Diet

Volume

Issue 2022-1

Publisher, IJCN,Open Access, Quarterly, (Canada), E-ISSN 2816-5705; P-ISSN 2816-5705
Dr Mahmood Moshiri, MD, FICN
International College of Nutrition, 
28, Macdonald Crt, Richmond Hill, Ontario, L4E 1E0, Canada. Ph. +416 450 6414. moshiri@nestpharmainc.com
TABLE OF CONTENTS                             
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GLOBAL RELEVANCE OF FUNCTIONAL FOODS SECURITY FOR HEALTH PROMOTION AND DISEASE PREVENTION
R B Singh1, S S Rastogi2, MA Niaz3, HS Buttar4, Ghizal Fatima5

Editorial:
ANCIENT CONCEPTS OF NUTRITION AND FOODs
RG Singh1, R B Singh2, Late S S Rastogi3, O P Sharma4

Editorial:
EVOLUTIONARY DIET AND MEDITERRANEAN STYLE DIETS
Fabian De Meester, Agnieszca Wilczynska, D W Wilson,  Ram B Singh

FATS AND OILS WITH REFERENCE TO INDIAN CLARIFIED BUTTER
Narsingh Verma1, Elena Kharlitskaya2, Sergey Chibisov3, Radzhesh Agarval4

THE SEVEN COUNTRY STUDY: THE FIRST STUDY TO RELATE DIET WITH RISK OF CARDIOVASCULAR DISEASE
Kiarash Moshiri1, Mahmood Moshiri2, Dominik Pella3, Daniel Pella4, R B Singh5

YOU ARE WHAT YOU EAT AND YOUR FATHER AND MOTHER EAT
Adrian Isaza1, Ghazi Halabi2, RB Singh3. 27

THE CONCEPT OF FUNCTIONAL FOODS AND FUNCTIONAL FARMING: (4F) IN THE DISEASE PREVENTION AND HEALTH PROMOTION
Ekasit Onsaard1, Toru Takahashi2, MA Manal3, Galal Elkilany4, Krasimira Hristova5,Kiarash Moshiri6

FLAVONOIDS CONSUMPTION AND THE RISK OF CARDIOVASCULAR DISEASES
Galal Elkilany1, RB Singh2, Krasimira Hristova3, MA Niaz4, HS Buttar5

FOOD INDUSTRY, FOOD MANUFACTURING AND HEALTH
Lekh Juneja1, Takahashi Toru2, Rie Horuichi3. 43

MODERATE CONSUMPTION OF ALCOHOL AND THE FRENCH PARADOX
Krasimira Hristova1, Adrian Isaza2, Maria Abramova3, R B Singh4, Toru Takahashi5
Abstracts
View Point: 
GLOBAL RELEVANCE OF FUNCTIONAL FOODS SECURITY FOR HEALTH PROMOTION AND DISEASE PREVENTION 
R B Singh1, S S Rastogi2, MA Niaz3, HS Buttar4, Ghizal Fatima5
Abstract: Food security, as defined by the United Nations’ Committee on World Food Security, means that all people, at all times, have physical, social, and economic 
access to sufficient, safe, and healthy food that meets their food preferences and dietary needs for an active and healthy life. Food insecurity is defined as the 
disruption of food intake or eating patterns because of lack of money and other resources. Functional food security means that people should eat not only enough 
food but also foods that can cause health promotion and diseases prevention. The diets should contain foods that can serve all the qualities of a healthy diet.  
Keywords: Nutrient intake policy, nutrient rich foods, food safety, food quality. 
How to cite: Singh RB, Rastogi SS, Niaz MA, Buttar HS, Fatima G, Global relevance of functional foods security for health promotion and disease prevention. 
IJCN 2022; 22(1): 1-6. 

