Consumption of plant-derived foods may prevent chronic diseases

In 2008 68% of deaths were caused by non-communicable chronic diseases. The relationship between the consumption of certain plant foods and reduction in incidence of chronic diseases such as cancer, cardiovascular disease (CVD) and type II diabetes has been an important discovery. The biologically active components of such plant foods are known as phytochemicals. It is thought that phytochemicals prevent the development of chronic disease by interacting with disease-linked genes, interplaying with the body’s hormonal system and reducing the concentration of low density lipoproteins (LDLs or “bad cholesterol”).

A number of recent studies have linked consumption of biologically active phytochemicals from plant foods to prevention of chronic illness; there are several classes of phytochemicals which have different effects on cellular physiology.

Many plant foods contain biologically active compounds which act as antioxidants, an example is the molecule lycopene in tomatoes. Antioxidants remove reactive free radicals from cells and thereby prevent damage that could lead to chronic disease. Plant-derived foods such as soya and grapes contain phenolic compounds, such as flavonoids, that have been linked to reduced LDL concentrations and a decreased incidence of CVD. A final example of phytochemical species is the glucosinolates found in cruciferous vegetables. Glucosinolates are broken down to homologues of the hormone estrogen and reduce the potency of estrogen-dependent cancers.

These studies have highlighted the importance of diet in a healthy lifestyle. Health experts hope that syntheses of studies of diet, in combination with analysis of the effects of smoking and exercise on health, will help people recognise the effect of certain lifestyle choices on physical well-being.