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Facts about healthy diet

Star Health Desk
**KEY FACTS
• A healthy diet helps protect against malnutrition in all its forms, as well as noncommunicable diseases (NCDs), including obesity, diabetes, heart disease, stroke and cancer.
• Unhealthy diet and lack of physical activity are leading global risks to health.
• Healthy dietary practices start early in life -breastfeeding may have longer-term benefits, like reducing the risk of overweight and obesity in childhood and adolescence.
• Energy intake (calories) should balance energy expenditure. Evidence indicates that total fat should not exceed 30% of total energy intake to avoid unhealthy weight gain, with a shift in fat consumption away from saturated fats to unsaturated fats, and towards the elimination of industrial trans fats.
• Limiting intake of free sugars to less than 10% of total energy is part of a healthy diet. A further reduction to less than 5% of total energy is suggested for additional health benefits.
• Keeping salt intake to less than 5 g per day helps prevent hypertension and reduces the risk of heart disease and stroke in adult population.
• WHO Member States have agreed to reduce the global population’s intake of salt by 30% and halt the rise in diabetes and obesity by 2025.**
Consuming a healthy diet throughout the life-course helps prevent malnutrition in all its forms as well as a range of noncommunicable diseases (NCDs) and conditions. But the increased production of processed food, rapid urbanisation and changing lifestyles have led to a shift in dietary patterns. People are consuming more foods high in energy, saturated fats, trans fats, free sugars or salt/sodium, and many do not eat enough fruit, vegetables and dietary fibre such as whole grains.
The exact make-up of a healthy, balanced diet will vary depending on the individual needs (e.g. age, gender, lifestyle, degree of physical activity). For adults
A healthy diet contains:
• Fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat, brown rice);
• At least 400 g (5 portions) of fruit and vegetables a day. Potatoes, sweet potatoes, cassava and other starchy roots are not classified as fruits or vegetables;
• Less than 10% of total energy from free sugars equivalent to 50g (or around 12 level teaspoons), but possibly less than
5% of total energy for additional health benefits. Most free sugars are added to foods by the manufacturer, cook or consumer, and can also be found in sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates;
• Less than 30% of total energy from fat. Unsaturated fats (e.g. found in fish, avocado, nuts, sunflower, canola and olive oils) are preferable to
saturated fats (e.g. found in fatty meat, butter, palm and coconut oil, cream, cheese, ghee and lard). Industrial trans fats (found in processed food, fast food, snack food, fried food, frozen pizza, pies, cookies, margarines and spreads) are not part of a healthy diet;
• Less than 5 g of salt (equivalent to approximately one teaspoon) per day and use iodised salt.
Infants and young children In the first 2 years of a child's life, optimal nutrition reduces the risk of dying and of developing NCDs. It also fosters better development and healthy growth and development overall.
Advice on a healthy diet for infants and children is similar to that for adults but these elements are also important.
• Infants should be breastfed
exclusively for the first 6 months of life.
• Infants should be continuously breastfed until 2 years and beyond.
• From 6 months of age, breast milk should be complemented with a variety of adequate, safe and nutrient dense complementary foods. Salt and sugars should not be added to complementary foods.
Source: World Health Organisation