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Nutritional Management of Chronic or Non-Communicable Diseases: A Review

Tolcha Techane*

Chronic diseases is disease of over consumption eating too much fat, saturated fat, salt and sugar, cholesterol and not eating enough vegetables, fruits, and cereals fiber. Chronic diseases are global health problems, and cause death and disability to millions of people. Therefore, the aim of this review paper is to review and summarizes studies made by numerous researchers on nutrition management of chronic diseases. Selection of food is very important to manage chronic diseases. Dietary intake of phytochemicals especially fruits and vegetables including grains may promote health benefits, protecting against chronic diseases. Most of peoples are eating nutritional habits lead to chronic diseases such as High fat diets, low vitamin/mineral intake, excessive alcohol intake, high sugar intake, low carbohydrate intake, high salt intake. However consumption of phytochemical and grains are associated with a decrease in risk of several types of chronic diseases due to their antioxidants and free radical scavenging effects. The nutritional and health value of fruits and vegetables is well recognized, because they play important roles in human health by way of providing antioxidants that are important in neutralizing free radicals (oxidants) known to cause chronic disease. Generally the consumption of fruits, vegetables and grain cereals have great role in managing of chronic diseases. So to manage chronic disease, avoid from consumption of food and beverage which has high fat, sugar, salt, too much alcohol drinking and eating of phytochemicals especially fruits and vegetables as well as working regular physical activities are very important.