The problem of nutrition and health, nutrition and disease are closely interrelated. Currently, our body must attract additional internal and external reserves in order to maintain health and have the strength to fight the disease. Deficiencies in the structure and quality of nutrition are accompanied by the inability of the body's defense systems to adequately respond to adverse effects environment and can be the cause of the occurrence and development of about 80% of all known pathological conditions and, first of all, nutritional ones.
Deficiency or excess of nutrients does not remain without a trace for the body. It either causes the direct occurrence of the disease (anemia, endemic goiter, obesity, etc.), or reduces the body’s resistance to adverse factors external environment(colds, infectious diseases), or creates conditions conducive to the development of one or another pathology (diseases of the gastrointestinal tract, of cardio-vascular system, cancer, etc.). For example, among diseases in which nutrition plays a major role in the development, 61% are cardiovascular disorders, 32% are neoplasms, 5% are type II diabetes mellitus (non-insulin dependent), 2% are nutritional deficiencies (iodine deficiency, iron deficiency and etc.).
Nutritional diseases are conditions caused by a lack or excess of one or more nutrients and/or energy in the body; manifest clinically or are detected using additional diagnostic methods.
Depending on the cause, the following groups of nutritional diseases are distinguished:
1. Malnutrition diseases:
A) Protein-energy deficiency: mild, moderate and severe, including nutritional insanity, delayed physical development.
B) Protein deficiency, including kwashiorkor.
C) Vitamin deficiency: for example, vitamin D – rickets, vitamin C – scurvy, vitamin A – “night blindness”, etc.
D) Mineral deficiency: for example, iron - anemia, iodine - endemic goiter, fluoride - caries, etc.
2. Diseases of excess nutrition:
A) Nutritional obesity;
B) Excess protein nutrition syndrome;
C) Vitamin excess: for example, vitamin D – deposition of calcium salts in organs;
D) Mineral excess: for example, fluoride - fluorosis.
The main nutritional problems are caused primarily by excessive consumption of nutrients such as starch and simple carbohydrates, fat, salt. However, there are also deficiencies in a number of nutrients, especially vitamins and minerals.
Traditional Central European diet based on plant products with low content fat and sugar, over the past 50-100 years almost instantly (by evolutionary standards) has changed significantly. It began to contain approximately twice as much fat (mainly from the animal), 10-20 times more mono- and disaccharides, while the amount of starch and non-starch polysaccharides, calcium, and many vitamins decreased by 2-3 times. The modern diet is dominated by high-calorie, fatty, sweet and salty foods, mainly from the animal group. At the same time, the share of plant food sources in the diet of the population of developed countries has significantly decreased. The current situation has a steady tendency to develop both in terms of increasing calorie content and decreasing the share of plant food sources.
The share of grain products in the total energy diet of developed countries is at the level of 34%. By 2030, this figure will decrease by 2-3%. The consumption of vegetables and fruits has also remained virtually unchanged since the end of 1970. However, total consumption of animal products, in particular milk and meat, has increased by 14 and 43%, respectively, from 1964 to the present, and by 2030 it will increase by another 4 and 13%. The amount of fish and seafood consumed has practically not increased and even tends to decrease.
Mass surveys of the population indicate a widespread prevalence of hypovitaminosis - a hidden form of vitamin deficiency, especially in winter and spring. The most common deficiency of vitamins C and group B. Hypovitaminosis reduces mental and physical performance, resistance to colds and infectious diseases, increases the negative impact on the body unfavorable factors environment. In childhood and adolescence, it negatively affects indicators of physical development, morbidity, academic performance, and contributes to the gradual development of metabolic disorders. Deficiency of vitamins C and A is one of the factors that increases the risk of developing cardiovascular and oncological diseases. Hypovitaminosis, characteristic of most healthy people, is significantly aggravated in any disease, especially in diseases of the gastrointestinal tract, liver and kidneys, in which there are disturbances in the absorption and assimilation of vitamins.
