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REVIEW ARTICLE
Year : 2020  |  Volume : 9  |  Issue : 4  |  Page : 39-41

Changing food trend and associated health risks


1 Department of Samhita-Siddhanta, Government Ayurveda College, Bilaspur, Chhattisgarh, India
2 Department of Kriya Sharira, Akhandanand Ayurveda Mahavidyalaya, Ahmedabad, Gujarat, India

Correspondence Address:
Dr. Akhilesh Shukla
Department of Samhita-Siddhanta, Government Ayurveda College, Bilaspur, Chhattisgarh
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/IJFNS.IJFNS_29_20

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Global food consumption patterns have changed over time. Our eating regimens consistently are altogether different from what our parents or grandparents consumed. The food people consume, in the entirety of their social assortment, define to a large extent people's well-being, growth, and development. Traditional, generally plant-based diets have been gradually replaced by high-fat, energy-dense diets with a significant amount of animal-based foods. There are several health conditions that can be caused or aggravated by such a shift from the traditional dietary practices. This is identified as one of the chief factors contributing to the increasing prevalence of noncommunicable diseases. Conditions such as high cholesterol, high blood pressure, heart ailments, gout, and even cancer are directly linked with an individual's diet. The present review is intended to explore the health hazards of unhealthy food practices prevalent today by providing scientific reasons. Our food practices are the chief factors for the preservation and promotion of good health throughout the life course and it may also determine whether or not a person is going to suffer from the diseases in future life.


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