PHILOSOPHY, EVOLUTION AND HISTORY OF NATUROPATHIC DIET.pptx

PHILOSOPHY,
EVOLUTION AND
HISTORY OF
NATUROPATHIC
DIET
DR. SHRUTI BAID
MD. NUTRITION AND DIETETICS
JR1

W H AT I S N AT U R O PAT H I C
M E D I C I N E ?
Naturopathic medicine is a unique
system of primary health care in that it
is not limited to a single modality of
healing and cannot be identified with
any one therapeutic approach.
Naturopathic medicine incorporates
many complementary medical
approaches to treatment.
Practitioners combine the art and
science of medicine, using traditional
forms of healing and modern scientific
knowledge to treat and prevent illness.
Smith MJ, Logan AC. Naturopathy. Med Clin North Am. 2002 Jan;86(1):173-84. doi: 10.1016/s0025-7125(03)00079-8. PMID:

CONCEPT OF HEALTH
Sama dosha sama agnishcha samadhatu mala kriyaaha |
Prasanna atma mana indriyaha swastha iti abhidheeyate ||
||Sushruta Samhita 1. 2||
“Health is a state where in the Tridosha, Digestive fire, all the body tissues &
components, all the physiological processes are in perfect unison and the soul, the
sense organs and mind are in a state of total satisfaction (prasanna) & content”
Naturopathy believes that health is a state when all the systems of body are
functioning optimally, when the blood is free from toxins and toxin producing
pathogens and the vitality is such that the individual possesses the capacity to get rid
of pathogens & toxins naturally without use of external aids like medicines.
https://www.ijcrt.org/papers/IJPUB1703001.pdf

TO X A E M I A : A S T H E
R E A L D I S E A S E
Toxemia is the morbid state of blood and tissues resulting
from the accumulation of un-eliminated toxins.
These toxins can be external i.e. introduced from outside like
ingested food, chemicals from pollutants or internal as a
result of our own metabolic reactions.
Toxins lead to abnormal composition of blood and lymph and
damage of organs leading to acute and chronic diseases.
According to this concept, micro-organisms are not the
primary causative agents. Diseases caused by them are only
secondary to toxemia.
Toxins can also be generated due to psychological reasons.
Toxins generated due to negative mental impulses cause
psychological imbalances and lead to endocrinal
disturbances generating physical toxins causing
psychosomatic diseases.
https://www.ijcrt.org/papers/IJPUB1703001.pdf

PRINCIPLES OF NATUROPATHY
Out of the 10 basic principles 2 principles corelate with nutritional
aspect i.e.
1. FOOD IS A BUILDING MATERAIL, BUT DOES NOT INCREASE
VITALITY
2. FASTING DOES NOT CURE ANY DISEASE BUT PROVIDES AN
OPPORTUNITY TO BODY TO HEAL ITSELF

F O O D I S A B U I L D I N G M AT E R A I L , B U T D O E S
N O T I N C R E A S E V I TA L I T Y
• Food, after all, is a powerless substance to build flesh, blood, bones, and
nerves.
• Only a living breathing organism can convert it into a living tissue. Food is
subordinate to life, to the force inherent in every living creature.
• “it is this mysterious life force that decides which and how much of foods
supplied to the body, shall be built up into body tissues” is a quotation that
suggests that it is the body, not food, which is more important.
• When food is not digested properly it is fermented and decomposed and
resulting in disease

Title and author Journal and year Conclusion
Macronutrient balance
and micronutrient
amounts through growth
and development.
Savarino G
Italian Journal of Pediatrics
2021 May 8
• Both macronutrients and
micronutrients are essential
for children’s nutrition in
proper amounts and
balance.
• The main macronutrients are
proteins, carbohydrates, and
lipids, but also fibers and
liquid intake are important.
• Also, micronutrients are
essential: the lack of even
one of them can have
impairing growth, delaying
maturation, or determining
deficiency diseases

