Foodborne Diseases and Nutrient Related Diseases - Research Paper Example

NUTRITION RELATED DISEASE Introduction Human beings constitute of what they eat. It is through consumption of food that human being undergoes growth and development. However, this is enhanced by conversion of food consumed into nutrients that carry out the responsibility of growth, healing, and many other functions. It is evident that without nutrients in the food humans will not survive. Thus, food is what living things consume in order to access valuable nutrients for survival. Difference between foodborne diseases and nutrient related diseases Although food is the source of life, it is evident that it can lead to illnesses such as foodborne illness and nutrient related diseases if not handled carefully or consumed in appropriate amount. Foodborne illnesses are diseases that result from disease causing microbes such as bacteria and prions. This is in tandem to Bjorklund claim that “a foodborne illness occurs when a person becomes ill after eating or drinking contaminated foods or drinks” (Bjorklund 10). Nutrient related disease on the other hand refers to diseases that result from either consuming certain minerals in excess or consuming certain minerals in limited quantity. Nutrient related diseases include diseases such as diabetes and obesity. Importance of safefood, contaminants, food additives, pathogens Many food consumers believe that safe food is a food made up of all essential nutrients. Others on the other hand believe that safe food is a food that its shelf life is up-to-date and has been stored in a place that has a well controlled temperature. From these descriptions, one can deduce that safe food is a food that is free from contamination and spoilage. Thus, the importance of safe food is to protect an individual from foodborne diseases as well as nutrient related diseases. Contamination is also one of the processes that are experienced in food production. It results from the existence of food contaminants, and as many people know, contaminants are the key causing agents for foodborne diseases. It is also evident that most foods are perishable. To combat this, majority of food producers use food additives. Food additives not only increase the shelf life of food, but also add flavor and attractive color to the foods. Though good, food additives are also associated with occurrence of allergic reactions. According to Rodrick and Schmidt, pathogens are also very common in food systems (Rodrick and Schmidt 137). Pathogens are well known for causing foodborne diseases. A good example is a bacterium by name Escherichia coli that is responsible for a gastrointestinal disease known as escheriosis. Foodborne illness As introduced earlier, foodborne illness is a disease that is caused by consumption of contaminated food. In most occasions, food contaminants are disease causing microorganisms such as bacteria and prions. Foodborne illness is also caused by ingestion of poisonous materials such as heavy metals (Robertson 584). Common types and sources of microbes that cause foodborne illness Foodborne illnesses are caused by microbes such as bacteria, viruses, and prions. Some of the common bacteria that cause foodborne diseases are discussed below: Bacillus cereus originates from meats, milk, rice and cheese. B. cereus is also caused by consuming contaminated vegetables, fish and cheese. Campylobacter jejuni result from ingestion of raw milk, eggs, cake icing and water. Clostridium perfringens is caused by consumption of meats and gravies. Cryptosporidium parvum is also caused by drinking contaminated water, eating undercooked foods, and introducing materials contaminated by stool into the mouth. Escherichia coli are also pathogens that cause foodborne illness. It results from consuming ground meat as well as raw milk. Giardia lamblia results from swallowing contaminated recreational water. Hepatitis A is also a foodborne illness that results from ingesting contaminated water, fruits and vegetables. Signs and symptoms of foodborne illness Foodborne illnesses have almost similar signs and symptoms. For instance, all bacteria caused foodborne diseases are associated with diarrhea, vomiting, abdominal pains, nausea and fever. However, some bacterial caused foodborne diseases are associated with more specific symptoms. For instance, apart from the common symptoms, Campylobacter jejuni is also known of resulting to headache with varying severity. The symptoms of Clostridium botulinum also vary slightly from those caused by many bacterial foodborne diseases. In addition to making a victim portray some signs of nausea, vomiting, fatigue and diarrhea, Clostridium botulinum also makes a person portray some signs of dryness of mouth, double vision, respiratory failures, as well as muscle paralysis. It is also evident that foodborne diseases that result from pathogenic bacteria also lead to loss of appetite. Unlike other bacteria, E. coli is associated with hemorrhagic colitis and hemolytic uremic syndrome. Foodborne diseases that are caused by viruses also lead to occurrence of symptoms such as fever, malaise and abdominal discomfort (Redman 167). Preventing food borne illness Prevention of foodborne diseases involves observance of many diverse things. For instance, it requires one to observe hygiene in preparing and serving foods. It also requires one to ensure that he or she has consumed foods free of disease causing microorganisms. Additionally, it also requires one to ensure that the food is consuming is free from poisoning agents such as heavy metals. Methods of food preservation Food preservation is one of the practices that can enhance prevention of foodborne diseases. Through it, disease causing microorganisms are eliminated from foods before consumption. Surprisingly, even in the past days people knew the importance of preserving foods. This is evidenced by existence of their own traditional ways of preserving foods. Some of the old methods included sun drying, smoking, salting, and drying on fire. Majority of the people in the past however preferred drying and salting to other methods. Currently, preservation methods have