Nutrition and Chronic Diseases Lecture

Question 1

Chronic non-communicable diseases

Answer 1

slow developing, long-lasting diseases that are not contagious. They can be treated but not always cured.

Question 2

BMI ratings

Answer 2

<18.5 at risk
18.5-24.9 healthy
25-29.9 overweight
>30 obesity

Question 3

Obese ind have an increased risk for 11 chronic diseases

Answer 3

cardiovascular diabetes
type 2 diabetes 
hypertension (>130) 
stroke 
osteoarthritis 
heart attack 
cancer - liver, breast, colorectal, endometrial, gallbladder 
pulmonary disease 
erectile dysfunction and gynecological abnormalities 
sleep apnea 
ability to get pregnant decreases

Question 4

How does metabolic disease precipitate liver cancer

Answer 4

non-alcoholic fatty liver disease identical to alcoholic. Scar tissue begins to form when the liver is in an inflammatory state - otherwise benign - risk factor for development of liver failure and cancer

Question 5

Adipose -Based Chronic Disease

Answer 5

New theory proposed - less stigmatization and classifying ind as obese

Question 6

metabolic syndrome 2

Answer 6

associated with risk of developing cardiovascular disease and type 2 diabetes
pre cursore to diabetes and development of cardiovascular disease - prediabetic, lifestyle habits can be changed to prevent attaining these chronic diseases

Question 7

How physicians diagnose metabolic syndrome

Answer 7

3/5 of the following
increased waist circumference
- male cut off = 40 inches (102cm)
- female cut off = 35 inches (88cm)
High BP = >130/85mmHg - systolic more important
impaired fasting glucose >5.6mmol after 8 hours of fasting (in the morning) - hyperglycemic
lipid parameters
- HDL - whether the individual is below the threshold for healthy cholesterol - <1.0mmol HDL males; <1.3 mmol HDL females
increase in triacylglycerol in the blood (>1.7mmol/L)

Question 8

US age 40-69 in 1890 vs 2000

Answer 8

1890 - 3/4% obesity across

2000 - 25-40% of obesity moves up from 40-69

Question 9

obesity trends among Canadians in 1985, 1998, and 2011

Answer 9

increased substantially
1985 <10%
1998 >15% in Canada except bc and Quebec
2011 25-29% most provinces more in territories 2/3 population, BMI>25, 1/4 population obese

Question 10

Leading cause of death 2+@

Answer 10

CVD and cancer, diabetes, cerebrovascular

Question 11

What does high BMI correlate with? (2)

Answer 11

Higher relative risk of CVD, diabetes

Question 12

What province has the lowest BMI?

Answer 12

BC

Question 13

Does obesity happen in developing cuntries?

Answer 13

Yes - malnourished and overnourished

Question 14

Abdominal obesity in Canadian adults and children

Answer 14

doubled and 3 - fold

Question 15

What is responsible for the increase in obesity in children?

Answer 15

intergenerational obesity
intergenerational risk - women that is pregnant and gains more weight than what is recommended during pregnancy, child will have an increased risk of being obeses later in life due to epigenetic factors on the developing child - blamed used to be female only but males also count

Question 16

type 2 diabetes and death

Answer 16

80% of people dont but they make you predisposed to CV diseases like heart attacks and stroke

Question 17

Association between BMI and type 2

Answer 17

strong - pos relationship

Question 18

How has diet changed? (6)

Answer 18

Increased processed foods 
total dietary fats has decreased from 40-30% 
increased meat consumption 
increased refined carbs  
decrease in dietary fibre 
increased kcals/day -240

Question 19

risk factors

Answer 19

a condition or behaviour associated with an increased frequency of a disease but not proved to be causal - persist over time, cluster

Question 20

How many lbs of sugar does the avg Canadian consume/year

Answer 20

151lbs - high fructose corn syrup has increased

Question 21

sugar industry and coronary heart disease research

Answer 21

From harvard was anti-fat pushing the idea tht ind should be consuming more sugar and carbs

Question 22

fructose is cleared by

Answer 22

liver via portal vein

Question 23

storage of glucose

Answer 23

glycogen but rate limiting by ATP citrate - prevents glucose from entering the mitochondria - instead of glycogen turns into fructose then acetyl co-A then fatty acids

Question 24

lipogenesis

Answer 24

FA in mitochondria increased by fructose

Question 25

ectopic fat

Answer 25

fat stored in liver where its not supposed to be incraseing risks for chronic disease and specifically type 2 diabetes

Question 26

where does fructose come from?

Answer 26

all sugar sources, honey, table sugar

Question 27

sat fat vs CVD risk

Answer 27

3 studies that says it doesnt | three that says it doesnt, 1 does

Question 28

Sat fat increases CVD risk, so we should?

