8/13/2019 Unhealthy Diet Rationale

1/2

Unhealthy diet as a risk factor for chronic disease

Introduction The questions in this module measure:

Fruit and vegetable consumption Type of oil or fat used for cooking

Researchfindings

Some research findings related to unhealthy diet are as follows:

Overall, 2.7 million lives could potentially be saved each year worldwide iffruit and vegetable consumption were increased. 1

26.7 million (1.8%) DALYs worldwide are attributable to low fruit andvegetable intake. 2

Of the burden attributable to low fruit and vegetable intake, about 85% wasfrom cardiovascular diseases and 15% from cancers. 2

Low intake of fruits and vegetables is estimated to cause about 19% ofgastrointestinal cancer, 31% of ischemic heart disease and 11% of strokeworldwide. 2

The consumption of at least 400g of fruit and vegetables per day isrecommended as a population intake goal, to prevent diet-related chronicdiseases . 3

Adequate consumption of fruit and vegetables reduces the risk for cardiovascular diseases 3, stomach cancer 4 and colorectal cancer. 3

There is convincing evidence that high intake of high-energy foods such as processed foods high in fats and sugars promote obesity compared to low-energy foods such as fruits and vegetables. 3

Higher unsaturated fatty acids from vegetable sources and polyunsaturated fattyacids have been associated with a reduced risk of type 2 diabetes. 5,6 Replacement of saturated and trans fatty acids by polyunsaturated vegetableoils lower coronary heart disease risk. 7

Partial hydrogenation to increase the shelf life of poly unsaturated fatty acidscreates trans fatty acids. 3 Trans fatty acids increase the risk of coronary heartdisease and render the plasma lipid profile even more atherogenic thansaturated fatty acids by elevating LDL cholesterol and decreasing HDLcholesterol. 8

Reference 1. Preventing Chronic Diseases: A vital investment. Geneva, World HealthOrganization, 2005.

2. The World Health Report 2002: Reducing risks, promoting healthy life.Geneva, World Health Organization, 2002.

3. Diet, Nutrition and the Prevention of Chronic Diseases. Report of a jointWHO/FAO expert consultation. Geneva, World Health Organization,2003.

8/13/2019 Unhealthy Diet Rationale

2/2

4. Palli D. Epidemiology of gastric cancer: an evaluation of availableevidence. Journal of Gastroenterology, Vol 35(suppl 12), 2000:S84-S89.

5. Salmeron J et al. Dietary fat intake and risk of type 2 diabetes in women.American Journal of Clinical Nutrition, Vol73, 2001:1019-1026.

6. Meyer K A et al. Dietary fat and incidence of type 2 diabetes in older

Iowa women. Diabetes Care, Vol 24, 2001:1528-1535.7. Hu F B et al. Dietary fat intake and the risk of coronary heart disease inwomen. New England Journal of Women, Vol 37, 1997:1491-1499.

8. Katan M B. Trans fatty acids and plasma lipoproteins. Nutrition Reviews,Vol 58, 2000:188-191.