Nutrition and Food

Macronutrients, Micronutrients, Deficiency diseases, Food adulteration, Food supplements, Food interactions

1. NUTRITION &
HEALTH
Dr. RameshBhandari
Assistant Professor,
Department of Pharmacy Practice,
KLE College of Pharmacy, Belgaum

2. Nutrition
•Nutritionisdefinedasthescienceoffoodandits
relationshiptohealth.
•Itisdeterminedbyintakeofanadequatediet.
Goodnutritionenableanindividualtohavea
sociallyandeconomicallyactivelife.Ontheother
hand,Malnutritionreducesphysicalgrowthand
causesfunctionalimpairment,disabilityand
diminishedproductivity.Malnutritionalsoreduces
resistancetodiseases.
•Sonutritionisoneoftheimportantelementsof
primaryhealthcare.
Nutrients are specific dietary constituents such
as carbohydrates, proteins, vitamins and minerals.

3. Food
Foodmaybedefinedasanysubstancewhichwhen
takenintothebodycanbeutilizedtoprovideheat
andenergy,tomaintainandcompensatewearand
tearoftissuesandtoregulatebodyprocesses.

4. Classification of food
Foodcanbeclassifiedbasedon
followingcriteria:
1.Accordingtoorigin/Source
2.Accordingtofunction
3.Accordingtochemicalcomposition

5. 1.Accordingtoorigin/source
a)Animalsource:Eg:Meat,Fish,Egg,
Milk,butteretc.
b)Plantsource:Eg:Pulses,cereals,
legumes,nutsandfruits

6. 2.AccordingtoFunction
a)Body building foods: Eg: Meat,
milk, fish, pulses etc.
b)Energy yielders: Eg: Cereals,
sugars, fats and oils.
c)Protective foods:Eg: Milk, green
leafy vegetables.

7. 3.Accordingtochemicalcomposition
a)Carbohydrates
b)Proteins
c)Fats
d)Vitamins
e)Minerals

8. a)Carbohydrates
Asthenameindicatescarbohydratesconsistof
carbon,hydrogenandoxygen.
Carbohydratesarethemainsourcesofenergy
tothehumanbody.1gmofcarbohydratesgives
about4caloriesofenergy.
Carbohydratesconsistsofstarches,sugarsand
cellulose.Allcarbohydrateshavetobechanged
intoglucoseandfructosebeforetheyareabsorbed
intothebody.
Carbohydrateshouldprovide50-70%oftotal
calorieintakeinthediet.

9. Sources of carbohydrates
Richstarch:Wheat,rice,maize,
barley,cereals,potatoes,sweet
potatoes,turnips,rootsand
vegetables.
Richinsugars:Sugarcane,beetroot,
honey,fruits.
Cellulose:Fruits,vegetables,
legumes

10. Celluloseistheindigestible
constituentofcarbohydrate.
Itdoesnothaveanynutritive
valuebutitcontributestodietary
fibre.
Thedailyrequirementsoffibresis
consideredtobe20gm.
Thefibreabsorbswaterand
increasesthebulkofstools.
Thisincreasesbowelmovements
andpreventsconstipation.

11. b)Protein
Proteins are complex organic nitrogenous
compounds.
They are composed of carbon, hydrogen, oxygen,
nitrogen and sulphur. Some of them also contains
phosphorus, iron and other elements.
Proteins are made up of smaller units called
amino acids.
Total 24 amino acids are known to be needed for
human body.
Out of them 10 are such which cannot be
synthesized in the body but are essential for the
body are called essential amino acids.

12. Leucine, Isoleucine, lysine, methionine,
phenylalanine, threonine, tryptophane, valine,
arginine, histidine.
Sources of Proteins
1.Animal Proteins: Eg: Milk, meat, egg and fish
2.Vegetable Proteins: Eg: Pulses, beans and nuts.
Protein requirements:
The average daily requirement of protein is 1gm/kg
body weight.

13. c)Fats
Fats are composed of carbon, hydrogen and oxygen.
They differ from carbohydrates that the percentage of
these elements is different and there is less of oxygen
in fats than in carbohydrates.
Fats are solids at room temperature. If they are in
liquids they are called oils.
Chemically fats are composed of glycerol and fatty
acids.
Fatty acids are divided into saturated or unsaturated.
Animal fats contain saturated fatty acids. Vegetable
oils mostly contain polyunsaturated fatty acids.

