- Describe the consequences of fasting, starvation, and malnutrition.
- List the drawbacks of processing on the nutritional quality of foods.
With a typical high-carbohydrate diet, the human body relies on free blood glucose as its primary energy source. Glucose can be obtained directly from dietary sugars and by the breakdown of other carbohydrates. In the absence of dietary sugars and carbohydrates, glucose is obtained from the breakdown of stored glycogen. Glycogen is a readily-accessible storage form of glucose, stored in notable quantities in the liver and skeletal muscle.
After the exhaustion of the glycogen reserve, and for the next 2–3 days, fatty acids become the principal metabolic fuel. After which, the liver begins to synthesize ketone bodies from precursors obtained from fatty acid breakdown. When the fat stores are exhausted, the cells in the body begin to break down protein.
Starvation ensues when the fat reserves are completely exhausted and protein is the only fuel source available to the body. Thus, after periods of starvation, the loss of body protein affects the function of important organs, and death results, even if there are still fat reserves left. In a leaner person, the fat reserves are depleted faster, and the protein, sooner, therefore death occurs sooner. Ultimately, the cause of death is in general cardiac arrhythmia or cardiac arrest, brought on by tissue degradation and electrolyte imbalances. Things like metabolic acidosis may also kill starving people.
Symptoms of Starvation
Early symptoms include impulsivity, irritability, and hyperactivity. Atrophy (wasting away) of the stomach weakens the perception of hunger, since the perception is controlled by the volume of the stomach that is empty. Individuals experiencing starvation lose substantial fat (adipose tissue) and muscle mass as the body breaks down these tissues for energy.Catabolysis is the process of a body breaking down its own muscles and other tissues in order to keep vital systems such as the nervous system and heart muscle (myocardium)functioning. The energy deficiency inherent in starvation causes fatigue and renders the victim more apathetic over time. As the starving person becomes too weak to move or even eat, their interaction with the surrounding world diminishes. In females, menstruation ceases when the body fat percentage is too low to support a fetus.
Victims of starvation are often too weak to sense thirst, and therefore become dehydrated. All movements become painful due to muscle atrophy and dry, cracked skin that is caused by severe dehydration. With a weakened body, diseases are commonplace. Fungi, for example, often grow under the esophagus, making swallowing painful. Vitamin deficiency is also a common result of starvation, often leading to anemia, beriberi, pellagra, and scurvy. These diseases collectively can also cause diarrhea, skin rashes, edema, and heart failure. Individuals are often irritable and lethargic as a result.
There is insufficient scientific data on exactly how long people can live without food. Although the length of time varies with an individual's percentage of body fat and general health, one medical study estimates that in adults complete starvation leads to death within 8 to 12 weeks. Starvation begins when an individual has lost about 30%, or about a third, of their normal body weight. Once the loss reaches 40% death is almost inevitable.
Processed Foods Less Nutrition
For many, the word “malnutrition” produces an image of a child in a third-world country with a bloated belly, and skinny arms and legs. However, this image alone is not an accurate representation of the state of malnutrition. For example, someone who is 150 pounds overweight can also be malnourished.
Malnutrition refers to one not receiving proper nutrition and does not distinguish between the consequences of too many nutrients or the lack of nutrients, both of which impair overall health. Undernutrition is characterized by a lack of nutrients and insufficient energy supply, whereas overnutrition is characterized by excessive nutrient and energy intake. Overnutrition can result in obesity, a growing global health threat. Obesity is defined as a metabolic disorder that leads to an over accumulation of fat tissue.
Although not as prevalent in America as it is in developing countries, undernutrition is not uncommon and affects many subpopulations, including the elderly, those with certain diseases, and those in poverty. Many people who live with diseases either have no appetite or may not be able to digest food properly. Some medical causes of malnutrition include cancer, inflammatory bowel syndrome, AIDS, Alzheimer’s disease, illnesses or conditions that cause chronic pain, psychiatric illnesses, such as anorexia nervosa, or as a result of side effects from medications. Overnutrition is an epidemic in the United States and is known to be a risk factor for many diseases, including Type 2 diabetes, cardiovascular disease, inflammatory disorders (such as rheumatoid arthritis), and cancer.
