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Despite the lack of English literature about Traditional Chinese Medicine (TCM) food therapy, there is abundant Chinese literature about the application of food therapy for hypertension control. This paper summarizes basic concepts of TCM, the principles of food therapy and its application for hypertension control according to Chinese literature. In TCM, food is conceptualized according to both nutritional and functional aspects, and can be used to treat illnesses. Four principles of TCM food therapy including light eating, balancing the “hot” and “cold” nature of food, the harmony of the five flavors of food, and consistency between dietary intake and different health conditions, can be used to facilitate hypertension control. Based on a statistical analysis of antihypertensive foods recommended in 20 books on the application of food therapy for hypertension control, the 38 most frequently recommended are celery, tomato, banana, hawthorn, garlic, onion, seaweed, apple, corn, green beans, persimmon, laver, kiwi, watermelon, eggplant, carrots, mushroom, peanut, soy products, sea cucumber, buckwheat, garland chrysanthemum, spinach, honey, dairy products, vinegar, black fungus, jellyfish, green onion, shepherd's purse, soybean, potato, pear, winter melon, bitter melon, oat, pea, and tea. Food therapy emphasizes the therapeutic effects of food, considering its nature, taste, and function on human balanced health, which leads to optimal blood pressure control. Current literature suggests that food therapy is effective in blood pressure control and can be incorporated into blood pressure self-management in the Chinese population.

The article is about how ayurveda is a unique system of medicine, It touches on how ayurveda is important in the prevention of diseases. It also talks about ayurvedic treatments.

Mab-Venture Biopharma & Thermo Fisher Establish Asia Pacific’s First “SmartFactory” for Antibody Drugs.

Venus Medtech’s TAVR Device Is Approved By CFDA, Creating A New Era of Interventional Cardiology in China.

Key Diabetes Receptor Structure Determined by International Collaboration.

China Sets Up National Lab Developing Brain-Like AI Technology.

Chinese Scientists Realize On-site Drug Detection.

Scientists Map Single-Copy HIV-1 Provirus Loci in Human Chromosomes in Live Host Cells.

Gene Variant Explains Differences in Blood Fatty Acid Levels.

Scientists Illustrate How Host Cell Responds to Zika Virus Infection.

Hong Kong News – Uni-Bio Science Launches Best-in-Class Oral Anti-Diabetic Drug Mitiglinide Branded “博康泰^®”(Bokangtai).

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This review of the epidemiological evidence for diet and physical activity and the risk of cancer primarily summarises the recommendations of the World Cancer Research Fund (WCRF) and the American Institute of Cancer Research (AICR). Recommendations include the topics of: body fatness, plant foods, animal foods, alcoholic drinks, dietary supplements, and physical activity. For each of these recommendations we review the level of evidence used to determine the final recommendations, discuss potential limitations of dietary and physical activity measures, and review the study designs that underpin the existing evidence base. In addition, we briefly describe the biological mechanisms underlying the hypotheses around diet and physical activity and cancer and finally we describe more recent research published since the release of the WCRF/AICR recommendations.

There is “convincing” or “probable” evidence of the positive relationship between cancer and: body and abdominal fatness; alcohol; red and processed meats; and high-dose beta-carotene supplements. There is “convincing” or “probable” evidence of a protective effect of consumption of fruit and vegetables; calcium and selenium; and physical activity on cancer risk. Lifestyle modification has the potential to result in a substantial reduction in cancer incidence. If this potential is to be realised, policies and programmes that modify behavioural and environmental factors are required.

Food is the single strongest lever to optimize human health and environmental sustainability on Earth. However, food is currently threatening both people and the planet. An immense challenge facing humanity is to provide a growing world population with healthy diets from sustainable food systems. While global food production of calories has generally kept pace with population growth, more than 820 million people still lack sufficient food, and many more consume either low-quality diets or too much food. Unhealthy diets now pose a greater risk to morbidity and mortality than unsafe sex, alcohol, drug and tobacco use combined. Global food production threatens climate stability and ecosystem resilience and constitutes the single largest driver of environmental degradation and transgression of planetary boundaries Willett et al. (2019). Taken together, the outcome is dire. A radical transformation of the global food system is urgently needed. Without action, the world risks failing to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement, and today’s children will inherit a planet that has been severely degraded and where much of the population will increasingly suffer from malnutrition and preventable disease…

The unhealthy dietary patterns in the USA especially among low-income households demand complex strategies for health promotion. The present paper analysed the proximate determinants of 7d food use by 919 participants in the National Food Stamp Program Survey conducted in 1996. The households' consumption of dietary energy, carbohydrate, protein, fibre, saturated, monounsaturated and polyunsaturated fats, Ca, Fe, β-carotene and vitamin C were explained by background, socio-economic and behavioural factors. Certain methodological issues arising in modelling food use data were addressed. The results showed that the subjects' knowledge of the US Department of Agriculture food pyramid, reading nutrition labels, adopting a low-fat diet, selecting fruits and vegetables, saving money at grocery stores and frequency of shopping trips were often significantly associated (P < 0.05) with the densities of nutrient use. The results identified certain aspects of nutrition education programmes that deserve greater emphasis for improving diet quality. The model for energy intake indicated that disbursing half the food stamp benefits on a 2-week basis and better shopping practices can enhance food availability.

An epidemic of obesity has been spreading in countries at all levels of income as a result of new dietary habits and sedentary ways of life, fuelling chronic diseases and premature mortality. The majority of the population, and 1 in 5 children, are today overweight or obese in the OECD area. Rates vary nearly 10-fold across OECD countries alone, but have been growing at similar paces worldwide.

An increased demand for medical care, as well as adverse social and labor market impacts, make obesity a top public health priority and a major cause for concern for governments worldwide. The rationale for government intervention to correct some of the causes of obesity epidemic is still debated, but rests mainly on information failures, social spill-over effects of lifestyle choices, and inconsistent time preferences, as well as on the links between obesity and social disadvantage.

Several population-based prevention policies can be expected to generate substantial health gains and future reductions of health-care expenditures. These include price incentives; health information and communication strategies; measures to regulate the labelling, marketing, and nutritional contents of foods; and measures to increase physical activity, including changes in transportation and living environment.