Lesson 9 hypertension coeliac disease
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Lesson 9 hypertension coeliac disease Lesson 9 hypertension coeliac disease Presentation Transcript

  • Dietetics and Nutrition in the Mediterranean
    By Dr. Ssa Fabiana Avallone
  • Hypertension
    Between 1991 and 2000, the prevalenceofhypertension in the US increased by 3,7%, and more than half of this increase was attributed to an increased prevalence of obesity.
    Hypertension continues to be a major risk factor for cardiovascular disease. As many as 58 million people in the United States have elevated blood pressure (systolic blood pressure > 140 mm Hg and/or diastolic blood pressure > 90 mm Hg) or are taking antihypertensive medications. Blood pressure level is predictive of mortality from stroke, heart disease and renal impairment.
  • Hypertension
    Based on a reviewof data from the third National Health and NutritionExaminationServeys (NHANES III), the southernregionof the UnitedStates, whichincludes the “strokebelt”, hasdietarypatternsthatmaycontributeto the high prevalenceofhypertension and cardiovasculardisease in thatregion. Comparedwithotherregionsof the US, residents in the southreported the highestsodiumconsumption, and the lowestconsumptionofpotassium, calcium and magnesium.
    View slide
  • Hypertension and sodium
    A high sodiumchloride (NaCl) intakecontributestoelevatedarterialbloodpressure in populations; blood pressures increased progressively with progressive increases in dietary NaCl. The effect of NaCl on blood pressure increases with age, with the height of the blood pressure, and, in normotensive persons, with a family history of hypertension. Current estimates of NaCl intake in the United States are in range of 8 to 10 g/day. Specific guideline of the American Heart Association recommended that dietary NaCl be restricted to no more than 6 g/day, and more rigorous NaCl restriction (2-3 g/day) for hypertensive persons.
    View slide
  • Sodium rich food mg/100g
    Prosciutto crudo di Parma 2578
    Prosciutto crudo 2238
    Caviar 2200
    Smoking Salmon 1880
    Salami 1827
    Bresaola 1597
    Speck 1557
    Fetacheese 1440
    Tomato ketchup 1120
    Cornflakes 1100
    Wurstel (hot dog)930 frankfurt
    Taleggio 873
    Provolone 860
    Margarine 800
    Pizza 767
    Grana 700
    Gorgonzola 600
    Parmigiano 600
  • Hypertension and potassium
    Potassiumloadingprevents or amelioratesdevelopment of hypertension in severalanimalmodels of genetic and NaCl( sodiumcloraid)inducedHypertension.
    A low potassiumintakeresults in bloodpressureelevation and renalvascularremodeling, indicatingincreasedrenalvascularresistence.
    Reducedsodium (< 6 g/day) and increasedpotassiumintake (> 4 g day) loweredbloodpressure in men and women withmildto moderate hypertension.
  • Potassiumrichfood mg/100g
    Soybeans 1740
    Borlotti beans 1478
    Cannellini beans 1411
    Driedapricots 1260
    Driedfigs 1010
    Peas 990
    Lentils 980
    Pistachios 972
    Chickpeas 881
    Sultans 864
    Chestnutflour 847
    Driedplums 824
  • Potassiumrichfood mg/100g
    Drieddates 750
    Tinned oil sardines 700
    Peanuts 680
    Fresh borlotti beans 650
    Sardines, anchovies 630
    Potatoes 570
    Spinach 530
    Wholewheat 494
    Arugula 468
    Hezelnuts 466
    Brusselssprouts 450
    Blackolives 433
  • Top 10 fruitsforpotassiumcontent/100g
    kiwi 400
    bananas 350
    melon 333
    apricots 320
    pomegranate 290
    watermelon 280
    figs 270
    peaches, blackberries 260
    ananas, medlar, 250
    grapefruit 230
    cherries 229
    raspberries 220
    oranges 200
    grape 192
    plums, susine 190
    kaki 170
    strawberries, blueberries 160
    pear 127
    apple 125
  • Hypertension and calcium
    More than 80 studieshavereportedthatbloodpressureisloweredbyincreasingdietarycalcium; “isan inverse associationbetweendietarycalciumintake and bloodpressure, and low calciumintakeisassociatedwithanincreasedprevalenceofhypertension”. Diets with lessthan 600 mg of calcium/dayare mostclearlyassociated with hypertension. The National Academyfor Science recommendationsforcalciumconsumption are 1300 mg/dayforadolescents (9-18 years), 1000 mg/dayforadultslessthan 50 yearsofage, and 1200 mg/dayforthose more than 50 yearsold.
