Authored By: Muqadas Jawad
Art By: Celine Shon
Over the past few years, chronic disease diagnoses have increased drastically, contributing to a gradual shift in healthcare approaches. Six in ten adult Americans have a chronic disease, and about 40% of the population have two or more chronic diseases [1]. Due to this, the quality of life for some has been on the decline. At the forefront, physical well-being is deteriorating. However, mental health is also deteriorating as affected patients must deal with healthcare costs, financial difficulties, and changes in their social surroundings. All this contributes to the urgency of targeting the treatment of chronic disease by assessing possible risk factors for chronic conditions. There are many risk factors leading to disease development, but the role of nutrition in contributing to chronic disease is one that is vital yet overlooked.
When looking at some of the factors that aid in the progression of cardiovascular diseases, chronic respiratory diseases, obesity, and certain cancers, we see the presence of illnesses like hypertension, high cholesterol levels, high BMI, and dyslipidemia, an imbalance of lipids in the body. These conditions are well known to be impacted by our diet. Therefore, it is possible that diet modifications can help to avoid some of these risk factors, thus lowering the probability of developing diseases like Type 2 Diabetes [2].
Many studies have been conducted to demonstrate the link between a healthier diet and improved outcomes in patients with chronic conditions. In a study conducted by Kim and Giovannucci, the long-term impact of a healthy, plant-based diet on chronic disease risk was analyzed on an Asian population. They found that this diet decreased the risk of hypertension and Type 2 diabetes, demonstrating that the nutrients found in plant-based foods are helpful in management of certain chronic diseases [1]. Further, a study by Li and colleagues found a potential correlation between low vitamin D levels and risk of recurrent stroke [1]. This is supported by information from previous literature that shows that vitamin D deficiency alongside lowered amounts of calcium can lead to weaker bone health or osteoporosis, increasing the likelihood of bone fracturing as well as risk of stroke [1]. Although this study helped demonstrate a potential relation between Vitamin D levels and stroke risk, additional research is needed to draw a definitive conclusion. By effectively managing the nutrients one absorbs, we can possibly reduce the risk of health issues through modifications in our diet, especially for those with chronic disease.
The gut microbiome – a collection of bacteria that lives in the gastrointestinal tract – also plays an important role in managing diseases as it helps process nutrients and vitamins. When present in healthy, adequate levels, the bacteria can provide benefits to the body including “strengthening gut integrity, …harvesting energy, protecting against pathogens and regulating host immunity” [6]. The microbiota is also important in the synthesis of “vitamin K, riboflavin, biotin, … and thiamine,” which our bodies need to function normally [6]. If the gut microbiome malfunctions and changes how these vitamins are processed, this has been associated with the development of various metabolic diseases, including type 2 diabetes and obesity [6]. Additionally, when the microbiota is imbalanced, it can cause dysbiosis, potentially leading to nutrient malabsorption and development of deteriorating health outcomes [7].
Moreover, an unhealthy diet can be linked to increased incidence of obesity, which puts patients at a higher risk for related comorbidities, such as musculoskeletal disorders, diabetes, and cardiovascular diseases. After a six week intervention which entailed eating low-energy-dense ready meals (LEDRMs), Wei-Yi and colleagues found improvement in body fat mass, “total cholesterol, triglyceride and inflammatory indicators” by decreasing the intake of saturated fats and increasing nutritional content [3]. Evidence shows that a diet with “low-energy-dense (LED) foods, such as fish, lean meat, fruits and vegetables” can reduce caloric intake by making you feel full on fewer calories, thus aiding in weight loss [3].
Not only is nutritional intake an indicator of the development of chronic diseases, but it is also vital for management. At the basic level, we need to increase our intake of LED foods, reduce saturated and trans fats, and optimize the nutritional content of our food. Diving deeper, there are specific diets that aid in the management of specific chronic diseases. For example, a study conducted by Ojo et al. observed the impact “of dietary glycaemic index on glycaemia in patients with type 2 diabetes” [4]. Dietary glycaemic index (GI) measures how quickly a particular food raises blood sugar levels. A low-GI diet consists of foods that raise blood sugar at a gradual pace, reducing risk of overwhelming the body’s insulin response. In type 2 diabetics, a low-GI diet proved to be more efficient in managing blood glucose level [4].
To help patients achieve ideal health outcomes with nutrition, personalized diet plans can be designed to target disease prevention and health improvement through precision nutrition. Through this, healthcare professionals can recognize that individuals’ dietary recommendations can be tailored to them based on “genetic background, metabolic profile, and environmental exposure” to maximize their chronic disease management [5]. However, challenges are associated with this field, considering it is still under development, has certain “methodological issues in study design,” and accumulates high costs [5].
Understanding nutrition and the way it is processed in the human body is vital for chronic disease development, progression, and management. We must focus on improving the nutritional content of foods when combating chronic disease.
Works Cited
[1] Gropper, S. S. (2023, January 28). The Role of Nutrition in Chronic Disease. NCBI. Retrieved October 14, 2024, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9921002/
[2] Slawson, D. L., Fitzgerald, N., & Morgan, K. T. (2013, July). Position of the Academy of Nutrition and Dietetics: The Role of Nutrition in Health Promotion and Chronic Disease Prevention Author links open overlay panel. Journal of the Academy of Nutrition and Dietetics, 113(7), 972-979. ScienceDirect. Retrieved October 13, 2024, from https://doi.org/10.1016/j.jand.2013.05.005
[3] Jiao, J. (2023, May 30). The Role of Nutrition in Obesity - PMC. NCBI. Retrieved October 14, 2024, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10255836/
[4] Ojo, O. (2019, February 22). Nutrition and Chronic Conditions - PMC. NCBI. Retrieved October 14, 2024, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412662/
[5] Wang, D. D., & Hu, F. B. (2018, May). Precision nutrition for prevention and management of type 2 diabetes. The Lancet Diabetes and Endocrinology, 6(5), 416-426. 10.1016/S2213-8587(18)30037-8
[6] Thursby, E., & Juge, N. (2017, May 16). Introduction to the human gut microbiota - PMC. NCBI. Retrieved October 14, 2024, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5433529/
[7] Jonnalagadda, S. S. (2023, July 26). Pro-Biotics, Gut Microbiome and Nutrient Absorption. International Probiotics Association. Retrieved October 14, 2024, from https://internationalprobiotics.org/home/pro-biotics-gut-microbiome-and-nutrient-absorption/
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