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Book (stand-alone)Promoting Healthy Diets through Nutrition Education and Changes in the Food Environment: an International Review of Actions and their Effectiveness
Background Paper for the International Conference on Nutrition (ICN2)
2013Also available in:
No results found.According to the World Health Organization (WHO), of the 57 million global deaths in 2008, 36 million, or 63%, were due to non-communicable diseases (NCDs), principally ca rdiovascular diseases, diabetes, cancers and chronic respiratory diseases (WHO, 2011a). Nearly 80% of these deaths occur in low-and middle-income countries. Deaths from NCDs are projected to continue to rise worldwide, with the greatest increases expected in low- and middle-income regions. An unhealthy diet i s one of the key risk factors for NCDs. For example, inadequate consumption of fruit and vegetables increases the risk for cardiovascular diseases and several cancers; high salt consumption is an important determinant of high blood pressure and cardiovascular risk and increases the risk of stomach cancer; high consumption of saturated fats and trans-fatty acids is linked to heart disease; a range of dietary factors have been linked with diabetes; red and processed meat consumption is linked with some cancers (WHO, 2003; Steyn et al., 2004; WCRF, 2007). In addition, excessive energy intake leads to overweight and obesity, which is linked with a range of health problems, including NCDs (WHO, 2000). Diabetes has particularly strong associations with obesity (Steyn et al., 2004), and evidence shows associations between body fatness and some leading cancers (WCRF, 2007). The WHO estimates that 2.8 million people die each year as a result of being overweight or obese (WHO, 2011a). The prevalence of overweight is highest in upper-middle-income countries but very high levels are also reported from some lower-middle income countries in Europe, the Middle East and the Americas, and it is reported to be rising throughout low- and middle-income countries.Since the FAO/WHO International Conference of Nutrition in 1992, unhealthy eating patterns have been increasing around the world. For example, fat intake has been rising rapidly in lower -middle-income countries since the 1980s (WHO, 2011a). Between 1992 and 2007, a disproportionate amount of the per capita increase in calorie availability1 came from sugar and meat (Mazzocchi et al., 2012). Patterns of eating have also changed, with an increase in snacking, skipping meals, eating meals out of a family setting, and eating out of the home. -
Brochure, flyer, fact-sheetWhat can diets and food systems do to prevent obesity and non-communicable diseases in Fiji? 2021
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No results found.In the past 20 to 30 years, accelerated changes to local food systems and dietary patterns in Fiji have contributed to rising rates of overweight and obesity. The rise in these forms of malnutrition has led to an increase in the incidence of a range of diet-related non-communicable diseases (NCDs), such as diabetes, certain cancers, and cardiovascular diseases. NCDs are now behind over 80 percent of deaths in Fiji annually, generating a significant social and economic burden. This brief outlines one of the focus areas of a research project titled 'The role of diets and food systems in the prevention of obesity and non-communicable diseases in Fiji' on what diets can do to prevent overweight, obesity, and NCDs in Fiji. -
Book (stand-alone)Diet, Nutrition and the Prevention of Chronic Diseases
Report of a Joint WHO/FAO Expert Consultation
2003Shifting dietary patterns, a decline in energy expenditure associated with a sedentary lifestyle, an ageing population - together with tobacco use and alcohol consumption - are major risk factors for noncommunicable diseases and pose an increasing challenge to public health. This report of a Joint WHO/FAO Expert Consultation reviews the evidence on the effects of diet and nutrition on chronic diseases and makes recommendations for public health policies and strategies that encompass socie tal, behavioural and ecological dimensions. Although the primary aim of the Consultation was to set targets related to diet and nutrition, the importance of physical activity was also emphasized. The Consultation considered diet in the context of the macroeconomic implications of public health recommendations on agriculture and the global supply and demand for fresh and processed foodstuffs. In setting out ways to decrease the burden of chronic diseases such as obesity, type 2 diabetes, cardiovascular diseases (including hypertension and stroke), cancer, dental diseases and osteoporosis, this report proposes that nutrition should be placed at the forefront of public health policies and programmes. This report will be of interest to policy-makers and public health professionals alike, in a wide range of disciplines including nutrition, general medicine and gerontology. It shows how, at the population level, diet and exercise throughout the life course can reduce the th reat of a global epidemic of chronic diseases.
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