A diet is healthy when it encourages good health and reduces the risk of diet-related chronic diseases. Epidemiological research has demonstrated a close relationship between diet and the risk of developing these chronic diseases, which are characterized by high morbidity and mortality. The Mediterranean diet is a tradition that goes back for centuries and which contributes to excellent nutritional status; this diet is highly palatable and forms part of world culture. Some of the most outstanding recent studies on the relationship between unhealthy lifestyle and the risk of disease are review.
Key words:
Healthy diet, Mediterranean diet, evidence-based medicine.Aging voice, presbyphonia, aging.
Healthy eating: a tool to reduce the risk of diseaseWorldwide 57 million people die annually. According to the World Health Organization Health1 increased CNCDs is responsible for two-thirds of these deaths and 46% of overall morbidity. These percentages are increasing, so if we do not reverse this trend, in 2020 noncommunicable diseases will account for 73% of deaths and 60% of the global burden of disease. The link between food, health maintenance and development of chronic diseases has accumulated considerable evidence in recent years. Many of the current causes of mortality are closely associated with preventable risk factors such as unbalanced diet, obesity, sedentary lifestyle, smoking and alcohol consumption. Of the ten risk factors identified by the World Health Organization as key to the development of chronic diseases, five are closely related to diet and physical exercise: obesity, sedentary lifestyle, hypertension, hypercholesterolemia and low consumption of fruit and vegetables. An unhealthy diet and not practicing regular physical activity are the main causes of major chronic diseases and both are subject to change. The global health policy is an emphasis on reducing premature mortality and increase life expectancy and quality of life years by developing national plans adapted to the environment and the idiosyncrasies of each stock to a) raise awareness of the influence of diet and exercise on health, b) promote unhealthy habits change and c) promote research on diet and exercise. In this context, the Ministry of Health has developed the Strategy for Nutrition, Physical Activity and Obesity Prevention (NAOS), which aims to improve eating habits and encourage regular practice of physical activity for all citizens , with special emphasis on prevention during child stage.
Healthy eating: objectives and characteristics
Food, in a broad sense, defines health, growth and development of people and must contain a sufficient amount of the different macro-and micronutrients to cover most of the physiological These needs are influenced by factors such as sex, age, physiological state (pregnancy, lactation, growth), body composition, physical activity and the specific characteristics of each individual. A healthy diet should meet the followingaims:• Ensure that the overall benefit of their recommendations is superior to any potential danger in the population groups to which they are addressed.• Provide a sufficient amount of calories to perform metabolic processes and physical work necessary.• Provide enough nutrients plastic and regulatory functions.• Encourage the maintenance or achievement of ideal weight.• Support balance between the amounts of each of the nutrients together. We recommend a contribution of carbohydrate 45-65% of total caloric intake, fat no more than 20-35% of daily calories and 10-35% as protein of high biological value.• Reduce the risk of chronic diseases related to diet.
Healthy eating should have the following characteristics:
a) be varied: There is no food that contains all the essential nutrients, hence the need for a daily intake and variety of all the food groups in the right proportions to meet the physiological needs of the organism. The diversity of food can compensate for the lack of a particular nutrient by the contribution of the same in other foods in our diet. It can also reduce the impact of toxic components, naturally or artificially, are present in a food.In children 4 and adults 5, 6, dietary diversity has been associated with better nutritional status, regardless of socioeconomic status, being an indicator of increased likelihoodto meet nutritional requirements and higher nutritional quality.b) Be balanced and appropriate: The proportions of foods chosen should be modified to encourage food variety so that food meets the nutritional needs of each person with their characteristics and circumstances.c) Be Healthy: Healthy eating includes the concepts of variety, balance and fitness along with the characteristics of a healthy lifestyle.In short, a healthy diet is one that allows: the growth and development of children, maintenance of health, activity and creativity of adult survival and comfort in the elderly. Furthermore, the term relates to healthy eating that promotes and enables good health and reducing the risk of chronic diseases related to diet.
