Noncommunicable diseases
Non-communicable disease (NCD) is a collective name for several chronic conditions such as diabetes, cardiovascular diseases, Alzheimer's, and cancer that cause metabolic syndrome, which are chronic conditions that hinder the physical and mental function of the body through physical and cognitive disability. Non-communicable diseases were earlier regarded as old age diseases. However, since more and more are being affected at younger ages, people with NCDs are suffering from compromised life quality, productivity, and longevity, which consequently is leading to negative economic growth and national development. Globally, NCDs are responsible for more than 70% of mortalities making them the leading cause of mortality.
The increase in NCDs parallels the mass production of food in food industries producing highly processed, high-fat, and high-sugar products. that are produced with no concern for nutrition value addition have clearly shown the association between unhealthy diet and lifestyle and NCDs. Accordingly, NCDs can be prevented by a healthy and diversified diet. Though 80% of premature heart disease and diabetes and about 30% of cancer can be prevented by changing dietary habits, the dogma of treating disease rather than preventing has become an obstacle in investing in prevention measures. These hurdles can only be broken through multi-sectorial responsibility and awareness raising in the medical professionals and decision-makers.
An unbalanced diet hallmarked with overconsumption of fat, sugar (empty calories), and salt in combination with a low intake of fiber, legumes, fruits, and vegetables is a form of malnutrition that is greatly associated with NCDs.
Though the impact of undernutrition on noncommunicable diseases is not as clear as the association with overconsumption, it is becoming recognized as a risk factor. Limited dietary diversity which is a proxy indicator of micronutrient inadequacy is also a determinant factor in NCDs.
All three forms of malnutrition (undernutrition, overnutrition/unbalanced diet, and micronutrient deficiency) can be prevented through one action i.e. balanced diet. Thus, combating the triple burden of malnutrition through nutrition measures is an effective means of preventing NCDs and other nutrition-related complications.
Inflammation and oxidation reactions are underlying causes of NCDs.
In addition to eating a diversified and balanced diet, reducing risk factors for NCDs such as smoking, limiting the intake of ultra-processed foods and red meat, salt, fat sugar, consumption of alcohol, and sedentary lifestyles are important in the prevention of NCDs. In addition, identifying, and understanding the mechanism of how toxic chemicals from the environment can contribute to noncommunicable diseases and minimizing exposure to such chemicals is also vital in the prevention of NCDs.
Presently, though the role of nutrition and functional foods with active dietary components in the prevention of NCDs is well-documented, the general advice given to NCD patients by clinicians is more focused on the limitation of risk factors instead of the promotion of healthy dietary habits. Thus, research in identifying functional foods, and a well-planned healthy diet is vital.