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Health Benefits of Phytochemicals in Whole Foods

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Nutritional Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Cardiovascular disease (CVD) and cancer remain as the top two leading causes of death in the United States and industrialized countries. Epidemiological studies consistently show that regular consumption of fruit and vegetables, as well as whole grains, is strongly associated with reduced risk of developing chronic diseases such as CVD, cancer, type 2 diabetes, cataracts, and age-related functional decline [1–3]. It is estimated that one-third of all cancer deaths in the United States could be avoided through appropriate dietary modification [3–5]. This suggests that change in dietary behavior, such as increasing consumption of fruit, vegetables, nuts, and whole grains, is a practical strategy to significantly reducing the incidence of chronic diseases. In addition, primary prevention of chronic diseases through dietary modification may be as effective, and less costly, than the secondary treatments commonly employed.

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Authors and Affiliations

  1. Department of Food Science, Cornell University, 119A Stocking Hall, Ithaca, NY, 14853-7201, USA

    Rui Hai Liu MD, PhD

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  1. Rui Hai Liu MD, PhD
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Correspondence to Rui Hai Liu MD, PhD .

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Editors and Affiliations

  1. Centre for Science, Athabasca University, Athabasca, T9S 3A3, Alberta, Canada

    Norman J. Temple

  2. Department of Biology, Winona State University, Winona, 54603, Minnesota, USA

    Ted Wilson

  3. School of Public Health, Division of Epidemiology and Community H, University of Minnesota, 1300 South Second St., Minneapolis, 55454, USA

    David R. Jacobs, Jr.

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Liu, R.H. (2012). Health Benefits of Phytochemicals in Whole Foods. In: Temple, N., Wilson, T., Jacobs, Jr., D. (eds) Nutritional Health. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-894-8_13

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  • DOI: https://doi.org/10.1007/978-1-61779-894-8_13

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  • Publisher Name: Humana Press, Totowa, NJ

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