Dietary Supplements and its consequences

A dietary supplement is defined as manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid. A supplement provides the nutrients either extracted from food sources or synthetic, individually or in combination, in order to increase the quantity of their consumption. The class of food and nutrient compounds comprises of vitamins, minerals, fiber, fatty acids and amino acids. Dietary supplements may also contain substances that have not been confirmed as being essential to life, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols.

The research studies claims that 24 products labelled as containing higenamine or the synonyms "norcoclaurine" or "demethylcoclaurine" and found unpredictable and potentially harmful quantities of the stimulant ranging from trace levels to 62 mg per serving. Out of the 24 products tested, only five out of 24 listed a specific quantity of higenamine on the label, and none of those five quantities were accurate. Based on the labelled directions for use, consumers could be exposed to up to 110 mg of higenamine per day. The health risks of higenamine remain poorly understood, but as a beta-2 agonist, it has been prohibited and therefore poses a risk to healthy individuals and competitive athletes' careers posing a critical condition based upon food and nutritional immunology.

Some plants, such as ephedra, contain stimulants. Intake of excess dietary foods containing too much of the stimulants found in ephedra, it can have life-threatening consequences. Dietary supplements leads to an estimated 23,000 emergency department visits each year in the United States, and weight loss and sports supplements contribute to a large portion of emergency department visits. Higenamine is a natural constituent of several traditional botanical remedies, such as aconite root and Aristolochia brasiliensis. While higenamine is considered a legal dietary ingredient when present as a constituent of botanicals research identified concerning levels of the stimulant and wildly inaccurate labelling and dosage information. The research points to the need for independent testing and certification of dietary supplements, additionally dietary supplements must be produced in a manufacturing facility that is inspected twice a year to comply with the U.S. FDA's Good Manufacturing Practice (GMP) requirements.

                            

Food packaging chemicals causing harmful to individuals over long term

The synthetic chemicals used in the packaging, storage, and processing of foodstuffs might be harmful to human health this is because most of these substances are not inert and can leach into the foods. Despite the fact that some of these chemicals are regulated, people who depend

upon packaged or processed foods are likely to be chronically exposed to low levels of these substances throughout their lives. Exposure to food contact materials i.e., substances used in packaging, storage, processing, or preparation equipment -- "is a cause for concern for several reasons."

It includes the fact that known toxicants, such as formaldehyde, a cancer-causing substance, are legally used in these materials. Formaldehyde is often present, albeit at low levels, in plastic bottles used for fizzy and cold drinks and melamine tableware. Secondly, other chemicals that disrupt hormone production also crop up in FCMs, including bisphenol A, tributyltin, triclosan, and phthalates. And, the result shows that a total number of known chemical substances used intentionally in FCMs exceed 4000.

Furthermore, potential cellular changes are caused by FCMs, and in particular, those with the capacity to disrupt hormones, are not even being considered in routine toxicology analysis, which prompts most of the scientists to suggest that this "casts serious doubts on the adequacy of chemical regulatory procedures." After obtaining the results scientists admit that establishing potential cause and effect as an estimation of lifelong and largely invisible exposure to FCMs will be no easy task, largely because there are no unexposed populations to compare with, and there are likely have wide variations in exposure levels among individuals and across certain population groups.

But some sort of population-based assessment and biomonitoring are urgently needed to tease out any potential links between food contact chemicals and many chronic conditions like cancer, obesity, diabetes, inflammatory and neurological disorders, particularly given the known role of environmental pollutants.

Food packaging containers like ZnO nanoparticles are present in the lining of certain canned goods for their antimicrobial properties and to prevent staining of sulfur-producing foods. In most of the study, canned corn, tuna, asparagus, and chicken were studied using mass spectrometry to estimate how many particles might be transferred to the food. It has been found that the food contained 100 times the daily dietary allowance of zinc.

It is difficult to say what the long-term effects of nanoparticle ingestion are on human health, especially based on results from a cell culture model, it is seen that our cell culture results are similar to results observed in animals and that the gut microbial populations are affected.  

                       

                                                

Nutraceuticals and Medicinal Foods

Medical foods have now been developed for a range of diseases, from neurological disorders such as Alzheimer’s disease (e.g., Souvenaid by Nutricia) to general physiological disorders such as hypertension, viral infections and inflammation. Ailments such as food intolerance, insomnia or fatigue, are also treated by specific medical foods.

Leaps forward in advancements are driving the route in the improvement and acknowledgment of significant worth included items and prepared nourishments, hereditarily built sustenances, elements of critical wellbeing esteem, medicinal substances for exceptional dietary use, dietary enhancements, phytochemicals, home grown items and nutraceuticals, and their linkage to wellbeing and infection. This auspicious acknowledgment interfaces to some degree with the way that one of every three utilizing some type of option and corresponding treatment.

