StudyCorgi Health & Medicine

Food in Reducing Risks and Improving Health

Fiber and Colorectal Cancer

Soluble fiber in reducing the risk of colorectal cancer

Colorectal cancer is one of the major threats to the overall health status of the population. Nevertheless, the etiology of this type of cancer has not been determined so far. Different researches have been carried out to investigate how the consumption of fruit and vegetable can potentially prevent or reduce the risk of cancer, but no significant evidence was found out to prove this association. Soluble fiber has excellent antioxidant properties as it binds and removes toxins (Raman, Ambalam, & Doble, 2015).

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In particular, it removes estrogens and estrogen-like substances from the human body; however, the benefit from the consumption of foods containing soluble fiber is revealed in a greater measure for cardiovascular diseases rather than for cancer. Thus, it does not affect the reduction of the risks of colorectal cancer.

Fiber from whole grain bread or high fiber cereals in reducing the risk of colorectal cancer

In terms of fiber that comes from whole grain bread or high fiber cereals, it normalizes the bowel motility and prevents constipation and diarrhea. Adding products rich in fiber to the diet can also reduce the risk of diverticulitis (inflammation of the colon), hemorrhoids, gallstones, and kidney stones (Sperling, 2014). Moreover, high consumption of fiber obtained from whole grain food can improve the condition of a person in the case of irritable bowel syndrome. Also, some studies suggest that a diet high in fiber helps reduce acid activity in the stomach.

Foods increasing the risk of colorectal cancer

The most compelling (though limited) evidence suggests the existence of an association between the consumption of red meat and colorectal cancer. Scientists claim that the ingestion of large amounts of red and processed meat increases the risk of colon cancer (Sperling, 2014). When consuming big amounts of red meat and small amounts of fruits and vegetables, the body may have a lack of folic acid, which also increases the risk of cancer. In general, products such as processed red meat (including bacon, sausages, ham, and canned meat) are the risk factors for colorectal cancer. In particular, any changes to the quality of meat that increase the shelf life and change its taste quality (smoking, canning, adding salt) increase the risk of colon cancer for those consuming such meat.

Globesity and Healthy Ways to Lose Weight

Explanation why fast food is highly addictive

Some researches on foods such as chips revealed that the potato starch is the same as fast carbohydrates, and the body has to split and convert them into glucose. To do this, the pancreas produces more insulin, which utilizes all carbohydrates. After that, the human body will require more glucose than needed for the normal functioning of the brain (Kliskey, 2014). Manufacturers often add chemical flavor enhancers such as monosodium glutamate to the production of foods, which can also be highly addictive for the human organism. Moreover, fast food reinforces the system of the hypothalamus (Reward System), as a result of which there is a temporary feeling of satisfaction. Habitually, the brain will require constant stimulation by fatty foods; otherwise, the person will constantly feel the negative emotions solely.

Effects of younger people with type 2 diabetes on society and its well being

Type 2 diabetes is a chronic, potentially disabling disease, the treatment of which is costly. The disease can cause multiple complications when monitored and treated insufficiently, which poses high risks for the emergence of future families as well as introduces serious challenges to the achievement of national goals of development. Young people who have diabetes will need treatment throughout their lives (Younossi, 2014).

They have an increased risk of developing diseases such as myocardial infarction, stroke, kidney failure, blindness. The severe cases of the disease include failure of the lower extremities, which can result in amputations. These effects can lead to the fact that the level of the population capable of effective working and functioning will fall. The rapid growth in the incidence of diabetes creates additional costs for the health system and the economy.

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Chinese authorities controlling the threat of obesity in the country

The two possible ways that the government of China can take to overcome the problem of obesity is to improve awareness of the population and involve them in a more active lifestyle. Both of these approaches require the popularization of training in a healthy way of life (Kliskey, 2014). For instance, educators can teach children about the dangers of unhealthy nutrition habits and give recommendations on how to eat properly. Also, as the stimulation of an active lifestyle, physical education lessons should be conducted in schools daily.

Berries and the Brain

Levels of anthocyanins in blueberries and strawberries

Blueberries and strawberries have a different index of anthocyanin. Blueberry contains approximately 1600 micrograms of anthocyanin per 100 grams, while strawberries contain up to 300 micrograms of anthocyanin per 100 grams of berries (Wheldale Onslow, 2014). The content of the substance can be defined by the color of berries. It depends on the pH of the cell contents while most of the anthocyanin’s coloring is bright red. With an increase in pH, it gradually turns into dark blue (Wheldale Onslow, 2014). This is due to a change in the structure of the pigment. These processes are accompanied by acidification of the cell content, which results in the changes in the color of the berries.

Environmental factors influencing the production of free radicals

Many environmental factors affect the level of production of free radicals in the human body. Under the influence of adverse factors such as poor environmental situation, stress overload, and metabolic diseases due to poor nutrition, the human body begins to produce harmful free radicals faster. The increased solar activity and background radiation, cigarette smoke, and other factors also increase these negative effects (Patel & Jasrai, 2015). As a consequence, the protection of the human body cannot cope with the stressors and the rapid oxidation chain reactions go out of control of the organism.

Nutrients helping the body reduce the level of damaging free radicals

Flavonoid complexes (biologically active compounds contained in foods of plant origin) are essential to stop the uncontrolled oxidation chain reaction, to neutralize free radicals, and to restore the original full molecule capacity of antioxidants. Three major vitamins have the strongest antioxidant effect. They are vitamins C, E, and beta-carotene. The indicator of the nutrients is the coloring of the product. Foods that have a high quantity of antioxidants are either yellow, red, purple, or deep blue (Wheldale Onslow, 2014).

Vitamins C and E can be found in such fruits and vegetables as apricots, broccoli, grapefruit, kale, oranges, peppers, and carrot. Vitamin E can be found from mustard and sunflower seeds as well (Patel & Jasrai, 2015). Furthermore, apricots, broccoli, carrots, turnip, and peaches are rich in beta-carotene. Additional essential nutrients that may help boost the immune system are zinc, selenium, and many other microelements.

References

Raman, M., Ambalam, P., & Doble, M. (2015). Probiotics and bioactive carbohydrates in colon cancer management. New York, NY: Springer.

Sperling, M. (2014). Pediatric endocrinology. New York, NY: Elsevier.

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Kliskey, J. (2014). Healthy foods = healthy Moods. Bloomington, IN Balboa Press.

Younossi, Z. (2014). The impact of obesity and nutrition on chronic liver diseases. New York, NY: Elsevier.

Patel, R., & Jasrai, Y. (2015). Antioxidative importance and HPTLC profiling of four essential oils. Saarbrücken, Germany: Omniscriptum Gmbh & Company Kg.

Wheldale Onslow, M. (2014). The anthocyanin pigments of plants. Cambridge, UK: Cambridge University Press.

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StudyCorgi. (2020, December 17). Food in Reducing Risks and Improving Health. Retrieved from https://studycorgi.com/food-in-reducing-risks-and-improving-health/

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"Food in Reducing Risks and Improving Health." StudyCorgi, 17 Dec. 2020, studycorgi.com/food-in-reducing-risks-and-improving-health/.

1. StudyCorgi. "Food in Reducing Risks and Improving Health." December 17, 2020. https://studycorgi.com/food-in-reducing-risks-and-improving-health/.


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StudyCorgi. 2020. "Food in Reducing Risks and Improving Health." December 17, 2020. https://studycorgi.com/food-in-reducing-risks-and-improving-health/.

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StudyCorgi. (2020) 'Food in Reducing Risks and Improving Health'. 17 December.

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