Malnutrition
Lack of proteins in nutrition significantly reduces the child’s immunity, causes a weakening of the inflammatory response, slows down wound healing, and changes the intestinal microflora. The functions of many organs are impaired. Body weight decreases. The chronic form of protein deficiency is called “Kwashiorkor”.
With insufficient fat intake Dryness and pustular skin lesions appear, hair falls out, and digestion is disrupted. The absorption and metabolism of vitamins A, E, D is impaired, and resistance to infectious diseases is reduced.
Lack of carbohydrates in nutrition leads to weight loss. The body begins to use fats and proteins as energy sources. As a result, metabolic processes are disrupted. Insufficient dietary fiber intake leads to constipation. The risk of polyps and colon cancer increases.
Starvation. Known different shapes fasting: long-term (2-4 weeks), periodic (7-10 days) and systematic. During fasting, all the forces of the body are tense, the activity of the endocrine glands is enhanced, and the autonomic nervous system is activated. There is a breakdown of the body's own proteins, depletion of vitamins and minerals. The psychological background changes up to mental disorders. The breakdown of fat and glycogen reserves in the liver is stimulated, and the composition of the blood changes. The level is decreasing blood pressure. Iron deficiency anemia develops.
Currently, starvation is associated not only with low family income, but also with a number of other reasons. One of them is a reduction in the variety of cultivated vegetables and cereals, berries and fruits, an increase in the number of technological methods for processing agricultural products and livestock products, depleting them of natural micronutrients. Often the cause is cultural or family traditions, religious laws.
Real “epidemics” of starvation are provoked by the media, creating a “fashion” for certain body standards. The most terrible example is massive long-term anorexia with inevitable disruption of the growth of the pelvic bones and reproductive organs in girls of older age groups and adolescents. This “epidemic” of anorexia was a reaction to such standards as the Barbie doll, beauty pageant winners, fashion models and fashion models.
Finally, the main reason is simply ignorance or misunderstanding of the simple laws of nutrition, the low level of medical education and culture in the masses of the population.
Excessive nutrition
Long-term excess protein consumption adversely affects metabolism and the functioning of certain organs and systems. A significant increase in protein in the diet leads to an increase in the size of the liver and kidneys, which affects their function. The processes of decay in the intestines intensify, which leads to changes in the intestinal microflora. A long-term excess of proteins in food causes overexcitation of the central nervous system. With initial vitamin deficiency, the degree of hypovitaminosis increases. Immunity decreases and morbidity increases, and the frequency of allergic reactions increases.
With prolonged excess consumption of fats, they accumulate in reserves - adipose tissue, which contributes to obesity. The formation of cholesterol increases, which leads to the development of atherosclerosis. Blood clotting increases. This leads to the development of blood clots in the vessels. Fatty degeneration of the liver is also noted. Excess fat in food impairs the absorption of proteins, calcium, magnesium, and increases the need for vitamins. Excessive consumption of fat inhibits gastric secretion, causes overstrain of the pancreas and intestines, which contributes to digestive disorders.
Excessive carbohydrate consumption is a common cause of metabolic disorders. If the content of proteins and fats in the diet is close to the needs of the body, and the amount of carbohydrates exceeds its needs, this leads to an excessive increase in the energy value of the diet and the conversion of excess carbohydrates into fats. This type of nutrition is the most important reason nutritional obesity. Systematic overeating of carbohydrates, especially easily digestible ones, plays a certain role in the development of atherosclerosis and related cardiovascular diseases, in the development of diabetes mellitus, dental caries and other diseases.
With prolonged energy excess nutrition, overweight and obesity develop.
Nutrition and Obesity
In Russia, more than 30% of the working population suffers from overweight and obesity.
Energy-dense diet and consumption fatty foods against the background of decreased physical activity are the main causes of obesity. The main role here is played by family traditions of eating abundant, high-calorie foods. Eating a large amount of food rich in fats and carbohydrates, especially easily digestible ones, first leads to the development of functional changes in the body, and then to organic ones. With excess energy consumption, they steadily increase body fat in the depot, while there is evidence that a regular excess of energy intake compared to energy expenditure by 15-20% leads to an increase in body weight by 2-3 kg/year. One of the organs most sensitive to excess fat in the body is the liver and bile ducts. In obesity, biliary dyskinesia, cholelithiasis, and fatty liver are observed. The pancreas is also affected, which leads to the development of pancreatitis and even diabetes. Changes in the cardiovascular system are manifested by the early development of hypertension and atherosclerosis.
