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