Food, in a broad sense, defines health, growth and development of people and must contain a sufficient amount of the different macro-and micronutrients to cover most of the physiological These needs are influenced by factors such as sex, age, physiological state (pregnancy, lactation, growth), body composition, physical activity and the specific characteristics of each individual. A healthy diet should meet the followingaims:• Ensure that the overall benefit of their recommendations is superior to any potential danger in the population groups to which they are addressed.• Provide a sufficient amount of calories to perform metabolic processes and physical work necessary.• Provide enough nutrients plastic and regulatory functions.• Encourage the maintenance or achievement of ideal weight.• Support balance between the amounts of each of the nutrients together. We recommend a contribution of carbohydrate 45-65% of total caloric intake, fat no more than 20-35% of daily calories and 10-35% as protein of high biological value.• Reduce the risk of chronic diseases related to diet.
Healthy eating should have the following characteristics:
a) be varied: There is no food that contains all the essential nutrients, hence the need for a daily intake and variety of all the food groups in the right proportions to meet the physiological needs of the organism. The diversity of food can compensate for the lack of a particular nutrient by the contribution of the same in other foods in our diet. It can also reduce the impact of toxic components, naturally or artificially, are present in a food.In children 4 and adults 5, 6, dietary diversity has been associated with better nutritional status, regardless of socioeconomic status, being an indicator of increased likelihoodto meet nutritional requirements and higher nutritional quality.b) Be balanced and appropriate: The proportions of foods chosen should be modified to encourage food variety so that food meets the nutritional needs of each person with their characteristics and circumstances.c) Be Healthy: Healthy eating includes the concepts of variety, balance and fitness along with the characteristics of a healthy lifestyle.In short, a healthy diet is one that allows: the growth and development of children, maintenance of health, activity and creativity of adult survival and comfort in the elderly. Furthermore, the term relates to healthy eating that promotes and enables good health and reducing the risk of chronic diseases related to diet.
Lifestyle and development of chronic diseases. Tips for healthy eating
Table 1 presents the interventions to promote healthy eating issued by the U.S. Preventive Task Force in 1995 with levels of evidence and grades of
recomendación7. The criteria used for the preparation of Table 2 were established by the World Foundation for Research on Cancer (World Cancer Research Fund). The results of controlled studies and consideration of relevant environmental factors modifying those risk have made possible a further modification of the criteria of evidence.
Table 1 presents the interventions to promote healthy eating issued by the U.S. Preventive Task Force in 1995 with levels of evidence and grades of
recomendación7. The criteria used for the preparation of Table 2 were established by the World Foundation for Research on Cancer (World Cancer Research Fund). The results of controlled studies and consideration of relevant environmental factors modifying those risk have made possible a further modification of the criteria of evidence.
Mediterranean Diet: a model of healthy eating
The study of the associations between specific dietary patterns and the risk of disease is interesting because of the existence of synergistic or antagonistic effects of food. These patterns more accurately reflect consumption by the population and generate epidemiological informationhelpful. The term Mediterranean diet reflects dietary patterns characteristic of various countries in the Mediterranean area in the sixties. The association between Mediterranean diet and longevity and lower mortality by disease:
The consumption of fruits and vegetables is associated with lower risk of cardiovascular and coronary disease (A, B). His final role in the prevention of stroke and precise biological mechanisms underlying the apparent beneficial effect, are to be clarified (B, C).
supplements of vitamin E and beta-carotene for the treatment or prevention of diseasecardiovascular or stroke are not recommended. The best balanced combination of antioxidants that there is a varied and balanced diet (A). Increased consumption of fruits and vegetables reduces the risk of cancer in certain locations(Oral cavity, pharynx, larynx, lung, esophagus, stomach) (C), to conclude that there is no such relationship for cancer right (B) or breast (B). A fruit and vegetable consumption is associated with lower risk of type 2 diabetes mellitus (B).Although there are studies that have shown no beneficial effect also exists that proves the existence of adverse effects of tobacco use. Fruits and vegetables are low energy density foods that enhance satiety and decreaseintake. There is an inverse association between fiber intake and fruit and vegetables and weight gain. Programs are useful in weight loss or maintenance (B).
