The food that people consume provides bodies with the materials and information required to function appropriately. If individuals do not receive the right data or energy, their health declines and the metabolic procedures suffer. On the other hand, if they get too much food, the nutrients give the body inaccurate instructions that make people undernourished, overweight, and susceptible to conditions and illnesses such as heart disease, diabetes, and arthritis. This article furthers the discussion concerning food, its health impacts, and why proper nutrition is a suitable treatment plan.
Harold Seifried discusses one of the most controversial topics on nutrition and medical care, that is, the effects of antioxidants on people’s health outcomes. The programmatic evaluation provides an outline of the programs conducted by NCI and NIH that entail basic science and nutritional guidelines. Seifried takes a critical look at antioxidants relationship with illnesses and better medical results. He stresses on the essence of nutrition as a modulator that eliminates potential risks associated with diseases and health. Nutrition is correlated with the environmental factors and genetic predispositions based on the exposure to pollutants, lifestyle, and diet (Seifried, 170).
Oxygen is fundamental to our lives. Our bodies exude by-products of oxygen known as free radicals during stressful situations that can destroy cells and attack the structure of the membrane. The antioxidants minimize the effects of the free radicals (Lobo, et.al, 120). They also give different nutrients such as zinc, copper, Vitamin E, and A. Nutritional recommendations for therapy have been welcomed by clinicians as a technique to manage illnesses associated with dietary problems such as diabetes and obesity. The use of foods also helps patients remain as healthy as possible while undergoing treatment for other diseases. Nutrition assists in reinforcing the immune system to fight off and prevent illnesses. However, food only provides health benefits if it is in the appropriate amount and composition.
Works Cited
Lobo, V. et.al. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn Rev. 2010 Jul-Dec; 4(8): 118–126.
Seifried, Harold. Oxidative stress and antioxidants: a link to disease and prevention? J Nutr Biochem. 2007 Mar;18(3):168-71.
