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Each year since 2004, the Functional Foods Center has held
international conferences under the series "Functional Foods for
the Prevention and Treatment of Chronic Diseases." The 7th annual
conference held on December 4-5, 2010, at Southern Methodist
University in Dallas, TX, USA is entitled, "Functional Foods for
the Prevention and Management of Metabolic Syndrome." The main goal
of the 2010 conference is to bring together experts in medicine,
biology and food industry to discuss the contribution of functional
foods in the prevention and treatment of Metabolic Syndrome and its
related complications.
Chronic illness affects the population worldwide. Data from the
World Health Organization shows that chronic disease is also the
major cause of premature death around the world. Furthermore,
chronic disease is the leading cause of death and disability in the
United States. As described by the Centers for Disease Control, it
accounts for 70% of total deaths in the US, which is an astounding
1.7 million each year. Chronic disease - such as heart disease,
cancer, and diabetes - is the leading cause of death and disability
in the United States. Studies have shown that diabetes continues to
be the leading cause of kidney failure, nontraumatic
lower-extremity amputations, and blindness among adults, ages
20-74. More specifically, diabetes is a chronic disease that
requires long-term medical attention to limit the development of
its devastating complications as well as for management when these
effects do occur. Regardless of treatment, the management of
diabetes through traditional therapy over a period of time will
almost surely bring about side effects and serious complications.
For this reason, there is a big interest in functional foods that
could potentially help in the prevention and management of diabetes
as well as for diabetes related complications, such as obesity and
cardiovascular disorders, without side effects. Functional foods
might have a particularly high impact for prevention and control of
diabetes for which, the link between nutrition and diseases is
established. This book not only introduces new functional foods for
the management of diabetes, but also shows the investigations and
research that have led to their creation. Also, the book preserves
the numerous ideas and contributions made in this thriving field,
presentating the current progress and evolution that will
undoubtedly change the lives of millions.
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