FA S T I N G D O E S N O T C U R E A N Y D I S E A S E B U T
P R O V I D E S A N O P P O R T U N I T Y T O B O D Y T O
H E A L I T S E L F
• The term fasting, implies total or partial abstinence from food or water for
several reasons.
Therapeutic fasting by Arnold Devries
Fasting conserves energy- the body’s vital force
When we eat food as it passes through the body, it must be masticated,
digested, and assimilated, and then the waste is eliminated.
We have 4 organs of elimination- bowel, kidneys, lungs, and skin, for these
organs to work perfectly, the body must build high vital force.
So by just abstaining from food or water we can conserve our vital force
The miracle of fasting by Bragg

Title and author Journal and year conclusion
Fasting as a Therapy
in Neurological
Disease
Phillips MCL
Nutrients.
2019 Oct 17
fasting is a simple, multi-
targeted, and essentially
“metabolic” therapy with
a healthy track record for
treating a variety of
neurological diseases.

PHILOSOPHY OF PANCHATANTRA
3 main principles are:-
1. Two meals in a day
2. Fast once a week
3. Drink plenty of water in a day

TWO MEALS IN A DAY
Title and author Journal and
year
Conclusion
Eating two larger meals a
day (breakfast and lunch)
is more effective than six
smaller meals in a
reduced-energy regimen
for patients with type 2
diabetes: a randomized
crossover study
Kahleova H, et al
Diabetology
2014 Aug
• Hypo energetic diet (a restriction of
2,092 kJ/day) consumed as breakfast
and lunch reduced body weight, HFC,
fasting plasma glucose, C-peptide and
glucagon, and increased calculated
insulin sensitivity (OGIS), more six,
more frequent, meals.
• These results suggest that eating two
larger meals a day (breakfast and
lunch) may be more beneficial for
patients with type 2 diabetes than six
smaller meals during the day.

FAST ONCE A WEEK
Health Benefits of Fasting
and Caloric Restriction
Golbidi S, Daiber A, Korac B,
Li H, Essop MF, Laher I.
Current Diabetes
reports
2017
Fasting or periodic calorie
restriction also prevents
unwanted effects of chronic
energy restriction such as
malnutrition. Intermittent
fasting, by acting as acute
intermittent stressor,
activates stress-response
pathways that lead to
improvement in well-being.

DRINK PLENTY OF WATER IN A DAY
Water as an essential nutrient:
the physiological basis of
hydration
Jéquier E, Constant F.
European Journal of Clinical
Nutrition
2010
Water, a vital nutrient, has
numerous critical roles in the
human body. Its balance is very
essential for the maintenance of
health and life.
On an average, a sedentary adult
should drink 1.5 l of water per day,
as water is the only liquid nutrient
that is really essential for body
hydration and is vital for the body to
function properly.

CONCEPT OF DIET IN NATUROPATHY
Diet (Aahar) is an important component of
naturopathic plan of disease management.
Right food is so much important to health as
per the belief of naturopathy that it is often
regarded as medicine.
Naturopathy insists that our food must be as
natural as possible. It is also believed that food
should be produced under natural condition
and consumed in natural form without being
altered by man.
Rastogi R, Rastogi S. Concept and role of diet as a component of Naturopathy and yoga therapy.

According to Naturopathy, accumulation of
waste and systemic poison is the cause of
the majority of disease arising within the
human organisms.
Naturopathy aims to reduce these foods in
the natural dietary and to increase the
purifying and eliminating dietary and to
increase the purifying and eliminating fruits
and vegetables. Diet therapy is both an art
and a science.
It aims to encourages that to remain
healthy the food item must contain 80%
alkaline and 20% acidic substance.

Therefore, the quality of food has
much to do with the quality of the
world.
Naturopathy diet is broadly
classified into 3-
• Eliminative diet
• Soothing diet
• Constructive diet
It also believes that ‘food has a great influence on the mind
because everything we eat and drink is transported by the
blood which sustains the nervous system’.

