The relationship between diet and disease
A ‘balanced’ diet refers to the minimum consumption of nutrients to provide the essential requirements of the body. Deficiency states, whilst no longer an overt problem in developed countries, continue to cause disease states in underdeveloped countries, due to famine or war. Where one or more of the essential nutrients are absent in the diet or there is inadequate absorption from the gastrointestinal tract, this is referred to as malnutrition.
Conversely, the majority of diet-related health problems in developed countries relate to excessive intake of essential and non-essential food and drink. Excessive consumption of refined carbohydrates, saturated fats, salt and alcohol have been linked to obesity, cardiovascular disease, high blood pressure, diabetes mellitus type II, dental caries and certain cancers. Obesity and malnutrition may occur in the same individual. Health promotion in affluent nations, in which these dietary components are freely available, is aimed at awareness and empowerment of the individual to eat a ‘healthy’ diet, i.e. one in which the essential nutrients are present but not consumed to excess. Education concerning obesity should be focused on awareness that food consumption must match physical activity. Current trends indicate that a third of the adult population will be obese by 2020. The dietary requirements of an individual throughout life are dependent upon the energy and growth requirements, e.g. during pregnancy, lactation and childhood. In addition the degree of physical activity and concomitant disease status must be considered. The ‘balance’ in the diet must take into account the dynamics of the human being.
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