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dc.contributor.authorHennig, Bernhard
dc.contributor.authorEttinger, Adrienne S
dc.contributor.authorJandacek, Ronald J.
dc.contributor.authorKoo, Sung
dc.contributor.authorMcClain, Craig David
dc.contributor.authorSeifried, Harold
dc.contributor.authorSilverstone, Allen
dc.contributor.authorWatkins, Bruce
dc.contributor.authorSuk, William A.
dc.date.accessioned2011-07-12T19:45:29Z
dc.date.issued2007
dc.identifier.citationHennig, Bernhard, Adrienne S. Ettinger, Ronald J. Jandacek, Sung Koo, Craig McClain, Harold Seifried, Allen Silverstone, Bruce Watkins, and William A. Suk. 2007. Using nutrition for intervention and prevention against environmental chemical toxicity and associated diseases. Environmental Health Perspectives 115(4): 493-495.en_US
dc.identifier.issn0091-6765en_US
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:5025360
dc.description.abstractBackground: Nutrition and lifestyle are well-defined modulators of chronic diseases. Poor dietary habits (such as high intake of processed foods rich in fat and low intake of fruits and vegetables), as well as a sedentary lifestyle clearly contribute to today’s compromised quality of life in the United States. It is becoming increasingly clear that nutrition can modulate the toxicity of environmental pollutants. Objectives: Our goal in this commentary is to discuss the recommendation that nutrition should be considered a necessary variable in the study of human disease associated with exposure to environmental pollutants. Discussion: Certain diets can contribute to compromised health by being a source of exposure to environmental toxic pollutants. Many of these pollutants are fat soluble, and thus fatty foods often contain higher levels of persistent organics than does vegetable matter. Nutrition can dictate the lipid milieu, oxidative stress, and antioxidant status within cells. The modulation of these parameters by an individual’s nutritional status may have profound affects on biological processes, and in turn influence the effects of environmental pollutants to cause disease or dysfunction. For example, potential adverse health effects associated with exposure to polychlorinated biphenyls may increase as a result of ingestion of certain dietary fats, whereas ingestion of fruits and vegetables, rich in antioxidant and anti-inflammatory nutrients or bioactive compounds, may provide protection. Conclusions: We recommend that future directions in environmental health research explore this nutritional paradigm that incorporates a consideration of the relationships between nutrition and lifestyle, exposure to environmental toxicants, and disease. Nutritional interventions may provide the most sensible means to develop primary prevention strategies of diseases associated with many environmental toxic insults.en_US
dc.language.isoen_USen_US
dc.publisherNational Institute of Environmental Health Sciencesen_US
dc.relation.isversionofdoi:10.1289/ehp.9549en_US
dc.relation.hasversionhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC1852675/pdf/en_US
dash.licenseLAA
dc.subjectantioxidantsen_US
dc.subjectdieten_US
dc.subjectdiseaseen_US
dc.subjectenvironmental toxicantsen_US
dc.subjectnutritionen_US
dc.subjectpollutantsen_US
dc.subjectpreventionen_US
dc.titleUsing Nutrition for Intervention and Prevention Against Environmental Chemical Toxicity and Associated Diseasesen_US
dc.typeJournal Articleen_US
dc.description.versionVersion of Recorden_US
dc.relation.journalEnvironmental Health Perspectivesen_US
dash.depositing.authorEttinger, Adrienne S
dc.date.available2011-07-12T19:45:29Z
dash.affiliation.otherHMS^Medicine-Brigham and Women's Hospitalen_US
dash.affiliation.otherSPH^Exposure Epidemiology and Risk Programen_US
dc.identifier.doi10.1289/ehp.9549*
dash.contributor.affiliatedMcClain, Craig
dash.contributor.affiliatedEttinger, Adrienne


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