advanced; they manage to completely remove the factors that the survival of bacteria and fungi. This is as a result of advancement in technology. For instance, majority of the people increase the shelf life of their foods through freezing, canning after heating, chilling, drying via use of machines, and adding vinegar. The role of Health agencies in preventing food borne illness According to Redman, majority of the people do not consider the essence of observing food safety until they are affected by food-related diseases (Redman 164). Unfortunately, this practice has resulted to too many people being hospitalized and others dying. As a result of these problems, health agencies work towards ensuring the public have been informed on the essence of observing food hygiene, good eating habit as well as food industries have observed hygiene in producing and serving their foods. There are many diverse health agencies, and among them include Hazard analysis critical control point (HACCP), Abu Dhabi food control authority (ADFCA), Food and Drug Administration (FDA), and Centre for Disease Control and prevention (CDC). CDC plays a very significant role towards reducing the occurrence of foodborne diseases. It aids the Federal government in collection of data associated with foodborne illnesses. In addition to investigating foodborne illnesses and outbreaks, CDC also assists food regulatory agencies in carrying out their food regulation responsibilities. CDC also involves itself in identifying prevention strategies for the foodborne diseases alongside building local health department laboratories, and epidemiology. It also enhances the construction of a healthy environment that could support foodborne disease surveillance. Additionally, CDC assists states in collecting information concerning some disease outbreaks (Redman 164). FDA also contributes immensely towards reducing the incidents of foodborne illness by enforcing food safety laws involving domestic and imported foods, excluding meat and poultry. Its law enforcement affects domestic and imported foods such as shell eggs, bottled water, and wine beverages with alcohol content below 7%. Its power however is as a result of the passage of the Nutrition Labeling and Education Act (NLEA) in 1990. The passage of the act was in connection with the congressional concerns on food labeling. The act authorized FDA to quest for nutrition labeling on almost all the food packages and their respective nutrients to be included in the nutrition label. Just like CDC and FDA, HACCP was developed in order to ensure that foodstuffs were safe microbiologically. Currently, HACCP is used in identifying chemical and physical risks in foods. Thus, HACCP main roles are to identify, assess and control hazards associated with production, processing and manufacturing of food in order to ensure food safety. Additionally, HACCP also ensures that the preparation and use of food is safe when ingested. In other words, HACCP provides preventive measures that will ensure food safety (Redman 164). The Emirate of Abu Dhabi is one of the countries in the world that experience extensive challenges from foodborne illnesses. Despite the challenges however it is evident that ADFCA plays a very crucial role towards combating the diseases. For instance, ADFCA works towards ensuring that the consumers have adopted safest food shopping practices. It also motivates and encourages consumers to follow safest shopping methods by highlighting the benefits of such practices. Additionally, ADFCA monitors the processes involved in the production of food by food industry in order to ensure the food sold to the consumers is safe (Brammer et al 345). Nutrient related diseases As introduced above, nutrient related diseases are illnesses that are triggered by poor eating habits. They are diseases that result from avoidance of certain minerals in the diet. They are also diseases that are caused by overconsumption or deficiency of certain minerals in the diet. Overconsumption, avoidance of some minerals as well as consumption of insufficient minerals result to diseases. For instance, overconsumption of carbohydrates results to obesity whereas consumption of low quantity of carbohydrates results to malnutrition. There are diverse diseases that result from overconsumption as well as low consumption of nutrients and among them includes cardiovascular disease, cancer, and Osteoarthritis. Carbohydrates are very important nutrients in the body (Rose 17). They aid in production of energy for cellular activities as well as movement. In addition to ensuring body organs and central nervous works properly, carbohydrates also aid in the elimination of waste products from the body. Though very essential for a healthy growth and development, carbohydrates can be detrimental if consumed excessively. Excessive consumption of carbohydrates results to accumulation of calories in the body, and as a result causes obesity. Carbohydrates when broken down they become glucose which is responsible for control of sugar level in the body. When the sugar level is high rises in the body as a result of excessive consumption of carbohydrates, insulin loses its functionality leading to a health complication referred to as diabetes. In deficiency consumption of carbohydrates is also not good; it leads to not only loss of weight, but also loss of the body weight. Proteins are the minerals responsible for building of tissues and repair of worn out tissues. They are also responsible for making essential hormones and enzymes. They are also associated with the production of energy when carbohydrate is inadequate in the body. Proteins can also be detrimental if consumed excessively. Just like carbohydrates, proteins when consumed excessively leads to accumulation of calories in the body. Some proteins have also high levels of saturated cholesterol that leads to cardiovascular disease and atherosclerosis. Excessive consumption of proteins is also associated with the formation of cancerous cells. This is also evidenced by the claim that ulta-heated proteins have the potential to cause colon cancer. Ulta-heating as well as excessive consumption of