1 . E L I M I N AT I V E D I E T
Dietary item beneficial in the cleansing of the system comes
under eliminative diet.
During the first stage of treatment eliminative diet pattern is
followed which encourages the detoxification of the body by
eliminating the matter and toxins from the system by way of
activating the eliminative organs.

F O O D S O U R C E F O R E L I M I N AT I V E D I E T
• Citric juices
• Lemon water
• Tender coconut water
• Fibrous rich fruits and
vegetables (banana, guava
etc)

Title and Author Journal and year Intervention Results
Role of Citrus Fruit
Juices in Prevention of
Kidney Stone Disease
(KSD): A Narrative
Review
Yazeed
Barghouthy 1, Bhaskar K
Somani
Nutrients. 2021 Nov; Review paper • orange juice seems to
play a protective role
against stone
formation,
• Grapefruit was found to
raise the risk of KSD in
epidemiological studies
but had a protective role
in smaller clinical
studies.
• Lemon juice had a
smaller protective role
than orange juice.

Title and Author Journal and
year
Intervention Results
Orange juice
intake by obese
and insulin-
resistant
subjects lowers
specific plasma
triglycerides: A
randomized
clinical trial
Karina Gama Dos
Santos
Clinical
Nutrition
ESPEN
. 2022 Oct
400 ml of
orange juice for
15 days
To 25 patients
aged between
40 to 60 yrs
with obesity and
insulin
resistance.
• After the 15-d intervention, a
significant decrease was
observed in the diastolic blood
pressure and blood lipid profile.
• A strong inter-individual trend was
observed, wherein, compared with
less responsive subjects, the high
responsive subjects displayed the
highest decrease in the
concentrations of altered TG
species, as as well as systolic
blood pressure (decrease of
10.3 ± 6.8 mmHg) and body weight
(decrease of 0.67 ± 0.71 kg).

Title and Author Journal and year Intervention Result
Randomised clinical
trial: mixed
soluble/insoluble fibre
vs. psyllium for chronic
constipation
A Erdogan , S S C Rao
Alimentary
Pharmacology and
Therapeutics
2016 July
Seventy-two subjects
(mixed fibre = 40;
psyllium = 32) were
enrolled.
Those who were eligible
were randomized to
receive four weeks of
treatment with either 5g
of a plum-derived mixed
fiber supplement,
SupraFiber® (Sunsweet
Growers Inc., CA, USA)
dissolved in 8 oz. of
liquid or 5g of psyllium
(Organic Whole Husk
Psyllium, ORGANIC
INDIA) dissolved in 8
oz. of liquid, both twice
a day after meals.
• Mixed fibre and psyllium
were equally efficacious in
improving constipation
and QoL.
• Mixed fibre was more
effective in relieving
flatulence, bloating and
dissolved better. Mixed
fibre is effective and well
tolerated.

2 . S O O T H I N G D I E T
when the body is almost clean and detoxified, the
patients are kept on soothing diet for sometime
which is slightly filling wherein patient don’t feel as
he or she is fasting and action is not as vigorous as
eliminative diet.
Consists of simple and easy to digest foods which
are light on the stomach

• Fruits,
• Salads,
• Boiled/steamed
vegetables,
• Sprouts,
• Vegetable
soups,
• Butter milk,
• Wheat grass
juice
F O O D S O U R C E F O R
S O O T H I N G D I E T

Beneficial Properties of
Probiotics
Lye Huey Shi,
Tropical Life
Science
Research.
2016 Aug
Review • One of the most known health
effects of probiotics is
preventing and improving bowel
diseases by improving the
immune system.
• Besides that, probiotics are
found to exhibit hypo
cholesterolemic effects via
cholesterol assimilation, binding
of cholesterol to cellular
surface, co-precipitation of
cholesterol, interfering with the
formation of micelle for
intestinal absorption,
deconjugation of bile acids by
BSH, and improving the lipid
profiles.

