Why Healthy Eating Is Important?
ConclusionAn important take-home message is to focus on the types of foods you eat and your overall dietary pattern, instead of on individual nutrients such as fat, dietary cholesterol, or specific vitamins. There are no single nutrients or vitamins that can make you healthy. Instead, there is a shortlist of key food types that together can dramatically reduce your risk for heart disease. -Eat more of these foods: fruits and vegetables, whole grains, fish and seafood, vegetable oils, beans, nuts, and seeds. – Eat less of these foods: whole milk and other full-fat dairy foods, red meat, processed meats, highly refined and processed grains and sugars, and sugary drinks.
1. Willett, W. C. “Balancing Lifestyle and Genomics Research for Disease Prevention.” Science 296 (2002): 695–8. 2. Wang, D. D., et al. “Improvements in US Diet Helped Reduce Disease Burden and Lower Premature Deaths, 1999–2012; Overall Diet Remains Poor.” Health Affairs 34 (2015): 1916–22. 3. 2015–2020 Dietary Guidelines for Americans, 8th Ed. U.S. Department of Health and Human Services and U.S. Department of Agriculture, December 2015. www.health.gov/dietaryguidelines/2015/guidelines/ 4. Pollan, M. In Defense of Food: An Eater’s Manifesto. New York: Penguin, 2009. Chapter Two: Of Pyramids, Plates, and Dietary Guidelines 1. Foxcroft, L. Calories, and Corsets: A History of Dieting over 2,000 years. London: Profile Books, 2012. 2. Banting, W. Letter on Corpulence, Addressed to the Public. London: Self-published, 1863. 3. Davis, C., and E. Saltos. “Dietary Recommendations and How They Have Changed over Time,” in E. Frazão, America’s Eating Habits: Changes and Consequences. Economic Research Service, 1999: U.S. Department of Agriculture Information Bulletin AIB-750. www.ers.usda.gov/publications/aib-agriculturalinformation-bulletin/aib750.aspx 4. U.S. Department of Agriculture and National Institutes of Health. “History of Dietary Guidance Development in the United States and the Dietary Guidelines for Americans.” 2013. www.health.gov/dietaryguidelines/2015-BINDER/meeting1/historyCurrentUse.aspx 5. Kennedy, E. T., et al. “The Healthy Eating Index: Design and Applications.” Journal of the American Dietetic Association 95 (1995): 1103–8. 6. McCullough, M. L., et al. “Adherence to the Dietary Guidelines for Americans and Risk of Major Chronic Disease in Men.” American Journal of Clinical Nutrition 72 (2000): 1223–31; “Adherence to the Dietary Guidelines for Americans and Risk of Major Chronic Disease in Women.” American Journal of Clinical Nutrition 72 (2000): 1214–22. 7. Willett, W. C., et al. “Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating.” American Journal of Clinical Nutrition 61, Supplement 6 (1995): 1402S–1406S. 8. Trichopoulou. A., et al. “Adherence to a Mediterranean Diet and Survival in a Greek Population.” New England Journal of Medicine 348 (2003): 2599–608. 9. Estruch, R., et al. “Primary Prevention of Cardiovascular Disease with a Mediterranean Diet.” New England Journal of Medicine 368 (2013): 1279–90.