Obesity and type 2 diabetes mellitus


  • This section reviews the scientific literature linking diet to chronic lifestyle-related disease. Noakes and colleagues provide an overview of research on dietary protein and effects on body weight and diabetes management. Truswell follows up with a review of the links between food components and cardiovascular disease, with special reference to long-chain omega-3 polyunsaturated fatty acids, and Hodgson reviews research on food components, notably protein and carbohydrate, on blood pressure. As a food source of protein and fatty acids, red meat consumption is considered within these contexts. Baghurst summarises the literature on relevant studies on red meat consumption and the risk of colorectal cancer, and finally Chapman reviews dietary recommendation, for people living with cancer

No abstract is available for this article.