Description
The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods.
This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients.
- Provides greater knowledge on functional food security
- Highlights the necessary changes to the western diet that are needed to achieve food security
- Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases
- Presents policy changes in food production for farmers and the larger food industry
- Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs
Table of Contents
Section 1: World Population and Food Availability 1. Estimates for World Population and Global Food Availability for Global Health 2. Estimates of Functional Foods Availability in Ten Highly Populated Countries 3. The Singh's Concept of Functional Foods and Functional Farming (4F) for World Health 4. Economic Burden of Noncommunicable Diseases and Economic Cost of Functional Foods for Prevention
Section 2: Evolutionary Diet, Western Diet and NCDS 5. Evolutionary Diet and Evolution of Man 6. Globalization of Diets and Risk of Noncommunicable Dieseases 7. A Review on the Nutritional Challenges of School Children from the Perspective of Developing Countries 8. Functional Food Security for Prevention of Obesity and Metabolic Syndrome 9. Functional Food Security for Prevention of Diabetes Mellitus 10. Functional Food Security for Prevention of Cardiovascular Diseases 11. Effects of Western Style Foods on Risk of Non-Communicable Diseases 12. Role of Food and Nutrition in Cancer 13. Low Protein Rice: Medical Rice for Chronic Kidney Disease
Section 3: Fatty Acids in the Diet and NCDS 14. High Omega-6/Omega-3 Fatty Acid Ratio Diets and Risk of Non-Communicable Diseases: Is the Tissue the Main Tissue? 15. Fatty Acids in Human Diet and Their Impact on Cognitive and Emotional Functioning
Section 4: Western Type Foods 16. Fats and Oils for Health Promotion and Disease Prevention 17. Dietary Sugar Intake and Risk of Noncommunicable Diseases 18. Modern Eggs, Not Wild Type Eggs, Predispose Risk of Cardiovascular Disease, Diabetes and Cancer?
Section 5: Functional Foods in the Diet 19. Cocoa Consumption and Prevention of Cardiometabolic Diseases and Other Chronic Diseases 20. Can Nuts Consumption Modulate Cardiovascular Diseases? Report of a Case and Review of Literature 21. Guava Enriched Functional Foods: Therapeutic Potentials and Technological Challenges 22. Health Effects and Safety of Soy and Isoflavones 23. Quark Cheese: Characteristics, Preparation and Recent Advances as a Functional Food 24. Nutraceuticals
Section 6: Bee Products 25. Trigona Propolis and Its Potency for Health and Healing Process 26. The Role of Bee Products in the Prevention and Treatment of Cardiometabolic Disorders: Clinico-pharmacological and Dietary Study 27. Millets as Functional Food, a Gift from Asia to Western World
Section 7: Spices as New Functional Foods 28. Fenugreek (Trigonella foenum-graecum L.): Distribution, Genetic Diversity and Potential to Serve as an Industrial Crop for the Global Pharmaceutical, Nutraceutical and Functional Food Industries 29. Functional and Therapeutic Applications of Some Important Spices
Section 8: Nutrition, NCDS and Brain Dysfunction 30. Altered Circadian Energy Metabolism and Chronobiological Risk Factors of Chronic Diseases 31. Diet and Cancer: A Dysfunction of the Brain 32. Antioxidant Diets and Functional Foods Promote Healthy Aging and Longevity Through Diverse Mechanisms of Action 33. Beneficial Uses of Cinnamon in Health and Diseases: An Interdisciplinary Approach
Section 9: Probiotics and Microbiome 34. Safety of Probiotics in Health and Disease 35. Developments on the Applications and the Suitability of Functional Fermented Sour Sobya as a Viable Source of Novel Probiotics in the Managements of Gastrointestinal Disorders and Blood Lipid Profiles 36. Bioactive Olive Oil Polyphenols in the Promotion of Health 37. Functional Food Security for Osteoporosis, Carcinogenesis, Atherosclerosis and Brain Degeneration 38. Modernization of Policy for Food Manufacturing and Farming May Be Necessary for Global Health 39. Epigenetic Modulation of Nutritional Factors in Plants, Animals and Humans: A New Approach for Developing Functional Foods 40. Effects of Diet and Nutrients on Epigenetic and Genetic Expressions
