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The Confusions and Controversies Associated with Obesity
For those of us who have been involved in the obesity
story in modern times it is always frustrating that there is so
much confusion, debate, and misunderstanding relating to the
subject. As scientists it was difficult for us to be considered as
involved in any challenging, let alone important and significant, research. Everybody seemed to have an opinion based
on their own experience and interpretation, and even highly
trained doctors seemed to rely on what they picked up in
passing from newspapers or women’s magazines to condition
their views. It is therefore not surprising that some of these
features exist more than 40 years later after a huge amount of
work has opened up a wide range of issues. Now we are more
than ever confronted with different views in medical practice
and in assessing the dietary and other factors responsible for
weight gain and its complications. This is before we even
begin to consider the array of approaches to treatment and
the seemingly bewildering challenge of prevention with ideas
ranging from education to school management, the value of
gymnastic facilities, private slimming clinics, urban planning
and traffic policies, and even fiscal and legislative measures
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This book is different from any other available fasting book, because we
aren’t emotionally (or financially) tied to any one practice or organization.
What you have here is an unbiased and honest overview of some of the more
popular fasting protocols around today. Our job is to help you sift through
the garbage, find the gold, take it, and run
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Based on the integration of image processing and spectroscopy techniques,
hyperspectral imaging is a novel technology for obtaining both spatial and
spectral information from an object. In recent years, hyperspectral imaging
has rapidly emerged as and matured into one of the most powerful and
fastest-growing non-destructive tools for food quality analysis and control.
Using the hyperspectral imaging technique, the spectrum associated with
each pixel in a food image can be used as a fingerprint to characterize the
biochemical composition of the pixel, thus enabling the visualization of the
constituents of the food sample at pixel level. As a result, hyperspectral
imagery provides the potential for more accurate and detailed information
extraction than is possible with any other type of technology for the food
industry.
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At the time of writing this introduction, the coronavirus outbreak has
become an international public health emergency of an unprecedented
global scale. Starting in mainland China, where the coronavirus disease
(COVID-19) was first reported from Wuhan, China, at the end of
December 2019, the disease soon reached other territories with significant
outbreaks in South Korea, Iran, Italy and other countries in Asia, Europe
and America. As of early March 2020, there are few domains where the
virus outbreak had no impact. Besides the growing amount of people
affected by the disease, the coronavirus (COVID-19) has impacted
national and international economies with global stock markets tumbling
even as death toll climbs past 3000. The coronavirus is having a significant
effect on international tourism and aviation, as many countries and regions
have imposed temporary bans and introduced more strict border controls.
In Europe, the debate on migration is now linked to the virus, whereas in
Italy all schools and universities are temporarily closed. Major sports,
entertainment and other public events like those organized by the international cycling union (UCI) are threatened with cancellation due to the
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As the world’s population increases rapidly and against the constraints of limiting land,
water and food resources, it is more important than ever to be able to define accurately
the amount and quality of protein required to meet human nutritional needs and describe
appropriately the protein supplied by food ingredients, whole foods, sole-source foods
and mixed diets. The match between dietary supply and human protein needs is vital to
support the health and well-being of human populations.
