Diet, Nutrition, and the Prevention of Chronic Diseases: Report of a WHO Study Group
World Health Organization, Jan 1, 1990 - Health & Fitness - 203 pages
Records the consensus reached by a group of experts commissioned to examine the strength of evidence linking dietary factors to the development of several chronic diseases, including coronary heart disease, hypertension, stroke, cancer, diabetes, & osteoporosis. Epidemiological data linking changing patterns of disease to changes in diet are assessed & current knowledge about the place of specific nutrients & dietary factors in the etiology of chronic diseases is summarized. The report, in one of its key acheivements, issues a series of "population nutrient goals," put forward as a universal guide to the nutrient intakes needed to prevent all diet-related diseases & appropriate for application in all countries throughout the world. Lower & upper intakes are set for each of the main nutrient needed to prevent deficiency diseases & the maximum intake that should not be exceeded in the interest of preventing chronic diseases. The book concludes with explanations as to why current policies governing food production & supply are essentially agricultural policies driven by economic & politcal issues.
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A summary of the relationships between diet and chronic diseases
Integrating information on nutritional and dietary relationships to disease
8 other sections not shown
_:__ adults aﬂluent agricultural alcohol America animal associated average beneﬁts blood pressure cancer caput cardiovascular disease cereals cholesterol chronic diseases complex carbohydrates consumer consumption coronary heart disease deﬁciency dental caries developing countries diabetes diabetes mellitus diet dietary ﬁbre economic effects energy intake epidemiological evidence factors fat intake ﬁgure ﬁrst ﬂuoride food and nutrition food policy food production free sugars g/day GP Yes hypertension increase individuals inﬂuence ministry of health mortality needs nutrition and food nutrition policies obesity organizations osteoporosis physical activity polyunsaturated fatty acids population nutrient goals prevalence prevention problems programmes protein public health rates recommendations reduce regions risk salt saturated fat saturated fatty acids serum cholesterol signiﬁcant speciﬁc sucrose surveillance Technical Report Series total fat urban vegetables vitamin vitamin B12 World Health Organization