Informed Decision - Path for Healthy alternatives
The association between diet and disease has been investigated and reported for thousands of years. Understanding how diet relates to the most common chronic disease conditions is the first step for choosing healthy alternatives
The Role of Diet in Chronic Disease
Obesity
In the past several decades, the relationship between dietary patterns and overweight/obesity has been widely researched and reported
There is a direct association between diet, obesity, body fat, and body mass index (BMI).
Studies support a balanced diet that is associated with lower rates of being overweight or obese.
The risk of developing obesity (and its associated chronic conditions) is the highest in those that eat a diet high in saturated fat and total calories (referred to as a Western pattern diet).
Higher total caloric intake each day paired with low energy expenditure is directly associated with a higher incidence of being overweight or obese.
A change in dietary habits can play a significant role in reversing obesity.
Heart Disease
Diet is considered an independent modifiable risk factor for coronary artery disease, generally refered to as heart disease. By changing your diet, you are able to change your risk of developing heart disease.
Choose a diet low in saturated fat, high in fiber, low in salt and sugar, and high in plant foods.
The higher a diet is in saturated fat and cholesterol, the higher the risk of developing heart disease
Limit unhealthy fats (no more than 5 to 6% of total calories from saturated fat and NO trans fat); monounsaturated fats (olive oil) are preferred.
Diet is considered an independent modifiable risk factor for coronary artery disease, generally referred to as heart disease.
Choose low-fat protein sources such as fish, legumes, lean meat, and low-fat dairy products.
Cancer
Decades of research have shown that diet can directly affect cancer risk. There are a variety of factors that increase one’s risk for developing cancer, including genetics and the environment; however, these factors typically only amount to less than 30% of a person's lifetime risk of getting cancer. The majority of steps to prevent cancer are controllable, including diet.
Highly processed foods, red meat, and salt-preserved foods have been shown to increase the risk of developing cancer.
Eat foods high in antioxidants (foods that are bright in colors, such as dark green, orange, purple, and red fruits and vegetable such as spinach, carrots, and tomatoes)
Maintaining a low BMI – A higher body mass index increases the risk of developing some of the most common cancers.