Book Review By Dr. Despina Filippidis

I recently reviewed the book entitled ‘Science of Food Nutrition and Health authored by Dr Vinod Puri and published by Austin Macauley Publishers Ltd. London in July 2023.

There is no shortage of books on food and nutrition, but this book is unique as it covers a diverse range of topics and highlights the complexity of the science of food and nutrition and its implications on health. The book begins by introducing the readers to the role of food in shaping human evolution over a period of over 50 million years, followed by the chemistry and biochemistry of digestion and metabolism. Further, the book discusses the role of enzymes involved in millions of biochemical reactions that occur in the body in the digestion, metabolism, and absorption of nutrients. The book covers in detail the role of phytonutrients, bioactive food components, their bioavailability, and the role of phytonutrients in health and disease.

The composition of gut microflora plays a pivotal role in the maintenance of our health and well-being. The book provides a comprehensive narrative of the links between our dietary patterns and the microbiota highlighting that gut microbiota influences metabolism, digestion, immunity, and cardiovascular health among many other aspects of health.

The book further provides detailed information on the pros and cons of the consumption of genetically engineered foods, an understanding of Food energy balance so important in the maintenance of weight, and the role of positive energy balance contributing to obesity which is a major perpetrator for the onset of many non-communicable diseases such as cardiovascular diseases, type 2 diabetes, inflammation, cancer, stroke, and degenerative arthritis.

Globally it is now realised that being overweight and obese are major risk factors for health which triggered the emergence of a multi-billion-dollar weight management industry. The book comprehensively covers the role of WHO/FAO in developing food-based dietary guidelines for all the member nations and an insight into various diet management programs and their relationship to health and well-being.

Further, the book covers the range of natural and synthetic additives and preservatives, the role of herbs and spices in the promotion of health and prevention of disease, and the health issues related to food intolerance, allergy, and poisoning. The book also provides a comprehensive analysis of the composition of various foods and their likely health effects and the etymology of Super foods and a comparative assessment with other foods and their relationship to health.

Lastly, the book covers the eating patterns of people from different countries and the consequences of the proliferation and consumption of highly processed foods loaded with sugars, salts, and chemical additives through the industrial revolution and globalisation and the concomitant increase in non-communicable metabolic diseases of the modern world.

Dr. Puri has diverse skills and knowledge which resulted in the selection of a diverse range of chapters relevant to understanding the role of foods on our health and providing detailed evidence-based information on Food Nutrition and Health.

Although this book will appeal to a wider audience but will be particularly useful for students undertaking studies in food and nutrition, diet management, health workers, and teachers.

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