[ ISSN : 2573-5462 ]
Lifelong nutrition controls; Health oriented; Preventing; Cardiovascular diseases; obesity
Cardiovascular diseases, especially coronary heart diseases and strokes (cardiovascular accidents or hear attacks), are the leading causes of death in the world. Obesity and overweight are highly associated with cardiovascular diseases. Therefore, nutrition controls are very important our health. Nutritionists have recommended, the best approach to weight loss is to reduce the Caloric intake by a small amount each day while gradually increasing your amount of physical activity. However, actually, strategically or tactically, it is very difficult for most people to refuse the flavoring lure of the delicious and rich foods. In addition to binge eating, many individuals with obesity report feeling unable to stop eating or to control how much they are eating despite their best intentions. Postmenopausal women, a population in which eating disorders appears common. Additionally, I have not found any publication that reported how external fats of the blood vessels play a role in preventing cardiovascular diseases in biomechanics. PreviouslyI proposed health oriented models to lifelong prevent or cure constipation, aging or aged dementias, lymphedema, breast cancers and cerebrovascular accidents (strokes) with nutrition controls and (or) mental and physical activities. In this study, I propose models of health oriented lifelong nutrition controls: preventing cardiovascular diseases caused by obesity. Following the models, actually, strategically or tactically, most people can not only maintain their body weight normal and health, but also enjoy delicious and rich nutrition in banquets. I think the best way to educate people to have the mindfulness of the nutrition controls is to teach people from kindergartens to universities. In this way, we can prevent or (and) cure cardiovascular diseases from childhood throughout whole lives. Meanwhile, I model how external fats of the vessels play a role in preventing cardiovascular diseases in biomechanics and discuss a clinical case study that supported the models.
Cheng K (2020) Health Oriented Lifelong Nutrition Controls: Pre venting Cardiovascular Diseases Caused by Obesity. SM J Nutr Metab 6: 5. doi: https://dx.doi.org/10.36876/smjnm882611
Cardiovascular diseases, especially coronary heart disease and stroke (cardiovascular accident or hear attack), are the leading causes of death in the world. High body-mass index (BMI) is an important cardiovascular disease risk factor [1].
In a perspective of energy nutrients, a person averagely requires 1500 to 2000 calories for normal daily activity. If you ingest more than that (over nutrition), the remainder is stored for later use. All excess calories that are ingested will be stored as fat in the body. Conversely, if you ingest less than that (undernutrition), the energy stores in your body will be depleted. Eating too much or too little can result in serious medical conditions [2].
Therefore, nutrition controls are very important our health. Over nutrition, unhealthy food choices, and physical inactivity contribute to increasing rates of obesity, and related morbidity and premature death from cardiovascular disease, diabetes, cancer, and other causes in the U.S [3,4].
The prevalence of obesity (40%) and overweight (30%) among US adults is totally about 70%, and continues to rise during recent years [5,6].
About one half of excess fat is stored in adipocytes that accumulate in the subcutaneous tissue under the skin, whereas the rest is stored in adipocytes in other tissues and organs [2].
The obesity associates with thromboembolism that can lead to myocardial infarction, or atherosclerotic plaques (atherosclerosis) [2,7,8].
Myocardial infarction (MI) is the leading cause of death worldwide. It normally results from a lack of blood flow (ischemia) and oxygen (hypoxia) to a region of the heart, resulting in death of the cardiac muscle cells. An MI often occurs when a coronary artery is blocked by the buildup of atherosclerotic plaques (atherosclerosis) consisting of lipids, cholesterol and fatty acids, and white blood cells, primarily macrophages. It can also occur when a portion of an unstable atherosclerotic plaque travels through the coronary arterial system and lodges in one of the smaller vessels [2].
Myocardial infarction (MI) is the leading cause of death worldwide. It normally results from a lack of blood flow (ischemia) and oxygen (hypoxia) to a region of the heart, resulting in death of the cardiac muscle cells. An MI often occurs when a coronary artery is blocked by the buildup of atherosclerotic plaques (atherosclerosis) consisting of lipids, cholesterol and fatty acids, and white blood cells, primarily macrophages. It can also occur when a portion of an unstable atherosclerotic plaque travels through the coronary arterial system and lodges in one of the smaller vessels [2].
