Dietary supplements: A risk for Cancer

Adolescents in most of the developed countries take dietary supplements despite a lack of knowledge about possible harmful effects or drug interactions. Moreover, males turn to dietary supplements in an attempt in order to enhance their performance for sports whereas the females are more concerned with preventing illness and disease. To understand the underlying reasons and sources of recommendation for dietary supplement use among adolescents recognized in both athletes and nonathletes.

Individuals using dietary supplements at least many times a year were more likely to be involved in team sports such as football and basketball than in individual sports. Frequent use of dietary supplements is mostly high in nonathletes and athletes of both genders although available evidence warns against noncritical use the supplements were actually not beneficial for their health. In fact, some people actually get cancer while on vitamins. The advanced effects of beta-carotene supplements, when taken in more than the recommended dosage, show an increased risk for developing both lung cancer and heart disease by 20 %. Folic acid is the one which helps to reduce the number of polyps in a colon, actually increased.

Nutrition and dietary supplements, especially at high doses, are more accurately described as inhabiting a mid-ground between food and drugs. Mostly like drugs, supplement ingredients are biologically active sometimes for better and sometimes for worse. Selenium, Beta-carotene and folic acid is taken up to three times their recommended daily allowance, these supplements are probably harmless. Intake at much higher levels as some supplement manufacturers suggest, these three supplements have now been shown to increase the risk of developing a host of cancers and related diseases.

High intake of any particular nutrient is more likely to be a bad thing than a good thing.

                          

Advanced technologies in revolutionizing diets

Developed Scientific techniques for the genes involved in taste perception  based, food preferences also can lead to personalized nutrition plans effective not only in weight loss but in avoiding diseases such as depression, cancer, and hypertension. The ability to devise diets based on genetic profiles of individuals can lead to significantly better results.

Certain food, nutrition supplements are being able to personalize the health interventions in most of the individuals based on them will help people age in a healthier way and their quality of lifestyle, as well as engender considerable savings for health systems pathways involved in food preferences and its perception and to investigate their implications in protecting against or predisposing to diet-related disorders.

Genes related to liking for certain foods, including artichokes, bacon, coffee, chicory, dark chocolate, blue cheese, ice cream, liver, oil or butter on bread, orange juice, plain yoghurt, white wine and mushrooms.

Moreover, none of the genes thus identified belonged to the category of taste or smell receptors. It in turn represents an important risk factor for the development of diseases. 

• ·         Hypertension
• ·         Obesity
• ·         Cardiovascular diseases
• ·         Malnutrition
• ·         Over weight

Receptor associated along with individual differences in the perception of salt could help us to investigate chemosensory differences can interact to influence and predict food choices and hence human nutritional behaviour. The cellular components of the blood when the body produces too many eosinophils they can cause a variety of eosinophilic disorders. These are disorders involving resulting tissue damage and chronic inflammation often in the gastrointestinal system.

Nutritional intervention could be greatly improved by tailoring it to the food preferences of each person food preferences are the first factor driving food choice, nutrition and ultimately diet-related diseases and as such are the key to understand human nutrition and its relationship with health on a large scale.

                              

Artificial Sweeteners poising a risk for Obesity, Heart Disease and other related health disorders

Artificial sweeteners are associated with long-term weight gain and diseases like increased risk of obesity, diabetes, high blood pressure and heart disease. Consumption of artificial sweeteners, like as aspartame and sucralose, is widespread and increasing. Emerging data solely indicate that or nonnutritive, artificial sweeteners may have negative effects on metabolism, gut bacteria and appetite, although the evidence is conflicting.

The tests and procedures does  not show a consistent effect of artificial sweeteners on weight loss, and the longer observational studies provokes  a link between consumption of artificial sweeteners and increased risks of weight gain and obesity, high blood pressure, diabetes, heart disease and other health issues. Overweight and obesity is associated with a higher risk of cardiovascular disease and it is recommended to lose weight likewise through the physical activity is associated with a lower risk of cardiovascular disease regardless of age. The researchers analysed the joint effect of physical activity and BMI (Body Mass Index), Compared to normal weight people with high physical activity level, overweight or obese patients with high levels of physical activity were not at increased risk of cardiovascular disease, but overweight people with low levels of physical activity had 1.33 and 1.35 times higher risk for developing cardiovascular disease, respectively.

Overweight and other health related issues exert harmful effects through adipose tissue which accelerates the atherosclerotic process and increases cardiovascular risk. Moreover physical activity lowers the harmful effects of atherosclerosis by reducing the stabilization of plaques on blood vessels and reducing the heart's oxygen demand. People with high levels of physical activity are protected from the harmful effects of adipose tissue on cardiovascular disease.

As a result widespread and increasing use of artificial sweeteners and the current epidemic of obesity and related diseases, more research are needed to determine the long-term risks and benefits of these products.