The general strategy for the prevention of overweight and obesity involves, starting with childhood, staying as long as possible on breastfeeding, maximum reduction of sugar additives in foods and complementary feeding dishes, maintaining physical activity (at least 30 minutes daily), limiting the time of passive daytime rest (watching TV), increasing the consumption of fruits and vegetables, reducing the consumption of confectionery, sweets, chips, soft drinks and other high-calorie foods.
Poor nutrition causes more than 80 different diseases. Every third of our compatriots (both adults and children) suffers from various ailments caused by malnutrition, and among those who die, a significant proportion become victims of malignant tumors and cardiovascular diseases, the development of which is also largely caused by poor nutrition.
Hence, poor nutrition is becoming an increasingly common and serious problem, although most do not yet feel the consequences of their mistakes. Moreover, some diseases early stage They are simply not detected by modern diagnostic tools.
Why do we need a balanced diet?
Doctors are well aware that balanced diet refers to the 12 mandatory conditions defined by WHO ( World Organization Health), on which the psychophysical health of an adult depends. A healthy person is the key to a healthy society. Moreover, nutrition should be not only rational, but also safe. The latter should be understood not only as protection from microorganisms and the consequences modern technologies, but above all, nutrition must guarantee good health!
And this means that proper nutrition, ensuring the consumption of all the nutrients the body needs (and there are more than 60 of them) in the right quantities and appropriate proportions is necessary throughout our lives. Its significance is decisive in childhood and adolescence! Numerous studies conducted by both domestic and foreign experts show that even minor nutritional disorders at this age lead to serious health problems! The way children eat affects their further physical, intellectual and emotional development, ability to perceive new knowledge, and academic success!
The main nutritional mistakes of modern man
Unfortunately, researchers also note the extremely low level of awareness of our citizens, most of whom have, at best, fragmentary knowledge only about common approaches to proper nutrition, often making basic mistakes. Main such dietary mistakes - four. This:
- Insufficient or excessive food intake, causing either exhaustion or excess body weight;
- Poor quality of food, which causes a deficiency of one or more vital elements, such as vitamins (vitaminosis), protein starvation. The lack of these elements is easily detected during outpatient examinations or when visiting a local doctor;
- Food not appropriate for age. It can cause hyper- and hypovitaminosis, destruction of tooth enamel, osteoporosis, etc.
- Wrong way of eating - consumption of foods, the combination of which is undesirable and is accompanied by the formation of harmful toxins in the body; long time intervals between meals; food hastily, in between.
Various domestic researchers are increasingly coming to the conclusion that these power errors are not only interconnected, but also lead to an increase in the number of digestive diseases. More and more teenagers are facing problems of overweight and obesity. One of the reasons was the distribution of products " instant cooking”, such as “fast food”, as well as a general reduction in the number of meals to a maximum of three, although it is well known that nutritionists recommend fractional meals - four or even five meals a day. The most common mistakes in nutrition come down to the following - long breaks between meals and consumption of foods high in fat or carbohydrates.
Consequences of poor nutrition in children
Not only the body, but also the soul of the child suffers. The movements of most overweight children are clumsy, and they themselves become victims of cruel jokes and practical jokes from their peers, have low self-esteem and, as a result, often suffer from loneliness, not being able to establish friendly relationships with other children.
Over time, fat children grow into equally fat adults. And over the years, children's problems develop into major health problems - hypertension, stroke, diabetes, various types of neoplasms, and in the best case - shortness of breath and deterioration of the body's motor skills.
Nutrition issues now occupy a leading place in all scientific and medical works. After all, the foods a person eats greatly affect his health. Therefore everything more people began to become interested in what rational nutrition is. Principles rational nutrition are described in detail in many medical articles, and if you wish, you can learn to eat so that the food brings only benefits. But not only the composition of a person’s diet affects his health. Everything is important: how much he eats, when, what intervals between meals he observes, how he combines foods with each other. It is especially important to pay attention to this when feeding children, the elderly and those who suffer from any diseases.