Editorial: ANCIENT CONCEPTS OF NUTRITION AND FOODs  
RG Singh1, R B Singh2, Late S S Rastogi3, O P Sharma4 
Abstract: Food security, as defined by the United Nations’ Committee on World Food Security, means that all people, at all times, have physical, social, and economic 
access to sufficient, safe, and healthy food that meets their food preferences and dietary needs for an active and healthy life. Food insecurity is defined as the disruption 
of food intake or eating patterns because of lack of money and other resources. Functional food security means that people should eat not only enough food but also foods 
that can cause health promotion and diseases prevention. The diets should contain foods that can serve all the qualities of a healthy diet. Food has been considered 
important in the pathogenesis and prevention of non-communicable Diseases (NCDs) from the ancient period. Food as a source of healing was known to ancient physicians: 
Hippocrates (Greece, 600BCE), Confucius (China, 512BCE), Charaka and Sushruta (India, 600 BCE) (1). Charaka tasted the urine of the patients and found sugar to 
diagnose “Madhumeh” (diabetes mellitus), Sushruta was a surgeon, who observed fat deposits in the channels carrying blood to the heart and named it “Madrog” 
in patients dying due to heart attacks. Hippocrates proposed that “lets food be our medicine”, whereas Confucius, the Chinese philosopher taught his students, 
“The higher the quality of foods, the better and never rely upon the delicacy of cooking”. Thus a dietary guideline by Confucius, based on experience, observation 
and thinking was given as; “cereals, the basic, fruits the subsidiary, meat the beneficial and vegetable the supplementary”. 
Keywords.  Diet, ancient experts, health, food quality. 
How to cite: Singh RG, Singh RB, Moshiri M, Maheshwari A. Ancient concepts of nutrition and foods. IJCN 2022; 22(1): 7-10.

Editorial: EVOLUTIONARY DIET AND MEDITERRANEAN STYLE DIETS   
Fabian De Meester, Agnieszca Wilczynska, D W Wilson,  Ram B Singh
Abstract: The man started farming, about 10,000 years ago, with the technical development and upgradation of agriculture. Therefore, for about 99% of the time 
during which man has been evolving from primate precursors, leading towards hunter-gathering [1-5]. Apparently, our bodies have evolved well adapted for doing 
what hunter-gatherers do and eating what they eat and also to “when” they were eating. The food consumption pattern of the Indian hunter-gatherers has some 
similarity with the food consumed by other hunter-gatherers; vegetables, leaves, nuts, tubers, fruits, whole grains, eggs, fish, honey. Indian Kurichia hunter-
gatherers are known to be non-vegetarians. The Columbus concept of diet means that humans evolved on a diet that was low in saturated fat and the amount 
of w-3 and w-6 fatty acids was quite equal, while having nutrient rich foods. 
Keywords: Hunter-gatherers, foods, farming, meals. 
How to cite: De Meester F, Wilzynska A, Wilson DW, Singh RB. Evolutionary diet and Mediterranean style diets. IJCN 2022; 22(1): 11-13.

FATS AND OILS WITH REFERENCE TO INDIAN CLARIFIED BUTTER 
Narsingh Verma1, Elena Kharlitskaya2, Sergey Chibisov3, Radzhesh Agarval4
Abstract: Oils and fats are also called lipids, that  are found in foodstuffs of plant and animal origin. It is seeds of the plants which provide the  vegetable oils 
and fats, such as rape or mustard or soya bean oil from related seeds of plants. Cooking oil is basically processed from the animal,  plant, or synthetic fat which 
is used in frying, baking and other types of cooking. India Ghee (In Sanskrit: Ghratam, is a class of clarified  butter that originated in the Indus valley, approximately 
500 BCE. It seems that it is better compared to butter because it solidifies at higher temperature compared to butter. 
Keywords: Fatty acids, lipids, saturated fat, animal fat 
How to cite: Verma N, Kharlitskaya E, Chibisov S, Agarval R; Fats and oils with reference to clarified butter. IJCN 2022; 22(1): 14-18.

