The Role of Food Science in Combating Obesity and Related Metabolic Disorders
Lakordor Vivian Lynrah
Department of food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya, India.
Chingakham Basanti Devi *
Department of food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya, India.
Sagarika Choudhuri
School of Agricultural Biotechnology, Punjab agricultural University, Punjab, India.
Vidhya C.S.
Department of Primary Processing Storage and Handling, NIFTEM-Thanjavur, Thanjavur-613005, Tamil Nadu, India.
M. Niharika
Department of Food Science and Nutrition, KL College of Agriculture, Koneru Lakshmaiah Educational Foundation, (A.P), India.
Rashmi Singh
SMS (Home Science), KVK Sonbhadhra, ANDUA&T, Ayodhya, U.P., India.
Shivam Kumar Pandey
Rashtriya Raksha University, Gujarat, India.
Bal Veer Singh
Chandra Shekhar Azad University of Agriculture and Technology, Kanpur- 208002, Uttar Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
Obesity and related metabolic disorders have emerged as major global health challenges, affecting millions of individuals worldwide. The prevalence of these conditions has reached epidemic proportions, leading to increased morbidity, mortality, and healthcare costs. Food science plays a crucial role in addressing this complex issue by developing innovative strategies and interventions to promote healthier eating habits and prevent the development of obesity and its associated comorbidities. This comprehensive review explores the multifaceted role of food science in combating obesity and related metabolic disorders, focusing on key areas such as food formulation, processing, preservation, and fortification. We discuss the development of functional foods and ingredients that target specific metabolic pathways, as well as the application of novel technologies to enhance the nutritional quality and sensory appeal of food products. Additionally, we highlight the importance of consumer education and behavior change strategies in promoting healthy food choices and portion control. The review also examines the potential of personalized nutrition approaches, which leverage advances in nutrigenomics and metabolomics to tailor dietary interventions based on individual genetic and metabolic profiles. Furthermore, we explore the role of food science in developing sustainable and equitable food systems that ensure access to nutritious foods for all populations. By synthesizing the latest research findings and identifying gaps in current knowledge, this review provides valuable insights and recommendations for future research and policy initiatives aimed at harnessing the power of food science to combat obesity and related metabolic disorders on a global scale.
Keywords: Obesity, metabolic disorders, food science, functional foods, personalized nutrition