Why is nutrition so important?
It is clear to every person that food is a prerequisite for maintaining human life and health. What are its functions?
1. To provide the human body with energy. Therefore, the basics of rational nutrition necessarily take into account a person’s energy costs. And the food consumed should replenish them, but no more. Otherwise, the excess will be stored as fat.
2. With food, the body must receive substances that it uses to build cells. These are primarily proteins; minerals, fats and carbohydrates are also important.
3. Another function of nutrition is to supply the body with vitamins necessary for the production of certain enzymes and hormones.
4. Recently, scientists have determined that immunity also depends on nutrition. What a person eats directly affects the body's defenses and its ability to resist disease.
This is why it is so important to know what a balanced diet is. The principles of rational nutrition necessarily take these functions into account.
Importance of Essential Nutrients
Proteins are the most necessary substances for the body. They are used to build cells, produce hormones and as a source of energy. A person needs to consume about 100 grams of protein per day, depending on gender and age.
Fats They should make up approximately 35% of the daily diet. Moreover, vegetable fats containing unsaturated fatty acids and vitamins are more useful.
Carbohydrates also serve as a source of energy. They should be consumed up to 500 grams per day, depending on a person’s energy consumption. But an excess amount of them can lead to obesity, since if they are not processed into energy, they turn into fat.
Vitamins and minerals are also necessary for normal human functioning. It is important to consider that they are not formed in the body, but only come from food.
Balanced nutrition: concept and principles
Food should ensure the growth and proper development of a person, improve his health and help prevent diseases. It must be balanced in terms of energy consumption and nutrient content in accordance with gender and age. Only in this case can we talk about rational nutrition. Every person should strive for this, only then will he be able to enjoy his health. The principles of rational nutrition include:
Moderation, which does not allow you to consume more energy from food than is consumed in the process of life;
Variety is a very important principle of balanced nutrition. Humanity eats thousands of different foods in a wide variety of combinations. But they are based on proteins, fats, carbohydrates, vitamins and minerals. In order for all of them to enter the human body with food, the diet should be as varied as possible;
Diet is also very important for health. Moreover, this principle is especially often violated by people.
Why is moderation in food so important?
When planning a diet, it is necessary to maintain a balance between energy expended and energy supplied from food.
For this purpose, the gender, age, weight of the person and his type of activity are taken into account. The norms and principles of rational nutrition measure energy expenditure in kilocalories. For example, for a person engaged in mental work, they are about 2500 kcal, and for athletes - 4000 kcal. If less energy comes from food, then the body uses up its own reserves in the form of fat and glycogen. With prolonged fasting or insufficient nutrition, proteins also begin to be consumed, which leads to muscle dystrophy. But excess energy intake from food is also harmful. Anything that is not used up is stored as adipose tissue. That is why it is so important in nutrition. The amount of food consumed and its composition should depend on the age, body weight, physical activity and even the place of residence of the person.
Balanced diet
There are a lot of things that a balanced diet should take into account. The principles of rational nutrition necessarily include knowledge about the quality composition of food. To ensure normal human life, it is necessary that all nutrients come from food in a certain ratio. On average, for an ordinary person engaged in mental work, the following ratio is recommended: one part protein, one part fat and four parts carbohydrates. It is also important that a person consumes a sufficient amount of vitamins and minerals through food.
What do you need to know about the composition of food and the amount of its main ingredients?
1. A person should consume about 1 gram of protein per kilogram of weight. On average, this turns out to be 50-80 grams. Moreover, the amount of animal and vegetable protein should be distributed approximately equally. According to research, excess protein consumption leads to decreased performance and fatigue. After all, a lot of energy is spent on its processing. Protein is found in meat and dairy products, nuts, legumes and buckwheat.