Answer 28

Move toward vegetable oils, but they were unstable so they used hydrogrenation to increase shelf life

Question 29

Trans fat

Answer 29

Worse because it decreases HDL and increases LDL

Question 30

Lower sat fat replaced with increased unsat fat intake will

Answer 30

Increase LDL and reduces the CVD risk

Question 31

Why are sat fats and trans fats bad for you

Answer 31

Very stable - atherscelerosis

Question 32

Food guide and sat fat

Answer 32

Bad, unsat fat will decreases CVD and LDL

Question 33

Doctors and sat fat

Answer 33

Shouldn’t ban it, should be a cap but could lead o iron deficiency esp in females

Question 34

Heart and Stroke and sat fat

Answer 34

pro- even when it increases LDL, but would like to see a wholesome diet

Question 35

consumption of 100g red meat/day

Answer 35

no increased risk of CVD

Question 36

Processed meat and carcinogenic risk

Answer 36

Group 1 - carcinogenic and great risk of CVD/chronic disease - hotdogs, ham, bacon, cold cuts, sausage

Question 37

unprocessed meat and carcinogenic risk

Answer 37

Group 2A - probable carcinogen risk, not sure of mechanism - fresh red meat, beef and lamb,, ground meats, pork (similar nutrionally to beef)

Question 38

No red meat = risk of

Answer 38

iron deficiency anemia

Question 39

Controversy regarding consumption of unsat fat from England

Answer 39

increase in omega 6 my be linked to increased oxidation in the body

Question 40

whats more important in a diet

Answer 40

quality instead of one nutrient/sat fat intake alone

Question 41

What kind of cancer is eating processed meat associated to?

Answer 41

Colorectal cancer

Question 42

Doses red meat increase CVD risk?

Answer 42

Not necessarily, but increased risk with other cancers that are not conclusive.

Question 43

5 Canadian perceptions about a healthy diet contains the following

Answer 43

``` Fruits and veggies Good source of protein - usually meat Low in - salt, refined carbs (sugar, white flour) Qualities - fresh, unprocessed, homemade Balance, variety’s moderation ```

Question 44

McFarthest spot

Answer 44

Farthest spot b/w McDonald’s in US - two tiny hamlets in South Dakota of 107 miles

Question 45

How do food manufacturers exploit the system?

Answer 45

Say healthy but.. they are chocolate bars

Question 46

Nova food classification system

Answer 46

Gp1: unprocessed/minimally processed - one or two steps - fresh dried/frozen veggies, grains, legumes, fruits, meats, fish, eggs, milk 2: processed culinary ingredients - sugars, fats, oils, salt 3: processed foods - 2/3 ingredients - breads, cheese, canned plant, animal foods 4: ultra-processed foods and drink - 5/6 ingredients esp additives - fast food, sugary drinks, snacks, chips, candies, cookies, sweetened cereals, sauces and dressings

Question 47

2004 Canadian Community Health Survey data using NOVA classification system -%s

Answer 47

47.7% kcal from gp4, 39.2 gp1, 6.1 gp2, 7 gp 3

Question 48

Ultra processed food associated with?

Answer 48

Reduced protein, fibre, potassium, calcium Increased free sugar, total fat, sodium and energy density - over the past 80 years Canadians replaced group 1 with gp 4

Question 49

A ultra processed diet is linked to

Answer 49

Increased risk in obesity

Question 50

New food guide - golden rule and 4 recommendations

Answer 50

Always natural/minimally processed foods, freshly made dishes not ultra processed foods 1. Make natural/minimally processed foods the basis of your diet 2. Oils, fat,s salt, sugar in small amounts 3. Limit processed foods - as ingredients or parts of meal 4. Avoid ultra processed foods

Question 51

Who has the best food guide world wide?

Answer 51

Brazil

Question 52

When will the new food guide labels on food items come out?

Answer 52

2021 - grouping of sugars - warning of high in sugar, fat and sodium

Question 53

Are all processed foods bad?

Answer 53

No because you can avoid food borne illnesses - cleaner food and safer supplies

Question 54

Paleolithic diets with the kitava study

Answer 54

Low chronic disease risk and prevalence

Question 55

Paleolithic diet with South American tsimane study

Answer 55

Lower atherosclerosis markers | Decreased CVD risk

Question 56

How much chronic disease can be eliminated from what we know?

Answer 56

80%

Question 57

What’s good high fat?

Answer 57

Nuts/avocado

Question 58

What’s good low fat

Answer 58

Fruits and veggies

Question 59

How many calories right now come from processed foods?

Answer 59

48%

Question 60

What’s one of the top risk factors for obesity and chronic disease?

Answer 60

Unhealthy diet high in sugar, refined carbs, sodium, and sat fat?