The power of functional foods in reducing the burden of chronic diseases

Title : The power of functional foods in reducing the burden of chronic diseases

Abstract:

Chronic diseases including cancer, cardiovascular abnormalities, diabetes and associated complications are now on the top list of causes of morbidity and mortality worldwide. Diets and lifestyle certainly make a difference in the onset and progress of such disorders. Over the past few decades, the authorities in food and nutrition revisited the power of foods in prevention and/or treatment of diseases. This resulted in recognizing a group of foods which are able to provide health benefits beyond their nutritional values; such foods are currently called Functional Foods. Functional Foods can be generated through the specific technological methods in agricultural systems or by the processes of fortification or enrichment of certain foods using specific nutrients or phytochemicals. In this presentation, advances in the field of Functional Foods, their functional ingredients and potential mechanisms in prevention and/or treatment of chronic diseases will be discussed. A specific focus will be placed on the overall benefits of such foods in reductions in financial burden of chronic disorders encountering the health system as we as improvements in quality of life and productivity of both the general population and certain patient groups.

Biography:

Dr. Moghadasian is a full professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba, Canada, and Principal Investigator at the Canadian Centre for Agri-Food Research in health and Medicine (CCARM), Winnipeg, Canada. His research team investigating mechanisms by which functional foods may reduce risk factors for chronic diseases. His research data on this topic have been published in 93 peer-reviewed scientific papers, several book chapters and a book entitled Functional Foods and Cardiovascular Disease.