In formulating the following dietary recommendations, the AHA Nutrition Committee strived to make them consistent with those issued by the U.S. Dietary Guidelines Committee. UU. 10 While the AHA guidelines were developed specifically for the prevention of heart and vascular diseases, they can contribute to the prevention of other diseases, including some forms of cancer, kidney disease, and osteoporosis.
The AHA guidelines are also in line with current recommendations for the prevention and treatment of diabetes.11. These chronic diseases account for most of the population's morbidity and mortality, which highlights the importance of providing the public with science-based dietary and lifestyle guidelines. Losing excess weight and maintaining a healthy weight in the long term can improve blood lipid levels and blood pressure and reduce the risk of heart disease, the most common form of diabetes, strokes and certain types of cancer. 12 In many people with increased abdominal or visceral fat, even a moderate reduction in weight can result in an improvement in many metabolic risk factors for CHD, especially those related to insulin resistance, such as low HDL levels, high triglycerides, and small, dense LDL, 13 14 The successful long-term maintenance of a healthy body weight can be promoted by regular physical activity along with a diet limited in calories, especially those derived from fat, and relatively rich in complex carbohydrates and fiber, 1516 The AHA recommends that the general public consume no more than 6 grams of sodium chloride per day. This recommendation is based on evidence of an association between dietary sodium chloride intake and blood pressure derived from a substantial number of epidemiological observations51525354 and clinical trials on salt restriction, 555657 The incidence of heart disease in those who consume moderate amounts of alcohol (an average of 1 to 2 drinks per day for men and 1 drink a day for women) is lower than that of non-drinkers, 5859 However, with the increase in alcohol consumption, the increase in the dangers for public health, such as alcoholism, hypertension, obesity, stroke, cardiomyopathy, various types of cancer, liver disease, accidents, suicide, and fetal alcohol syndrome.
In addition, some people with an hereditary predisposition to a variety of metabolic conditions, such as hypertriglyceridemia, pancreatitis, and porphyria, should not consume alcohol at all. For the person who starts drinking alcohol, alcohol addiction and alcoholism are a real threat, aggravated by a family predisposition to alcoholism. Taking into account these risks, the AHA concludes that it is not recommended to publish guidelines for the general population that may lead some people to increase their alcohol consumption or to start drinking if they haven't already. The best way to determine the appropriateness of drinking alcohol in moderation (no more than 2 drinks per day) is to consult with the person's primary care doctor.
The AHA emphasizes that these dietary guidelines are appropriate for children over 2 years old. Children between 2 and 5 years old can gradually adopt family eating habits. 60. The recommended dietary amounts of iron, zinc, calcium and other nutrients essential for growth and development can be easily met by following these guidelines.
Children should eat foods from all food groups, including lean meats, low-fat dairy products, enriched whole grain products, fruits, vegetables, and legumes. The main emphasis of diets for children is to provide adequate calories and nutrients for normal physical activity, growth and development. This recommendation can be easily achieved if these dietary guidelines are followed. Some have advocated diets in which less than 15% of calories are derived from fat.
There is little information on the potential value of these diets for the U.S. population, and their consumption requires major lifestyle changes. This is a cause for concern, especially for healthy children and older people, for whom other nutrient needs may be compromised by excessive fat restriction. In addition, in some people, low-fat, high-carbohydrate diets cause potentially adverse metabolic changes, such as a reduction in HDL cholesterol and an increase in triglyceride levels.
Therefore, the AHA believes that there is no justification for recommending the widespread consumption of very low-fat diets. Low-carb diets can also lead to premature death. One study found that participants with the lowest carbohydrate intake had a 32 percent higher risk of death from any cause. The risks of death from coronary heart disease, cerebrovascular disease and cancer increased by 51 percent, 50 percent and 35 percent, respectively.
Studies published in the Journal of the American Heart Association, The Lancet and Annals of Internal Medicine have also shown that low-carb diets increase the risk of premature death. A recent survey of nearly 44,000 people in the U.S. UU. The adults found that “despite growing public health concerns about the consumption of processed meat, there has been no change in the amount of processed meat consumed by American adults in the past 18 years.
The authors suggest that “the findings of this study may inform public health policy priorities to improve diet and reduce the burden of chronic diseases in the United States. Ultimately, all agencies with nutrition policies and programs from USDA and HHS reviewed the document, such as the National Institutes of Health, the Food and Drug Administration, the Centers for Disease Control and Prevention, the Agricultural Research Service, the Food and Nutrition Service, and the Food Safety and Inspection Service, and the Food Safety and Inspection Service. The government uses the Dietary Guidelines as the basis of its food assistance and meal programs, its nutrition education initiatives, and its decisions on national health goals. The Dietary Guidelines for Americans are the cornerstone of federal nutrition policy and educational activities in the United States.
However, there are a number of additional dietary and nutritional factors that could be related to cardiovascular risk, for which the available data are considered insufficient for the committee to recommend specific guidelines. This edition offers 5 general guidelines and a series of key recommendations with specific nutritional objectives and dietary limits. The Departments use an external Federal Advisory Committee to review the current body of nutrition science. Vitamin and mineral supplements are no substitute for a balanced, nutritious diet designed to emphasize the intake of fruits, vegetables and whole foods.
This is particularly true for children, who are encouraged to develop a taste for fruits, vegetables and whole foods rather than relying on foods that contain fat or sugar substitutes and that often have little nutritional value. The publication of the new edition is communicated to nutrition and health professionals inside and outside the federal government for wide implementation. You can easily meet your vitamin B12 needs with a daily supplement or fortified foods, such as vitamin B12-fortified breakfast cereals, plant-based milks, and nutritional yeast. In formulating these guidelines on dietary and lifestyle practices to reduce the risk of cardiovascular disease in the general population, the AHA Nutrition Committee has sought to limit its recommendations to those for which the body of scientific evidence provides adequate support.
In formulating the following dietary recommendations, the AHA Nutrition Committee strived to make them consistent with those issued by the United States Dietary Guidelines Committee. The Dietary Guidelines for Americans, which provide nutritional recommendations and are the basis of federal dietary programs, such as MyPlate, are updated every five years by the U. Reducing sodium intake should be only one component of a comprehensive nutritional approach to reducing blood pressure, which should also include the prevention and treatment of obesity, the limitation of alcohol consumption, and strategies that ensure adequate intake of potassium, magnesium and calcium. The Committee was asked to study nutrition science collectively to substantiate its report, rather than using individual scientific studies or personal testimonies.
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