A healthy diet provides protection against all forms of malnutrition as well as non-communicable diseases (NCDS), including diabetes, heart disease, stroke and cancer.
Unhealthy diets and lack of physical activity are major health hazards worldwide.
Healthy early-life eating practices - breastfeeding promotes healthy growth and improves cognitive development and can have positive effects on long-term health, such as reducing the likelihood of becoming overweight or obese and developing NCDS later in the life.
Consumption of energy (calories) must be balanced with its consumption. In order to avoid unhealthy weight, total fat intake should not exceed 30% of total energy (1, 2, 3). Saturated fats should be less than 10%, and TRANS fats - less than 1% of total energy consumed, and when fat is consumed, saturated fats and TRANS fats should be replaced with unsaturated fats (3) and efforts should be made to exclude industrial TRANS dietary fats (4, 5, 6).
Reducing the consumption of free sugars to less than 10% of total energy (2, 7) is part of a healthy diet and reducing their consumption by less than 5% is likely to provide additional health benefits (7).
Ingesting salts less than 5 g per day (equivalent to less than 2 g per day sodium intake) helps prevent high blood pressure and reduces the risk of heart disease and stroke in the adult population (8).
Which Member States have a target of reducing global salt consumption by 30% by 2025, as well as stopping the increase in cases of diabetes and obesity in adults and adolescents and overweight in children by 2025 (9, 10 ).
A healthy diet throughout life helps prevent all forms of malnutrition, as well as a range of non-communicable diseases (NCDS) and health disorders. However, the growth of processed food production, rapid urbanization and changing lifestyles have led to changes in dietary patterns. Currently, there are people who consume more foods that are high in calories, fats, sugars and salt / sodium free, and many people do not consume enough fruits, vegetables, and other types of fiber, such as whole grains.