Publisher's Synopsis
Increasing knowledge of the relationship between diet and health leads to new insights into the effects of food ingredients on physiological functions and health. These insights generate interest among scientists, health care providers and consumers, and in turn stimulate the food industry to match consumers' desire for short- and long-term health benefits through food products that promote health and well-being and reduce the risk of chronic diseases. Chronic illness affects the population worldwide. Data from the World Health Organization shows that chronic disease is also the major cause of premature death around the world. Eating habits and trends in food production and consumption have health, environmental and social impacts. Diet has implications on gut health. Gut complications, such as ulcerative colitis, Crohn's disease, irritable bowel syndrome, and gluten therapy resistant celiac, result from overgrowth and imbalance of intestinal microbial flora, and are related to one's diet. Notably, the gastrointestinal tract is sterile at birth; intestinal microflora develops after birth, with the colonization rate varying according to factors such as the mode of birth, infant nutrition, antibiotic use, diet and age. Gut health determines an individual's overall health. High dietary intake of fruits, vegetables and whole grainsis strongly associated with reduced risk of developing chronic diseases, such as cancer and cardiovascular diseases (CVD), which are the highest causes of death in Europe, United States and in most industrialized countries. More specifically, diabetes is a chronic disease that requires long-term medical attention to limit the development of its devastating complications as well as for management when these effects do occur. Regardless of treatment, the management of diabetes through traditional therapy over a period of time will almost surely bring about side effects and serious complications. For this reason, there is a big interest in functional foods that could potentially help in the prevention and management of diabetes as well as for diabetes related complications, such as obesity and cardiovascular disorders, without side effects. Functional foods might have a particularly high impact for prevention and control of diabetes for which, the link between nutrition and diseases is established. Functional Foods for Chronic Diseases not only introduces new functional foods for the management of diabetes, but also shows the investigations and research that have led to their creation. Also, the book preserves the numerous ideas and contributions made in this thriving field, presentating the current progress and evolution that will undoubtedly change the lives of millions.