THE SEVEN COUNTRY STUDY: THE FIRST STUDY TO RELATE DIET WITH RISK OF CARDIOVASCULAR DISEASE 
Kiarash Moshiri1, Mahmood Moshiri2, Dominik Pella3, Daniel Pella4, R B Singh5 
Abstract. Ancel Keys from the University of Minnesota Minneapolis planned the Seven Country Study in 1958 to demonstrate the association of diet with risk of 
cardiovascular diseases (CVDs) The cultures showed differences in their diet qualities and there were corresponding variations seen in saturated fat, serum 
cholesterol, and incidence of CAD after 5 and 10 years of follow-up. The Seven Countries Study, comprising 11,579 men aged 40-59 years and "healthy" at entry, 
revealed that after 15 years, 2,288 subjects died. There was a significant association of saturated fat intake and cholesterol with CAD and incidence and CVD mortality.  
Keywords. Saturated fat, cholesterol, serum cholesterol, diet. 
How to cite: Moshiri K, Moshiri M, Pella D, Pella D, Singh RB. The Seven Country study: the first study to relate diet with risk of cardiovascular diseases. 
IJCN 2022; 22 (1): 19-22

YOU ARE WHAT YOU EAT AND YOUR FATHER AND MOTHER EAT 
Adrian Isaza1, Ghazi Halabi2, RB Singh3 
Abstract. You are what you eat, appears to be similar to modern concept proposed by other experts. “You are what you eat, the saying goes. and, according 
to two new genetic studies, you are what your mother, father, grandparents and great-grandparents ate, too. The findings, which involve epigenetics, may 
help explain the increased genetic risk that children face the problems, compared to their parents for diseases such as obesity, insulin resistance, metabolic 
syndrome and diabetes mellitus (DM) and cardiovascular diseases (CVDs). It seems that poor dietary habits may be crucial for our progeny, despite having 
healthy eating habits. However, it is well known that eating diets and lifestyle would not change the sequence of  DNA, but it may have a profound effect 
on gene expression; switch-on or switch-of the expression of genes via the  possibilities encoded on DNA. Therefore, changing eating habits to healthy foods 
can turn on or off certain genetic markers which play a major role in the pathogenesis of CVDs and DM, life or death, and possibly in health promotion 
Keywords. Epigenetics, nutrients, diet, foods. 
How to cite: Isaza A, Halabi G, Singh RB. You are what you eat and your father and mother ate. IJCN 2022; 22,1: 23-27.

THE CONCEPT OF FUNCTIONAL FOODS AND FUNCTIONAL FARMING: (4F) IN THE DISEASE PREVENTION AND HEALTH PROMOTION 
Ekasit Onsaard1, Toru Takahashi2, MA Manal3, Galal Elkilany4, Krasimira Hristova5,Kiarash Moshiri6 
Abstract: After Rome meeting in 2014, on Dec 1-3,2014, food, nutrition and agricultural scientists as well as physicians and epidemiologists from several countries 
were also present in the 18th World Congress on Clinical Nutrition organized by Ubon Ratchathani University and International College of Nutrition. It is clear that 
there is opportunity to make nutrition, a central part of the post-2015 sustainable human and agricultural development agenda to provide slowly absorbed functional 
foods (FF) and functional farming(FF) that are rich in nutrients (4 F). The efforts are adequate to address the many challenges of global malnutrition; which is a 
major risk factor of cardiovascular diseases (CVDs) and other chronic diseases. Increased dietary intake of energy rich western foods; foods salt, trans fat, saturated 
fat and refined carbohydrates and preserved meats in conjunction with physical inactivity are  known to enhance all the risk factors leading to non-communicable (NCDs).
However, diets rich in functional foods are protective. Hence, there is an unmet need to encourage functional cropses or functional farming for better food security 
and prevention of malnutrition. 
Keywords: Agriculture, healthy foods, healthy cropse, nutrient, disease. 
How to cite: Onsaard E, Takahashi T, Manal MA, Elkilany G, Hristova K, Moshiri K. The concept of functional foods and functional farming: (4f) in the disease prevention 
and health promotion. IJCN 2022; 22, 1: 28-33.