Is advisable to avoid high consumption of red meat and maintained, sausages, processed meat, smoked or fried by the increased risk of developing type 2 diabetes mellitus and colon cancer (B).
The consumption of fruits and vegetables is associated with lower risk of cardiovascular and coronary disease (A, B). His final role in the prevention of stroke and precise biological mechanisms underlying the apparent beneficial effect, are to be clarified (B, C).
supplements of vitamin E and beta-carotene for the treatment or prevention of diseasecardiovascular or stroke are not recommended. The best balanced combination of antioxidants that there is a varied and balanced diet (A). Increased consumption of fruits and vegetables reduces the risk of cancer in certain locations(Oral cavity, pharynx, larynx, lung, esophagus, stomach) (C), to conclude that there is no such relationship for cancer right (B) or breast (B). A fruit and vegetable consumption is associated with lower risk of type 2 diabetes mellitus (B).Although there are studies that have shown no beneficial effect also exists that proves the existence of adverse effects of tobacco use. Fruits and vegetables are low energy density foods that enhance satiety and decreaseintake. There is an inverse association between fiber intake and fruit and vegetables and weight gain. Programs are useful in weight loss or maintenance (B).
Is advisable to avoid high consumption of red meat and maintained, sausages, processed meat, smoked or fried by the increased risk of developing type 2 diabetes mellitus and colon cancer (B).
Eat at least 3 servings / day of whole grains may reduce the risk of coronary heart disease, the incidence of type 2 diabetes mellitus and promote weight maintenance (B).
The consumption of large quantities of grains, cereal fiber, total fiber, fruit or vegetables decreases coronary risk by 30% or more, regardless of other healthy behaviors lifestyle (B). This type of consumption is important for prevention of diabetes mellitus type 2 (A).
Dairy intake protects against osteoporosis. The entire population benefits from an adequate intake in the context of a healthy diet, for its effects on bone and decreased risk of various diseases (A, B).
You can not set a definitive consensus regarding dairy intake and body weight. Therefore, no such products should be avoided for fear of increasing the weight (A, B).
The most studied dietary intervention and recommended for cardiovascular protection is reduced or modified fat intake to achieve a more heart-healthy lipid profile. Reduce or modify fat intake significantly reduces the incidence of cardiovascular events combined. This effect is especially when dietary modification is maintained for at least two years. As for total mortality, there is a similar trend but not significant (A).
Eating fish rich in omega-3 fatty acids or fatty acids such supplements is associated with a lower risk of coronary heart disease, and overall mortality from coronary heart disease, fatal ventricular arrhythmia and sudden death. It also produces less progression and more regression of coronary atherosclerosis and vascular restenosis after lower bypass or percutaneous coronary angioplasty. This reduces consumption and total cardiovascular mortality, myocardial infarction and nonfatal stroke in secondary prevention. We suggest a consumption of fish rich in eicosapentaenoic acid and docosahexaenoic acid (A) Coronary also been observed for certain tumors and other diseases related to diet, and this dietary pattern common link between countries.
The consumption of large quantities of grains, cereal fiber, total fiber, fruit or vegetables decreases coronary risk by 30% or more, regardless of other healthy behaviors lifestyle (B). This type of consumption is important for prevention of diabetes mellitus type 2 (A).
Dairy intake protects against osteoporosis. The entire population benefits from an adequate intake in the context of a healthy diet, for its effects on bone and decreased risk of various diseases (A, B).
You can not set a definitive consensus regarding dairy intake and body weight. Therefore, no such products should be avoided for fear of increasing the weight (A, B).
The most studied dietary intervention and recommended for cardiovascular protection is reduced or modified fat intake to achieve a more heart-healthy lipid profile. Reduce or modify fat intake significantly reduces the incidence of cardiovascular events combined. This effect is especially when dietary modification is maintained for at least two years. As for total mortality, there is a similar trend but not significant (A).
