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Nbms 1403 - Medical Biochemistry
Nbms 1403 - Medical Biochemistry
Table of Contents
1
1.0 Introduction.....................................................................................................................................1
2.0 Discussion of the molecular and metabolic plausibility of nutritional claims made in the medical
and lay public literature based on appraisal of scientific evidence and biochemical reasoning............2
3.0 Explaination of the nutritional basis for the major chronic and metabolic conditions and diseases.
...............................................................................................................................................................6
3.1 Obesity.........................................................................................................................................6
3.2 Diabetes.......................................................................................................................................7
5.0 Conclusion.......................................................................................................................................9
References...........................................................................................................................................10
1.0 Introduction
Bioactive components found in dietary fibre and whole grains include resistant
starches, vitamins, minerals, phytochemicals, and antioxidants. As a result, research into their
possible health advantages has gotten a lot of attention in the previous few decades. Obesity,
2
type 2 diabetes, cancer, and cardiovascular disease are all linked to a lack of dietary fibre and
whole grains, according to epidemiological and clinical studies (CVD). Dietary fibre
definition is a complicated process that involves both nutritional and analytical
considerations. Nutritional physiology is the most widely used and accepted definition.
Dietary fibre, in general, refers to plant components or other carbohydrates that are resistant
to digestion and absorption in the small intestine. Dietary fibre can be divided into a variety
of fractions. Isolating these components and determining if increasing their levels in the diet
is helpful to human health has been a focus of recent research.
Thus, based on scientific facts and biochemical logic, this paper will evaluate the
molecular and metabolic plausibility of nutritional claims made in the medical and lay public
literature. In addition, the nutritional basis for major chronic and metabolic disorders and
diseases has been examined in recent years.
3
Practitioners remain a crucial link between the evidence base and the patient,
translating scientific knowledge and tailoring guidelines to the individual, even in this age of
excess information. Clinical practise guidelines can focus on how to implement the evidence
base for patients and clients, as opposed to nutrient reference values and dietary guidelines,
which focus on how much or what consumers can do (Lesser et al., 2007). They help to build
up the evidence base for treating clinical disorders.
5
The presence of abdominal obesity, overweight and obesity, physical inactivity, and
maternal diabetes were found to increase the risk of obesity, type 2 diabetes mellitus, and
cardiovascular disease, as were dietary saturated (myristic and palmitic) and trans fatty acids,
dietary sodium, high alcohol intakes, and the presence of overweight and obesity. High
intakes of non-starch polysaccharides, fruits and vegetables, as well as frequent physical
activity, were found to reduce the risk of becoming obese (Biesalski et al., 2011). Similarly,
voluntary weight loss and regular physical activity were linked to a lower risk of type 2
diabetes mellitus, while intakes of linoleic acid and fish oils (as well as fish itself) and
potassium, fruits and vegetables, as well as low to moderate alcohol consumption and regular
physical activity were linked to a lower risk of cardiovascular disease (Tapsell & Probst,
2008).
6
3.0 Explaination of the nutritional basis for the major chronic and
metabolic conditions and diseases.
3.1 Obesity
Approximately 66 percent of adults in the United States are overweight or obese,
increasing their risk of health problems such as diabetes, cardiovascular disease, and some
types of cancer. Obesity is caused by an increase in the energy absorption:energy expenditure
ratio, which can be caused by a variety of circumstances (Bergman & Brighenti, 2020). As a
result, when it comes to managing obesity, reducing energy absorption is crucial. Scientists
have gone a step further and investigated the impact of additional dietary factors, such as
dietary fibre, on weight regulation. By diluting a diet's energy availability while retaining
other vital nutrients, increasing dietary fibre consumption may reduce energy absorption
(Tucker, 2020).
The influence of dietary fibre on body weight has been studied extensively, with the
majority of studies showing an inverse association between dietary fibre consumption and
body weight change. In a survey of 252 middle-aged women, Tucker and Thomas backed up
their claim. They discovered that by increasing dietary fibre by 8 grammes per 1000 calories,
individuals shed an average of 4.4 pounds over a 20-month period. The primary cause of this
weight loss was a reduction in body fat. Many other potential confounders, such as age,
baseline fibre and fat intakes, exercise level, and baseline energy consumption, had no effect
on the association between dietary fibre and weight change (Tucker, 2020).