FLAVONOIDS CONSUMPTION AND THE RISK OF CARDIOVASCULAR DISEASES 
R B Singh1, S S Rastogi2, MA Niaz3, HS Buttar4, Ghizal Fatima5 
Abstract: Despite decline in cardiovascular diseases (CVDs) and corresponding decline in mortality attributed to coronary artery disease (CAD) and stroke, CVDs remain 
the leading causes of death. The risk of CAD and type 2 diabetes(T2DM) is significantly higher in South-West Asia compared to all other countries of the world. 
The International College of Nutrition Expert group considers that dietary factors, including flavonoids and omega-3 fatty acids, are critical in the pathogenesis 
and prevention of deaths due to CVDs. Diets that are high in flavonoids by their nature have higher nutritional quality, characterized with more fruits, nuts, spices 
and vegetables, such as the Mediterranean and Japanese diets. In many studies, other nutrients have not been considered to account for possible confounding by 
overall diet quality; fruit and vegetable intake, fiber or other nutrients that may track with flavonoid intake with better diet quality. Cohort studies indicate 
that flavonoid intake is significantly and inversely associated with risk of CVDs and T2DM. 
Keywords: Foods, fiber, polyphenolics, antioxidants, oxidative stress. 
How to cite: Elkilany G, Singh RB, Hristova K, HS Buttar. Flavonoids consumption and the Risk of Cardiovascular Diseases. IJCN; 2022; 22(1): 34-38. FOOD INDUSTRY, 

FOOD MANUFACTURING AND HEALTH 
Lekh Juneja, Takahashi Toru, Rie Horuichi 
Abstract: Apart from refined and sweetened foods, manufactured by the food industry, some of the most common foodstuffs; bacon, sausage, and ham are once 
again found to be key foods driving the association between meat consumption and the world's most common diseases. The food industry do not give sufficient 
consideration in producing foods that have low glycemic index and a mix of variety of foods, to achieve food diversity which are most important in health promotion. 
There is an unmet need to develop new food preservation technologies to prevent the excessive use food preservatives. 
Keywords: Glycemic index, food diversity, fiber, whole grains. 
How to cite: Juneja L, Toru T, Horuichi R. Food industry, food manufacturing and health. IJCN 2022; 22 (1): 39-44. 

MODERATE CONSUMPTION OF ALCOHOL AND THE FRENCH PARADOX 
Krasimira Hristova1, Adrian Isaza2, Maria Abramova3, R B Singh4, Toru Takahashi5 
Abstract: The mortality due to coronary artery disease (CAD) is 36% lower than the USA and 39% lower than the UK. In contrast, mortality from all causes is only 8% 
lower than in the USA and 6% than in the UK, owing to a high level of cancer and violent deaths. In a previous study of 34,000 middle-aged men from Eastern France 
with a follow-up of 12 years, Serge Renaud et al observed that for 48 g of alcohol as mostly wine/day as the mean intake, mortality from cardiovascular diseases(CVD) 
was lower by 30%, all-cause mortality was decreased by 20%, but mortality by cancer and violent death was increased compared with abstainers. The health benefits 
of alcohol and wine have showed that moderate consumption is associated with a decrease in all-cause and  CVD mortality. Various populations and alcoholic beverages 
This observation has been made in different populations in different degrees. Alcoholic beverages may favorably influence cardiac risk potential actions on lipids, 
platelets, antioxidants, polyphenols, fibrinolysis, and  neuronal factors. Some studies also indicate that the perceived benefit of alcoholic beverages in general, 
and wine in particular, could be due to the socioeconomic confounders. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity 
which may provide less harm or may be more useful if consumed in moderation. It seems, that it is not currently possible to define the role of wine in human health, 
unless more rigorous randomized, controlled trials are available. 
Keywords: Alcohol, cardiovascular disease, coronary disease, antioxidant, flavonoids. 
How to cite: Hristova K, Isaza A, Abramova M, Singh RB, Takahashi T. Moderate consumption of alcohol and The French Paradox. IJCN 2022;22 (1): 45-49
Volume

Issue 2010-10

                                     Abstracts

International Journal of Clinical Nutrition (IJCN) ISSN (India) 0971-9210, Url: https://ijcnworld.com/

A publication of the International College of Nutrition,

2010; Vol 10(1): 1-25 

1.THE ROLE OF BEE PRODUCTS IN THE PREVENTION AND TREATMENT OF CARDIOMETABOLIC DISORDERS.CLINICO-PHARMACOLOGICAL STUDY.