An aneurysm (or aneurism) is a localized dilation or ballooning of a blood vessel by more than 50% of the diameter of the vessel and can lead to instant death at any time. Aneurysms most commonly occur in arteries at the base of the brain (the circle of Willis) and in the aorta (the main artery coming out of the heart) - this is an aortic aneurysm [9].
Abdominal aortic aneurysm (AAA), defined as a localized dilatation of the abdominal aorta, is a significant cause of morbidity and mortality in aging populations [10]. Body mass index (BMI) and waist circumference (WC) are with an increased risk of incident abdominal aortic aneurysm (AAA) [11-13].
The treatment of the diseases includes lifestyle changes, such as weight loss, smoking cessation, regular exercise, and adoption of a diet low in sodium and saturated fats [2]. Prescription medicines or angioplasties are treatment methods too, but they have either side effects or risks [14-16].
Nutritionists have recommended, the best approach to weight loss is to reduce the Caloric intake by a small amount each day while gradually increasing your amount of physical activity [9].
However, actually, strategically or tactically, it is very difficult for most people (about 70%) to refuse the flavoring lure of the delicious and rich foods.
In addition to binge eating, many individuals with obesity report feeling unable to stop eating or to control how much they are eating despite their best intentions [17]. Postmenopausal women, a population in which eating disorders appear common [18].
Additionally, I have not found any publication that reported how external fats of the blood vessels play a role in preventing cardiovascular diseases in a perspective of biomechanics.
In our previous studies, based on published data, we proposed health oriented models to lifelong prevent or cure constipation [19], aging or aged dementias [20], lymphedema [21], breast cancers [22] and cerebrovascular accidents (strokes) [23] with nutrition controls and (or) mental and physical activities. In this study, I propose models of health oriented lifelong nutrition controls: preventing cardiovascular diseases caused by obesity. Following the models, actually, strategically or tactically, most people can not only maintain their body weight normal and health, but also enjoy delicious and rich nutrition in banquets. Meanwhile, I model how external fats of the vessels play a role in preventing cardiovascular diseases in a perspective of biomechanics and discuss a clinical case study that supported the models in this article.
Physiology, hemodynamics, biomechanics [24-25] and published data [1-18] are applied. Obesity is defined by the body mass index (BMI), which is a measure of an individual’s weight to-height2kg/m2) ratio. The normal, or healthy, BMI range is between 18 and 24.9. Overweight is defined as a BMI of 25 to 29.9, and obesity is considered to be a BMI greater than 30 [2].
Models
Figure 1 illustrates my models of (myocardial) infarction, or (atherosclerotic) plaques in arteries with external (grooving) fats: (a) a curved artery is partially blocked; (b) an artery is completely blocked.
Figure 1: Models of (myocardial) infarction in the arteries with or (atherosclerotic) plaques and external (grooving) fats; action and reaction forces between the blood vessel walls and the fats; a, a curved artery with a partial tamponade; b, an artery with a complete tamponade. The draw is not to the scale.
The plaques consist of lipids, cholesterol and fatty acids, and white blood cells, primarily macrophages. The (atherosclerotic) plaques within the walls of the arteries obstruct the flow of blood and decrease the flexibility or compliance of the vessels [2].
Compliance allows an artery to expand when blood is pumped through it from the heart, and then to recoil after the surge has passed. This helps promote blood flow. In arteriosclerosis, compliance is reduced, and pressure and resistance within the vessel increase. Obesity, poor nutrition, lack of physical activity, and tobacco use all are major risk factors [2].
There are action and reaction forces between the blood vessels and the external fats (Figure 1). The forces limit the compliance, narrow the blood vessels and block the fluid flow too. When blood flows are partially blocked (Figure 1 a) or completely blocked (Figure 1 b), risks of ischemic diseases (e.g., ischemic heart attacks, myocardial infarction) increase.