3 . C O N S T R U C T I V E D I E T
When the body is fully detoxified and patient is free of
disease condition, he is prescribed constructive diet
whereby his new blood, lymph and body cells are
building up normally.
Being alkaline, these diets help in improving health,
purifying the body and increasing immunity.

F O O D S O U R C E F O R C O N S T R U C T I V E
D I E T

Quinoa (Chenopodium
quinoa Willd.): An
Overview of the Potentials
of the “Golden Grain” and
Socio-Economic and
Environmental Aspects of
Its Cultivation and
Marketization
Viktória Angeli,
Foods.
2020 Feb
Review paper quinoa has an exceptional
nutritional profile due to its:
• high protein
• balanced amino acid profile
• fiber content
• range of vitamins and minerals
• antioxidants
• absence of gluten
The review indicates that quinoa
has a protein content of between
9.1–15.7 g per 100 g, depending
on where manufacturers cultivate
it.

Antioxidants and Exercise
Performance: With a
Focus on Vitamin E and C
Supplementation
Madalyn Riley Higgins,
International
Journal of
Environmental
Research and
Public Health.
2020 Nov
Review A suitable source of dietary vitamin
E indicates may protect the body
against physical stress during
exercise.

http://thehinduforum.com/index.php?threads/hindu-quotes-on-food-hindu-quotes-on-vegetarianism.155/
Jushasva sapratastumum vacho devapsrastamum
havya juvhaana aasaani (Rigveda 1/75/1)
If you wish to achieve bodily and spiritual happiness,
then be simple in your diet, in your daily routine and
deeds and observe celibacy
Sooyavasaad bhagavati hee bhooya adha vayum bhagavantaha
syaam Addhi trunamaghnye vishwadaanim peeba
shuddhamudakamaacharanti (Atharvaved 9/15/20)
0 men! Just as the cow, by eating hay and drinking clean water,
gives to the world the excellent materials like milk and ghee
(butter-oil), similarly you too oblige the world by taking ‘saatvik’
(simple) food.

http://thehinduforum.com/index.php?threads/hindu-quotes-on-food-hindu-quotes-on-vegetarianism.155/
āhāra śhuddhau sattva śhuddhiḥ
(7.26.2)
“By eating pure food, the mind
becomes pure.”

ERA/YEAR NAME OF THE
SCIENTIST OR
DOCTOR
CONTRIBUTION
400 BC HIPPOCRATES Let thy food be thy medicine
and thy medicine be thy
food.“
"It is necessary for a
physician to know about
nature, and be very eager to
know, if he is going to perform
any of his duties... what man
is in relation to what he eats
and drinks, and in relation to
his habits generally, and what
will be the effect of each upon
each individual.“
https://www.ediblewildfood.com/bios/hippocrates.aspx

SCIENTIST OR
DOCTOR
CONTRIBUTION
1747 JAMES LIND A Scottish doctor, was
a pioneer of
naval hygiene in
the Royal navy. By
conducting one of the
first ever clinical
trials, he developed
the theory that citrus
fruit cured scurvy.
Baron JH. Sailors' scurvy before and after James Lind--a reassessment. Nutr Rev. 2009 Jun;67(6):315-32. doi: 10.1111/j.1753-
4887.2009.00205.x. PMID: 19519673.

SCIENTIST OR
DOCTOR
CONTRIBUTION
1770 ANTOINE
LAVOISER
The ‘Father of Nutrition
and Chemistry’ discovered
the concept of
metabolism, the transfer
of food and oxygen into
heat and water in the
body creating energy.
•https://ruffino3.medium.com/the-father-of-nutrition-
and-chemistry-24534bdc32e6

SCIENTIST OR
DOCTOR
CONTRIBUTION
1912 CASIMIR
FUNK
Polish doctor
Coined the term Vitamins
as essential factors in diet.

SCIENTIST OR
DOCTOR
CONTRIBUTION
1912 E.V McCOLLUM He began using rat instead of
humans in his experiments rather
than cows and sheep.
He founded the first fat soluble
vitamin, vitamin A.