Teodora Handjieva-Darlenska(1), Aneliya Kuzeva(2), Svetoslav Handjiev(3)1,2Medical University of Sofia, 3Bulgaria; Bulgrian Association of the Study of Obesity and Related Diseases (BASORD); 

Correspondence:

Dr Svetoslav Handjiev,MD, PhD 1233 Sofia,  Krousha Planina Str.

Bulgaria; tel 00359888566420, Email: <svhandjiev@gmail.com> 

Abstract

Epidemiological studies indicate that cardiometabolic diseases (CMDs) have become a worldwide cause of morbidity and mortality, despite tremendous advancement in drud therapy. Diet and lifestyle changes are important in the pathogenesis and prevention of these problems. Honey bee (Apis mellifera L.)  is known to collect propolis which is a sticky, resinous material  from various plants and mix with wax and other secretions. There are several biological functions of propolis that have been reported including cytotoxic, antimicrobial, antiviral, free radical scavenging, anti-inflammatory, local anesthetic, hepatoprotective, antitumor, and immune system stimulating. Propolis is widely used in popular medicine and apitherapy, with extensive use in food and beverages to improve health and prevent diseases in Estern European countries

Bee products are rich in flavonoids which are potential antioxidants. These antioxidants have been demonstrated to be protective against cardiometabolic disease (CMDs), cardiovascular disease, obesity, metabolic syndrome and type 2 diabetes.The aim of the article is to clarify the effect of bee products on the parameters of metabolism and the cardiovascular system in the management of obesity and metabolic disorders based on our studies in the past years.  The studies showed the effects of bee producs (propolis, multiflower honey, royal jelly and bee pollen) in the management of metabolic disorders by decreasing body mass index, obesity, blood pressures and blood lipoproteins. The results indicate that bee products can be administered in the treatment of obesity and early prevention of atherosclerosis and heart disease. 

Key words: apidietetics, propolis, multiflower honey, royal jelly, bee pollen, metabolic disorders, obesity. 

How to cite:. Darlenska TH,  Kuzeva A, Handjiev S. The role of bee products in the prevention and treatment of cardiometabolic disorders. Int J Clin Nutrition 2010; 10: 1-5. 

Sergey Chibisov, mukta Singh, Ram B Singh (3),,Rie Horiuchi,,Toru Takahashi. Functional food security for prevention of obesity and metabolic syndrome. In RB Singh, Toru Takahashi, RR Watson, Functional Food Security in Global Health. Elsevier, Chapter 8, Cambridge,USA 2018, 145-154.

2.NUTRITIONAL PREVENTION OF OBESITY AND METABOLIC SYNDROME.

Mukta Singh (1), Sergey Chibisov (2), Ram B Singh (3),Ghazi Halabi (4),Rie Horiuchi (5),Toru Takahashi (6), 2Department of General Pathology and Pathological Physiology RUDN University, Moscow, Russia; 3Halberg Hospital and Research Institute, Moradabad, India;4Medical 2000 Hospital, Choueifat, Labanon; 5Mukogawa Women’s University, Nishinomiya city, 6Graduate School of Human Environmental Medicine, Fukuoka, Japan.

Correspondence

Dr. Sergey Chibisov, MD, PhD

Department of General Pathology and Pathological Physiology RUDN University,

Moscow, Russia, Email: <kalcna@mail.ru> , rbs@tsimtsoum.net, Tel. +7 926 47124 28 

Abstract

The world is still ignorant about the role of functional food security characterized by diversity and adequacy of nutrients that may have been beneficial and abundant in the Paleolithic diet 40,000 years ago because of food diversity. Therefore, the increased prevalence of metabolic syndrome and the resultant type 2 diabetes, hypertension and heart disease throughout the world, are closely linked to food security via westernized dietary patterns, physical inactivity, and rapid increase in the rate of obesity. Further, evidence from prospective observational studies and clinical trials has converged to support the importance of individual nutrients, foods, and dietary patterns in the prevention and management of obesity and metabolic syndrome. The quality of dietary fats and carbohydrates consumed is more crucial than the quantity of these nutrients. Diets rich in whole grains, fruits, vegetables, legumes, nuts, moderate in alcohol consumption, and lower in refined grains, red/processed meats, and sugar-sweetened beverages have demonstrated to reduce risk of obesity and metabolic syndrome. Several healthful dietary patterns emphasizing the overall diet quality can be adapted to appropriate personal and cultural food preferences and calorie needs for weight control and management. Considerable progress has been made in developing and implementing evidence-based nutrition recommendations in developed countries, however, concerted global efforts and policies are warranted to alleviate regional disparities. There is substantial evidence that increased intake of functional foods can bring about a significant decline in the epidemic of obesity and metabolic syndrome, resulting in to health promotion. We therefore propose that functional food security in conjunction with regular physical activity, can maintain the normal physiology and metabolism of the community, resulting in to decrease in the epidemic of obesity and improvement in world health.