 This trend has brought a tremendous increase in the number of products with anecdotal evidence of potential health and their medical benefits and has led to major concerns about consumer safety and fraudulent claims. Moreover, the dramatic shift in consumer readiness, combined with increasing eagerness to protect health care costs, has become an important issue for policy makers, regulatory bodies, scientific and medical communities, and companies, to make sure of the appropriate measures are taken for documenting science-based, product-specific health claims. This commentary highlights key issues of product safety, efficacy, health claims, and regulatory barriers that must be addressed objectively as a new industry evolves from this powerful consumer trend.

New eating habits along with actual trends in production and consumption have a health, environmental and social impact. The potential of functional foods andfood supplements in mitigating health problems, especially in the gastrointestinal (GI) tract, is discussed. Certain members of gut , probiotics play a role in the host health due to its involvement in nutritional, immunologic and physiological functions. The potential mechanisms may alter a host’s health with Nutritional Therapy and Treatments

Upcoming Big Food Source In Global Community could be Cephalopods

Cephalopods are marine Organisms highly characterizes by its Rapid growth rate and due to the influence in the environmental changes. Cephalopods are considered as an alternative to fish to due to the abundance fish stock in the marine waters and is considered more diverse. Cephalopods are considered as a rich source of Nutrition, and known to withstand temperature changes. The global population changes of cephalopods increased due to the diminishing populations of fish predators. Cephalopods usually live for only 2-3 years growing for about 18 meters long. Thus, cephalopds are extremely efficient at converting food into muscle, which means they can give with the healthy proteins to food for human consumption. However, the complex thing is that they are very difficult to breed in aquaculture because young cephalopods require a very special and expensive food.

The growth in the population applies to all species including those you can eat. Cephalopods are filled with healthy nutrients like omega-3 fatty acids, proteins, minerals, and also a number of micronutrients, making them an obvious future food resource, we will eat cephalopods in the future and that gastronomical science together can surely pave way by creating dishes that are both healthy and tasty. Presently we are faced with finding alternative food sources, but it is difficult to get people to eat something they do not like. That is why taste comes first. Believing that cephalopods will become a widespread food around the world if we can succeed in making dishes with cephalopods taste so good that there will also be a commercial market for them. We  eat cephalopods because of the taste experience. cephalopods are considered to a traditional part of the food cultures in many parts of the world, there are only a few professional chefs and gastronomic dealers who have been interested in raising them up.

Sleep Loss leading to junk food cravings!

Studies show up the link between the craving s for Junk food leading to loss of Sleep. Recent studies show that Snacks and Junk food during the night may contribute to unhealthy sleep and leading diabetes.

Researchers conducted a survey of 3,105 adults who were asked if they regualrly consumed junk food and loss of sleep led them to crave for more junk and snacks.

Almost 60%  of the participants stated regular night time snacking  and two third agreed upon the statement that loss of sleep led them to have junk food. Major poor  sleep quality seemed  to be a great predictor of  junk food cravers and these participants were reporting of Diabtes, Obesity and other major health issue’s.
Experts also say that, what you do in the day, gives you Insomnia at Night. Sleepless nights will make us reach more to the pizza or other junk than the wholesome grains and leafy vegetables.

Certain foods, what we eat interfere sleep. Caffeine is one of the obvious thing which interferes sleep. Its Surprising that half of the people over age 65 have sleeping difficulties.  Researchers using the functional magnetic resonance imaging (fMRI) scanned the brains of 23 healthy young adults 1^st after the normal regular sleep and then after a sleepless night. They found impaired activity in the sleep-deprived brain’s frontal lobe, which governs complex decision-making, but increased activity in deeper brain centers that respond to rewards. Moreover, the participants favored unhealthy snack and junk foods when they were sleep deprived. High-calorie foods also became significantly more desirable when participants were sleep-deprived. This combination of altered brain activity and decision-making may help explain why people who sleep less also tend to be overweight or obese.”

These results shed light on how the brain becomes impaired by sleep deprivation, leading to the selection of more unhealthy foods and, ultimately, higher rates of obesity. On a positive note, research findings indicate that “getting enough sleep is one factor that can help promote weight control by priming the brain mechanisms governing appropriate food choices.”

Want to know more about the sleep deprivation and Junk food craving. Join the researchers at our International event.

2^nd International Conference on Nutrition, Food Science and Technology
April 08-09, 2019 | Abu Dhabi, UAE

Website: https://foodtechnology.nutritionalconference.com/

Email: foodtechmeet@memeetings.com

Fast Food promoting Asthma and Allergic diseases

Fast Foods one of the mass produced food than the ever pure Traditional foods. One of the most easily made and quickly served food. Fast food are grown up very easily and has become unstoppable. Fast foods are calorically high, more in carbohydrates, sugar, cholesterol, saturated fats, additives, preservatives. The concentrations  of  the unwanted factors to our body and available in dense in fast foods.    