14. Functions of fats
They provide energy.
Vehicles for fat soluble vitamins.
They provide support to many organs like heart,
kidney and intestine.
They provides essential fatty acids.
Fat beneath the skin provides insulation against
cold.
Sourcesof fats
1.Animal Source: Eg: Ghee, butter, fish oils etc.
2.Vegetable Source: Eg: Ground nut oil, mustard oil,
sunflower oil, coconut oil, cotton seed oil etc.

15. Disease related to Fat intake
Fat intake should not be more than 20 % of total
energy intake.
Dailyrequirement of Fat
Excess of fat intake can lead to obesity, coronary
heart disease and cancer of breast and colon.
Deficiency of essential fatty acids can produce
dry and rough skin (Phrenoderma).

16. d)Vitamins
Vitamins are essential organic nutrients required by
the body in small amounts.
Vitamin do not supply energy but they enable the
body to use other nutrients.
These vitamins should be provided in food.
Classificationof Vitamins
1)Fat soluble vitamins: Eg: Vitamin A, D, E and K.
2)Water soluble vitamins: Eg: Vitamin B complex
and vitamin C.

17. VitaminA
It is a fat soluble vitamin and chemically known as
retinol.
It is necessary for the retinal pigments which helps
in the vision in dim light.
It is essential for maintaining the integrity of
epithelial cells.
It is anti-infective
It is Growth promoting vitamin.
Sources of Vitamin A
1)Animal source: Eg: Cod liver oil, shark liver oil,
milk, ghee, butter, eggs and fish.
2)Vegetable source: Eg: Green leafy vegetables,
carrots, cabbage, mango, papaya.

18. Deficiency of Vitamin A
•Night Blindness, xeropthalmia, keratomalacia.
•Bitot’sspots –triangular silvery white spot in bulbar
conjunctiva.
•Dryness of skin
•Retarded growth
Treatment:Dose of 2,00,000 IU Vitamin A or 110 mg
of Retinol palmitate
Requirement: 5000 IU

19. VitaminD
It occurs in 2 forms i.e. Calciferol(D
2) and
cholecalciferol(D
3).
It is also derived from exposure of cholesterol to
ultraviolet rays.
Vitamin D is essential for calcification of bones and
teeth.
It promotes absorption of calcium and phosphorus
from intestine.
Sources of Vitamin D
1)Animal source: Eg: egg yolk, cod liver oil, butter,
milk and ghee.
Sunlight is an important natural sources of vitamin D.

20. Deficiency of Vitamin D
•Rickets and dental caries in children
•Osteomalaciain adults.
Prevention:
Educatingparents to expose their children to the
sunshine.
Periodicdosing of young children with vitamin D
VitaminD fortification of food, especially Milk.
Requirement: 1000 IU

21. VitaminE
It is fat soluble vitamin which is stable to heat and
light but is destroyed on oxidation.
It belongs to the group of compounds called
tocopherols.
It is an anti-sterility vitamin.
Sources of Vitamin E
Egg yolk, butter, milk, green vegetables, nuts and oils.

22. Deficiency of Vitamin E
•Deficiency leads to the death of foetus in uterus.
•Sterility in males and females.
Requirement: 8-10 mg

23. VitaminK
It is fat soluble vitamin stable to heat.
It occurs in 2 forms i.e. K
1and K
2.
Vitamin K1 is naturally available but K2 is produced
by the intestinal bacteria.
It is essential for normal coagulation of blood.
It is necessary for formation of various clotting
factors like Prothrombin.
Sources of Vitamin K
Cauliflower, cabbage, carrot leaves, green leaves etc.
Bacteria present in the intestine also produce vitamin K.

24. Deficiency of Vitamin K
•Hypoprothrombinemia
•Increased bleeding (haemorrhage).
Requirement: 0.03 mg/kg body weight

25. Water soluble vitamins
•It is also known as thiamine.
•It is essential for the utilization of
carbohydrates.
•Sources: rice polishing, unmilled
cereals, pulses, nuts, egg yolk, fish,
meat.
•Daily requirement is 2 mg
VitaminB
1

26. •Deficiency leads to Beriberi, neuritis, loss
of appetite, mental depression.
•Wernicke’sencephalopathy characterized
by confusion, nystagmus, tremors and
mental retardation.
Deficiency of VitaminB
1

27. Vitamin B
2
•It is also known as Riboflavin.
•It is a co-factor in a number of
enzymes involved in carbohydrate
metabolism.
•Sources: Yeast, milk, eggs, liver,
kidney and green vegetables.
•Daily requirement is 2-3 mg

28. •Deficiency of B2 leads to Angular
stomatitis, glossitis.
•Redness and burning sensation in the eyes.
•Poor wound healing.
Deficiency of VitaminB
2

29. Vitamin B
3
•It is also known as Nicotinic acid or
nicotinamideor niacin.
•It is essential for the metabolism for
carbohydrates, fat and proteins.
•Sources: Cereals, pulses, nuts, meat,
liver, yeast and green vegetables.
•Daily requirement is 12-18 mg.