SCIENTIST OR
DOCTOR
CONTRIBUTION
1930s- 1940s FREDERICK
KLENNER
He used very high dose vit. C
intravenously in patient with
viral infection.
KLENNER FR. Massive doses of vitamin C and the virus diseases. South Med Surg.
1951 Apr;113(4):101-7. PMID: 14855098.

SCIENTIST OR
DOCTOR
CONTRIBUTION
1933 ROGER
WILLIAMS
American
Biochemist
He is known for work on vitamins
and human nutrition. He had
leading roles on the discovery of
folic acid, pantothenic acid,
vitamin B6, lipoic acid and
alvidin.
He wrote ‘Biochemical Individuality’
which emphasises on the
uniqueness of each person in their
metabolic makeup and
micronutrients need.
Davis, Donald R.; Hackert, Marvin L.; Reed, Lester J. (2008). "Roger J. Williams: 1893–
1988" (PDF). National Academy of Sciences Biographical Memoirs. Retrieved January 14, 2017.

SCIENTIST OR
DOCTOR
CONTRIBUTION
1934 IRWIN STONE
American
biochemist,
chemical engineer
And writer
He was the 1st person to use
Ascorbic Acid
In the food processing
industry as a preservative
and published the hypothesis
that human require much
larger amount of vitamin C
for optimal health.
He also worked on the
antioxidant property of
ascorbate [Vit.C].
Dr. Irwin Stone- A Tribute Allan Cott, M.D, given at the symposium of the Academy of
Orthomolecular Psychiatry just after Dr. Stone's death. From Orthomolecular Psychiatry, 1984,
Volume ??, Number ?, p. 150

The long journey that started in a
humble one-room laboratory at
Coonoor (now in Tamil Nadu) in 1918
to a colossus of the nutrition research
in the country today is dotted with
several interesting vignettes
The emergence of nutrition as
modern science almost
synchronised with the starting of
systematic nutrition research in
1918 when Beri Beri Enquiry unit
was established at Coonoor
Gavaravarapu SM, Hemalatha R. National Institute of Nutrition: 100 years of empowering the nation through nutrition. Indian J Med Res. 2018
Nov;148(5):477-487. doi: 10.4103/ijmr.IJMR_2061_18. PMID: 30666974; PMCID: PMC6366263

Sir Robert McCarrison, the founder Director of National Institute of
Nutrition, is justifiably credited to be the father of nutrition research in India.
The journey of nutrition research in India began from a one-room laboratory in
the Pasteur Institute. Two years later, due to McCarrison's concerted efforts, it
was restored as the Deficiency Diseases Enquiry.
In 1926, the members of the Royal Commission paid a visit to Coonoor to
acquaint themselves with the work, and McCarrison took this opportunity to
submit a memorandum on ‘Malnutrition as a cause of physical inefficiency
and ill health among masses in India’, which highlighted the connection
between nutrition and agriculture.
It was in 1929 that the unit in Coonoor came to be known as the NRLs and
became the only institution in India to be exclusively devoted to research in
human nutrition.
SIR ROBERT Mc CARRISON

Gopalan's research led to a midday meal scheme for school
children and a goiter prevention program.
He founded the National Nutrition Foundation, which
published Nutritive Value of Indian Foods.
Gopalan's works on Indian foods also are commendable. He analyzed
over 500 Indian foods for their Nutritive Values and published a
detailed study report of that. This work was used for calculating dietary
in-take of all nutrients.
This made India the first developing country to have its own
recommended dietary allowances
"Obituary: Coluthur Gopalan (1918-2019)". downtoearth.org.in. Retrieved 6 August 2020.
Dr. COLUTHUR
GOPALAN

K . T. A C H AYA
• K. T. Achaya (6 October 1923 – 5
September 2002) was an oil chemist, food
scientist, nutritionist and food historian.
• He is the author of Indian Food: A Historical
Companion, The Food Industries of British
India, and A Historical Dictionary of Indian
Food.