3.2 Diabetes
Over the last few years, the number of people diagnosed with type 2 diabetes has risen
dramatically (Bueney, 1958). Obesity, lack of physical activity, and smoking are all risk
factors for the condition, but dietary choices appear to play a substantial impact as well.
Reduced insulin sensitivity and hyperglycemia cause type 2 diabetes. As a result,
carbohydrate intake is a main dietary element to be concerned about (Carmel & Johnson,
2017).
The carbs in totsl had no effect on diabetes risk. The type of carbohydrate
(nonstructural carbs and dietary fibre) was, nevertheless, a major factor. As a result, knowing
8
a food's glycemic index or load is critical. In relation to a reference group such as glucose or
white bread, the glycemic index assesses total carbohydrate intake based on their immediate
postprandial glucose reaction. Low-glycemic-index carbohydrates cause a reduced
glucose/insulin response. Simple small chain carbohydrates are thought to have a higher
glycemic index because they cause greater blood glucose levels (Tapsell & Probst, 2008).
A diet high in saturated fat, low dietary fibre, and high non-structural carbohydrates
was characterised as poor. This diet would have a high glycemic load since it is high in easily
digestible and quickly absorbable carbs. A supporting, long-term (eight-year) study of over
90,000 female nurses discovered a link between glycemic index and type 2 diabetes risk
(Bennett et al., 2017).
The soluble versus insoluble portion of fibre, according to current study, may provide
some insight into the efficacy of dietary fibre on diabetes and its processes. Soluble fibre
delayed stomach emptying and lowered macronutrient absorption, resulting in lower
postprandial blood glucose and insulin levels, according to early study (Barber et al., 2020).
The viscosity of soluble fibres inside the GI tract is most likely to blame. Distinct forms of
soluble fibre had different effects on viscosity and nutrient absorption, which was surprising.
However, several recent studies have found no link between soluble fibre and a lower risk of
diabetes (Lattimer & Haub, 2010).
Butyrate may also help to reduce oxidative stress in the colon by affecting gene expression
linked to glutathione and uric acid metabolism (Rao, 2018).
Given the link between dietary fibre and improved insulin sensitivity, body
composition, appetite regulation, and the richness and viability of the gut bacteria, it's vital to
see if these effects are also shown in total cardiovascular disease rates (CVD) (Tapsell &
Probst, 2008). Threapleton and colleagues performed a systematic review and meta-analysis
of the available literature on this topic, which included 22 prospective cohort studies with a
minimum follow-up length of 3 years, reporting on relationships between dietary fibre
consumption and coronary heart disease or CVD (Rao, 2018).
Vitamin E is a powerful antioxidant that may lower the risk of heart disease by
protecting against the oxidation of LDL cholesterol, which contributes to heart disease by
releasing inflammatory cytokines and increasing endothelial adhesion, resulting in
atherosclerosis (Rao, 2018).
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5.0 Conclusion
The nutrition evidence base is a constantly growing and evolving field, functioning in
a world where knowledge is more freely available than ever before. Although this makes it
easier for customers to obtain information, the quality of that information is frequently
compromised. Although the key confounders (e.g., age, sex, smoking, and physical activity)
have been adjusted for many of these dietary relative hazards, residual confounding cannot be
ruled out.
Dietary components are described as hazards in terms of their share of the diet, not as
absolute amounts of exposure, as a result of this energy adjustment. To keep total energy
intake constant, an increase in the consumption of foods and macronutrients should be offset
by a decrease in the intake of other dietary components. As a result, the relative risk of a diet
alteration is dependent on the other components for which it is substituted.
In conclusion, we discovered that poor eating habits are linked to a variety of chronic
diseases and may be a major contribution to NCD mortality in all nations. This conclusion
emphasises the critical importance of coordinating global efforts to improve human diet
quality. Given the complexities of dietary behaviours and the wide range of influences on
diet, improving diet necessitates active collaboration across a variety of actors across the food
system, as well as policies that target several food system sectors.
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