycaemic index of fruits that include pineapple and many dried fruits as well as dried fruits were just as notable as low glycaemic index choices.

The belief that diabetics should avoid certain fruits is unproven.

The present study was conducted to assess anti-obesity effects of raw pineapple juice in high fat diet (HFD)-induced fatness.

Pineapple has progressed toward becoming a recommended fruit in obesity as well as dyslipidaemia treatment as it contains a high amount of bromelain, which has a role in lipolysis and diminishing the severity of cardiovascular syndromes.

Pineapple juice, therefore, may possibly be used in anti-obesity category where it decreases lipogenesis (the process through which fat is formed) and increased lipolysis (the process by which fats are broken down).

How fruits got their eye-catching colors

How fruits got their eye-catching colorsRuddy plums, Green melons, Purple figs, Ripe natural products come in a cluster of greens, yellows, oranges, browns, reds and purples. Researchers say they have modern prove that plants owe their rainbow of natural product colors to the diverse creatures that eat them. That the shinning red of a berry may be a signal to hungry birds – here I am, come eat me isn’t a modern thought. Since the late 1800’s researchers have guessed that the colors of fleshy natural products advanced to urge the consideration of certain creatures, which carry them off and in the long run drop their seeds on the timberland floor. But prove to bolster the thought has been blended at best, researchers say. Portion of the issue is that numerous considers of natural product color expect we see color as other creatures do, doling out natural products to a handful of color categories such as orange or yellow concurring to how people see them.

There are great reasons to question whether red to us looks the same way it does to. People have three sorts of color-sensing cone cells within the eyes, each one sensitive to diverse wavelengths of light. But most other warm blooded creatures have only two sorts of cone cells. And birds have four, which makes a difference them see a run of colors we can’t see. A natural product that looks blackish to us, for case, may really reflect bright rays, which birds can see but people can’t. With the exception of a handful of other primates, no other creature on Earth sees color the way that we do. Many studies too neglect to consider other reasons why natural products create their particular colors.  For case, a few plant species may essentially take after their closest hereditary relatives, bearing natural products that are pink or brownish since their common ancestors did too. Or fruit color might be an item of natural components such as scope, temperature, or properties of the soil.How fruits got their eye-catching colors (2)

Fruit colors of closely related species are no more comparative than expected by random chance. In any case, fruits that are basically eaten by mammals such as monkeys and primates do in fact have higher reflectance within the green portion of the range, though natural products scattered by birds reflect more within the red -probably since birds tend to depend more intensely on their sharp color vision than numerous other creatures, and reds are less demanding to spot against the green foliage. The discoveries lend strong support to the thought that creature dispersers made a difference drive the evolution of fruit colors in tropical plants and that plants whose natural products reflected bright light also tended to have UV-reflecting leaves, proposing that fruit color is at slightest mostly a response to natural variables that influence the entire plant -such as protection from the sun’s harming rays. Other fruit characteristics such as odor, size or texture. It may be that visual prominence frequently accomplished utilizing red   entices birds, but fragrance is more imp for luring animals whose sense of smell is stronger than their sight.

Juice Turned to Microcapsule Powder

1aThe pomegranate is a fruit wealthy in antioxidants, with anti-hypertensive residences and is proven to help lessen degrees of glucose within the blood; however, because it’s miles a seasonal fruit is hard to consume all through the year. So, to reap its benefits in any month a microencapsulation process from pomegranate juice was designed.

The innovation is that not like different business displays, this one does no longer lose the natural residences of the fruit within the microencapsulation procedure.

The method is composed of converting the natural pomegranate juice into small dust particles that may be dissolved in water. Its method allows holding the product and allows the antioxidants to reach the digestive tract.1b

The researcher says that the idea for this product came after observing that people do not consume the pomegranate because of the difficulty and laziness to peel the fruit. They ensure that the process is relevant in Hidalgo because it is the second largest producer of pomegranate at a national level; however, it is not exploited as expected despite being a fruit which reduces hypertension, triglycerides and glucose levels.

The assets of the pomegranate are better than grapefruit, cranberry, and grape or black and green tea, which might be considered an excellent source of antioxidants.

The method of microencapsulation consists in changing the pomegranate right into a powder. Microencapsulation makes the product strong, as it protects it from the environment and forestalls the oxidation of its compounds.1c

The microencapsulation innovation of the UAEH researcher makes use of a technological method by using which herbal and dietary homes are not misplaced. Further, the microcapsules useful resource within the higher adsorption of the antioxidants because the pills are progressively broken inside the digestive tract, which does now not show up with the herbal juice because it loses effectiveness because of the pH of the stomach.

The pomegranate, and in particular the microencapsulated presentation, is anti-diabetic by reducing the levels of sugar in the blood, which means it can be used in the treatment of this condition. It also reduces some of the signs and symptoms of metabolic syndrome as the index of the circumference, high blood pressure and triglyceride degrees.