30. •Deficiency of B3 leads to Pellagra
which is characterised by diarrhoea,
dermatitis and dementia.
Deficiency of VitaminB
3

31. Vitamin B
6
•It is also known as Pyridoxine.
•It is essential for the metabolism for
aminoacids, fats and carbohydrates.
•Sources: egg yolk, fish, cereals, yeast,
wheat and leafy vegetables.
•Daily requirement is 2 mg.

32. •Deficiency of B
6leads to peripheral
neuritis.
Deficiency of VitaminB
6

33. Vitamin B
12
•It is also known as Cyanocobalamin.
•It is essential for the formation and
maturation of red blood cells.
•Sources: liver, eggs, fish, milk.
•Daily requirement is 1-1.5 microgram.

34. •Deficiency of B
12leads to pernicious
anaemia, megaloblasticanaemia.
Deficiency of VitaminB
12

35. Vitamin B9 (Folic acid)
•It is also known as folate.
•It is essential for synthesis of DNA and
stimulates blood formation and
maturation of red blood cells.
•Sources: Green leafy vegetables,
kidneys, yeast, liver.
•Daily requirement: 100-300
microgram.

36. •Deficiency leads to megaloblastic
anaemia.
Deficiency of folicacid.

37. •Also known as ascorbic acid.
•It is a natural antioxidant also helps in
development of growth and repair of
bones.
•Sources: Citrus(lemon and orange) and
fruits
•Deficiency of vitamin C will cause Scurvy
Vitamin C

38. •Complex carbohydrates that are not
digested by the human enzymes are
collectively called as dietary fibre.
•Eg: Cellulose, hemicellulose, pectin,
lignin, gums and mucilage.
•Some fibres like pectin and gums are
digested by the enzymes of intestinal
bacteria.
FIBRE DIET

39. •Vegetable sources: Apples, pears,
carrots, whole grains, flax seeds etc.
SOURCES OF FIBRE DIET

40. •Fibres helps to maintain the normal
motility of GIT and prevents constipation.
•Fibre absorbs large quantities of water
and toxins produced by intestinal
bacteria.
•Fibres decreases GIT Cancers
•Fibre reduces plasma cholesterol levels
by decreasing the absorption from
intestine.
IMPORTANCEOF FIBRE DIET

41. •Digestion and absorption of protein
are adversely affected.
•Intestinal absorption of certain
minerals like Ca, K, Mg is decreased
•Intestinal bacteria ferment some
fibres causing flatulence and
discomfort to the abdomen.
ADVERSE EFFECTOF FIBRE DIET

42. •Abalanceddietisdefinedasadietwhich
fulfilstheneedforenergyandprovides
adequateamountofproteins,amino-
acids,vitamins,fatsandcarbohydrates
andothernutrientsneededtomaintain
health,vitalityandgeneralwell-being.
•Thecomponentofbalanceddietwill
differaccordingtoage,sex,physical
activityandphysiologicalstatesi.e.
pregnancy,lactationetc.
BALANCED DIET

43. •Dailyrequirementofproteinshouldbe
included.15-20%ofdailyenergyintake.
•Fatshouldbe20-30%ofdailyenergy
intake.
•Carbohydratesrichinnaturalfibreshould
constitutetheremainingfoodenergy.
•Requirementsofmicronutrientsshould
bemet.
COMPOSITION OF BALANCED DIET

44. •Cereals–400g
•Leafyvegetables–114g
•Othervegetables–85g
•Pulsesandnuts–85g
•Rootvegetables–85g
•Fruits–85g
•Milkandmilkproducts–264g
•Fleshfoods125g
•Sugar&Jaggery-57g
•Oilsandfats–57g
COMPOSITION OF BALANCED DIET

45. NUTRITION
DEFICIENCY
DISEASES

46. Deficiency of Protein
Protein energy malnutrition (PEM) is the most
prominent form of protein deficiency state. It
occurs frequently among infants and young children
between 1-3 years of age. It is caused by mainly
due to inadequate diet intake.
There are two types of PEM:
1.Marasmus: It is caused by deficiency of total
energy intake.
2.Kwashiorker:It is common in patients who
have adequate caloric intake but relative protein
deficiency.