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The ideas that led to this book came from many sources, and we thank Robert
Attenborough, Barry Bogin, Claude Fischler, Colin Groves, Maciej Henneberg, Jeya Henry, John Krebs, Tony McMichael, Randolph Nesse, Ryutaro
Ohtsuka, Stephen Oppenheimer, Nellie Phoca-Cosmetatou, Kate Pickett,
Andrew Prentice, David Raubenheimer, Steve Simpson and Andrew Whiten
for comments and suggestions at various stages of the project. We thank Robin
Dunbar, Wolfgang Enard, Keith Frayn, Michael Goran, Karen Hardy, Francis
Johnston, Julia Lee-Thorp, Staffan Lindeberg, Barry Popkin, Caroline Potter,
Tom Saunders, Andy Sinclair, Nicolas Timpson and Peter Ungar for their
critical reviews of various chapters. We also thank all the behind-the-scenes
workers at Cambridge University Press, and especially Lynn Davy, for helping
make this book happen
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It is a pleasure to know that the fi rst edition of this book, published in 2003,
is still very much in demand. After many reprints, the publisher and editors
agreed that it was time to develop a second edition. Although the principles
of hygienic processing are still the same, in the past 10 years much has
happened that has justifi ed a thorough update of the book. Application of
the principles of hygienic processing has clearly increased, as witnessed by
the increase in hygienically designed processing facilities and equipment
that are now offered. However, the lack of application by some companies
has regrettably contributed to continued food safety incidents, often with
dramatic and fatal consequences. That these incidents continue to occur
despite the wealth of available literature on the subject, including Woodhead
Publishing ’ s Handbook of hygiene control in the food industry and Hygienic
design of food factories as well as more than 40 guidelines (all available in
several languages) on hygienic design produced by EHEDG, shows that
there is still insuffi cient awareness of what may go wrong during processing
and how to prevent this.
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The current situation of food and beverage industries and the market—from a general
and ‘global’ viewpoint—is showing many interesting challenges for food technologists. A brief and absolutely not exhaustive list of arguments could contain many
topics
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During fetal life, maternal nutrition plays a critical role in the programming of susceptibility to
adult disease. The placental supply of maternal nutrients to the fetus is critically important for fetal
growth and development. The placenta is the highly specialized organ of pregnancy that supports
the normal growth and development of the fetus. Apart from maternal nutrition status, the fetal
supply is influenced by placental surface area and availability of specific nutrient transporters on
the membranes. Therefore, the growth and function of the placenta are precisely regulated and
coordinated to ensure the optimum exchange of nutrients and waste products between the maternal
and fetal circulatory systems. In fact, more and more evidence suggests that placental growth and
function contribute to fetus growth and health outcome in adult life.
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Gluten and gluten-related proteins (prolamin and glutelin) may be present
in several cereals, such as wheat, rye, barley, oat and the derivatives of these
grains, including malt and brewer’s yeast. Despite of some specific health
implications, cereals are important carbohydrate and proteins source for
human diet. Phenolic acids, vitamins, minerals and dietary fiber also can be
found in wholegrains. Nowadays, cereals have been investigated about its
potential use as ingredient in functional foods. Therefore, the development of
food products with health benefits is a challenge for the food industry. This
book provides new research on gluten's food sources, properties and health
implications.
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In the past decade or so, nutrition research has grown into one of the most challenging
and innovative health-related scientific disciplines in the world. New advances in basic and
applied nutritional research help emphasize several health challenges of the population such
as obesity, chronic diseases (e.g., diabetes, cardiovascular disease, cancer) and aging. On
the other hand, research focused on the healthy population with specific nutritional needs
(e.g., athletes, elderly, children and adolescents) highlights new questions and dilemmas. The
volume of information grows exponentially with new studies and challenging old paradigms.
In this book, authors explore selected topics that have implications for human health and
nutrition, from epidemiological approaches to basic and applied trials.
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Glutamine was originally considered a nonessential amino acid due the fact that it can be synthesized
from glutamate. Glutamine is also the most abundant amino acid and a major contributor to whole
body nitrogen metabolism in man. However, over several decades, evidence has supported the notion
that glutamine is “conditionally essential” and thus important in human health. For example, glutamine protects the intestinal tract, skeletal muscle, and neuronal tissue against metabolic stress. Some
of the earlier studies showed that reduced intracellular glutamine in muscle was associated with loss
of lean tissue or wasting. This led to the development of nutritional support regimens in which glutamine was administered by enteral or parental routes. However, this is rather a simplistic notion of
glutamine’s role and potential in disease. It is now known that glutamine has an almost ubiquitous
function and is important in maintaining the cellular milieu of virtually every organ in the human
body. Thus, its supplementation not only modulates skeletal muscle mass in postsurgical stress but
also improves lymphocyte count, enhances outcome scores, and ameliorates the peroxidation of lipids
as just a few examples. However, more recent studies have suggested that the administration of glutamine conjugated, or co-administered, with substrates provides greater effi cacy that glutamine alone.