On the other hands, the smaller the cross section of a blood vessel, the faster the flowing velocity, for the blood (cells) flowing (Figure 1a) based on hemodynamics [24,25]. The raised velocities increase the frictions or impact forces against the vessel walls,
especially in bended arteries. Additionally, when blood flows enter curved arteries (e.g., aneurysm), there will be significant pressures against the vessel walls and (spiral) vertexes or turbulent flows [23-27]. The pressures are inversely proportional to the radius of curvature of the streamline according to fluid dynamics. This means, the smaller the radius, the greater the pressure. The frictions, impact and vortex forces increase risks of ruptures of the vessels including aneurysm [28-29], see Figure 1 a. The ruptured vessels may lead to hemorrhage death [9,10].
However, the external fats decrease the risks of the hemorrhages according to my biomechanical model [23] and published data [30].
Therefore, as long as we completely and moderately ingest nutrients daily as well as maintain our mental and physical health (not too slim and nor too fat) [19,20], we can prevent most cardiovascular diseases caused by obesity [23].
Figures 2 and 3 show my models of a typical life cycle of nutrition and weight controls of an American black bear: binge eating and hibernation. The normal weight range is assumed. An American black bear can lose 30% - 40% of the weight after half year hibernation [31-34].
Figure 2: Block model of a typical life cycle of nutrition and weight controls of an American black bear:binge eating and hibernation.
Figure 3: Wave model of a typical life cycle of nutrition and weight controls of an American black bear: binge eating and hibernation. W: weight; subscript n: normal; t: time. The draw is not to the scale.
We are human, we cannot do and do not have to do hibernation for months. However, we can use the bear hibernation for reference. Published data suggest losing 1% - 10% weight a year is moderate for overweight or obesity people [5,35]. The criteria of the normal and over weights and obesity are based on body mass index (BMI).
Figures 4 and 5 illustrate my models of human controls of nutrition ingestion and weight. In Figure 4, pathways of the dashed arrows are not recommended. In Figure 5, the green curve (treatment of overweight or obesity) is analog to the descending segment during the bear hibernation; the red curve (treatment of underweight) is analog to the ascending segment after the bear hibernation; and the blue wave within the range of normal nutrition storage (weight) is a time shortened and weight narrowed oscillation of a big rise and fall of the weight life cycle: the binge eating and hibernation of an American black bear, see Figure 3.
Figure 4: Block model of human controls of nutrition ingestion and weight.
Figure 5: Wave model of human controls of nutrition ingestion and weight. W: weight; subscript n: normal; t: time. The draw is not to the scale.
Animal fats contain more saturated and Trans fats than plant edible oils; and saturated and Trans fats increase the risk of cardiovascular diseases. Contrarily, plant edible oils contain richer unsaturated fats than animal fats; and unsaturated fats decrease the risk of cardiovascular diseases. Therefore, people are suggested to mostly consume plant cooking oils, such as olive oil, peanut oil, corn oil, sesame oil, canola oil or vegetable oil rather than animal fats [19,36,37]
By my observation, beef, pork and chicken oils become waxy consistency (non-fluids) or quasi solid when their temperatures respectively reach about 25°C, 20°C and 15°C; but most consume plant cooking oils are still oil liquids (fluids) when they reach about 4°C in refrigerators. Our body temperatures can be as low as 24°C in some parts, such as foots [38]. The thrombi can be formed in the veins, transported to the arteries, and they become emboli to block the arteries [7,8].
Therefore, I propose my models of health oriented lifelong nutrition controls: preventing cardiovascular diseases caused by obesity. The modes have compromising tactical rules to balance our nutrition intake and energy expenditure: assuming our BMI are normal, if we ingest more today, we ingest less tomorrow; if we ingest two days of nutrition today, we (quasi) fast next two days, to prevent the overweight or obesity. In this way, we can not only maintain our body weight and healthy, but also enjoy the delicious and rich foods in a banquet.