proteins leads to accumulation of proteins in the body which are associated with escape of some proteins to the large bowel where they changed into tumor promoting products responsible for formation of cancer. Deficient amount of proteins in the diet is also detrimental. If consumed in limited amount by the aged, it can lead to Osteoarthritis because there will be no repair for the worn out cartilage tissues in between the joints. Although most people believe that fat causes weight gain, it is evident that fat is very essential for survival. It enhances normal growth and development, and production of energy. It is also responsible for the cushioning of body organs such as the heart and the eye. However, excessive amount of fat in the body can be detrimental. For instance, its accumulation in the blood vessels can lead to transportation problems. Additionally, excessive consumption of fats can lead to cardiovascular disease. This is as a result of it blocking the vessels that provide the heart with nourishment. Prevalence of Diabetes, Cardiovascular disease, Cancer and Osteoarthritis in UAE The UAE is one of the countries in the world that is undergoing rapid development changes. It is also one of the countries composed of people with different education background, religious beliefs as well as cultural practices. Unfortunately, these distinctive variations pose a great challenge to implementation of some health strategies. This is justified by the worsening condition of diabetes, cardiovascular disease, cancer, and osteoarthritis among its citizens. In 2013, it was estimated that over 382 million people suffer from diabetes making a prevalence of 8.3%. The UAE is ranked number 15 worldwide; it is among the top twenty countries that struggle against this challenge. Regionally, the UAE is the fifth with a prevalence of 18.98 per cent. It has also about 300, 000 suffering from unidentified diabetes. It is also estimated that this number is likely to increase in the future because of the increase in the cases of Alzheimer’s which correlates with the occurrence of diabetes. Additionally, it is evident that diabetes is more prevalent in youths than in adults in the UAE. This is as a result of existence of wide gap between education and staffing. Cardiovascular diseases are also part of the diseases that have resulted to too many deaths in the world. In 2008, it is claimed that over 17.3 million people died of CVDs. 80% of these deaths takes place in developing countries. By 2030 more than 23 million are probably going to die of CVDs. Unfortunately, the UAE is also among the nations in the world that is experiencing many deaths out of CVDs. It is approximated that approximately 50% of all deaths in the UAE are as a result of CVDs. In 2012, 14.1 million adults were recognized with cancer worldwide. It was also learnt that 8.2 million people died of cancer in 2012. Unfortunately, this number is likely to increase to 24 million by 2035. Although the UAE does not appear among the top 50 countries in the world with high incidence of cancer, it is evident that its impacts are very significant among its citizens. Cancer is among the top three diseases that loss of lives in the UAE. This is as a result of lack of cancer survey programmes. Globally, osteoarthritis is among the diseases that cause hip and knee disability. It is also one of the contributing factors for disabilities in the UAE. Approximately 20 percent of the Emirates suffer from this disease. Steps to be taken to prevent the occurrence and advancement of Diabetes, Cardiovascular disease, Cancer, and Osteoarthritis in the UAE Observance of good eating habit begins with oneself. As an individual, it is important to ensure that whatever you consume constitute all nutrients required for healthy growth and development. Additionally, it is crucial for an individual to practice good eating habit by avoiding preferring some nutrients than others. In most occasions, some people fail to comply with the demands of healthy eating because of either lack of awareness or lack of the appropriate nutrients. In such incidents, it is vital for a given community members to ensure that they fellow community members consume the right food by informing them on the essence of cultural food that constitute of all minerals. To some extent, some situations may by-pass the ability of the community. In such cases, a given state needs to chip in via use of programmes. Use of programmes will not only aid the state to create awareness among its citizens, but also identify people who lack necessary nutrients for healthy growth and development. Conclusion Conclusively, food and nutrient entails observance of good eating habits. It involves observance of hygiene as well as right types of nutrients before consuming food. Inappropriate handling of food as well as presence of pathogens leads to occurrence of foodborne illnesses. Overconsumption of nutrients or deficiency of certain nutrients in the diet also results to diseases referred to as nutrient related diseases. Control of foodborne diseases is enhanced by the presence of health agencies such as HACCP, ADFCA, FDA, CDC, and HAAD. Health agencies not only ensure food are produced and served under good conditions, but also informs the public on the importance of observing hygiene while preparing and serving food. Unlike foodborne illnesses, control of nutrient related diseases involves consumption of a balanced diet. In connection to this, the UAE is among the countries in the world that are struggling against nutrient related diseases. Works Cited Bjorklund, Ruth. Food Borne Illnesses. New York: Marshall Cavendish, 2005. Print. Brammer, Angela et al. Environmental Burden of Disease Assessment. New York: Springer, 2013. Print. Redman, Nina. Food Safety: A Reference Handbook. New York: ABC-CLIO, 2007. Print. Robertson, A. Food and Nutrition in Fiji: Nutrition-related diseases and their prevention. New York: editorips@usp.ac.fj, 1991. Print. Rodrick, Gary and Schmidt, Ronald. Food Safety Handbook. New York: John Wiley & Sons, 2005. Print. Rose, Elizabeth. Food and Nutrition. New York: The Rosen Publishing Group, 2006. Print. Read More