  • Foodsrichest in Calciumcontent mg/100g
    Pecorino 1160
    Parmigiano 1159
    Arugula 309
    Ricotta 295
    Almonds 240
    Driedfigs 186
    Oyster 186
    Green beet 160
    Mozzarella 160
    Hazelnuts 152
    Cicory 150
    Anchovies 148
    Octopus 144
    Squid 143
    Chickpeas 142
    Cannellini 132
    Walnuts 131
    Agretti 131
    Pistachios 130
    Yogurt 125
    Milk 119
    Radicchio 115
    Shrimp 110
    Buckwheat 110
    Borlotti 102
    Broccoli 97
    Cardoons 96
    Endive 93
    Fava beans 90
    Mussels 88
    Artichoke 86
    Driedapricot 85
    Spinach 78
    Raisin 78
    Dates 69
    Chard 67
    JhonDory 65
    Hare 64
    Olive 63
    Kale 62
    Cauliflower 60
  • Hypertension and lipids
    Bothanimal and human data suggestthat omega-3 and omega-6 fattyacids play a role in bloodpressureregulation.In experimentalmodelsofhypertension, bothlinoleic acid (omega-6) and fish oil (omega-3) attenuate the developmentofhypertension.
    Epidemiologicevidencesuggests a directassociationbetweendiets high in saturatedfats and bloodpressure; conversely, diets high in omega-3 fattyacidsmaybeassociatedwithlowerbloodpressure.
  • Seafood is high in Omega-3
  • MediterraneanDietRules
    • vegetables (at least 300-400 g a day)
    • fruit (at least 4 pieces or 400 g a day)
    • legumes and pulses
    • grains, pasta and/or bread (mostlywhole)
    • olive oil and nuts
    • water (more than 2 liters per day)
    • wine duringmeals ( maximum 2 glasses per day)
    • seafood (fish, shellfish, mollusc), 4-6 times a week
    • yoghurt, 2 - 4 times per week
    • cheese, 1 - 4 times per week
    • milk, 1 - 2 times per week
    • eggs, 1 - 4 eggs per week (maximun 1 per day)
    • poultry, 1 - 2 times per week
    • redmeat, 0 - 1 time a week
    • sweets, 0 - 1 time per week
  • Whatisceliacdisease?
    Celiac disease (from the greekKoil, cavity, stomach), also known as celiac disease or celiac sprue("sprue" identifies a chronic disease characterized by diarrhea and anemia leading to cachexia), is a permanent intolerance to gliadin. Gliadin is the alcohol-soluble component of gluten, a mixture of proteins contained in wheat, barley, rye, in 'oats in barley and kamut. Therefore, all foods derived from these cereals containing gluten should be considered toxic for patients suffering from this disease. Even ifthe disease has a Mendelian genetic transmission, it is characterized by a degree of familiarity, due to both major histocompatibility complex genes and other genes not yet identified. Gluten intolerance causes serious injury to the mucosa of the small intestine, which isresolved by eliminating gluten from the diet. The reversibility of the disease is closely related to non-recruitment by the subject of food containing gluten or celiac still contaminated by it. Celiac disease cannot be cured: the subject remains celiac during his/her life, the only cure is to adopt a strict gluten-free diet.