2. Fats are very important for providing the body with energy and participating in the construction of cells. In addition, only in their presence can some vitamins be absorbed. The average person needs to consume about 100 grams of fat. Moreover, the most important ones are those that contain essential fatty acids and fat-soluble vitamins. These are mainly vegetable fats, which you need to consume more than animal fats. But you should avoid margarine and artificial oils, as they are poorly absorbed.
3. Carbohydrates are the main source of energy. An average person needs on average 400-500 grams, the bulk of which should be starch. With a normal diet, 60% of all energy is generated from carbohydrates. A person can get them from honey, fruits and berries, sugar, some vegetables and grain products.
4. Vitamins are necessary for the formation of enzymes and hormones. They mainly enter the body with food. Most of them are found in vegetables and fruits, bread and cereals. With a lack of vitamins, certain diseases develop and a decrease in immunity and performance is observed.
5. Minerals are very important for maintaining normal human life. To avoid their deficiency, a person’s diet should be varied.
6. Fiber is necessary for the normal functioning of the digestive tract, although it is not digested. It is very necessary for normalizing intestinal microflora and removing waste and toxins from the body. Fiber is found in vegetables and fruits, legumes and grain products. Only by consuming it in sufficient quantities can you maintain health and prevent the occurrence of certain diseases.
Meal schedule
In addition to the quality composition, it is very important to observe correct mode nutrition. It is mainly regulated by the feeling of hunger, but in some cases a person overeats. This has become a real scourge of modern humanity. Therefore, now the importance of rational nutrition is that people are taught not only to be guided by appetite, but also to adhere to certain rules:
It is necessary to maintain consistency in eating according to the time of day. In this case, the body develops a conditioned reflex and by a certain time saliva and gastric juice are released, which ensures better digestion of food;
Meals should be fractional. Scientists have proven that eating two meals a day is dangerous to health. It is best to eat 3-4 times a day, but in small portions. Sometimes it is advisable to add a couple more meals without increasing the total amount;
Breakfast, lunch, and dinner should be balanced in nutritional content. It is necessary to select such products so that at each meal the body receives proteins, fats, carbohydrates, minerals and vitamins in their rational ratio;
It is very important to choose the right time for breakfast, lunch and dinner, as well as distribute the amount of food. You should try to ensure that 4-6 hours pass between main meals, and 2-3 hours remain from dinner to bed. The main amount of food should be for lunch, breakfast comes second, and for dinner you need to eat less.
Nutrition rules in everyday life
Almost every person understands how important a balanced diet is for health. The principles of rational nutrition are set out in many medical works. But not everyone understands scientific terms, and for the average person it is difficult to apply such ideas in life. Therefore, we can formulate some rules that more clearly outline the basics of rational nutrition:
Don't overeat;
Monitor the quality of food: it must be unspoiled and not contaminated with microorganisms;
Eat as varied a diet as possible;
In cooking methods, give preference to boiling and eat more raw vegetables and fruits;
When purchasing ready-made food, be sure to pay attention to the composition and calorie content indicated on the label;
Chew food thoroughly;
You need to eat more often, but in small portions;
Drink enough water;
Try to eliminate salt, sugar, coffee, alcoholic drinks, canned food, cakes, refined foods and smoked meats;
Try to include fresh vegetables and fruits, honey, herbs, nuts and cereals in your diet more often;
You should only sit at the table when good mood and while eating, do not be distracted by foreign objects.
Separate food
Scientists have found that food digestion occurs under the influence of various enzymes. To ensure that its components are absorbed correctly and the complex digestion process is not disrupted, it is recommended to use certain rules in nutrition:
Do not mix starch with acidic foods;
It is better to eat protein and starch foods at different times;
Sugar inhibits gastric secretion, so it is undesirable to eat it with proteins and starches;
It is advisable to consume liquids separately from solid foods;
Apples, grapes and other fruits should be eaten 1-2 hours before the main meal. And it is better to eat pears after meals;
Fats also delay the digestion process, so too much of them can lead to problems.
