A dietary disease is a health condition caused or influenced by a person’s eating habits and nutritional intake. These conditions arise from what is, or is not, being consumed, with nutritional choices affecting everything from organ function to metabolic processes. These diseases are not limited to one part of the world or a specific population; they can affect anyone whose diet does not meet their body’s needs.
Diseases of Nutritional Deficiency
Nutritional deficiency diseases occur from an insufficient intake of one or more nutrients. While less frequent in developed nations with abundant food supplies, they remain a global health issue. Without these compounds, the body cannot perform necessary physiological processes, leading to distinct health problems.
Iron-deficiency anemia develops from a lack of iron, a component of hemoglobin. Hemoglobin is the protein in red blood cells that transports oxygen from the lungs to the rest of the body. When iron intake is too low, the body cannot produce enough hemoglobin, leading to symptoms like fatigue, weakness, and shortness of breath.
Scurvy is a deficiency disease caused by a lack of vitamin C, which is needed for the synthesis of collagen. Collagen is a protein that provides structure to skin, bones, and blood vessels. Without sufficient vitamin C, its production falters, resulting in symptoms like bleeding gums, joint pain, and poor wound healing. Rickets is a condition in children resulting from a deficiency in vitamin D and calcium, leading to soft and weakened bones.
Diseases of Nutritional Excess
In contrast to deficiencies, many health issues stem from nutritional excess. These conditions arise from overconsuming components like calories, saturated fats, sodium, and refined sugars. This pattern contributes to many common chronic diseases, as a surplus of these components can overwhelm the body’s metabolic systems over time.
Obesity is a visible outcome of excess calorie consumption, defined as an accumulation of fat that presents a health risk and contributes to other conditions. A diet high in sugar and refined carbohydrates can lead to Type 2 diabetes. This occurs when the body’s cells become resistant to insulin, the hormone that regulates blood sugar. This resistance causes glucose to build up in the bloodstream instead of being used for energy.
Cardiovascular diseases are closely linked to diets high in certain nutrients. Hypertension, or high blood pressure, is often exacerbated by excessive sodium intake, which causes fluid retention and increased pressure on blood vessel walls. High cholesterol, another risk, can result from consuming large amounts of saturated and trans fats, leading to plaque buildup in the arteries, a condition known as atherosclerosis.
Diet-Related Inflammatory and Autoimmune Responses
Some diet-related diseases are caused by an abnormal reaction to specific food components. In these cases, the body’s defense systems mistakenly target the food substance or the body’s own tissues. This triggers an inflammatory or autoimmune response.
Celiac disease is a diet-related autoimmune disorder caused by an immune reaction to eating gluten, a protein in wheat, barley, and rye. When a person with this disease consumes gluten, their immune system attacks the lining of the small intestine. This damages the villi, which are responsible for absorbing nutrients from food. The damage leads to malabsorption and a range of gastrointestinal and systemic symptoms.
Diet can also trigger symptoms in other inflammatory conditions like Inflammatory Bowel Disease (IBD), which includes Crohn’s disease and ulcerative colitis. For individuals with IBD, certain foods can provoke or worsen inflammation in the gut, meaning diet plays a role in managing symptoms. Food allergies are another immune response where the body identifies a food protein as a threat. This launches an attack that causes symptoms ranging from mild hives to severe anaphylaxis.
Dietary Approaches for Disease Management
Managing dietary diseases often involves therapeutic diets, which are specific eating plans designed to address a medical condition. These diets are a form of medical treatment tailored to control symptoms and prevent disease progression. They are often developed in collaboration with healthcare professionals.
For example, a person with Type 2 diabetes may follow a diet that manages carbohydrate intake to regulate blood sugar. Someone with hypertension might be prescribed the DASH diet, which emphasizes fruits, vegetables, and low-fat dairy while limiting sodium. For an individual with celiac disease, the only effective management is a strict, lifelong gluten-free diet to prevent the autoimmune reaction.
Individuals should work with healthcare professionals, such as doctors and registered dietitians, when implementing a therapeutic diet. These experts can ensure the plan is nutritionally complete, safe, and effective for the condition being managed. Self-treating with restrictive diets can be ineffective or harmful, so professional guidance is needed to create a personalized approach.