Different culture diets

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Traditional Asian diets are predominantly based on cereals except in a few pastoral regions. The consumption of animal products is relatively low as compared to Western countries. Recent scientific findings demonstrated that diets high in plant foods are associated with more health benefits, such as decreased risks of cardiovascular diseases, hypertension and obesity, and cancers of several sites. As per capita income increases with industrial development in Asia, there is a tendency to increase the consumption of added sugar, fats, oils and animal products and decreased consumption of cereal products, particularly in higher income regions. Consumers need to be cautioned about the trend in such dietary changes that may lead to adverse health effects. Contemporary dietary recommendations urge the consumption of a variety of cereals or grains, the proper storage of cereals including corns to avoid fungal contamination, and all year-round supply and consumption of vegetables and fruits. Soybeans, lentils, peas and other types of beans are important legumes in Asia; some soyfoods are tofu, soymilk, dahl and tempeh. Regular intake of soyfoods probably reduced the risk of several types of cancers and lowered the blood serum cholesterol, low-density lipoprotein and triglyceride levels. Soy isoflavones may have a function in the prevention of hormone-related cancers. Salty and salted/cured meat, fish, and vegetables are common ingredients in Southeast Asia and they might have contributed to the high stomach cancer rate. Diets high in Cantonese-style salted fish, prepared by softening under partial decomposition, could be associated with increased risk of nasopharyngeal cancer. The use of MSG may cause adverse symptoms to some individuals. Another compound of health concern is the -Monochloropropane-1, -Diol (-MCPD), which has been found in some soy sauce products containing acid-hydrolyzed vegetable proteins. Appropriate quality control is needed to ensure the compliance of safe levels of contaminants.

Indian diets tend to contain more vegetables, less meat and fewer additives and packaged and processed foods than the traditional British diet, said Dr. Britton, of the Division of Respiratory Medicine at the University of Nottingham in England. The findings were similar for children eating vegetarian and non-vegetarian diets.

Indian children who ate the most Indian food were least likely to have abnormally sensitive airways, a sign of asthma. The study also found that the more Indian food they ate, the lower their risk of allergy. The results were similar even after the researchers took into account other asthma triggers such as living with dogs and cats or parental smoking. Since only one white child ate an Indian diet, the researchers could not adequately determine the effects of an Indian diet on non-Indian children.

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Typical Australian eating habits do not provide adequate carbohydrate, and the focus of a winning diet is to increase our intake of these fuel foods. How much do you need? For general health benefits and to provide energy for a light to moderate training program, nutritionists recommend that carbohydrate foods should make up more than half our total energy intake. Athletes in heavy daily training may need to eat higher levels again or to achieve special carbohydrate intake targets. For maximum daily glycogen storage an intake of 7-10g of carbohydrate per kg of your body weight is needed. This means an intake of 400-700g of carbohydrate for a typical endurance athlete.

For most Australians, a high-fat diet is second nature. Although our body needs some fats and oils, our typical eating patterns well exceed these requirements. The health disadvantages of high-fat eating include an increased risk of becoming overweight, and problems with heart disease and some cancers. For an athlete the most immediate problem is that a high fat intake displaces some of the energy we really need from carbohydrate foods. In a winning diet, lower-fat eating makes way for our new fuel foods. Cutting back a little on fats and oils is good for all athletes. However, if you are also concerned with losing some body fat or keeping it off, then you should pay special attention to low-fat eating strategies. Lower fat eating means reducing our intake of foods that are visibly fatty. However, many foods hide large amounts of fats and oils, often added in cooking or preparation. These should also be targeted. Alcohol has a strong link with sport through sponsorship. Although we have no need to drink alcohol in a winning diet, it can still be part of the healthy lifestyle of an athlete. Whether you drink at all is a personal decision. Unfortunately some sports people use alcohol badly, in terms of their health but also their performance.

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