Key Words. Foods, dietary patterns, western diet, prudent diet.

How to cite: Singh M, Chibisov S, Singh RB, Halabi G, Horiuchi R, Takahashi T. Nutritional prevention of obesity and metabolic syndrome. In J Clin Nutrition 2010; 10: 6-10. 

  1. NUTRITIONAL PREVENTION OF CARDIOVASCULAR DISEASES.

Shantanu Singhal (1), Jan Fedacko (2),Dominik Pella (3), Krasimira Hristova (4),Meenakshi Jain(5), Ghazi Halabi(6) 1Halberg Hospital and Research Institute, Moradbad, India; 2,3 PJ safari University, Kosice, Slovakia; 4University National Heart Hospital, Sofia, Bulgaria; 5Max Hospital, Delhi, India; Halberg Cardiac Center, Aley, Labonon. 

Corresponding Author:

Prof Dr Jan Fedacko, MD, PhD, FICC,

Department of Medicine, Faculty of Medicine, 

PJ Safaric University, Kosice, Slovakia.  janfedacko@hotmail.com; Tel: 421 911-315-924       

Abstract

It is possible that food diversity was the major factor causing adequacy of nutrients in the Paleolithic diet 40,000 years ago. Increased demand for food security has made the world blind about the utility and necessity of functional food security characterized with food diversity and adequacy of nutrients. The increased prevalence of cardiovascular diseases (CVDs) and type2 diabetes throughout the world are closely linked to food security via westernized dietary patterns, physical inactivity, and rapid increase in the rates of obesity. The World Heart Federation, World Health Organization and the International College of Cardiology are working hard to find out strategy to bring down the death rates due to CVDs, at least 25% by 2025.There is substantial evidence that increased intake of functional foods can bring about a significant decline in the epidemic of CVDs and type 2 diabetes, resulting in health promotion. The traditional Mediterranean-style diet, characterized by high consumption of functional foods (vegetables, legumes, whole grains, fruits, nuts, and olive oil), moderate consumption of fish and wine, and low consumption of red and processed meat and whole-fat dairy products, is widely recognized as a healthy dietary pattern, rich in functional foods, which is similar to Paleolithic diet.  It is possible that functional food security by providing 400g/day of fruits (150g), vegetables (200g) and nuts (50-60g) and another 400g/day of pulses and whole grains, in conjunction with 30-50g of a blend of olive oil+ canola oil and rice bran oil as well as regular physical activity, can maintain the normal physiology and metabolism of our bodies, resulting into decline in CVDs. 

Key Words: Foods, dietary patterns, western diet, prudent diet.

How to cite: Shantanu Singhal (1), Jan Fedacko (2),Dominik Pella (3), Krasimira Hristova (4),Meenakshi Jain(5), Ghazi Halabi(6) nutritional prevention of cardiovascular diseases. Int J Clin Nutrition 2010; 10: 11-15.

  1. FUNCTIONAL FOOD SECURITY FOR PREVENTION OF DIABETES MELLITUS..

Anuj Maheshwari (1),Banshi Saboo (2), Shashank Joshi (3), Narsingh Verma (4), Viola Vargova (5), Dominik Pella (5),Daniel Pella (5) 1BBD, CODS, BBD University, Lucknow, 2Dia-Care and Hormone Institute, Ahamadabad, 3Leelawati Hospital, Mumbai; 4KG Medical University, Lucknow, India; 5Faculty of Medicine, PJ Safaric University, Kosice, Slovakia