Eating fish rich in omega-3 fatty acids or fatty acids such supplements is associated with a lower risk of coronary heart disease, and overall mortality from coronary heart disease, fatal ventricular arrhythmia and sudden death. It also produces less progression and more regression of coronary atherosclerosis and vascular restenosis after lower bypass or percutaneous coronary angioplasty. This reduces consumption and total cardiovascular mortality, myocardial infarction and nonfatal stroke in secondary prevention. We suggest a consumption of fish rich in eicosapentaenoic acid and docosahexaenoic acid (A) Coronary also been observed for certain tumors and other diseases related to diet, and this dietary pattern common link between countries.
The clinical, epidemiological and biochemical biological bases have provided very strong about the benefits of the Mediterranean diet. The high burden of antioxidants derived from consumption of fruits and vegetables along with the benefits to the extra virgin olive oil and moderate wine consumption, make the Mediterranean diet has many advantages despite its relatively high fat content.
The essential components of the Mediterranean diet to ensure adequate intake-carotene, vitamin C, tocopherols,-linolenic acid and various minerals. There are other minor dietary components, derived from olive oil or wine, they also have antiatherogenic. Natural polyphenols oil and wine as elenolic acid, tyrosol, oleuropein glucoside, hydroxytyrosol and oleuropein trans-resveratrol aglycone, contributing to the decline in the expression of adhesion molecules and endothelial production of cytokines, possibly through a reduced activation of nuclear factor transcription factor crucial in ammation infl mechanisms vascular10, 11. We have a small number of systematic reviews and randomized controlled studies on the effects of this diet in relation to health. Majem Serra et al., 12 have conducted a systematic review in this regard, with a total of 43 articles included and a number of participants and 13,000 entre11. In summary, the Mediterranean diet showed the following positive effects:
The essential components of the Mediterranean diet to ensure adequate intake-carotene, vitamin C, tocopherols,-linolenic acid and various minerals. There are other minor dietary components, derived from olive oil or wine, they also have antiatherogenic. Natural polyphenols oil and wine as elenolic acid, tyrosol, oleuropein glucoside, hydroxytyrosol and oleuropein trans-resveratrol aglycone, contributing to the decline in the expression of adhesion molecules and endothelial production of cytokines, possibly through a reduced activation of nuclear factor transcription factor crucial in ammation infl mechanisms vascular10, 11. We have a small number of systematic reviews and randomized controlled studies on the effects of this diet in relation to health. Majem Serra et al., 12 have conducted a systematic review in this regard, with a total of 43 articles included and a number of participants and 13,000 entre11. In summary, the Mediterranean diet showed the following positive effects:
1. Increased survival:
The traditional Mediterranean diet is associated with increased survival in both general population and in patients with coronary isquémica13, 14 (A).
2. Decreased mortality:
2.a. Adherence to a Mediterranean diet is associated with lower risk of overall mortality and a decrease in mortality similar coronary diseases, cardiovascular and cancer
in healthy population over 70 years15 (B).
2.b. The CHD and cancer mortality showed an inverse relationship with the highest diet adherence mediterránea16 (B).
2.a. Adherence to a Mediterranean diet is associated with lower risk of overall mortality and a decrease in mortality similar coronary diseases, cardiovascular and cancer
in healthy population over 70 years15 (B).
2.b. The CHD and cancer mortality showed an inverse relationship with the highest diet adherence mediterránea16 (B).
3. Ischemic heart disease, cardiovascular disease:
3.a. Eating a Mediterranean-type diet rich in linolenic acid produces cardiovascular risk reduction of 50 to 70%, depending on the endpoint analizado17-19 (A).
3.b. Decreases the relative risk of reinfarto17 (A), maintaining its protective effect until four years after suffering the first myocardial miocardio20 (B) without altering the power independent predictor of recurrence with traditional risk factors such as hypercholesterolemia and hypertension.
