A functional food intake and its contribution to reduce the burden of diseases

Abstract

This article aims to relate the consumption of functional foods with decreased incidence of diseases, including chronic and degenerative diseases. These physiological or metabolic effects, through the performance of some nutrient in maintaining the functions of the human organism. His performances have been studied mainly in diseases such as cancer, diabetes, hypertension, Alzheimer's disease, bone diseases, cardiovascular diseases. The bibliographical study of this theme has its relevance due to increased average life of the population, which provides clarification on the relationship between the intake of adequate food and balanced with the interests of health and population for a better quality of life. Some chemical compounds that give functionality to food: carotenoids, flavonoids, fatty acids such as omega-3, probiotics, fiber and others. You can get them with a diet based on fruits, vegetables, fiber, among others. Certain foods can also be considered to be functional, however, concentrations of these nutrients are very low, which makes them not as effective. From all this it is clear that it is best to maintain a balanced and varied diet, so the body can be prevented against diseases, and if they occur, the body can react more effectively.