Superfoods

SuperFoodsSuperfoods are foods generally plant-based but moreover a few fish and dairy thought to be nutritiously dense and hence great for one’s health. Blueberries, salmon, kale and acai are fair some examples of foods that have garnered the “superfood” name. Nutritionally speaking, there’s no such thing as a superfood. The term was coined for promoting purposes to impact food patterns and sell items. The food industry gives the superfood name on nutrient-rich foods with a assumed capacity to emphatically influence health. Though numerous foods may be depicted as super, it’s critical to get it that there’s no single food that holds the key to great health or disease prevention. But since the term “superfood” doesn’t appear to be going anywhere anytime soon, it may be worth taking a closer look at a few solid alternatives. There are many superfoods: Dark Leafy Greens, Berries, Green Tea, Eggs, Legumes, Nuts and Seeds, Kefir (And Yogurt), Garlic, Olive Oil, Ginger, Turmeric (Curcumin), Salmon, Avocado, Mushrooms and so on. Here are some foods that may be worthy of the esteemed superfood title.Untitled design (1)

DarkLeafyGreens:
Dark green leafy vegetables (DGLVs) are fabulous source of nutrients including folate, zinc, calcium, press, magnesium, vitamin C and fiber. Part of what makes DGLVs so super is their potential to diminish your chance of chronic illnesses including heart illness and type 2 diabetes. They moreover contain tall levels of anti-inflammatory compounds known as carotenoids, which may secure against certain sorts of cancer. Some familiar DGLVs include: Turnip greens, Collard greens, Arugula, Spinach, Kale, Lettuce, Swiss chard etc.

Eggs:
Eggs have truly been a questionable subject in the nutrition world due to their high cholesterol substance, but they remain one of the most advantageous foods. Whole eggs are rich in numerous supplements counting B vitamins, choline, selenium, vitamin A, press and phosphorus. They’re moreover stacked with high-quality protein. Eggs contain two powerful cancer prevention agents, zeaxanthin and lutein, which are known to ensure vision and eye health. Despite fears encompassing egg utilization and high cholesterol, research demonstrates no quantifiable increment in heart infection or diabetes chance from eating up to 6–12 eggs per week. In truth, eating eggs seem increment “good” HDL cholesterol in a few individuals, which may lead to a favorable lessening in heart infection hazard. More inquire about is required to draw a positive conclusion. Eggs are wealthy in high-quality protein and special cancer prevention agents. Investigate demonstrates that eating eggs frequently will not increment your hazard of heart illness or diabetes.

Green Tea:

Initially from China, green tea could be gently caffeinated refreshment with a wide array of restorative properties. Green tea is wealthy in cancer prevention agents and polyphenolic compounds which have solid anti-inflammatory impacts. One of the foremost predominant cancer prevention agents in green tea is the catechin epigallocatechin gallate, or EGCG. EGCG is likely what gives green tea its clear capacity to ensure against incessant infections counting heart illness, diabetes and cancer. Research moreover demonstrates that the combination of catechins and caffeine in green tea may make it a compelling apparatus for weight misfortune in a few individuals.

Legumes:

Legumes, are a class of plant foods made up of beans (including soy), lentils, peas, peanuts and alfalfa. They gain the superfood name since they’re stacked with supplements and play a part in avoiding and overseeing different diseases. Legumes are a wealthy source of B vitamins, different minerals, protein and fiber. Research demonstrates that they offer numerous health benefits including progressed type 2 diabetes management, as well as diminished blood weight and cholesterol. Eating beans and vegetables regularly may too advance solid weight upkeep, due to their capacity to progress feelings of fullness.

Kefir (And Yogurt):

Kefir could be fermented refreshment as a rule made from milk that contains protein, calcium, B vitamins, potassium and probiotics. Kefir is comparable to yogurt but contains a thinner consistency and ordinarily more probiotic strains than yogurt. Fermented, probiotic-rich foods like kefir have a few related health benefits, including decreased cholesterol, brought down blood weight, moved forward absorption and anti-inflammatory effects. Though kefir is traditionally made from cow’s milk, it’s ordinarily well endured by individuals with lactose intolerance due to the fermentation of the lactose by bacteria. However, it’s moreover made from non-dairy refreshments such as coconut drain, rice drain and coconut water.

Genetics of Obesity : Neurotransmitters

2Obesity is the major Public threat.The pattern of Obesity is completely driven by the environmental changes and including the heritability is also strong. The present level of obesity is responsible for over 300,000 deaths per year. Obesity is Genetically interwined with Brain and its mental performance.  Scientists are trying to figure it out on why being are becoming Obese and helping people to stay thinner and healthier. A new Research study showed the link of a change in a DNA in being Obese. This movement in the DRD2 gene, named A1, may cause people to experience less pleasure from food.

The major fact in gaining weight is because of the brain. Researchers foung a higher correlation between higher Body Mass Index and reduced cognitive flexibility visuospatial ability and verbal memory. The Dopamine receptors are the reason for getting Obesity. When someone eats something they like, the brain releases dopamine. This Neurotransmitter meets up with dopamine receptors and the brain then registers that the edibles was a good thing. People with the A1 version of the DRD2 gene have less dopamine receptors. So the research makes a conclusion that people with like these need to eat more to get a difference from their food.the brain

To date, with the help of many doctors around the world, reseacrhers have recruited 6500 patients. They used a number of approaches to find genes involved in weight and have identified 12 different gene disorders that can cause severe obesity in childhood. These genes work in the brain to control the key pathways that are generated by the hormone “Leptin” and are involved in appetite and metabolism (how your body handles the calories you eat). Using a combination of psychometric and functional imaging studies applied to individuals with known genetic lesions in the appetitive pathways, scientists are beginning to gain novel and exciting insights into the interactions between balancing the homeostatic and hedonic feeding.