  • ETIOLOGYThe causes of celiac disease includes both genetic and environmental factors
    Environmental factors
    Environmental factors are represented by gluten, which is the protein component of wheat flour, barley, rye and oats. The wheat gluten is in turn composed of gliadins, proteins that are soluble in alcohol, and glutenins, alcohol-insoluble proteins
    Genetic factors
    The importance of genetic factors in the pathogenesis of celiac disease is confirmed by studies of families of celiac patients, which have shown a prevalence of celiac disease to 10% among first-degree relatives and 30% if brothers and sisters are HLA identical. A recent study showed the hypothesis that the initiation of celiac disease can occur on genetically susceptible (HLA DQ2/DQ8) subjects, following a common response to infection with rotavirus protein "VP7" rotavirus ( a common virus that causes enteritis in children, 90% of Italians in their lives have made contact)
    Celiac disease may present a wide spectrum of clinical manifestations ranging from signs and symptoms of frank malabsorptionto more subtle symptoms.. There is talk of celiac disease begingincreased in the presence of symptoms typical of severe malabsorption, namely diarrhea, rasches, swelling of the steinand marked weight loss. There are cases of celiac disease in children and extraintestinal symptoms (anemia, osteoporosis, skin lesions typical, infertility, miscarriages, etc.). There are also cases of silent celiac disease for those patients diagnosed, usually between family members, who show no symptoms. In addition, there are many diseases associated with celiac disease.
    The diagnosis of celiac disease is based on gastroscopy with duodenal biopsy and detection of antibodies specific for celiac disease. The duodenal biopsy must show the histological features for celiac disease and that atrophy of intestinal villi, hypertrophy of crypts and increased number of intraepithelial lymphocytes. The development of these lesions, however, is a dynamic process that can occur in varying degrees, and then with injuries more or less marked, ranging from total atrophy of the mucosa (villi completely disappeared) to a normal intestinal architecture in which the only fault is measurable represented by an increase in intraepithelial lymphocytes.Diagnosis is necessary to demonstrate that the patient is also positive for antibodies specific for celiac disease, especially antiendomysialantitransglutaminasi and tissue. It is very important to keep in mind that both the intestinal lesions that antibodies specific for celiac disease is gluten-dependent and then disappear once the patient has removed the gluten from the diet. So when you think a patient is suffering from celiac disease, duodenal biopsy should be run and must seek specific antibodies when the patient is still eating gluten.
  • Treatment
    Currently, the gluten-free diet is the only therapy but specialists are investigating other therapeutic strategies. The gluten-free diet must be very strict because small amounts of gluten are enough to prevent the histological improvement and should be carefully followed inlife. Not only food containing wheat and dairy products need to be removed from the diet, but also those containing barley, rye and oats. Initially it may be difficult to stick to a strict diet aglutinata because gluten can be contained in various foods contained in the normal diet: wheat flour is one of the most common ingredients in several foods. Therefore, we need to properly inform the patient to prevent inadvertent violations and offer, with periodic checks, a continued service. In the early stages of the diet supportive therapy may also be necessary which is limited to the correction of specific deficits due to the presence of a mucosal that is stilldamaged. The dietary treatment is the only necessary therapy in more than 70% of celiacs. If the subject does not respond to a gluten-free dietanimmunosuppressive treatment is used.
  • DIET
    Celiac disease is fought with a gluten-free diet: rice, corn, buckwheat, millet, soy, amaranth, quinoa, in combination with fruits, vegetables, fish, meat, cheese, vegetables and others can however, be easily incorporated in the daily life of a celiac. It is worth emphasizing that a person with celiac disease, by keeping a proper diet, can lead a completely normal life. According to studies made the highest concentration of gluten a celiac can take in food is 20 ppm (parts per million), the threshold beyond which the gluten becomes toxic. It is important to understand that even the most minimal contact with those foods containing gluten, may contaminate the celiac using utensils or pats which have come into contact with food containing gluten is to be avoided.The ingestion of a small amount of gluten can override the diet, so it's important to make sure that the celiac does not ingest food that contain gluten in any form (eg wheat starch is often used as a thickener and in structuring many foods, for this reason, it is added to pharmaceutical preparations in tablet form, which people with celiac disease need to check the ingredients to make sure that the medicine does not contain gluten). We must also avoid beer (although there are some brands on the market and types of gluten-free) and pay attention to the espresso bar (because it can be contaminated with barley), spices, sugar, usually pre-cooked food, prepared food flavored (eg. yoghurt fruit) or flavored drinks.