Food and health

An overview of the functional components in food and the relationship between nutrition and health.
(Only available in Dutch)

In the current context of the increasing prevalence of lifestyle diseases, the increasing use of health-promoting ingredients and of the government's National Food and Health Plan, this book is an excellent guide to better understand the relationship between nutrition and health.

The book consists of two parts. In the first part, an overview is given of the functional components in foods, with attention to functional carbohydrates, fats, proteins, vitamins and minerals, and secondary plant metabolites (polyphenols). For each of these nutritional components, their occurrence and content in the different food groups, their bioavailability in the body, and their possible effects on human metabolism are discussed.

In a second part, the relationship between nutrition and health is discussed on the basis of epidemiological data. Various chronic degenerative disorders that are important for Flanders, in particular cardiovascular diseases, various forms of cancer, obesity, diabetes, osteoporosis, and neuro-psychiatric disorders, are discussed. Particular attention is paid to the possible role of nutrition in the development of - respectively the protection against - specific medical conditions in humans.

This book offers scientifically based and therefore reliable information. It is intended for those who work in the food industry and trade as well as for those who work in the health sector (doctors, pharmacists, dieticians, nurses, psychologists,…).

It is also indispensable reading for anyone involved in health care policy.

(John Van Camp, Stefaan De Henauw & Bruno De Meulenaer)