Our bodies use the metabolism not only to store as well as to expend the adipose tissues (fats), to make our bodies healthy.
For overweight or obesity people, they can follow a similar model to the above to enjoy delicious and rich nutrition in banquets. However, they have to (quasi) fast more days after the banquets, to slim their bodies to normal weights. The fasting procedure (descending green curve in Figure 5) is analog to the descending segment (Figure 3) during the bear hibernation. After their weights are normal, they should maintain their weights within the normal range (blue wave in Figure 5).
For most underweight people, it is usually not difficult for them to flesh up until their weights become normal. The fleshing procedure (ascending red curve in Figure 5) is analog to the ascending segment (Figure 3) after the bear hibernation. After their weights are normal, they should maintain their body weights within the normal range (blue wave in Figure 5). However, most people cannot control their weights within the normal, they will continue to over ingest nutrients until they become overweight even obesity.
I recommend our BMI is between 20 and 22 usually, to have a safe room to enjoy delicious and rich foods in banquets. Therefore, though ingest we more nutrition occasionally, our weights are still within the normal range.
According to my experience, it is generally optimum for us to eat daily with a 70% to 80% full feeling when we are not fasting, and with a 40% to 50% full feeling when we are fasting.
No matter we increase or decrease our body weights, we have to normally ingest O2 , H2 O and sunlight. Generally, theses three nutrition are basic and critic to our lives [19-23]. Moderate mental and physical activities are necessary too, to keep our brains and bodies healthy [9,20-22].
A recent research result indicated “Less binge eating and loss of control over eating are associated with greater levels of mindfulness” [17,18]. I think the best way to educate people to have the mindfulness of the nutrition controls is to teach people from kindergartens to universities [20]. In this way, we can prevent or (and) cure cardiovascular diseases from our childhood throughout our whole lives.
A clinical case report
A 63 years old man followed the models in this paper to control his nutrition ingest and body weight for 12 years. During the years, he often enjoys rich nutrients in banquets as well as his weight and blood pressures are normal. The results of the clinical case study supported the models in this article.
Generally, we have to control not only energy nutrients, but also all of the nutrients: not over and not under.
I believe more than 90% of cardiovascular diseases caused by overweight or obesity can be prevented or cured with the models in this paper as long as we have resolution or determination to control our nutrition intakes.
Although my models in this paper focus on preventing cardiovascular diseases caused by obesity, I believe the principles in this study are also helpful to cure the diseases and to prevent or cure other related or similar diseases, such as brain strokes, or cerebrovascular accidents (CVA); venous thromboembolism (VTE), including deep vein thrombosis (DVT) and pulmonary embolism (PE) [7,8].
The modes have compromising tactical rules to balance our nutrition intakes and energy expenditures. In this way, we can not only prevent cardiovascular diseases, caused by obesity, but also enjoy the delicious and rich nutrients in banquets.
I recommend our BMI is between 20 and 22 usually, to have a safe room to enjoy delicious and rich foods. Therefore, though ingest we more nutrition occasionally, our weights are still within the normal range.
I think the best way to educate people to have the mindfulness of the nutrition controls is to teach people from kindergartens to universities [20]. In this way, we can prevent or (and) cure cardiovascular diseases from our childhood throughout our whole lives.
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Since its introduction in the 1950s, the TNM staging system has been regarded as the most important prognostic cancer classification method.