https://onlinelibrary.wiley.com/doi/full/10.1111/joim.13011

• Due to the limited number of early hominin fossil and the
nearly complete absence of chimpanzee –lineage fossils, it is
difficult to reconstruct the diet of the earliest hominins.
• Classically it had been the thought that the earliest hominins
moved from forested habitats to a savanna(open with tall
grass) which made a shift to the harder and tougher food
items which was more common in the new environment.
EARLY HOMININS
• However, there is some disagreement over the specific food for which dental
morphology might have been used. However other researchers focus on starch
rich underground storage organs such as bulbs and corns

The earliest evidence for meat-eating in
hominins dates to ~2.5 Mya.
Some of the fossil findings are consistent with
scavenging activities, but on the whole, there is
still considerable uncertainty about the relative
importance and timing of scavenging versus
hunting in hominin evolution.
HUNTER AND GATHERERS
Beyond the high caloric gains from the consumption of animal source foods,
meat also provides proteins, iron, zinc, vitamins, and other critical dietary
components

Homo habilis still had some ape-like features of the skull
and limb bones, but with the appearance of Homo
erectus soon after 2 Ma this all changed.
There was total reliance on terrestrial living, with greater
emphasis on eating animal products, greater brain size and
smaller gut.
FIRE COOKING
Homo erectus was the first hominin not only to spread out of Africa but to extend its range across
Europe and Asia to Java within a period so close in time that their times of arrival cannot be
discriminated with present methods of dating (1.8 Ma in Kenya, Georgia and Java).
It has been proposed that the adaptation that promoted all these changes was the controlled use
of fire for food that has been cooked is both easier to digest and produces more energy per food
item

• It made all kinds of food easier to eat and digest, adding to the
nutritional value of the food; vegetables become softer and easier to
chew, and animal products become denatured and easier to digest,
yielding energy more quickly.
• Evidence for controlled use of fire is hard to distinguish from natural
fire, but the presence of burned bones and ash deposits in
Wonderwerk Cave is perhaps the best substantiated use of fire and
dates to at least 1Ma
• The oldest incontrovertible evidence for human-controlled fire dates to
800,000 years ago (800 kya) in Israel. There are other, less certain,
sites dating to as early as ~1.5 Mya (18, 165).
• Wrangham and colleagues suggest that cooking food may have been
part of hominin culture as early as ~1.9 Mya, based on the tooth size
reduction observed in Homo erectus that suggests a shift to the
processing of softer foods.

The Neolithic Revolution, or the
(First) Agricultural Revolution, was the wide-
scale transition of many human cultures during
the Neolithic period from a lifestyle of hunting and
gathering to one of agriculture and settlement,
making an increasingly large population possible.
These settled communities permitted humans to
observe and experiment with plants, learning how
they grew and developed. This new knowledge led
to the domestication of plants into crops.
AGRICULTURE
Jean-Pierre Bocquet-Appel (29 July 2011). "When the World's
Population Took Off: The Springboard of the Neolithic
Demographic Transition". Science. 333(6042): 560–
561. Bibcode:2011Sci...333..560B. doi:10.1126/science.12088
80. PMID 21798934. S2CID 29655920.

The Green Revolution, was a period of technology
transfer initiatives that saw greatly increased crop
yields and agricultural production.
These changes in agriculture began in developed
countries after World War II and spread globally till the
late 1980s.
In the late 1960s, farmers began incorporating new
technologies such as high-yielding varieties of cereals,
particularly dwarf wheat and rice, and the widespread
use of chemical fertilizers (to produce their high yields,
the new seeds require far more fertilizer than
traditional varieties), pesticides, and
controlled irrigation.

