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New Nutritional Perspectives in the Context of Chronic Disease Patient Management

New Nutritional Perspectives in the Context of Chronic Disease Patient Management

Irina M. Matran, Tuan Quoc Le, Monica Tarcea
Copyright: © 2022 |Pages: 19
ISBN13: 9781799895572|ISBN10: 1799895572|ISBN13 Softcover: 9781799895589|EISBN13: 9781799895596
DOI: 10.4018/978-1-7998-9557-2.ch011
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MLA

Matran, Irina M., et al. "New Nutritional Perspectives in the Context of Chronic Disease Patient Management." Impacts of Climate Change and Economic and Health Crises on the Agriculture and Food Sectors, edited by Vítor João Pereira Domingues Martinho, IGI Global, 2022, pp. 206-224. https://doi.org/10.4018/978-1-7998-9557-2.ch011

APA

Matran, I. M., Le, T. Q., & Tarcea, M. (2022). New Nutritional Perspectives in the Context of Chronic Disease Patient Management. In V. Martinho (Ed.), Impacts of Climate Change and Economic and Health Crises on the Agriculture and Food Sectors (pp. 206-224). IGI Global. https://doi.org/10.4018/978-1-7998-9557-2.ch011

Chicago

Matran, Irina M., Tuan Quoc Le, and Monica Tarcea. "New Nutritional Perspectives in the Context of Chronic Disease Patient Management." In Impacts of Climate Change and Economic and Health Crises on the Agriculture and Food Sectors, edited by Vítor João Pereira Domingues Martinho, 206-224. Hershey, PA: IGI Global, 2022. https://doi.org/10.4018/978-1-7998-9557-2.ch011

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Abstract

As living standards change with the development of modern industry and social encounters, people tend to change their lifestyle and environment exposure along with their psychophysiological factors, leading to an imbalance of homeostasis and increasing the risk for chronic diseases. In addition to ingredients, methods, and food conditions storage and processing, the use of additives and certain new foods have facilitated the increased occurrence of chronic diseases in children or adults. The interaction of some components of the food system with enzymes that metabolize different types of drugs can affect the body's clearance and therapeutic index.The objective of this chapter was to present the general principles of food development for special nutritional conditions, also the adjuvants used for chronic disease status improvement, under the condition of nutritional nutrivigilence and food safety standards, and specific to introduce an adjuvant food for atopic dermatitis management.

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