The importance of balanced nutrition
Most people currently eat incorrectly, causing irreparable harm to their health. And this is primarily due to a lack of knowledge on this issue. And more and more people suffer from metabolic disorders caused by poor diet. This leads to the appearance of nervous and mental diseases, vitamin deficiencies, liver and blood diseases. Therefore, rational nutrition and its principles should be known to everyone who wants to stay healthy. Violation of these rules leads to a decrease in performance, resistance to disease and life expectancy. A person needs the right food not only to replenish energy costs and growth, but also to receive essential vitamins and microelements not synthesized by the body. Their balance contributes to the normal flow of all life processes. A balanced diet promotes more complete absorption of nutrients.
Medical and dietary nutrition
All recommendations related to food can only be applied to an ordinary, healthy person. They usually don't take into account individual characteristics body. Therefore, if there are any deviations in health, diets are used. Principles of rational and dietary nutrition are basically similar, but diets, in addition to satisfying hunger and supplying the body with necessary substances, should promote health and help cure diseases. There are the following types of diets:
Medicinal;
Age;
For weight correction;
For pregnant and lactating women;
Sports;
Designed for people of certain professions.
Diets for certain diseases
Principles of rational and therapeutic nutrition provide not only a special diet, but also the avoidance of foods that may be harmful to health. Diet plays a huge role in the treatment of most diseases. For some pathologies, it is necessary to increase or decrease the amount of proteins, fats or carbohydrates.
Nutrition for obesity should be balanced. It is necessary to strictly monitor the amount of calories consumed, avoid sugar, salt, flour products, fatty foods and alcohol.
The principles of rational nutrition for rickets include the introduction into the child’s diet sufficient quantity foods rich in phosphorus and magnesium, vitamin D and calcium. Sick children are given complementary foods as early as 4 months. They need to include in their diet vegetable purees, pureed yolk, liver and meat.
Another disease in which it is very important to follow a certain diet is hypothyroidism. It is necessary to reduce the amount of carbohydrates, salt and liquid consumed. On the contrary, vegetables and fruits are useful, dairy products, meat and Rye bread. The principles of rational nutrition for hypothyroidism include limiting fats and easily digestible carbohydrates, but increasing proteins.
Children's nutrition rules
Shortcomings in nutrition have the greatest impact on children. This leads to a delay in their growth and development and to the appearance of various diseases. Therefore, it is so important to follow the basic principles of rational nutrition for children. It is necessary to ensure that the child’s diet is not overloaded with carbohydrates, so it is necessary to limit the consumption of sugar, baked goods and confectionery products. You should also exclude carbonated drinks, processed foods, sausages and fast food from children’s diets. This food will bring nothing but harm. Particular attention must be paid to baby food there were enough vitamins and minerals, especially calcium, iodine, iron, fluoride and folic acid. The child's diet should include a lot of fresh vegetables and fruits, dairy and grain products. He needs to eat nuts, honey, greens and drink enough water.
Problem Definition
There is evidence of some relationship between diet and the development of major noncommunicable chronic diseases (NCDs) that constitute a public health problem. Many dietary components, as well as their ratios, are health risk factors.
Increased risk is associated with high dietary fat, especially some saturated fatty acids, and excess calorie and salt intake; Consumption helps reduce risk large quantity complex carbohydrates and dietary fiber. The role of antioxidants such as vitamins E, A (beta-carotene, retinoids) and C, as well as the minerals selenium, iron and calcium, is currently widely discussed. Nutrition that contributes to the development of diseases is characterized by:
Excessive intake of total fat, saturated fat, cholesterol (C), refined fat, salt, alcohol and calories;
Lack of polyunsaturated and monounsaturated fats, complex carbohydrates and fiber, vitamins and minerals.
Health risks associated with dietary factors
Poor nutrition increases the risk of developing cardiovascular (CVD), cancer and metabolic diseases. Consumption of saturated fat and cholesterol causes an increase in blood cholesterol levels with the development of atherosclerosis and a tendency to increase platelet aggregation. It leads to coronary disease heart disease, stroke, peripheral artery disease.
A significant positive role in nutrition is played by increasing the consumption of complex carbohydrates and dietary fiber, reducing salt consumption (salt contributes to an increase in blood pressure).