The evolution of food products has lead to formation of
various diet for the modern world-
• Vegan diet
• Paleo diet
• Keto diet
• DASH diet
• Mediterranean diet and etc.
MODERN DIET

Veganism is the practice of abstaining
from the use of animal product—
particularly in diet—and an associated
philosophy that rejects the commodity
status of animals.
An individual who follows the diet or
philosophy is known as a vegan.
 Reduce your risk of heart disease by
lowering cholesterol levels
 Lower your chances of getting
certain types of cancer, such
as colon cancer
 Manage diabetes by lowering A1C
levels
V E G A N I S M D I E T
Coronary Artery Disease Signs & Symptoms | Rush System

Title and Author Journal and year Intervention Conclusion
The Impact of Vegan Diet
in the Prevention and
Treatment of Type 2
Diabetes: A Systematic
Review
Nutrients.
2021 June
Finally, the vegan diet may be
considered an acceptable and safe
alternative to Western diets and seems
to be comparable to other
recommended healthful eating models
(e.g., vegetarian, Mediterranean, Dietary
Approaches to Stop Hypertension
(DASH), etc.),
it must be stated that it has been
considered to be a therapeutic diet
with adverse effects associated with the
long-term exclusion of some nutrients.

M E D I T E R R A N E A N D I E T
• The Mediterranean diet is a diet inspired by the eating
habits and traditional food typical of Crete, much of the
rest of Greece, and southern Italy in the early 1960s.
• The principal aspects of this diet include proportionally
high consumption of unprocessed cereals, legumes, olive
oil, fruits, and vegetables, and moderate consumption
of fish, dairy products (mostly cheese and yogurt),
and meat products.
• Olive oil has been studied as a potential health factor for
reducing all-cause mortality and the risk of chronic
diseases.
Willett, WC (June 1995). "Mediterranean diet pyramid: a cultural model for healthy eating". The American
Journal of Clinical Nutrition. 61 (6): 1402S–1406S. doi:10.1093/ajcn/61.6.1402S. PMID 7754995. Retrieved 24
February 2023.
Duarte, A., Fernandes, J., Bernardes, J. & Miguel, G. (2016). "Citrus as a Component of the
Mediterranean Diet". Journal of Spatial and Organizational Dynamics - JSOD. 4: 289–304.
Larsson, S (2022). "Can Small Amounts of Olive Oil Keep the Death
Away?". Journal of the American College of Cardiology. 79 (2): 113–
115. doi:10.1016/j.jacc.2021.11.006. PMID 35027107. S2CID 245933
012.

Title and Author Journal and year Intervention Conclusion
Mediterranean
vegetable soup
consumption increases
plasma vitamin C and
decreases F2-
isoprostanes,
prostaglandin E2 and
monocyte chemotactic
protein-1 in healthy
humans
Concepción Sánchez-
Moreno 1, M Pilar
Cano, Begoña de
Ancos, Lucía
Plaza, Begoña
Olmedilla, Fernando
Granado, Antonio Martín
The Journal of
Nutritional
Biochemistry
Volume 17, Issue
3,
2005.07.001
Twelve healthy
volunteers (six men and
six women) were
enrolled in this study.
The subjects' age was
22±0.5 years, and their
body mass index
(kg/m2) was 22.5±0.9
and did not change
during the study. All the
subjects continued their
habitual diets during the
study.
vitamin C may play a critical role in
oxidative and inflammatory
processes, and Mediterranean diet
helps to increase the vitamin C
level.

A ketogenic diet primarily consists of high
fats, moderate proteins, and very low
carbohydrates.
The dietary macronutrients are divided into
approximately 55% to 60% fat, 30% to 35%
protein, and 5% to 10% carbohydrates.
Specifically, in a 2000 kcal per day diet,
carbohydrates amount up to 20 to 50 g per
day.
K E T O D I E T
https://www.ncbi.nlm.nih.gov/books/NBK499830/

Title and Author Journal and
year
Intervention Conclusion
Effects of a ketogenic
diet in overweight
women with polycystic
ovary syndrome
Antonio Paoli
Journal of
Translational
Medicine
2020
Fourteen overweight
women with diagnosis of
PCOS underwent to a
ketogenic diet with
(KEMEPHY) for 12 week.
Changes in body weight,
body mass index (BMI), fat
body mass (FBM), lean
body mass (LBM), visceral
adipose tissue (VAT),
insulin, glucose etc were
evaluated.
results suggest that a Keto Diet
may be considered as a valuable
non pharmacological treatment for
PCOS.
Longer treatment periods should
be tested to verify the effect of a
KD on the dermatological aspects
of PCOS

