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Elsevier

Food and Diets in Health and Disease

Decoding the Impact of Food Constituents on Well-Being

  • 1st Edition - March 1, 2027
  • Latest edition
  • Editors: Anil Kumar Khumra, Khetan Shevkani
  • Language: English

Food and Diet in Health and Disease: Decoding the Impact of Food Constituents on Well Being examines the intricate relationship between food constituents and health outcom… Read more

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Description

Food and Diet in Health and Disease: Decoding the Impact of Food Constituents on Well Being examines the intricate relationship between food constituents and health outcomes, addressing a significant gap in the translation of scientific knowledge into practical dietary guidance. Organized into seven comprehensive sections, the book offers an analysis of macro and micronutrients, non-nutrient compounds, and functional constituents, with a particular focus on their disease-preventative properties. The text further explores the multifaceted roles of complex carbohydrates, proteins, lipids, and phytonutrients in promoting health, while also providing an in-depth analysis of traditional dietary frameworks, such as the Mediterranean and Ayurvedic diets, as mechanisms for disease mitigation. Targeted for food scientists and nutritionists, "Food and Diet in Health and Disease” serves as a resource that synthesizes the latest evidence-based research into actionable dietary strategies. Each chapter addresses prevalent health challenges, including the management of diabetes, obesity, the gut microbiome and mental health, while also considering the implications of food safety and public health policy.

Key features

  • Analyzes food constituents, such as macro and micronutrients, non-nutrient compounds and functional constituents, for their disease preventative properties
  • Explores how complex carbohydrates, lipids, proteins, and phytonutrients impact health
  • Highlights the roles of Mediterranean and Ayurvedic diets in disease prevention
  • Explores food constituents linked to gut microbiome for enhanced metabolism and immunity
  • Addresses food safety risks from pesticides, heavy metals, and additives, and their impact on health

Readership

Researchers in food science, nutrition, dietetics, and biochemistry, with a focus on functional foods and nutraceuticals

Table of contents

Section 1: Role of Foods and Diets in Health and Disease

1. Food constituents and their association with health and diseases, an overview

Section 2: Functional constituents in foods for health promotion and disease prevention

2. Complex carbohydrates in foods with potential health benefits

3. Dietary proteins and peptides to manage various diseases

4. Functional lipids and tailor-made fats for health and well-being

5. Micronutrients for disease-prevention

6. Phytonutrients and non-nutrients in health and diseases

Section 3: The Science Behind Foods and diets to fight diseases

7. Foods and dietary strategies to manage diabetes

8. Foods and diets for obesity management

9. Foods and diets for bone health

10. Foods to support muscle protein synthesis during old age to alleviate sarcopenia

11. Foods and diets for mental health promotion

12. Cardioprotective foods and diets

13. Cancer preventing foods

Section 4: Nourishing the microbiome: Dietary interventions for gut-driven health

14. Food linked gut microbiome promotion for enhanced metabolism and immunity

15. Gut microbiome and mental well-being

Section 5: Effects of processing on functional components and disease-preventive properties of foods

16. Effect of heat processing on disease-preventive

17. Impact of non-thermal and biochemical processing on functional properties of foods

18. Emerging Technologies in Functional Food Development

Section 6: Traditional knowledge of health-benefitting foods and diets

19. Ayurvedic Principles and Traditional Indian Diets for Health

20. Herbal medicinal diets for health

21. The Science behind traditional diets for well-being and disease prevention

Section 7: Safety and Policies

22. Food safety and contaminants

23. Policy and Public Health Implications of Dietary Interventions

Product details

  • Edition: 1
  • Latest edition
  • Published: March 1, 2027
  • Language: English

About the editors

AK

Anil Kumar Khumra

Anil Kumar holds a doctorate in Dairy Chemistry and brings over 17 years of professional experience in food science and technology. With a focus on the chemical and biological properties of food and their relation to disease prevention, the author has worked on various research projects. Their published works include more than 60 articles, such as research papers, reviews, book chapters, and monographs, in renowned journals. These publications cover a range of topics, including anticancer properties, dye reduction potential of carbon quantum dots, biological activities of food phytoconstituents, and the development of methods for detecting food adulteration.

Affiliations and expertise
Central University of Punjab, Bathinda, India

KS

Khetan Shevkani

Dr. Khetan Shevkani holds a doctorate degree in Food Science and Technology and has made significant research contributions in the areas of grain processing and fruit/vegetable preservation technology. He has a specific focus on the characterisation and application of plant proteins, chemistry and technology of starches, processing of gluten-free products, extrusion cooking, plant nutraceuticals and novel process optimisation. He has co-edited one book and authored 44 publications, including 11 chapters and 7 comprehensive reviews, as a single, first/main or co-author. Based on the citations of his research, he has been ranked among the top (2%) scientists in the world in 2022 and 2024 by Stanford University, USA.

Affiliations and expertise
Central University of Punjab, India