Den västerländska dieten och sjukdomar

Den som orkar och vill kan läsa denna medicinska artikel om hur den västerländska dieten påverkar människan och förorsakar de västerländska sjukdomarna.

The message couldn't be any clearer!

Vill du dra på dig alla slags sjukdomar så äter du den västerländska, processade, fabrikstillverkade "maten" kombinerat med mycket spannmål och processade oljor och socker och salt. Vill du hålla dig frisk så undviker du allt detta och försöker äta lågkolhydratkost som vilt, fisk, bär, grönsaker, frukter, nötter och liknande.

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The western diet and lifestyle and diseases of civilization

Review

(33382) Article views

Authors: Pedro Carrera-Bastos, Maelan Fontes-Villalba, James H O’Keefe, et al

Published Date March 2011 , Volume 2011:2 Pages 15 - 35 DOI 10.2147/RRCC.S16919

Pedro Carrera-Bastos¹, Maelan Fontes-Villalba¹, James H O’Keefe², Staffan Lindeberg¹, Loren Cordain^3
1Center for Primary Health Care Research, Faculty of Medicine at Lund University, Malmö, Sweden; ²Mid America Heart and Vascular Institute/University of Missouri-Kansas City, Kansas City, Missouri, USA; ³Department of Health and Exercise Science, Colorado State University, Fort Collins, Colorado, USA

Glycemic load, fiber, and fructose

During the Paleolithic period, most of the carbohydrate

(CHO) sources were wild fruit, berries, vegetables (typically

presenting low glycemic index [GI]26), and sometimes tubers,

with cereal and honey intake being scarce.14,26,65

Today, most CHO come from processed foods such as

refined sugars and refined cereal grains.65 Even whole grains

possess a higher glycemic load (GL) than does most unprocessed

fruit and vegetables.65 The GL takes into account

both the GI and the amount of CHO in a given serving of

a food. It is estimated that the GL of Paleolithic diets was

significantly lower than the GL of western diets.65

This observation is relevant because chronic adoption

of a high-GL diet may lead to hyperglycemia and

hyperinsulinemia,266 which may contribute to dyslipidemia

(elevated serum triglycerides, small-dense LDL-C, and

reduced high-density lipoprotein [HDL]-C),266 hypertension,267

elevated plasma uric acid,267 and insulin resistance,266 the primary

metabolic defect in metabolic syndrome.266 Moreover, by

eliciting postprandial hyperglycemia, it may increase oxidative

stress, proinflammatory cytokines, protein glycation, and

procoagulant activity, thereby adversely affecting endothelial

function, among other pathophysiological effects.266,268–270

Indeed, a recent meta-analysis of 37 prospective cohort studies

suggests that diets with a high GI, high GL, or both may

increase the risk of type 2 diabetes, heart disease, and gallbladder

disease.270 Furthermore, intervention studies show that a

low GL diet may be an effective strategy for overweight and

obesity271,272 and confer better glucose, insulin, lipoprotein,

and inflammatory cytokine profiles in overweight and type

2 diabetes patients.268 Finally, the chronic adoption of a high

GL diet may lead to a number of hormonal changes (such

as elevated insulin-like growth factor-1 [IGF-1]/insulin-like

growth factor binding protein-3 [IGFBP-3] ratio and increased

ovarian and testicular androgen synthesis, coupled with

decreased sex hormone-binding globulin hepatic synthesis)

that ultimately may result in polycystic ovary syndrome,

epithelial cell cancers, acne, and juvenile myopia, among

other diseases.85,119,266,273

Another nutritional change is fiber intake. Most Paleolithic

diets had more fiber (.30 g/d), generally from fruit and

vegetables,65 than did the typical western diet, where most of

the fiber derives from cereal grains.65 Fruit and vegetables

have, on a calorie per calorie basis, two and eight times more

fiber than do whole grains.65 In addition, fruit and vegetables

typically contain soluble fiber, whereas much fiber in cereal

grains is of the insoluble type.26

This may all be relevant because dietary fiber, in particular

soluble fiber, increases satiety,274,275 reduces postprandial

free fatty acids,275 and contributes to better glycemic control

(perhaps through a glucagon-like peptide-1 effect).275

Furthermore,

dietary fiber appears to play an important

role in intestinal health, as suggested by Higginson and

Oettlé276 in the 1960s. They observed that in Africa, where

“a large amount of roughage is consumed”, colon cancer

and constipation were rare, whereas they were common

diseases in western countries. This was also observed by

Calder et al,277 who reported that a shift from rural to urban

living and at the same time from a traditional to a westerndiet

(containing a low amount of fiber) and lifestyle in Kenya

was associated with diverticulitis and colon carcinoma.

Today, there is an increasing recognition and understanding

of the complex role that fiber plays in maintaining intestinal

health that goes beyond the “traditional” increased bulk and

stool frequency effect. For instance, dietary fiber fermentation

in human intestine produces short-chain fatty acids,

mainly acetic acid, propionic acid, and butyric acid,278 which

exert several beneficial effects on the intestinal tract. For

instance, butyrate and propionate, by inhibition of histone

deacetylase, are able to block the generation of dendritic

cells (DCs) from bone marrow stem cells, thereby inhibiting

the inflammatory response mediated by DCs.279 Also,

butyrate controls the assembly of epithelial cell tight junctions,

leading to decreased intestinal permeability,280 which

may be central to many inflammatory diseases, as explained

previously. Even more relevant, butyrate reduces bacterial

translocation into peripheral circulation independently of

intestinal permeability,281 most likely through decreased

NF-kB activation.281

Although whole grains are increasingly being recommended,

in part to increase fiber intake, given its potential

adverse effects already discussed, it would perhaps be

prudent that most of the dietary fiber came from fruit and

vegetables.

Perhaps even more important, the introduction of refined

sugars and, more recently, of high fructose corn syrup

(HFCS), has increased fructose intake to unprecedented high

levels.65,135 Mounting evidence suggests that this dietary shift

may be an important player in obesity, insulin resistance, dyslipidemia,

gout, hypertension, kidney disease, and nonalcoholic

fatty liver disease.65,135,266,282,283