Furthermore the effi cacy of conjugated glutamine is enhanced when administered in complex cocktails that may contain other nutraceuticals. The science of glutamine is thus complex, and fi nding all
the relevant information in a single source has hitherto been problematic. This is however addressed
in Glutamine in Clinical Nutrition .
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This methodology was jointly prepared by the Food and Agricultural Organization of the
United Nations (FAO) and the Global Forum for Rural Advisory Services (GFRAS). It was
technically led by Rasheed Sulaiman V, and beneftted from inputs and support from
Delgermaa Chuluunbaatar, Nadia Fanou, Ana Islas Ramos, Anthony Jennings, Zofa Krystyna
Mroczek and Joëlle Zeitouny, as well as administrative support from Konda Reddy Chavva
and Vinay Singh from FAO and Joep Slaats, Carl Larsen and Florian Rudaz from GFRAS
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The second edition of this publication has been redesigned and updated to cover
all aspects of home parenteral nutrition (HPN) on the basis of the evidence-based
medicine, but also on the experience of worldwide experts in this fi eld. We are
deeply grateful to all the contributors – physicians, surgeons, nurses, dieticians,
pharmacists – who contributed to the realization of this book.
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Food is highly valued by society for many different reasons. Not only is food critical
to human survival, but it is also important for nourishment and health, livelihoods
dependent on food systems, economies growing through shared food supply chains
and trade, peace and prosperity, and thriving cultures and traditions. Food comes from
“food systems,” which encompass everything from food production to its consumption. Food systems are shaped by actors and policies that determine their functionality
and priorities.
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Heat treatment for insect control is not a new concept. The technique has been used
successfully since at least 1914 in US flour mills. However, for a long time it has been
regarded as a practice restricted to a few specialist operators, supplying largely the
organic and environmental markets. Other methods of controlling insect infestations
include low temperatures, fumigation, irradiation and microwave treatment, all of
which have advantages and drawbacks. Heat treatment is now increasing in popularity as a safe, fast and effective method of insect control, replacing the fumigant gas
methyl bromide, which until 2005 was the primary choice of treatment.
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Human population is growing dramatically, and it will probably reach
10 billion world inhabitants sooner than estimated. It implies important
challenges never faced before by humans who need to organize and work
on the development of mega-efforts to ensure universal access to health
care, food, water, sanitization, energy, education, and housing. These challenges, natural or man-made, obligate the scientific community to proactively seek new breakthrough food and nutrition solutions to ensure global
food sustainability and nutrition security in the future. To achieve this,
innovative solutions need to be considered throughout the whole food
chain, inclusive of food choices and dietary patterns, in order to make
significant improvements in the food supply, nutritional, and health status.
In the case of foods, innovations in food processing techniques can significantly contribute to meeting the needs of the future world population with
respect to quality, quantity, and sustainability of food intake
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Hepatitis A infection is the leading cause of viral hepatitis throughout the world.
According to the World Health Organization, there are more than 1.4 million new
cases of hepatitis A worldwide every year, and the cost of foodborne illness caused
by hepatitis A in the USA is now estimated to be more than 36,000 US dollars,
according to an analysis by Ohio State University (Scharff 2012 ).