47. Treatment of PEM
Adequate diet is the main stay of
treatment.
In most cases 3-5 gm/kg body weight
proteins is required.
Preventionof PEM
Health education.
Provision of protein and calorie rich food.
Early diagnosis and early treatment.
Implementation of supplementary feeding
programmes.

48. Nutrition deficiency diseases
Vitaminsandfatsnutritionaldeficiency
diseasesaredescribedinthevitaminand
fatschaptersinthepreviousslides.

49. ILL EFFECTS OF
JUNK FOOD

50. ILL EFFECTS OF JUNK FOOD
Junkfoodcan:
Causetype2diabetes:excessivestresson
metabolismandaffectsabilityofthebody
touseinsulin.Consumptionofjunkfood
leadstoobesitywhichcausesinsulin
resistance.
Causedigestiveproblems:Junkfood
lacksfibrewhichcausesdigestive
problems.
Causefatigueandweakness:Junkfood
lacksessentialnutrientslikeproteinand
vitamins.

51. ILL EFFECTS OF JUNK FOOD
Junkfoodcan:
Causedepressionamongteenagers:
Hormonalchangesduetojunkfoodcan
causesusceptibletomoodswingsand
behaviouralchanges.
Causefluctuationinbloodsugarlevels:
Junkfoodishighinrefinedsugarwhich
causeshighbloodsugarlevel.
Increasetheriskofheartdiseases:
Saturatedfatandtransfatleadsto
increaseincholesterolandtriglycerides
levelswhichincreasesriskofheart
diseases.digestivesystem.

52. ILL EFFECTS OF JUNK FOOD
Junkfoodcan:
Causekidneydisease:Highfatandhigh
sodiuminthejunkfoodcausedimbalance
inthesodiumpotassiumwhichcauses
hypertension.
Causeliverdamage:changesinliver
enzymesduetojunkfoodcancauseliver
damage.
Canincreasetheriskofcancerof
digestivesystem:lackingfibresinjunk
foodcanincreasetheriskofdigestive
systemcancer.

53. GENETICALLY
MODIFIED FOODS

54. GENETICALLY MODIFIED FOODS
Geneticallymodifiedfoodsarefood
producedfromplants,animalsor
microorganismsinwhichgeneticmaterialis
alteredinawaythatdoesnotoccurnaturally.
Thisallowsselectedindividualgenestobe
transferredfromoneorganismtoanother
organismalsobetweenrelatedspecies.
Eg:Goldenrice:containsbetacarotene
(vitaminA),BtCorn:containchemicalwhich
istoxictoinsectsbutnottohuman,
Soyabean:Herbicideresistantplant,etc.

55. BENEFITS OF GENETICALLY
MODIFIED FOODS
Morenutritious&tastier
Havelongshelflife
Fastergrowingthanregularfoods
Productioncostofgeneticallymodified
foodsislowascomparedtoregularfoods
Geneticallymodifiedfoodshavedesirable
traitssuchaspotatoesthatabsorblessfatwhen
fried

56. BENEFITS OF GENETICALLY
MODIFIED FOODS
Geneticallymodifiedfoodsaredrought
resistantandrequireslesswaterandfertilizers
Geneticallymodifiedfoodsneedsless
pesticides,herbicidesandotherchemicals
Geneticallymodifiedfoodsareresistantto
bacterial,fungalandviralinfections.

57. DISADVANTAGE OF GENETICALLY
MODIFIED FOODS
Geneticallymodifiedfoodmaycauseallergy
Canbedangeroustoinsects(butterflies)
whichareimportanttoourecosystem.
Haveunnaturaltaste
Nottotallysafetoeat
Potentialforunknowntoxins
Herbicideresistantcropscouldgiveriseto
superweedsandsuperpests

58. ARTIFICIAL
RIPENING

59. ARTIFICIAL RIPENING
Fruitsarerichinvitaminsandothernutrients
whichareessentialforgrowthand
developmentofhumanbody.
Unripenfruitshavesourandunpleasant
taste.
Duringripeningstarchinthefruits
breakdownintosugar.
Thefruitcolourchangesduringripening.
Theripeningdependsontheseason.

