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Functional food science and substrate metabolism

W H Saris1, N G Asp, I Björck

  • 1Department of Human Biology, Maastricht University, The Netherlands. w.saris@hb.unimaas.nl

The British Journal of Nutrition
|December 16, 1998
PubMed
Summary

This review examines how food components impact metabolic diseases like obesity and diabetes. It also covers malnutrition and dietary needs during exercise, discussing functional food research.

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Area of Science:

  • Nutritional Science
  • Metabolic Health
  • Chronic Disease Etiology

Background:

  • Food constituents play a critical role in the development of metabolic conditions.
  • Obesity and non-insulin-dependent diabetes mellitus are significant health concerns linked to energy metabolism.
  • Malnutrition poses a major global health challenge, particularly affecting developing nations and aging European populations.

Purpose of the Study:

  • To review the influence of dietary components on metabolic diseases.
  • To assess the impact of malnutrition on health outcomes.
  • To evaluate the role of diet in exercise physiology and discuss functional food research.

Main Methods:

  • Critical evaluation of existing scientific literature.
  • Analysis of studies on food constituents, energy metabolism, and substrate regulation.

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  • Review of research on malnutrition and diet during physical activity.

    • Main Results:

    • Food constituents are implicated in the etiology of obesity and non-insulin-dependent diabetes mellitus.
    • Malnutrition remains a critical issue, with implications for both developing and developed countries.
    • Dietary strategies are crucial for meeting the high substrate demands during exercise.

    Conclusions:

    • Understanding the role of food constituents is vital for preventing and managing metabolic diseases.
    • Addressing malnutrition requires targeted interventions, especially in vulnerable populations.
    • Further research into functional foods is warranted to optimize health and performance.