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Article
Publication date: 1 June 1999

Azmina Govindji

The role of diet in contributing to the incidence of coronary heart disease, cancer and other common Western diseases is attracting increasing attention. Foods which provide…

821

Abstract

The role of diet in contributing to the incidence of coronary heart disease, cancer and other common Western diseases is attracting increasing attention. Foods which provide different biologically active compounds, such as phyto‐oestrogens, have been extensively studied and epidemiological evidence suggests that populations consuming a diet high in phyto‐oestrogens have a lower risk of these diseases. This paper reviews some of the key studies on soy isoflavones which suggest that the incorporation of soy protein into the British diet may offer important health benefits. Non‐steroidal dietary oestrogens are found in high concentrations in the traditional diets of the Far East, and by vegans who consume large amounts of soy protein. Consumption of isoflavones across Asia varies considerably and it is estimated that between 25 to 45mg of isoflavones is consumed daily, compared to as little as 5mg daily in Western countries. It is well established that modification of dietary fat, especially saturated fat, soluble fibre and total calories have a role in coronary heart disease risk. In a meta‐analysis of 38 controlled trials on soy proteins, it was concluded that significant reductions in serum and total LDL cholesterol could be achieved. A wide range of epidemiological data shows strong correlations between a diet high in soy protein and vegetables and a reduced risk of breast cancer. The incidence of osteoporosis in Japanese women is significantly lower than in Western women and dietary factors such as soy protein intake may be important in sustaining this protection.

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Nutrition & Food Science, vol. 99 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 1993

Azmina Govindji

Addresses the use of special diabetic products in diabetes. Thesefoods are currently available in health food shops and chemists and areoften considered to be “slimming” or…

181

Abstract

Addresses the use of special diabetic products in diabetes. These foods are currently available in health food shops and chemists and are often considered to be “slimming” or therapeutically beneficial. They are, however, no lower in fat or calories than their standard equivalents and they are expensive. Such products have no place in the current management of diabetes and it is recommended that a wide variety of low‐fat, high‐fibre and low‐sugar foods is selected instead.

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Nutrition & Food Science, vol. 93 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 29 May 2007

Antony Worrall Thompson, Azmina Govindji and Jane Suthering

129

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Nutrition & Food Science, vol. 37 no. 3
Type: Research Article
ISSN: 0034-6659

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Publication date: 1 May 1990

Azmina Govindji

Diabetes mellitus is a condition in which the level of sugar (glucose) in the blood is too high. Blood glucose is normally carefully controlled by a hormone, insulin, which is…

218

Abstract

Diabetes mellitus is a condition in which the level of sugar (glucose) in the blood is too high. Blood glucose is normally carefully controlled by a hormone, insulin, which is secreted from the pancreas gland. If there is insufficient or ineffective insulin in the body (as in diabetes), the glucose obtained from food cannot be stored or used for energy. Consequently, its level in the blood remains high. This is known as hyperglycaemia. The raised blood glucose causes a variety of symptoms (fig 1), and if the diabetes remains uncontrolled, there may be damage to some of the body organs such as the eyes, nerves, kidney and feet.

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Nutrition & Food Science, vol. 90 no. 5
Type: Research Article
ISSN: 0034-6659

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Publication date: 1 June 1994

Azmina Govindji

The prevalence of diabetes in the African‐Caribbean community appears tobe 2.2 per cent. Discusses the main dietary recommendations for diabetesand outlines meal patterns but…

897

Abstract

The prevalence of diabetes in the African‐Caribbean community appears to be 2.2 per cent. Discusses the main dietary recommendations for diabetes and outlines meal patterns but carefully states that generalizations cannot be made and individuals vary considerably in their eating habits. Gives practical dietary advice. The main guidelines are: encourage traditional foods; modify cooking methods; reduce intake of cheap, fatty cuts of meat; eat more traditional dishes which include beans and lentils; eat fewer sugar‐rich Caribbean specialities and remove excess salt from commonly consumed saltfish. Further information is available from the British Diabetic Association.

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Nutrition & Food Science, vol. 94 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 June 2005

68

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Nutrition & Food Science, vol. 35 no. 3
Type: Research Article
ISSN: 0034-6659

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46

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Nutrition & Food Science, vol. 33 no. 3
Type: Research Article
ISSN: 0034-6659

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