Food processing does have some benefits, such as making food last longer and making products more convenient. However, there are drawbacks to relying on a lot of heavily processed foods that could lead to undernutrition and/or overnutrition. Whole foods and those that are only minimally processed, like frozen vegetables without any sauce, tend to be more healthy. An unhealthy diet high in fat, added sugar and salt, such as one containing a lot of highly-processed foods, can increase the risk for cancer, type 2 diabetes and heart disease, according to the World Health Organization.
Processing foods often involves nutrient losses, which can make it harder to meet your needs if these nutrients aren't added back through fortification or enrichment. For example, using high heat during processing can cause vitamin C losses. Another example is refined grains, which have less fiber, vitamins and minerals than whole grains. Eating refined grains, such as those found in many processed foods, instead of whole grains may increase your risk for high cholesterol, diabetes and obesity, according to a study published in "The American Journal of Clinical Nutrition" in December 2007.
New research highlighting the importance to human health of a rich microbial environment in the intestine indicates that abundant food processing (not fermentation of foods) endangers that environment.
The USDA conducted a study of nutrient retention in 2004, creating a table of foods, levels of preparation, and nutrition.
Food processing is typically a mechanical process that utilizes extrusion, large mixing, grinding, chopping and emulsifying equipment in the production process. These processes introduce a number of contamination risks. Such contaminants are left over material from a previous operation, animal or human bodily fluids, microorganisms, nonmetallic and metallic fragments. Further processing of these contaminants will result in downstream equipment failure and the risk of ingestion by the consumer.
Added Sodium and Sugar
One of the main sources for sodium in the diet is processed foods. Sodium is added to prevent spoilage, add flavor and improve the texture of these foods. Americans consume an average of 3,436 milligrams of sodium per day, which is higher than the recommended limit of 2,300 milligrams per day for healthy people, and more than twice the limit of 1,500 milligrams per day for those at increased risk for heart disease.
While you don't need to limit the sugars found naturally in whole, unprocessed foods like fresh fruit, eating too much added sugar found in many processed foods can increase your risk for heart disease, obesity, cavities and Type 2 diabetes. The American Heart Association recommends women limit added sugars to no more than 100 calories, or 25 grams, and men limit added sugars to no more than 155 calories, or about 38.75 grams, per day. Currently, Americans consume an average of 355 calories from added sugars each day.
Foods that have undergone processing, including some commercial baked goods, desserts, margarine, frozen pizza, microwave popcorn and coffee creamers, sometimes contain trans fats. This is the most unhealthy type of fat, and may increase your risk for high cholesterol, heart disease and stroke. The 2010 Dietary Guidelines for Americans recommends keeping your trans fat intake as low as possible.
Other Potential Disadvantages
Processed foods also tend to be more allergenic than whole foods, according to a June 2004 "Current Opinion in Allergy and Clinical Immunology" article. Although the preservatives and other food additives used in many processed foods are generally recognized as safe, a few may cause problems for some individuals, including sulfites, artificial sweeteners, artificial colors and flavors, sodium nitrate, BHA and BHT, olestra, caffeine and monosodium glutamate.
- The level of blood sugar is tightly regulated; as blood glucose is consumed, glycogen is converted into glucose. Several metabolic adjustments occur during fasting. After the exhaustion of the glycogen reserve fatty acids become the principal metabolic fuel and ketone bodies are produced. After the fat reserves are used up, the cells in the body begin to break down protein.
- Fasting may refer to the metabolic status of a person who has not eaten overnight, or to the metabolic state achieved after complete digestion and absorption of a meal.
- Starvation ensues when the fat reserves are completely exhausted and protein is the only fuel source available to the body.
- Malnutrition refers to one not receiving proper nutrition and does not distinguish between the consequences of too many nutrients or the lack of nutrients, both of which impair overall health. Undernutrition is characterized by a lack of nutrients and insufficient energy supply, whereas overnutrition is characterized by excessive nutrient and energy intake.
- Heavily processed foods could cause malnutrition due to the effects of processing on the food or the addition of additives like salt or sugar that are above and beyond the daily recommended levels for consumption.