Chapter 10 - Functional Food Security for Prevention of Cardiovascular Diseases

Abstract

It is possible that food diversity was the basic factor in the Paleolithic diet responsible for adequacy of nutrients, 40,000 years ago. Efforts for food security, made the policy makers blind to try for functional food security characterized with food diversity and adequacy of nutrients. The epidemic of diabetes and cardiovascular diseases (CVDs) throughout the world is closely linked to food security characterized with greater availability of Western-type foods and sedentary behavior resulting in rapid increase in obesity. The World Health Organization, the International College of Cardiology and the World Heart Federation are working hard to find a strategy for reducing death rates due to CVDs, at least 25% by 2025. Evidence is mounting that greater consumption of functional foods can bring about a marked reduction in morbidity and mortality due to CVDs and type 2 diabetes. The traditional Indo-Mediterranean style foods or the Mediterranean-style diet, rich in functional foods—vegetables, legumes, whole grains, fruits, nuts, and olive oil—moderate consumption of fish and wine, and low consumption of red and processed meat and whole-fat dairy products, is widely recognized as a healthy dietary pattern. It is possible that functional food security by providing 400g/day of fruits (150g), vegetables (200g) and nuts (50–60g) and another 400g/day of pulses and whole grains, in conjunction with 30–50g of a blend of olive oil+mustard oil and rice bran oil as well as moderate physical activity, can cause health promotion, with a decline in CVDs. Canola oil may be avoided due to its recently observed adverse effects on body weight and memory dysfunctions.