• The Paleolithic diet, Paleo diet, caveman diet,
or stone-age diet is a modern fad diet consisting of
foods thought by its proponents to mirror those eaten by
humans during the Paleolithic era.
• The diet avoids processed food and typically
includes vegetables, fruits, nuts, roots, and meat and
excludes dairy products, grains, sugar, legumes,
processed oils, salt, alcohol, and coffee.
• Historians can trace the ideas behind the diet to
"primitive" diets advocated in 19th century. In the
1970s Walter L. Voegtlin popularized a meat-centric
"Stone Age" diet; in the 21st century the best-selling
books of Loren Cordain popularized the Paleo diet.
PALEO DIET
1. de Menezes et al. 2019: "The Paleolithic diet has been
gaining ground in the field of fad diets. It is based on food
patterns of human Paleolithic ancestors, about 2.6 million to
10,000 years ago, a period that precedes the advent of
industrial agriculture and is different from today's modern
society".
2.^ British Dietetic Association 2014 - "The Paleo diet (also
known as the Paleolithic Diet, the Caveman diet and the
Stone Age Diet) is a diet where only foods presumed to be
available to Neanderthals in the prehistoric era are
consumed and all other foods, such as dairy products,
grains, sugar, legumes, 'processed' oils, salt, and others like
alcohol or coffee are excluded."
3.^ Ask EN 2010; Johnson 2015; Fitzgerald 2014.
4.^ Decker 2019.

Benefits of a Paleolithic
diet with and without
supervised exercise on
fat mass, insulin
sensitivity, and
glycemic control: a
randomized controlled
trial in individuals with
type 2 diabetes
Diabetes
Metabolism
Research and
Review
2017 Jan
Thirty-two patients with
type 2 diabetes (age 59
± 8 years) followed a
Paleolithic diet for 12
weeks. Participants
were randomized to
either standard care
exercise
recommendations (PD)
or 1-h supervised
exercise sessions
(aerobic exercise and
resistance training)
three times per week
(PD-EX).
• A Paleolithic diet improves fat
mass and metabolic balance
including insulin sensitivity,
glycemic control, and leptin in
subjects with type 2 diabetes.
• Supervised exercise training
may not enhance the effects on
these outcomes, but preserves
lean mass in men and
increases cardiovascular
fitness.

The DASH diet (Dietary Approaches to Stop
Hypertension) is a dietary pattern promoted by the U.S.-
based National Heart, Lung, and Blood Institute(part of
the National Institutes of Health (NIH), an agency of
the United States Department of Health and Human Services)
to prevent and control hypertension.
The DASH diet is rich in fruits, vegetables, whole grains, and
low-fat dairy foods.
It includes meat, fish, poultry, nuts, and beans, and is limited
in sugar-sweetened foods and beverages, red meat, and
added fats.
In addition to its effect on blood pressure, it is designed to be
a well-balanced approach to eating for the general public
DASH DIET

Effects of Sodium
Reduction and the
DASH Diet in Relation
to Baseline Blood
Pressure
Stephen P Juraschek
Journal of
American College
of Cardiology
2017 Dec
The DASH-Sodium trial,
adults with pre- or stage 1
hypertension and not
using antihypertensive
medications, were
randomized to either
DASH or a control diet. On
either diet, participants
were fed each of 3 sodium
levels (50, 100, and 150
mmol/day at 2,100 kcal) in
random order over 4
weeks separated by 5-day
breaks.
The combination of reduced
sodium intake and the DASH
diet lowered SBP throughout
the range of pre- and stage 1
hypertension, with
progressively greater
reductions at higher levels of
baseline SBP.

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