Magdalena Władysiuk1, Radoslaw Mlak2, Maria Mazurkiewicz3 and Teresa Małecka-Massalska2*
Obesity is a complex disease of multifaceted etiology, with its own pathophysiology, comorbidities, and inflammatory profile. Accepting obesity as an inflammatory process is a key process to its treatment. Currently, the adipose tissue is a major focus of research in obesity due to an evolution in the understanding of the biological function of this tissue over the last decade. It is known that adipose tissue secretes multiple bioactive peptides, termed adipokines (proteins synthesized and secreted by adipose tissue) with specific actions towards inflammation. Also, many studies have shown an anti-inflammatory role for both Omega-3 supplementation and moderate aerobic exercise. Thus, the objective of this review is to approach the relationship between obesity and inflammatory adipokines, and discuss the role of Omega-3 and aerobic exercise in the treatment of this pathology. In this narrative review data collection has been performed through research articles published in the last five years through sites like PubMed and SCIELO, including some classic articles. It has been found that the Polyunsaturated Fatty Acids (PUFAs) supplementation may be an alternative, however its use targeting the decrease in inflammation caused by obesity has little scientific evidence; nevetheless, the role of aerobic exercise as an important concomitant intervention practice is well established, due to its implications both in the hypothalamic and endocrine anti-inflammatory process.
Deborah Rocha1, Antonio H Lancha1 and Patrícia L Campos-Ferraz1,2*
The problem of overweight and obesity has reached epidemic proportions worldwide, and the high prevalence is due in part to the consumption of high-fat and high-energy diet. Recent research revealed that it was necessary to consider not only the quantity, but also the quality of fat in diets. Fatty acid analysis is an important tool both for characterizing fats and oils and for determining the total fat content in foods. To date, Gas Chromatography (GC) has become an important technique in fatty acid analysis because accurate results can be obtained for complex, as well as simple, sample matrices. This review presented various analytical methods including GC developed for identification and accurate quantification of dietary fatty acids. The potential health effects of fatty acids were also discussed.
Xinyan Bi1,2#, Phei Ching Siow1,2#, Siang Wee Lim1,2 and Christiani Jeyakumar Henry1,2,3*
This review is intended to provide information on recent research on the nutritional composition of the soybean, how soy can be used in the vegetarian and vegan diet, its use in diet therapy for some diseases, and how isoflavones in the soybean are related to health outcomes. Much research has been focused on the nutritional composition of soybeans in the past 30 years; in particular breeding and genetic engineering have the potential to alter soybeans. The protein, oil, and bioactive components of soy have been closely scrutinized; recent advances and challenges are outlined. The use of soy products has increased dramatically in the U.S. due to recognized correlations with positive health outcomes in those populations who consume much soy food products. Therefore, soy consumption has also been well studied for meeting nutritional needs of vegetarians and vegans, and those with health issues such as chronic kidney disease, cardiovascular disease, diabetes, and cancer. Finally, bioactive components of soybean, including isoflavones, have emerging promise, but there are conflicting results regarding correlations and effects on health outcomes, including reducing menopausal symptoms, reducing risk of bone disease and some cancers. The purpose of this review is to provide information regarding recent advances in the composition of the soybean, its use in health and disease.
Sean O’Keefe1, Laurie Bianchi2 and Jyotsna Sharman2*
In hospital care, disease related to undernutrition results in: increased complications such as wound infections, chest infections, pressure ulcers; increased numbers of patients who are readmitted to hospital; increased numbers of deaths. Poor nutritional status or moderate-to-severe nutritional risk results in about 50% prolongation of hospital stay. Undertreated severe undernutrition affects every body area: the cardiovascular and respiratory systems, metabolism and immune systems, bone marrow depression, gut and brain with a detrimental effect on mental state. Several guidelines, papers and reviews provide guidance for medical and nursing staff managing patients with severe undernutrition and/or at risk of refeeding syndrome. So, caring for severely starved patients and re starting nutrition command close monitoring seeking for early signs or symptoms of refeeding and specialized care operating, with in a timely plan. Goals of treatment for undernourished patients are: 1. Treat physical complications and correct nutritional deficiencies. 2. Restore patients to a healthy weight, according with age and disease related. Nutritional rehabilitation should be regarded as a process developing through different levels (not mutually exclusive): (a) Improving energy and nutrient intake from ordinary food for out end in-patients (b) Use of oral nutritional supplements (c) Use of artificial nutrition. Refeeding critically ill patients is a particularly complex and hard issue. Critically undernourished patients should be moved from a starved state to an anabolic state, and they may develop complications of the refeeding syndrome, that should be prevented as much as possible.
