The Role Of Food Science In Public Health: Nutrition, Functional Foods, And Strategies For Combating Lifestyle Diseases

Abstract

Increasing incidence of lifestyle diseases, including obesity, diabetes, cardiovascular disease, and metabolic syndromes, has increased the significance of exploring the potential of effective nutritional interventions in the prevention and maintenance of diseases. Food science is in the fray of discovering the complex association between diet and bioactive compounds and physiological mechanisms that predetermine the wellbeing of the population. The objective of the study is to establish the topicality of the functional foods and nutrition in the prevention of the lifestyle disease and the overall well-being. A process design of integrative process with systematic observation of eating habits, biochemical measurements and consumption patterns of functional foods was used. Associations between metabolic health measures and nutrient consumption, bioactive-enriched food intake, and statistical models assessed the associations. Studies indicate that increased intake of functional foods such as probiotics, omega-3 fatty acids, phytochemicals and fortified foods is associated with improved metabolic profiles, reduced oxidative stress, and reduced disease risk factors. Moreover, the prevention indices to chronic disease had been enhanced through nutrition interventions aimed at balanced macronutrient consumption and bioactive food substances. These findings are an indication of the dominance of food science in the future in the formulation of evidence based dietary regime and the policy on health in the population. Individual nutrition systems and functional foods could contribute immensely to the reduction of the health issue of lifestyle disease in the world.