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Food Types, Dietary Supplements, and Roles
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Indeed, a wild food may be called an organic product if it is certified by an official institution because wild foods come from nature and do not contain artificial chemicals like pesticides and preservatives. Otherwise, they are labelled with the mention of wild products, such as wild trout fishing, wild bolete, wild blackberry, and so on. A natural food may also be named an organic food if this natural food is obtained from a cultivated plant or a farmed animal exempt of all artificial chemicals. In general, organic foods are issued from natural foods or wild foods grown without preservatives or pesticides, and are certified by an official organization.
Green diet and public health
Published in Ben Y.F. Fong, Martin C.S. Wong, The Routledge Handbook of Public Health and the Community, 2021
Organic food is produced by organic farming characterised by the absence of synthetic or chemical fertilisers (Popa et al., 2019), as well as exclusion of genetic modifications. It is also free from irradiation (Gad Mohsen & Dacko, 2013). Therefore, organic food gives the general impression of good health since chemical fertilisers are not adopted during production (Brantsæter et al., 2017). The absence of synthetic fertilisers or pesticides also makes organic food favourable to consumers in consideration of environmental friendliness (Rana & Paul, 2017). Furthermore, positive terms, including ‘natural’, ‘fresh’ and ‘pure’, have been used in connection with organic food (Chan, 2001). On the other hand, GM food, with its development receiving considerable attention, has been the subject of great scientific and public controversy (Costa-Font et al., 2008). Based on ethical and philosophical considerations, some people may prefer organic food over GM food (Dreezens et al., 2005). Meanwhile, the limited options and availability of organic food are also in contrast with the accessibility of GM food.
Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Organic food includes that produced without using man-made fertilisers, pesticides, growth regulators, livestock feed additives or genetically modified organisms. There is little difference in the nutritional quality of organic versus non-organic food (Smith-Spangler et al., 2012), but organic may have higher levels of antioxidants and fewer pesticide residues (Baranski et al., 2014).
Strategies commercially-insured families use to manage the cost of asthma care: a qualitative interview study
Published in Journal of Asthma, 2023
Melissa B. Gilkey, Lauren A. Cripps,, Kathryn M. Przywara, Mikaela I. Batista,, Alison A. Galbraith,
Finally, participants sought to prevent asthma exacerbations by using complementary therapies, in addition to prescribed asthma medications. Participants most often reported changes to their diet, such as limiting foods they perceived as exacerbating their asthma or prioritizing organic foods. Other complementary therapies included the use of vitamins, deep breathing and relaxation techniques, acupuncture, and “home remedies,” as noted by a participant who used essential oils in addition to asthma controllers: Well, I’ve recently started doing a lot of work with essential oils to see if I can get [my asthma] under control so that I’m not getting sick…. I’ve been working a lot with oils and my allergies, and maybe that’s why my asthma’s been better. So less trips to the doctor. Hopefully we won’t hit our deductible this year.–Adult with asthma As in the case of avoiding triggers, using complementary therapies as an asthma cost management strategy could also incur additional cost.
Dry eye disease: an (in)convenient truth
Published in Clinical and Experimental Optometry, 2022
Azadeh Tavakoli, Judith Louise Flanagan
Such movements grew out of earlier land‐based and organic foods movements of the 1960s counterculture and are part of the civic-agriculture alternative food markets that seek to divest from a mechanistic focus on production and capital efficiency, and invest in a more holistic reintegration of people and place.91 But it is possible a locavore diet overcome the disadvantages of the current Western ‘inconvenient’ lifestyle. Few studies have compared a locavore diet with an industrial diet. However, one study compared healthy children living in a small village in Burkina Faso eating a traditional diet predominantly vegetarian, low in calories, fat, and animal protein, and rich in starch, fibre and plant polysaccharides sourced completely locally, and cultivated and harvested by local women, with an average European diet high in calories, animal protein, sugar, starch and fat, and low in fibre.92 Of the many differences noted in the gut microbiomes of each cohort, the differential distribution of Firmicutes and Bacteroidetes delineated profound differences between the two groups with the ratio in European children consistent with that of obese humans suggesting the European diet was predisposing these children to a future of obesity and potential chronic inflammation. It was noted as early as the 1960s that the traditional African diets seemed to protect against bowel disorders on the rise in the West.93
Lactic acid bacteria bio-detoxified aflatoxins contaminated cereals, ameliorate toxicological effects and improve haemato-histological parameters in albino rats
Published in Toxin Reviews, 2021
Olukayode Adebola Ibitoye, Oladipo Oladiti Olaniyi, Clement Olusola Ogidi, Bamidele Juliet Akinyele
This study shows the ability of selected LAB to reduce aflatoxin levels and prevent growth of toxigenic molds. The animal model fed with cereals contaminated with toxigenic A. flavus and treated with LAB had improved hematological parameters. This antifungal LAB can be used in the food industry instead of chemical preservatives to produce organic foods. The future trends are to include beneficial probiotic microorganisms in a process of dietary detoxification of contaminated foods to constitute an approach for the decrease of the availability of aflatoxins in the human nutrition and animal feed. The toxic effect of aflatoxins on the organs evaluated was observed to be minimal in the animal fed with diet contaminated with toxigenic A. flavus with LAB treatment. The ameliorated effect of LAB on the organs might be connected with its effective protection on the rats against AF-induced hepatotoxicity.