                     

Studies revealed that consumption of fast foods especially with high fats and cholesterol may lead to severe asthma and other respiratory problems. In the recent analytical studies, out of 16 cases, 13 cross sectional cases revealed the linkage of Asthma with the consumption of Fast food. Eating fast food is linked to childhood Obesity. And then what about eczema,allergy and asthma .Prior studies have revealed the relation between allergy and asthma. The results of this study suggest that fast food consumption may be contributing to the increasing prevalence of asthma, rhinoconjunctivitis, and eczema in adolescents and children, whereas fruit intake showed a protective association

Consumption of  fast food three to more times per week was associated with a 39% increased risk of severe asthma in adolescents and 27% increased risk among children, as well as an increased risk of severe rhinoconjunctivitis and severe eczema. On the other hand, intake of fruit three or more times per week was associated with an 11% decrease in the prevalence of severe asthma in adolescents and a 14% decrease in younger children.Further  studies in children are needed to address this limitation, this study adds to the previous literature by suggesting that a person’s diet may contribute to disease severity for asthma and other allergic conditions.

Additional studies are needed to confirm the relationships seen in the newest analysis, however, and to identify potential causal associations between the intake  of fast food and allergic diseases needed to know soon.

Join for further discussions with Food Tech researchers and doctors at our 2^nd International Conference on Nutrition, Food Science and Technology.

Website: https://foodtechnology.nutritionalconference.com/

Email: foodtechmeet@memeetings.com
Linked: https://twitter.com/FoodTech2018

Salt Consumption: Health Strategies

People can make a healthy diet plans for their healthy living. What about the high salt diets which gives a negative effects on health. Eating more vegetables and fresh fruits which is naturally high in potassium and low in sodium. Eating less bread, cheese and processed foods which are high in Sodium and low in potassium.

Recent studies revealed that, people following high salt diets have negative effects on health and incur many changes in daily health. Studeis found that, People on high sodium diet and low potassium diet have the chances of getting the risk of heart attack, leading to death.

There are chances of 20% of higher salt intake than with people following lower sodium intake.

The chances of death are even more deadliest when the ratio of Sodim to potassium relationship is more in the diet. The risk is more of dying due to heart attack when compared to people having a lower ratio of Sodium to potassium.

Sources of risk factors:

People above age 50

People with high Blood pressure

Diabetic patients

African Americans

Effects of more Sodium:

The Kidneys are the most damaged organs affected due to excess of salt consumption.The kidneys have the trouble keeping all the excess sodium which accumulates in the body. The sodium holds the water in the body for dilution. This process increases the fluid surounding the cells and volume of the blood in the blood stream. Sodium is the electrolyte of the body. It maintains the intracellular and extra cellular fluids in the right balance. Cutting the sodium in the diet, will reduce the risk of many disorders.

Studies show that salt restriction causes adverse effects on health:

Increased LDL and Triglycerides: In a massive review, low sodium diets were found to cause an increase in LDL (the "bad" cholesterol) by 4.6% and an increase in triglycerides by 5.9% .

Insulin resistance: In one study, just 7 days on a low sodium diet increased insulin resistance, a leading cause of obesity, diabetes and metabolic syndrome .

Hyponatremia: In athletes, a low sodium intake can cause hyponatremia, a sodium deficiency which can be very dangerous .

The Importance of Other Dietary Factors

There are many lifestyle factors that can influence blood pressure to an even greater degree than sodium restriction.

Some of them include the minerals magnesium and potassium, which you should be getting if you eat plenty of animals and plants .

Another way is to indulge in a bit of dark chocolate every now and then.

A low-carb diet lowers insulin levels, which causes the kidneys to excrete excess sodium from the body (15, 16). Low-carb diets are an excellent way to reduce blood pressure and improve health .

And last but not least, exercise is a very powerful way to reduce blood pressure and will improve your health in more ways than you can imagine

It seems fairly ridiculous to me to blindly focus on sodium, when there are so many other lifestyle factors that can have a much stronger effect.

How Much Sodium is Optimal?

If your doctor has recommended that you limit sodium for whatever reason, then by all means continue to do so.

However, for people who are generally healthy and want to stay healthy, there doesn't seem to be any reason to be even remotely concerned about moderate intakes of sodium.

Studies actually show that the effects of sodium may follow a J-shaped curve. Too little and too much are both harmful, the sweet spot is somewhere in between .

Given that most people get most of their sodium from processed foods and that studies on sodium restriction don't show any benefit.

Eat real food. Add salt whenever appropriate to make your food taste good.