60. ARTIFICIAL RIPENING
Ripenfruitscannotbestoredandtransported
foralongtime.
Hence,farmersplucktheunripenfruitsand
ripenartificiallybyplacingthefruitsinaroom
inwhichethylenegasoracetylenegasis
introduced.
OrCalciumcarbide(CaC
2)isappliedtothe
fruit.Itreactswithmoisturetoformacetylene.

61. ILL EFFECTS OF
ARTIFICIAL RIPENING
Calciumcarbideishazardoustohumanbody
itcontainstracesofarsenicandphosphorus.
Consumptionofartificiallyripeningfood
cause:
Mouthulcers
Gastricproblems
Diarrhoea
Skinrashes
Freeradicalsfromcarbidecauseageing
processfaster
Miscarriageinpregnantwomen

62. USE OF
PESTICIDES

63. PESTICIDES
Pesticidesaresubstanceswhichareusedto
killinsects,fungi,bacteriaandotherthings
thatfeedoncropsorvectorsfordiseaseand
thingsthatdestroyproperty.

64. EXAMPLES OF PESTICIDES
DDT
Chlordane
Organophosphates
Carbamate
Pyrethroid
Triazine
Thiocarbamate
Dialdrinetc.

65. ILL EFFECTS OF PESTICIDES
Cancer
Endocrinecomplications
Infertilityandsterility
Braindamage
Birthdefects
Respiratorydisorders
Organfailure
Skinirritation
Othersymptomslike:Nausea,Vomiting,
Fatigue
Liverdamage

66. ADULTERATION OF
FOOD

67. ADULTERATION OF FOOD
Foodadulterationmaybedefinedasthe
actofintentionallydebasingthequality
offoodofferedforsaleeitherby
admixtureorsubstitutionofinferior
substancesorbyremovalofsome
valuableingredient.
Thesubstancethatlowerthequalityof
foodwhenaddedtoitarecalled
adulterant.

68. ADULTERATION OF FOOD
Generallyifafoodcontainsapoisonousordeleterious
substancethatmayrenderitinjurioustohealth,ifitis
adulterated.Therearetwoexceptionstogeneralrule:
1.Ifthepoisonoussubstanceisinherentornaturally
occurringanditsquantityinthefoodDoesnot
ordinarilyrenderitinjurioustohealth,thefoodwill
notbeconsideredadulteratede.g.smallamountsof
amygdalineinapricotkernels.
2.Ifthepoisonousordeleterioussubstanceis
unavoidableandiswithinestablishedtolerance,
regulatorylimit,thefoodwillnotbedeemedtobe
adulterated.

69. ADULTERATION OF FOOD
Methodsoffoodadulteration:
Mixing:mixingofsand,clay,mud,pebbles
withfood
Substituting:healthyingredientsreplacedby
cheaperones
Addition:additionofcolours,dyesorharmful
preservatives
Misbranding:alteringmanufacturingdates,
expirydates,listofingredientsetc.

70. ADULTERATION OF FOOD
Sl.
No.
Food Adulterant Reason
1Mustard SeedsArgenoneseedsAdded to increase bulk and weight
2Black pepper Papaya seedsAdded to increase bulk
3Coffee PowderTamarind seedsAdded to increase bulk and colour
4Paneer, Khoya Starch Added to thicken
5Icecream Gum Gum is sticky and slows melting
6Cream Starch Added to thicken
7Chilli powderBrick dust Added to increase bulk
8Turmeric powderColoured chalk
powder
Added to increase bulk
9Water melon Injectable dyesAdded to give colour

71. EFFECTS OF ADULTERATION OF
FOOD
Consumingadulteratedfoodincreases
thetoxicityinthebody.
Consumingadulteratedfoodisofno
nutritivevalue.
Additionofdyesandcolourstothefood
maybefatal.
Adulteratedfoodposeahealthriskand
actasslowcarcinogen.

72. FORTIFICATION OF
FOOD

73. FORTIFICATION OF FOOD
Fortificationistheadditionofthekey
vitaminsandmineralssuchasiron,
iodine,zinc,vitaminA&Dtothefood
suchasrice,milkandsalttoimprove
theirnutritionalcontent.
Thesenutrientmayormaynothavebeen
originallypresentinthefoodbefore
processing.
Eg:Flooraddedwithiron,folicacid,
vitaminsetc,orangejuiceaddedwith
calcium.

