Functional Feature | Foods Keep Disease at Bay


Table Two: Dietary Factors Linked with Bone Health Foods influencing bone health The evidence Calcium


• Research shows that adequate calcium intake during pregnancy can have a positive effect on child bone health20


• Calcium and vitamin D at all stages of life are essential for prevention of osteoporosis21


• Shortage of calcium, vitamin D or both may lead to nutritional rickets22 Fruit and vegetables Soya


• Consuming a diet low in fruit and vegetables has been shown to have a detrimental effect on bone health, possibly due to excess acidity23


• Controversy surrounds soya. Phytoestrogens are found in soya products and may increase bone mass density24


Table Three: Specific Foods Linked with Reducing Certain Cancers Foodstuff


Evidence


Tomato products rich in lycopene Tomato products rich in lycopene, particularly cooked produce such as tomato sauce and linked with decreased risk30


Garlic Fibre Fruit and vegetables


There is limited evidence for supporting protective effects of high garlic intake for some types of cancer31


Studies have shown that countries with low bowel cancer rates have diets that are rich in fibre which indicates that dietary fibre may be protective in certain types of cancer32


Most diets protective of cancer encompass a higher consumption of plant foods, which tend to be high in nutrients from fruit and vegetables, fibre and low in energy.1


colours including red, yellow, purple, orange, green29


Specific fruit and vegetables are cited in the literature such as citrus fruit,33 and cruciferous vegetables e.g. cauliflower, broccoli, brussel sprouts34


Green tea Soy Oily fish and omega-3 fats


Habitual green tea consumption may provide some protection against certain types of cancer35


Soy intake may be beneficial in preventing cancer such as prostate cancer and colorectal cancer36, 37


Controversial evidence around oily fish and omega-3 fats but may have a role in the prevention of certain types of cancer38


Eat a range of fruit and vegetables of various


Figure 2: Modifying the Risk of Cancer through Food and Nutrition29


• Be as lean as possible within the normal range of body weight


• Be physically active as part of everyday life


• Limit consumption of energy-dense foods and avoid sugary drinks


• Eat mostly foods of plant origin


• Limit intake of red meat and avoid processed meat


• Limit alcoholic drinks •


Table Four: Food and the Prevention of Dementia Type of food


The evidence Fruit and vegetables Oily fish Limit consumption of salt


Figure 1: Diet and the Prevention of Cardiovascular Disease10


• Diets low in total and saturated fats should be recommended universally to reduce cardiovascular risk


• All individuals should eat at least two portions of fish per week, one of which should be a fatty fish


• People with hypertension should be advised to reduce their salt intake as much as possible to lower blood pressure


• Increased vegetable consumption is recommended to reduce cardiovascular risk for the entire population


•


Individuals at risk of cardiovascular disease, who are overweight, should be targeted with interventions designed to reduce weight, and to maintain this reduction


Eating the right type of foods, particularly fruit and vegetables may stave off Alzheimer’s disease according to emerging evidence43, 44


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A recent Cochrane review suggests that it is not unreasonable to encourage regular consumption of fatty fish as part of general dietary recommendations that may also confer benefits of reducing the risk of stroke and heart disease45


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Heart J. 19: 1434-1503. 9. NICE (2010). Prevention of cardiovascular disease at population level. NICE public health guidance 25. 10. Scottish Intercollegiate Guidelines Network (2007). Risk estimation and the prevention of cardiovascular disease. NHS Quality Improvement Scotland. 11. Hooper L, et al (2004). Advice to reduce dietary salt for prevention of cardiovascular disease. Cochrane Database of Systematic Reviews. Issue 1: Issue 1, Art No: CD003656. DOI:10.1002/14651858.CD003656.pub2. 12. Normén L, Holmes D, Frohlich J (2005). Plant sterols and their role in combined use with statins for lipid lowering. Curr Opin Investig Drugs.;6:307–16. 13. Harland JI, Haffner TA (2008). Systematic review, meta- analysis and regression of randomized controlled trials reporting an association between an intake of circa 25g soya protein per day and blood cholesterol. Atherosclerosis 200: 13-27. 14. Kris-Etherton PM, et al (2008). The role of tree nuts and peanuts in the prevention in the prevention of coronary heart disease: Multiple potential mechanisms. J Nutr 138:1746S-1751S. 15. Maki KC, et al (2010). Wholegrain ready-to-eat oat cereal as part of a dietary program for weight loss, reduces low- density lipoprotein cholesterol in adults with overweight and obesity more than a dietary program including low-fibre control foods. J Am Diet Assoc. 110(2):205-14. 16. Dauchet L, Dallongeville J (2008). Fruit and vegetables and cardiovascular disease: epidemiological evidence from the non-Western world. Br J Nutr.; 99(2): 398-405. 17. Clement Y (2009). Can green tea do that? A literature review of the clinical evidence. Prev Med.; 49 (2-3): 83-7. 18. Frances RM (2008). What do we currently know about nutrition and bone health in relation to United Kingdom public health policy with specific reference to calcium and vitamin D? Br J Nutr.; 99: 155-159. 19. Cashmore KD, et al (2008). Low vitamin D status adversely affects bone health in parameters of adolescence. Am J Clin Nutr.; 87(4): 1039-44. 20. Thomas M, Weisman SM (2006). Calcium supplementation during pregnancy and lactation: effects on the mother and foetus. Am J Obstet Gynaecol.; 194(4): 937-45 21. CREST (2001). Guidance on the prevention and treatment of osteoporosis, Clinical Resource Efficiency Support Team. 22. Lerch C, Meissner T (2007). Interventions for the prevention of nutritional rickets in term born children. Cochrane Database Syst Rev.; 17 (4): CD006164. 23. Wynne E, Kriegg A, Lanham-New SA (2009). Positive influence of nutritional alkalinity on bone health. Proc Nutr Soc.; 69: 166-173. 24. Ho SC, et al(2003). Soy protein consumption and bone mass in early postmenopausal Chinese women. Osteoporosis; 14(10): 835-42. 25. McKinley M (2003). A new health promotion message for dairy. The 3-a day campaign. Nutrition Bulletin; 28(4): 369-372. 26. Reeves S (2009). Nutrition and bowel cancer. 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