Approaches to defining healthy diets: a background paper for the international expert consultation on sustainable healthy diets Kumanyika, S, Afshin, A, Arimond, M, Lawrence, Mark, McNaughton, Sarah A and Nishida, C 2020, Approaches to defining healthy diets: a background paper for the international expert consultation on sustainable healthy diets, Food and nutrition bulletin, vol. 41, no. Sustainable and healthy diets supplement 2, pp. 7S-30S, doi: 10.1177/0379572120973111. Attached Files Name Description MIMEType Size Downloads Title Approaches to defining healthy diets: a background paper for the international expert consultation on sustainable healthy diets Author(s) Kumanyika, S Afshin, A Arimond, M Lawrence, Mark orcid.org/0000-0001-6899-3983 McNaughton, Sarah A orcid.org/0000-0001-5936-9820 Nishida, C Journal name Food and nutrition bulletin Volume number 41 Issue number Sustainable and healthy diets supplement 2 Start page 7S End page 30S Total pages 24 Publisher SAGE Publications Place of publication London, Eng. Publication date 2020-12-01 ISSN 0379-5721 1564-8265 Keyword(s) World Health Organization Global Burden of Disease dietary patterns sustainability Summary Background: Healthy diets promote optimal growth and development and prevent malnutrition in all its forms, including undernutrition, obesity, and diet-related noncommunicable diseases (NCDs). Objective: This background paper for the International Expert Consultation on Sustainable Healthy Diets characterizes healthy diets and their implications for food system sustainability. Methods: Three complementary approaches to defining healthy diets are compared: World Health Organization (WHO) guidelines or recommendations developed between 1996 and 2019; 2017 Global Burden of Disease (GBD) risk factor study estimates of diet-related risk–outcome associations; and analyses associating indices of whole dietary patterns with health outcomes in population studies and clinical trials. Results: World Health Organization dietary recommendations are global reference points for preventing undernutrition and reducing NCD risks; they emphasize increasing intakes of fruits, vegetables (excepting starchy root vegetables), legumes, nuts, and whole grains; limiting energy intake from free sugars and total fats; consuming unsaturated rather than saturated or trans fats; and limiting salt intake. Global Burden of Disease findings align well with WHO recommendations but include some additional risk factors such as high consumption of processed meat; this approach quantifies contributions of diet-related risks to the NCD burden. Evidence on whole dietary patterns supports WHO and GBD findings and raises concerns about potential adverse health effects of foods with high levels of industrial processing. Conclusions: Implied shifts toward plant foods and away from animal foods (excepting fish and seafood), and for changes in food production systems have direct relevance to the sustainability agenda. Language eng DOI 10.1177/0379572120973111 Indigenous content off Field of Research 1111 Nutrition and Dietetics HERDC Research category C1 Refereed article in a scholarly journal Persistent URL http://hdl.handle.net/10536/DRO/DU:30146978 Document type: Journal Article Collections: Faculty of Health School of Exercise and Nutrition Sciences Related Links Link Description Connect to published version Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Wed, 13 Jan 2021, 10:35:01 EST Wed, 13 Jan 2021, 13:13:13 EST Sat, 16 Jan 2021, 05:15:04 EST Tue, 23 Feb 2021, 08:43:43 EST Tue, 23 Feb 2021, 08:44:57 EST Tue, 23 Feb 2021, 14:55:59 EST Filtered Full Citation counts:   Cited 0 times in TR Web of Science Cited 1 times in Scopus Search Google Scholar Access Statistics: 9 Abstract Views, 1 File Downloads  -  Detailed Statistics Created: Wed, 13 Jan 2021, 10:35:01 EST

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