Browsing by Author "Rukam S. Tomar"

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Estimates of functional food and nutraceutical availability in the world, with reference to food peroxidation and food safety
(Elsevier, 2021) Richa Mishra; Abhishek Dutt Tripathi; Ram B. Singh; Rukam S. Tomar; Douglas W. Wilson; Manal M.A. Smail
Non-communicable diseases have become a major public health problem as a result of decreased intake of functional foods and increased availability of ready-prepared Western foods. There is an unmet need to estimate the availability of functional foods that are produced and available for human consumption. The report of the U.N. Food and Agriculture Organization disclosed in 2018-19 that approximately 1.3 billion metric tons of food was produced in one year. The estimates of functional foods in 10 high populous countries of the world revealed that there is optimal production of whole grains, vegetables, fruits, and vegetable oils (mustard oil, rapeseed oil, olive oil, and rice bran oil). Fish and other seafood are also considered functional foods. However, one-third of the total food produced does not reach consumers’ plates because of wastage during harvesting, cooking, and eating. Randomized, controlled trials have demonstrated that whole grains, fruits, vegetables, legumes, nuts and seeds, and vegetable oils are important functional foods of plant origin. Seafood, dairy products, and poultry, which are of animal origin, are also considered functional foods, depending on their quality and safety. Functional foods are rich in micronutrients, such as vitamins, minerals, antioxidant flavonoids, and polyphenolics, as well as essential and nonessential amino acids and fatty acids. Since quantitative data on functional food availability and functional food consumption are not available for all countries, it is difficult to assess how much functional food would be needed for health promotion and disease prevention by the year 2050. This review aims to focus on estimated functional food availability with reference to food safety for the world population. © 2022 Elsevier Inc. All rights reserved.
Estimates of functional foods availability in the 10 most highly populous countries
(Elsevier, 2018) Ram B. Singh; Rukam S. Tomar; Anil K. Chauhan; Poonam Yadav; Shairy Khan
The most common functional foods are; vegetables, fruits, nuts, whole grains, fish, curd/yogurt, canola oil/rapeseed oil/olive oil, spices, cocoa, tea/coffee. Apart from fish, other sea foods and meat from animals after feeding of flax seeds and tea leaves have also been considered functional foods. Institute of Health Metrics and Evaluation (IHME) has reported causes of mortality in the 10 most highly populous countries: China, India, United States, Indonesia, Brazil, Pakistan, Nigeria, Bangladesh, Russia, and Japan. This study shows that vegetable, fruit, fish, whole grain, omega-3 fatty acid, fiber, nuts, and seeds were inversely associated, whereas high trans fat, processed meat, and sweetened beverages were positively associated with mortality. Apart from these foods, other functional foods, spices, millets, probiotics can also decrease risk of noncommunicable diseases (NCDs). It is clear that increased consumption of functional food can prevent deaths and prolong longevity. The Food and Agriculture Organization should take the lead to encourage the production of functional foods by individual countries. In the European Union, all the information regarding functional food estimates and data on association of food intakes with risk of NCDs is also available. Therefore, in this review we compare the quantitative estimates of functional foods with reference to processed foods in ten highly populous countries compared to such information in EU countries. © 2019 Elsevier Inc. All rights reserved.
Modernization of policy for food manufacturing and farming may be necessary for global health
(Elsevier, 2018) Ram B. Singh; Jagdish P. Sharma; Toru Takahashi; Lekh R. Juneja; Ronald R. Watson; Rukam S. Tomar; Mukta Singh; Poonam Jaglan; Meenakshi Singh; Ester Halmy; Anil K. Chauhan; Ekasit Onsaard
The major noncommunicable diseases (NCDs)-obesity, type 2 diabetes, cardiovascular disease, cancer, and chronic obstructive pulmonary diseases-are rapidly increasing in almost all countries and are now among the world’s biggest killers. NCDs are polygenic and multifactorial and pose a major challenge to economic development and urbanization being due to increased prosperity of populations with food security across the world. The contributing factors are multifaceted and complex, characterized with food production by farming and food manufacturing by the industry as well as by food prices determined by the governments. Other factors may be extensive advertisements by the food industry and inadequate legislation in labeling food contents. Health behavior related to population aging, urbanization, the globalization of trade and marketing, and the resulting progressive increase in unhealthy patterns of diets and eating also appear to be important. A change in policy aimed at manufacturing only slowly absorbed functional foods to be available at affordable price can increase the consumption of these foods. Plant breeding and genetic engineering should be used to develop new foods as a weapon to reduce the cost of expensive healthy foods such as walnuts and almonds as well as vegetables and fruits. © 2019 Elsevier Inc. All rights reserved.
The Singh’s Concept of Functional Foods and Functional Farming (4 F) for World Health
(Elsevier, 2018) Toru Takahashi; Ram B. Singh; Sergey Chibisov; Rukam S. Tomar; Tanya Charkrabarti; Anil K. Chauhan; Ekasit Onsaard; Wiriya Phomkong; Hilton Chaves; Mukta Singh; Ratan Srivastav; Manushi Srivastav; Rana G. Singh; Poonam Jaglan
Economic development is associated with increased consumption of saturated fat, refined starchy foods with excess of salt and sugar, manufactured by the food industry, in conjunction with physical inactivity that are responsible for obesity and related noncommunicable (NCDs). However, functional foods characterized with traditional whole grains; wheat, grams, beans with fruits, vegetables, legumes, nuts, olive oil, mustard oil/canola oil have been found to be protective against NCDs. Obesity is one of the biggest risk factors of NCDs; cardiovascular diseases; hypertension, coronary artery disease, strokes, heart failure, and other types of chronic diseases, such as type 2 diabetes mellitus, cancer, chronic respiratory diseases, bone and joint diseases, and neurodegenerative diseases. There is a prospect to develop an international unanimity on how to forestall undernutrition, via increased food availability, through Functional Foods and Functional Farming (4 F), so that there is no rise in human vulnerability to obesity and NCDs. Previous attempts with food security via energy-rich products such as manufactured foods as well as food produced via farming (more energy, less nutrients) have resulted into increased burden of obesity. It has been demonstrated that an Indo-Mediterranean dietary pattern characterized with functional foods; whole grains, vegetables, fruits, nuts, and fish in conjunction with olive oil plus mustard or canola oil can help the prevention of various diseases. Further attempts must be made to provide nutrient rich feedstock to animals and birds and soil for growth of foods to develop new functional foods, such as Sim’s egg, to increase food availability. © 2019 Elsevier Inc. All rights reserved.