Project Abstract

Abstract
The relationship between food and diseases has been a topic of significant interest and research in recent years. Numerous studies have highlighted how dietary patterns and food choices can influence the development and progression of various diseases. This research abstract provides an overview of the current understanding of the impact of food on diseases, focusing on key areas such as obesity, cardiovascular diseases, diabetes, and cancer. Obesity is a major health concern worldwide, with poor dietary habits playing a significant role in its prevalence. High intake of energy-dense, nutrient-poor foods, such as fast food, sugary beverages, and processed snacks, has been linked to weight gain and obesity. Conversely, diets rich in fruits, vegetables, whole grains, and lean proteins have been associated with lower obesity rates and better weight management. Cardiovascular diseases, including heart disease and stroke, are among the leading causes of death globally. Unhealthy dietary patterns, particularly those high in saturated fats, trans fats, and sodium, can contribute to the development of cardiovascular diseases. On the other hand, diets that are rich in unsaturated fats, fiber, and antioxidants have been shown to have a protective effect on heart health. Diabetes is a metabolic disorder that affects millions of people worldwide. Poor dietary choices, such as excessive consumption of sugary foods and beverages, can increase the risk of developing type 2 diabetes. In contrast, diets that are high in fiber, whole grains, and healthy fats can help manage blood sugar levels and reduce the risk of diabetes complications. Cancer is a complex disease with various factors influencing its development. While genetics and environmental factors play a role, dietary choices have also been implicated in cancer risk. Diets high in processed meats, red meats, and sugary drinks have been linked to an increased risk of certain types of cancer, such as colorectal cancer. Conversely, diets rich in fruits, vegetables, and antioxidants have been associated with a lower risk of cancer. Overall, the evidence suggests that food plays a crucial role in the prevention and management of diseases. By making healthy food choices and adopting a balanced diet, individuals can reduce their risk of developing obesity, cardiovascular diseases, diabetes, and certain types of cancer. Further research is needed to explore the specific mechanisms through which food influences disease development and to develop targeted dietary interventions for disease prevention and treatment.

Project Overview

INTRODUCTION

The need for food consumption by man has been since the origin of creation when man made to depend on other creatures for its food.

Food, a provision from God is made to supply the need for growth, and development, energy replacement and worn out tissues in the body, and for the improvement of the body’s immune system.

According to Dorland, 1985, food is defined as anything which when taken into the body, serves to nourish or build up the tissues or to supply body heat, nutriment. Bonder, 1979, states that foods are ‘substances taken in by mouth which maintains life and growth, i.e supply energy, build and repair tissue’.

The essence of these definitions is that unless what we eat fulfils the functions stated, it should not be classed as a food. The distortion in the smooth flow of body activity can be adversely affected or otherwise by the body in general.

However, the distortion in the normal body activities can be called disease. When food supply to the body is withheld, the body suffers from a state called hunger. But when the body accumulate much nutrient then it is needed, it can destabilize the storage capacity of an organ responsible for that and the body suffers from over accumulation.

Food disease can be caused by microorganisms; bacteria, mould, yeast, which may not be noticed before consuming it.

Hence food is relation to disease can either be food intolerance, food allergy, celiac disease, anorexia nervosa and obesity.

1.1   FUNCTIONS OF FOOD

The functions of food are to supplies energy, growth and repair tissues, and control of body processes. The chemical components of food which performs these functions are called nutrients and it follows that no substance can be called a food unless it contains at least one nutrient. Some particularly valuable foods, such as milk contains such a variety of nutrient that can fulfill all the functions of food mentioned above, while others, such as glucose are composed entirely of a single nutrient and have only a single function. The study of the effect upon the human body is called nutrition.

Types of Nutrients
The six types of nutrients are:- fat, carbohydrate, protein, water, mineral elements of vitamins.