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  Traditional Malaysian diet  

Nutrition in Malaysia

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International Conference
Traditional Mediterranean Diet: Past, Present and Future
Athens, 21 - 23 April 2004

Traditional Malaysian diet: its nutritional implications to health

The Ministry of Health in Malaysia reported in 1998 that the number one cause of death is due to heart disease and diseases of pulmonary circulation. 14.09% of death reported in Malaysian hospitals is due to cardiovascular disease which is directly related to diets and lifestyles.
 
Currently, the diets of the Malaysian population are high in fats, coconut milk, sugar and low in fiber. Traditionally the Malaysian diets are very healthy. Herbs, spices, plant products and fibre are utilized in cooking. Lower amounts of fats and animal proteins are consumed. The Malaysian staple is rice. Rice is usually boiled and eaten with fish and local vegetables and relishes. The portion size of protein foods is small. Currently, the influence of westernization, fast food chains and processed foods with refined carbohydrate and high animal protein intake, as well as inactivity, have contributed to the problems of obesity and cardiovascular diseases. Based on the Malaysian food balance sheets (1960-1990), Malaysians are now consuming 21% more calories than two decades ago. The Malaysian sugar intake has increased from 14.3% of total calories to 107 gm/capita/day. Calories from protein have increased from 6.4% to 9.9%. The increase in caloric, fat and sugar conumption in the Malaysian diets due to the influence of westernization coupled with an inactive lifestyle has led to the chronic diseases of CVD, diabetes mellitus and metabolic syndrome.
 
In conclusion, the traditional Malaysian diets must be retained and lifestyle changes be made to reverse the atherogenic process.

 


Arshad Fatimah
University Kebangsaan, Malaysia

Main Menu

Mediterranean diet: A gift of gods
Session 1: The past and evolution - experience from other diets.
- An evolutionary perspective on diet.
- Mediterranean diet: The last fifty thousand years
- The Bronze Age site of Akrotiri, Thera: a window into past plant production and consumption
- The nutritional habits in prehistoric Cyprus: 7.000-2.300 BC.
- Historical overview of almonds in the Eastern Mediterranean.
- Chestnut trees on Italian mountains, chestnut fruits in Italian diet: past, present and future.
- Traditional Malaysian diet: its nutritional implications to health.
- Mediterranean diet, the past and the future of traditional dishes in Hungary and in Europe.
Session 2: From Mediterranean diet to Mediterranean lifestyle.
Session 3: Can the Mediterranean diet be industrialized?
Session 4: The Medi-Rivage intervention study, results after three months' follow up.
Session 5: Santorini grapes against atherosclerosis and coronary heart disease.
Session 6: Bioavailability study of olive tree bioactive substances in biological fluids by mass spectrometric techniques aiming at the evaluation of their role on human health.
Session 7: The present role of the Mediterranean diet.
Session 8: Postprandial lipemia, dietary fat and Mediterranean diet.
Session 9: Contribution of table olives to the Mediterranean diet.
Session 10: Dietary Mediterranean diet in West Algerian healthy population.
Poster presentations: Development of a short dietary intake questionnaire for the quantitative estimation of adherence to the cardioprotective Mediterranean diet.

 
 
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