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p. 495. Diet and healthlocked

  • David A. Bender


‘Diet and Health’ is concerned with the epidemiological evidence that diet is a factor in the development of chronic non-communicable diseases—especially atherosclerosis, coronary heart disease, hypertension, type II diabetes, and cancer—and how we can use these findings to produce guidelines for a prudent diet and to promote healthy eating. A diet that is associated with reduced risk of developing chronic non-communicable diseases provides 30 per cent of energy from fat, with only one-third of the fat as saturated fat and 6 to 10 per cent of the fat as polyunsaturated fat, 55 per cent of energy from carbohydrates (mainly starch, with only 10 per cent of energy from sugars), and 15 per cent of energy from protein.

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