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VOLUME 55 , ISSUE 1 ( January-March, 2021 ) > List of Articles

REVIEW ARTICLE

Food, Obesity, and Noncommunicable Diseases

Sonali Guleria

Keywords : Diet, Noncommunicable diseases, Sodium, Stroke,Antioxidants

Citation Information : Guleria S. Food, Obesity, and Noncommunicable Diseases. J Postgrad Med Edu Res 2021; 55 (1):8-11.

DOI: 10.5005/jp-journals-10028-1368

License: CC BY-NC 4.0

Published Online: 01-03-2021

Copyright Statement:  Copyright © 2021; Jaypee Brothers Medical Publishers (P) Ltd.


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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