Journal of Food Processing & Technology

Dietary transition a challenge for chronic non communicable diseases prevention

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

Poonam Khanna

Maharishi Markandeshwar University Mullana, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Global diet is going through a remarkable transition. The industrial revolution in the last 200 years has introduced radical changes in methods of food production, processing, storage and distribution. The intakes of fats, refined sugars and salt have increased substantially resulting in an imbalanced nutrition and over nutrition. At the same time chronic non communicable diseases are becoming more common under the influence of westernization and globalization. The speed of transition and the factors influencing it vary from country to country and within country depending on the physical environment, social, economic and cultural characteristics of the society. The foremost health outcome of the global nutrition transition will be an increased prevalence of obesity across the world. According to WHO in 2014, more than 1.9 billion adults, 18 years and older, were overweight, of these over 600 million were obese. Obesity is strongly linked to degenerative, NCDs such as coronary heart disease, diabetes, stroke and hypertension. Therefore in present paper, an attempt have been made to highlight the factors associated with dietary transition and the recommendations made for overcoming the challenges faced for chronic non communicable diseases prevention.

Biography :

Email: poonamkhanna05@gmail.com