Consumption of high amounts of total fat, especially saturated fat, and a high total calorie intake have been associated with an increased risk of cancer (breast, colon and rectum, uterus and ovaries), excessive salt intake with stomach cancer, and insufficient fiber intake with cancer. colon and chest. Vitamins E, A and C and minerals such as selenium have been found to protect against cancer in a number of locations.
Obesity is associated with an increased risk of developing a number of diseases (non-insulin-dependent diabetes mellitus, hypertension, stroke, certain types of cancer, etc.). Iodine intake with food is a decisive factor in the prevention of goiter and other syndromes associated with iodine deficiency. The development of osteoporosis is promoted by low intake of calcium and vitamin D, especially in adolescence. Finally, constipation and intestinal diverticulosis can be prevented by consuming complex carbohydrates.
Significance of the problem
In medical practice, the “contribution” of fat to the total calorie intake is often used as the main characteristic of the quality of nutrition of the population. According to data published by the Food and Agricultural Organization (FAO) of the United Nations, the majority of Europe's population lives in countries where the rate is very high: more than 35%.
Over the past 20 years, there has been a steady increase in fat consumption almost everywhere. Only some southern countries have not yet exceeded the recommended level. Northern and western countries have already reached consumption levels of around 40%, but some of them are currently experiencing a reverse trend. IN southern countries, especially in the countries of Central and of Eastern Europe and former Soviet Union who started out with a low fat intake have seen a rapid increase in their intake. Thus, according to the ENICPM of the Ministry of Health of the Russian Federation, in the diet of the Russian population, fats make up 39% of the total calorie intake, carbohydrates - only 46%, and cholesterol intake from food - 450 mg per day or more. Too little fiber and too much sugar and salt in the population's diet is a common problem in most countries.
Chronic NCDs (CVD, cancer, obesity, diabetes), most closely associated with excess and unbalanced nutrition, occupy leading places in Europe among the causes of morbidity and mortality.
In 1989, the average mortality rate from CVD was 27 European countries was 14% lower than in 1980. It increased in only 5 countries, but their population nevertheless accounts for 45% of the total population of Europe.
A more unfavorable trend is observed in the dynamics of mortality from cancer. Its average level in 27 European countries is slowly but steadily increasing. It is especially high and tends to increase in populations of men under 65 years of age. In 6 countries (3.7% of the European population) there is a significant decrease in mortality rates, a slight decrease or stabilization is observed in 9 countries. However, in 12 countries, where 2/3 of the total European population lives, cancer mortality is rising rapidly, and these are precisely those cancers that are associated with diet.
The countries of Central and Eastern Europe differ significantly from other European Community countries in terms of causes of mortality. High mortality from CVD and the rapid increase in mortality from cancer are the main factors increasingly widening the existing gap between the health indicators of the population of these countries and the rest of Europe.
Premature mortality rates from CVD in Russia are 2 times or more higher than those in other developed countries of the world. If in the USA during the period from the 70s to the mid-90s, mortality from coronary heart disease and cerebral stroke decreased by 51 and 60%, respectively, and from all CVDs - by 46%, then in Russia, on the contrary, over the same period Mortality from CVD increased by 26%, from coronary heart disease - by 17%, and from cerebral stroke - by 27%.
Currently, the mortality rate of men from cancer in Russia exceeds similar indicators in developed countries, and the dynamics over a 10-year period (1980-1990) demonstrate an increase in mortality from all cancer diseases by more than 10% in men and by more than 5% in women.
The prevalence of overweight and obesity, which are largely related to diet, is particularly high among middle-aged women. In Russia, women over 30 years of age are overweight 2-8 times (depending on age) more often than normal.
Preventive actions
Based on the results of modern research on the interdependence of nutrition and the development of chronic diseases, several types of preventive measures can now be carried out.
The first is the implementation of a national nutrition policy, which covers a wide range of measures from education, legislation and government regulation. Such a policy involves coordination of health and agricultural activities, cooperation with food industry(food production and processing), selective price control, establishment of quality control rules.