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Food is essential to life. Absent adequate nutrition, depletion in both fat and fat-free
mass leads to detrimental effects on an individual’s health, ultimately progressing
to death. Moreover, coexisting disease causes catastrophic effects on nutritional
health, and poor nutritional health leads to acute and chronic disease. The magnitude
of nutritional depletion from any cause depends to a large extent on the nutrient
reservoir accumulated over time in each individual. In our increasingly older population, nutritional health is more marginal and the magnitude of the effect on nutritional health is amplified
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Food functionality is a wide concept that encompasses nutritional/
health functionality, food safety and toxicology, as well as broad
aspects of visual and organoleptic properties of food. The evaluation of all these individual aspects have been widely covered in
many books and review articles over the years
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Hepatitis E, previously known as “enterically transmitted non-A, non-B, non-C
(non-A-C) hepatitis”, is an infectious viral disease with clinical and morphological
features of acute hepatitis. The course of disease is mild in most affected people,
except pregnant women, for whom the mortality rate can rise to 20 % (Aggarwal
and Jameel 2011). The etiological agent, first identified in the early 1980s, is the
hepatitis E virus (HEV) (Emerson and Purcell 2003). The disease is an important
public health concern in developing countries (Southeastern and Central Asia, the
Middle East, northern and western areas of Africa and America) where it is frequently epidemic, and is mainly transmitted by the fecal-oral route usually through
the consumption of contaminated water or food (Emerson and Purcell 2003;
Wibawa et al. 2004; Aggarwal 2011).
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A healthy lifestyle (including a healthy diet), that would enable the onset of
chronic conditions such as diabetes, elevated blood pressure or cholesterol either
to be postponed or even prevented, has very much been a focus of public discussion
for some time now. The alarmingly rapid increase in the incidence of obesity,
already today called an ‘epidemic’, raises concerns and the trend of increasing
obesity together with metabolic syndrome in children and young adults is
especially worrying. Since the elderly populations of Western countries are
increasing, we are in addition facing the threat that people will live longer, but that
they will also be in less good health, which naturally reduces quality of life.
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A
hundred years ago, people received nutritional guidance from
mothers and grandmothers: Eat your carrots because they’re
good for your eyes; don’t eat too many potatoes because they’ll make
you fat; be sure to get plenty of roughage so you can more easily move
your bowels. Today, everyone seems to off er more advice: Take a
vitamin supplement to optimize your health; don’t eat fi sh with cabbage because you won’t be able to digest them together; you can’t stay
healthy on a vegetarian diet. Nutrition is one of those topics about
which all people seem to think they know something, or at least have
an opinion. Whether it is the clerk in your local health food store
recommending that you buy supplements or the woman behind you
in line at the grocery store raving about the latest low-carbohydrate
diet, everyone is ready to off er you nutritional advice. How do you
know what to believe or, more importantly, what to do?
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Growing evidence supports the observation that functional foods containing physiologically active components, either from plant or animal sources, may enhance health.
Health-conscious consumers are increasingly seeking out functional foods in an effort
to improve their own health and well-being. Publishing in functional foods is mostly
limited to the health benefits of functional foods, such as their antioxidant and anticancer activities. In fact, identification of the suitable extraction or processing techniques for these functional components is imperative in maximizing their beneficial
activities. For instance, most functional plants or herbs should be dried and ground
to facilitate the extraction process. In order to extract curcuminoids, which are the
major antioxidant compounds in turmeric, different drying methods have been found
to affect the extracted content of curcuminoids. Among hot air, vacuum, infrared,
infrared-convection, infrared-vacuum and fluidized bed drying methods, significantly
the highest curcuminoid content was obtained from infrared-vacuum drying. This is
an example of how processing affects the physiologically active components of functional foods
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Children’s state of wellness has an unquestionable effect on their development and ability to learn.
Our understanding of the factors that shape and influence a child’s well-being, including nutrition, environmental conditions, and emotional and social development continues to improve as
a result of ongoing research and new discoveries. In turn, this information has led to noteworthy
changes in our views about health, approaches to health care, and the critical importance of
addressing health education during the early years. It has also contributed to the development of
numerous resources (e.g., National Health Education Standards, MyPlate, Healthy People 2030,
NAEYC’s Professional Standards and Competencies for Early Childhood Professionals, National
Health and Safety Performance Standards for Child Care) that currently guide personal and
classroom practices. Additionally, our knowledge of wellness and the importance of promoting
healthy lifestyle behaviors draws increasing attention to the pivotal role that teachers play in identifying children’s health needs, creating high-quality environments that support learning and are
safe, and providing comprehensive health education in schools
