Eat for Life The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease (1992) / Chapter Skim
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8 Vitamins, Minerals, and Chronic Diseases
8 Vitamins, Minerals, and Chronic Diseases
Pages 107-118
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From page 107... ...
One final word on fiber do not start taking fiber supplements based on what you have read here. There is an impressive amount of evidence showing the beneficial effects of eating a diet containing a large amount of fruits and vegetables (i.e., fiber-containing foods)
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From page 109... ...
One of the goals of the Eatfor Life guidelines, in fact, is to ensure that you get adequate amounts of these nutrients as part of your usual eating pattern. Therefore by simply following the Eatfor l ife guidelines, you will be eating foods that provide you with sufficient vitamins and minerals.
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From page 110... ...
For example, studies found that cigarette smokers who eat a large amount of foods containing vitamin A activity were less likely to develop lung cancer than people who did not eat such foods. Later, researchers showed that it was the carotenoids, and not vitamin A or other retinoicis, that exertec!
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From page 111... ...
The strongest evidence for such a protective effect is with stomach cancer; the evidence for cancer of the esophagus is not as convincing. Vitamin C may also play a role in preventing atherosclerosis, although, again, the studies conducted so far have not been particularly convincing.
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From page 112... ...
First, it boosts the intestine's ability to absorb calcium from digested food. in addition, vitamin D improves the kidneys' capacity to recycle calcium that might otherwise pass from the blood stream into the urine.
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From page 113... ...
Although no definite connection has ever been made, a number of studies suggest that low levels of riboflavin may allow alcohol or substances in chewing tobacco to promote cancer of the esophagus. So, if you drink alcoholic beverages or chew tobacco, make sure your diet contains some riboflavin-rich foods.
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From page 114... ...
Every once in a while, new research shows that some mineral in this latter group is, in fact, essential in very small amounts, or perhaps toxic in amounts larger than we consume ordinarily. The discussion in this section skips those minerals in which there is no strong connection between consumption and disease as well as those minerals, such as lead and cadmium, that are toxic in large amounts but are not related to chronic diseases at the levels found in food.
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From page 115... ...
Human bones reach their maximum mass at about age 25 to 30,so it is imperative that children, teenagers, and young aclults eat caTcium-rich foods. To achieve peak bone mass, the Committee on Diet and Health recommended that adolescents ant!
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From page 116... ...
To address this need, the American Dental Association, the American Academy of Pediatrics, and the American Academy of Pediatric Dentistry have issued guidelines, shown in Figure 8.l, for giving children fluoride supplements. If you think you or your children do not receive an adequate amount of fluoride in your drinking water, see your physician.
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From page 117... ...
It is also the most common and wi(lespread nutritional disease in the world, though its overall prevalence in the United States is low compared with its prevalence in the rest of the world. Poor nutrition in infants and small children and blood loss and pregnancy in adults are the most frequent causes of iron cleficiency.
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From page 118... ...
Many studies have shown, for example, that the higher a culture's average salt consumption, the higher the average blood pressure. The controversy concerns what happens when individual people consume more or less salt the effect on blood pressure varies tremendously.
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