Secondly, dietary recommendations, which, on the one hand, correspond to the concepts of good nutrition and promote the implementation of habits, and on the other hand, reduce the risk of developing chronic diseases.
Scientific research confirms the advisability of developing uniform recommendations, since, for example, the same diet helps prevent cancer and coronary artery disease.
Third, eating habits can be influenced by education, public awareness of healthy eating in schools, workplaces, shops and restaurants. Healthy eating issues should be included in school programs, and stores and restaurants should stock foods and meals that support healthy choices. It is necessary to implement high-quality advertising to make such products visible and attractive. Healthy foods should be demonstrated and labeled with clear information about their ingredients and nutritional values. Mass media, voluntary societies, the medical profession and the food industry can play a big role in this.
Nutrition policies should aim to promote healthy diets for the entire population. Her goals:
- reducing fat consumption to a level of no more than 30%, but not less than 15% of the total calorie content of food consumed by switching from saturated - animal (maximum - 10% of the total caloric content of food) to polyunsaturated - vegetable (maximum - 7% of caloric content) and monounsaturated ( maximum -10% of calories) fats; the ratio between monounsaturated, polyunsaturated and saturated fats should be 1:1:1;
- reducing cholesterol intake to no more than 300 mg per day;
- increasing the consumption of complex carbohydrates to 70%, but not less than 50% of the total calorie content of food, fiber consumption (maximum - 40 g per day, minimum - 27 g per day) by increasing the consumption of grains, vegetables and fruits (on average, vegetable consumption is at least 400 g per day);
- reducing sugar consumption (no more than 10% of the total calorie content of food, which is equivalent to 60g per day);
- reducing salt intake (maximum - 5g per day);
- reducing alcohol consumption;
- reduction of excess body weight.
There is evidence of some relationship between diet and the development of major noncommunicable chronic diseases (NCDs) that constitute a public health problem. Many dietary components, as well as their ratios, are health risk factors.
Increased risk is associated with high dietary fat, especially some saturated fatty acids, and excess calorie and salt intake; The consumption of large amounts of complex carbohydrates and dietary fiber helps reduce the risk. The role of antioxidants such as vitamins E, A (beta-carotene, retinoids) and C, as well as the minerals selenium, iron and calcium, is currently widely discussed. Nutrition that contributes to the development of diseases is characterized by:
excessive consumption of total fat, saturated fat, cholesterol (C), refined fat, salt, alcohol and calories;
lack of polyunsaturated and monounsaturated fats, complex carbohydrates and fiber, vitamins and minerals Chumakov B.N. Basics healthy image life. Health and its prevention. - M.: Pedagogical Society of Russia, 2004 - P. 106..
Health risks associated with dietary factors
Poor nutrition increases the risk of developing cardiovascular (CVD), cancer and metabolic diseases. Consumption of saturated fat and cholesterol causes an increase in blood cholesterol levels with the development of atherosclerosis and a tendency to increase platelet aggregation. This leads to coronary heart disease, stroke, and peripheral artery disease.
A significant positive role in nutrition is played by increasing the consumption of complex carbohydrates and dietary fiber, reducing salt consumption (salt increases blood pressure).
Consumption of high amounts of total fat, especially saturated fat, and a high total calorie intake have been associated with an increased risk of cancer (breast, colon and rectum, uterus and ovaries), excessive salt intake with stomach cancer, and insufficient fiber intake with cancer. colon and chest. Vitamins E, A and C and minerals such as selenium have been found to protect against cancer in a number of locations.
Obesity is associated with an increased risk of developing a number of diseases (non-insulin-dependent diabetes mellitus, hypertension, stroke, certain types of cancer, etc.). Iodine intake with food is a decisive factor in the prevention of goiter and other syndromes associated with iodine deficiency. The development of osteoporosis is promoted by low intake of calcium and vitamin D, especially in adolescence. And finally, constipation and intestinal diverticulosis can be prevented by the consumption of complex carbohydrates in food Chumakov B.N. Basics of a healthy lifestyle. Health and its prevention. - M.: Pedagogical Society of Russia, 2004 - P. 107..