3.c. People with a relatively high consumption of foods of the Mediterranean diet have lower premature mortality after a first myocardial miocardio21 (B).
3.d. Mediterranean diet reduces the risk of coronary heart disease between 8 and 45% 22 (A).
3.a. Eating a Mediterranean-type diet rich in linolenic acid produces cardiovascular risk reduction of 50 to 70%, depending on the endpoint analizado17-19 (A).
3.b. Decreases the relative risk of reinfarto17 (A), maintaining its protective effect until four years after suffering the first myocardial miocardio20 (B) without altering the power independent predictor of recurrence with traditional risk factors such as hypercholesterolemia and hypertension.
3.c. People with a relatively high consumption of foods of the Mediterranean diet have lower premature mortality after a first myocardial miocardio21 (B).
3.d. Mediterranean diet reduces the risk of coronary heart disease between 8 and 45% 22 (A).
4. Metabolic syndrome and blood pressure:
4.a. The Mediterranean diet may reduce the prevalence of metabolic syndrome and its associated cardiovascular risk, possibly by decreasing inflammation associated with said síndrome 23 (A).
4.b. It could reduce the concentration of proinflammatory and procoagulant markers in people with no history cardiovascular 24 (A).
4.c. Adherence to a Mediterranean diet is inversely related to stress arterial 25 (C).
4.a. The Mediterranean diet may reduce the prevalence of metabolic syndrome and its associated cardiovascular risk, possibly by decreasing inflammation associated with said síndrome 23 (A).
4.b. It could reduce the concentration of proinflammatory and procoagulant markers in people with no history cardiovascular 24 (A).
4.c. Adherence to a Mediterranean diet is inversely related to stress arterial 25 (C).
5. Overweight or obese
In several cross-sectional studies with 3000 adult participants with no history of cardiovascular disease has been shown that adherence to a Mediterranean diet was associated with a 39 to 50% chance of being overweight or obese and 59% less than risk of central obesity after controlling for several confounding variables.
In several cross-sectional studies with 3000 adult participants with no history of cardiovascular disease has been shown that adherence to a Mediterranean diet was associated with a 39 to 50% chance of being overweight or obese and 59% less than risk of central obesity after controlling for several confounding variables.
6. cancer
Patients with coronary artery disease who follow a Mediterranean diet may be protected against the development of certain tumors, especially urinary, digestive and garganta14 (A). Are currently conducting several clinical studies on the Mediterranean diet. The Mediet Project in Italy, whose goal is to investigate the potential impact of a traditional Mediterranean diet on the risk of developing cancer mama28. Medi RIVAGE study (Mediterranean Diet, Cardiovascular Risks and Gene Polymorphisms) is being developed in France, with two objectives: the prevention of cardiovascular disease through the impact of different types of diet and analysis of basal and postprandial lipid profile and the genetic polymorphisms of some influence on lipid metabolism and energy.
Patients with coronary artery disease who follow a Mediterranean diet may be protected against the development of certain tumors, especially urinary, digestive and garganta14 (A). Are currently conducting several clinical studies on the Mediterranean diet. The Mediet Project in Italy, whose goal is to investigate the potential impact of a traditional Mediterranean diet on the risk of developing cancer mama28. Medi RIVAGE study (Mediterranean Diet, Cardiovascular Risks and Gene Polymorphisms) is being developed in France, with two objectives: the prevention of cardiovascular disease through the impact of different types of diet and analysis of basal and postprandial lipid profile and the genetic polymorphisms of some influence on lipid metabolism and energy.
The PREDIMED (Prevention with Mediterranean Diet) is a Spanish study large-scale primary prevention of cardiovascular disease in high-risk patients randomized to a Mediterranean diet enriched with virgin olive oil and nuts.
Bibliography:
1.- WHO/FAO Expert Consultation. World Health
Organization. Geneva 2003. WHO Technical Report series 916.
No hay comentarios:
Publicar un comentario