Correspondence

Prof. Dr Anuj Maheshwari,MD, FRCP(London) Department of Medicine,BBD, CODS, BBD University, Lucknow (UP), India,dranujm@gmail.com,rbs@tsimtsoum.net,  Tel.91 9839133984

Abstract

The epidemic of diabetes mellitus has grown in parallel with the worldwide rise in obesity which is a potential risk factor of type 2 diabetes. Emergence of fast food restaurants  exponentially and globally  in recent decades appears to be important factor. This increased availability of fast foods has contributed to unhealthful diets with high calorie content; large portion sizes; and large amounts of processed meat, highly refined carbohydrates, sugary beverages, and unhealthy fats; trans fat, saturated fat and omega-6 fat with low omega-3 and monounsaturated fat. There has been a decreased consumption of vegetables, whole grains and nuts causing imbalance in food consumption pattern resulting in to obesity and diabetes. Fuctional food security by increased availability of vegetables, whole, grains and nuts, and a blend of oils containing olive oil and mustard oil may be useful in the prevention of diabetes.

Key Words. Vegetables, nuts, fruits, Mediterranean diet.

How to cite: Anuj Maheshwari (1),Banshi Saboo (2), Shashank Joshi (3), Narsingh Verma (4), Viola Vargova (5), Dominik Pella (5),Daniel Pella (5) Functional food security for prevention of  diabetes mellitus. Int J clin Nutrition 2010; 10: 16-20.

  1. EFFECT OF GLYCEMIC INDEX OF FOODS ON BIOMARKERS OF VASCULAR DISEASE. Mahmood Moshiri (1), Adrian Isaza (2), Kiarash Moshiri (3),Aminat Magamedova (4). 1,3International College of Nutrition, Thornhill, Canada; 2Everglade University, Tampa, USA; Lomonosov Moscow State University, Moscow, Russia 

Correspondence

Dr Amonat Magamedova, PhD

Lomonosov Moscow State University,

Moscow, Russia, Аминат Mагомедова <amgerma@gmail.com>

Abstract

In a randomized, clinical trial, it has been hypothesized that a low compared with a high glycemic index, especially of a high-carbohydrate diet, would cause modest though potentially important improvements in insulin sensitivity and cardiovascular disease (CVD) risk, but the findings were opposite. The study found out the short term adverse effects of high glycemic index foods, without taking healthful foods. Oxidation of LDL and HDL are also important determinants of atherothrombosis which need further evidence. The four diets were: (1) a high-glycaemic index (65% on the glucose scale), high-carbohydrate diet (58%); (2) a low-glycaemic index (40%), high-carbohydrate diet; (3) a high-glycaemic index, low-carbohydrate diet (40%); and (4) a low-glycaemic index, low-carbohydrate diet. Each diet was based on a healthful Dietary Approaches to Stop Hypertension (DASH)-type diet, which is rich in fruits, vegetables, and low-fat dairy foods, and low in saturated and total fat. It seems that they should have also included a sub group not taking healthful DASH type diet. The OmniCarb Randomized Clinical Trial showed that adding DASH diet can modulate the adverse effects of high glycemic index on coronary risk factors and insulin resistance. This interesting finding was that adding polyphenolics or fruit juice in the infant milk may provide super infant milk for future trials. It is well known that increased intake of rapidly absorbed ready prepared foods with high glycemic index cause hyperglycemia, increase in superoxide anion, free fatty acids and pro-inflammatory cytokines causing endothelial dysfunction which were not measured in this study. The high glycemic index foods may also increase sympathetic activity and lower parasympathetic activity causing increase in catecholamines and cortisol with a decrease in acetylecholine which may have adverse effects. In an experimental study, Western diet increased the heart rate, which was attenuated by adrenergic blockade suggesting an increased sympathetic activity. Reduced response to muscarinic blockade suggested a decreased parasympathetic activity fitting with sympathetic activation.

Key words. Rapidly absorbed food, refined CHO, nutrition, diet.

How to cite:. Mahmood Moshiri (1), Adrian Isaza (2), Kiarash Moshiri (3),Aminat Magamedova (4). Effect of glycemic index of foods on biomarkers of vascular disease. Int J Clin Nutrition 2010; 10: 21-25.