74. BENEFITS OF FORTIFICATION OF
FOOD
Excellentmethodtoimprovethehealth
ofthelargerpopulationatonce.
Safemethodofimprovingnutrition
amongpeople.
Itdoesnotalterthecharacteristicofthe
foodliketasteandlook.
Cost-effectivemethod

75. DIETARY
SUPPLEMENTS

76. DIETARY SUPPLEMENTS
Dietarysupplementisasynthetic
productproposedtosupplementone’s
dietbytakingapill,capsule,tablet,
powderorliquid.
Dietarysupplementsprovidesnutrients
eitherextractedfromfoodsourcesorthat
aresynthetic.
Itincludesvitamins,minerals,fibre,
herb,fattyacids,enzymes,aminoacids,
animalextractsetc.

77. DIETARY SUPPLEMENTS
Proteincontainingsupplements,either
readytodrinkoraspowderstobemixed
intowateraremarketed.
Probioticsarelivemicroorganismthat
areintendedtohavehealthbenefits
whenconsumed.Thesecanfoundin
yogurtandotherfermentedfoods.
Fishoiliscommonlyusedfattyacid
supplementwhichwillprovideomega3
fattyacids.

78. PRECAUTIONS WHILE TAKING
DIETARY SUPPLEMENTS
Dietarysupplementsshouldnotbetaken
inplaceofmedicationswithouthealth
careproviderhelp.
Checkwithyouhealthcareprovider
aboutthesupplementsyoutake.
Beforestartingdietarysupplements:
Potentialbenefits
Potentialrisks
Doseand
Duration(howlongitshouldbetaken)

79. NUTRACEUTICALS

80. NUTRACEUTICALS
Combinationoftwowords:Nutrientand
Pharmaceuticals
Anutraceuticalisanysubstancethatisfoodor
partoffoodandprovidesmedicalorhealth
benefitsincludingthepreventionandtreatment
ofdiseases.
Nutraceuticalsarecategorizedas:
Probiotic
Prebiotic
Dietaryfibres
Omega-3-fattyacids
Antioxidant

81. HEALTH BENEFITS OF
NUTRACEUTICALS
Nutraceuticalsareusedtoimprovethehealth
Usedtopreventchronicdiseases,
UsedtoPostponetheagingprocesswhich
increaseslifeexpectancy.
Exhibitdiseasemodifyingindicationsrelated
tooxidativestress.

82. FOOD SUPPLEMENTS

83. FOOD SUPPLEMENTS
Foodsupplementsareconcentrated
sourcesofnutrientsorothersubstances
withanutritionalorphysiologicaleffect
thataremarketedindoseform(pills,
tablets,capsules,liquidsetc).
Itincludesvitamins,minerals,amino
acids,fattyacids,fibres,enzymesetc.
Thesearenotmedicinalproductshence
notusedtotreatorpreventdiseasesin
humans.

84. INDICATIONS OF FOOD
SUPPLEMENTS
Tocorrectnutritionaldeficiency
Tomaintainadequateintakeofnutrients

85. BENEFITS OF FOOD SUPPLEMENTS
Foodsupplementsprovidesextra
nutrientswhenyourdietislacking
Providesallmicronutrientsthatbody
needs
Unlessspecificdeficiencyisidentified,
foodsupplementsarenotnecessary.

86. DRUG-FOOD
INTERACTIONS

87. DRUG-FOOD INTERACTIONS
Drugsareusedtotreatacuteorchronic
diseases.
Foodornutrientscaninteractwith
medicationswetake.
Drug-foodinteractionswilloccurwhena
foodoritscomponentinterfereswiththe
wayadrugisused.
Riskofdrug-foodinteractionmaybe
affectedbyage,gender,medical
condition,nutritionalstatus,numberof
medications.

88. DRUG-FOOD INTERACTIONS
Drug Food Effect Prevention
ParacetamolAlcohol LivertoxicityAvoid alcohol
TetracyclinesDairy products,
iron supplements
Decrease the
absorptionof
tetracyclines
Keepgap between
the drug and food
Warfarin Food richin
vitamin k
Decrease drug
effectiveness
Limit foodshigh in
vitamin k
RanitidineVitaminB12 Decreases
vitamin
absorption
Consult physician
for B12
supplementation
Statins GrapefruitjuiceIncreasedstatins
concentration
Consult physician

89. REFERENCES
S.B.Bhise,M.S.Bhise.Social
Pharmacy.NiraliPrakashan.1
st
edition.
R.A.Ahirrao,AzamZahirShaikh,R.D.
Ahire,N.S.Patil.NewconceptsinSocial
Pharmacy.S.VikasandCompany.1
st
Edition.