Maria Gabriella Gentile*
SM Journal of Nutrition and Metabolism (SMJNM) is an International Peer Reviewed Open Access journal presenting original research contributions and scientific advances in the field of Nutrition and Metabolism. SMJNM will publish articles that integrate nutrition with biochemistry and molecular & cellular biology. The open access process is chosen to provide rapid and accessible dissemination of new results and perspectives in a field that is of great current interest. Manuscripts in all areas of nutritional biochemistry will be considered. The need for the journal is identified in the epidemic of obesity, diabetes, metabolic syndrome (dyslipidemias) and related diseases, and a sudden increase in popular diets, as well as renewed interest in intermediary metabolism.
Punniyakoti T Veeraveedu*
China has been undergoing a dramatic transition in food consumption since a few decades ago. The composition of diet has changed significantly. We assessed the trend of dietary diversity in China with four indicators. Count Index (Count), Dietary Diversity Score (DDS), Entropy (Entropy) and Simpson Index (Simpson) were adopted to measure the dietary diversity of 24542 adults (>17 years) through the data of 4 rounds (2004, 2006, 2009, 2011) of China Health and Nutrition Survey (CHNS). Results indicated that dietary diversity increased over time, and it was unequally distributed among different regions and families. Further investigation found that it was positively associated with accessibility of food (p<0.01) and other social-economic factors such as family income, household size, gender, age, education and region.
Xu Tian1, Hui Wang2*, Chao Liu3 and Hong Fan4
There is growing evidence that overweight or obese patients with cardiovascular disease survive longer than their normal-weight counterparts, an effect called the “Obesity paradox”. Similar effect might exist in patients with Type 2 Diabetes Mellitus (T2DM), however, results conflict; some studies confirm such effect while others observed negative associations between higher BMI and mortality rates. A brief review of the more powerful studied suggest that obesity paradox in T2DM people is rather product of studies biases than a real biological phenomenon.
Ricardo V García-Mayor*
In endemic countries, Plasmodium falciparum, a pathogenic agent of malaria remains a major cause of morbidity and mortality of children under five years
Samuel Kofi Tchum*
Background: The nutritional quality of the National School Lunch Program (NSLP) meals has been criticized as a major contributor to the obesity epidemic in U.S. children. There is need to determine the actual gram consumption and compare the energy and macronutrient contributions of these meals with foods eaten when not at school. Objectives: To determine if photography is a reliable data collection tool for measuring food intakes of high school students who participate in the NSLP. Secondly, to compare the energy and macronutrient content of the NSLP meals with meals eaten when not at school and along with student’s Body Mass Index (BMI). Methods: Researchers measured the amounts of food consumed by the students in one high school in Illinois using photographs of before and after food trays and weighed food wastes for comparisons. Actual wastes were weighed and compared with the estimated gram wastes by blinded independent observers. Estimated percentage wastes were converted into gram amounts based on actual gram weight of the food items. Students completed a demographic and physical activity questionnaire and a 3- day food record to determine the contribution of calories and macronutrients consumed when not at school. Self-reported heights and weights were used to determine BMI. Thirty-six students from grades 9-12 participated in this pilot study, mean age was 16.41±1.30. Results: Significantly high inter-rater reliability (r= 0.966, p<0.001) was found for photographic estimates and actual gram amounts of food consumed. Paired samples t-test for calories and macronutrients was significant (p<0.05) for meals eaten when not at school with those provided by the NSLP lunch meal. Overall, the NSLP meals provided fewer calories and macronutrients. Mean BMI was 23.09±3.74. High BMI was reported despite being physically active. Conclusion: High inter-rater reliability was found for photographic estimates and actual food waste. Photography is a reliable tool for measuring food intakes of high school students. Energy and macronutrient intakes were higher for meals eaten when not at school compared to that provided by the NSLP. BMI was not related to calories provided by the NSLP meal nor physical activity.
Sheila Barrett1*, Ashley Kyle1, Veronica Skaradzinski1 and Calvin Min Hua Leong1