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The Role of Dietary Habits on Development and Progress of Risk Factors of Chronic Non-communicable Diseases

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Healthy Lifestyle

Part of the book series: Integrated Science ((IS,volume 3))

Abstract

According to the World Health Organization “Noncommunicable diseases (NCDs) tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioral factors”. Diet is related to the modifiable behavioral risk factors and metabolic risk factors in different ways, as a protection or a risk factor. The role of dietary habits is a key point in the prevention and treatment of NCD during all life. In childhood, the most important action is the prevention of obesity as a driver for other NCDs. In adolescence, the importance of dietary habits is boosted with behaviors that are established in this life stage (use of alcohol, tobacco, sedentary lifestyle, and an unhealthy diet). Unhealthy diets are characterized by low consumption of fruits, vegetables, whole grains, cereals, meat, legumes, dairy, among other “basic food”, and the high consumption of ultra-processed food, fast food, and sugar-sweetened beverages. Adulthood is a life stage strongly marked by the appearance of NCDs (although it’s already observed in adolescents, especially the ones with obesity) and the insertion on the work market. The life changes during adulthood are strongly related to the NCDs and the diet is one of the most important. The evidence points that energy balance or restriction, sodium intake until 2 g/day, Mediterranean diet, replacement of saturated for unsaturated fatty acids (poly or mono), fruits and vegetables, higher dietary fiber, whole grains, omega-3 and omega-6 fatty acids, low glycemic index/load food, DASH diet, Nuts, Plant-based diet/vegetarian diet, dairy products (especially low fat and fermented products), fish and, coffee have protective action against NCD. Meanwhile, there is a group of food that represents more risk to develop NCDs: high intake of the salt and preserved salt food, high intake of the red meat and processed meat, high alcohol consumption, high saturated fatty acids intake, high intake of the sugar/sweetened beverages, trans-fatty acids, diet higher in glycemic index and load, Western diet pattern (large portion size, high intake of the energy-dense food, fast food, red meat, and processed meat), very hot drinks and foods, dietary cholesterol, diet with high inflammatory index. Elderly is marked by the presence of multiple NCDs. In this life stage diet quality has a huge effect on physical condition, cognitive condition, bone health, eye health, vascular function, and the immune system. Therefore, actions for the prevention and control of NCDs should be recognized as a health priority and should adopt a life-course approach.

Let food be thy medicine and medicine be thy food.

—Hippocrates

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Authors and Affiliations

  1. Department of Social Nutrition, Institute of Nutrition, University of State of Rio de Janeiro, Rio de Janeiro, Brazil

    Cintia Chaves Curioni & Ana Carolina Feldenheimer da Silva

  2. Department of Fundamental Nutrition, Nutrition School, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil

    Alessandra da Silva Pereira & Michel Carlos Mocellin

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  1. Cintia Chaves Curioni
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  2. Ana Carolina Feldenheimer da Silva
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  3. Alessandra da Silva Pereira
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  4. Michel Carlos Mocellin
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  1. Pediatrics Department and USERN Office, Child Growth and Development Research Center, Research Institute for Primordial Prevention of Non-Communicable Disease, Isfahan University of Medical Sciences, Isfahan, Iran

    Roya Kelishadi

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Curioni, C.C., da Silva, A.C.F., da Silva Pereira, A., Mocellin, M.C. (2022). The Role of Dietary Habits on Development and Progress of Risk Factors of Chronic Non-communicable Diseases. In: Kelishadi, R. (eds) Healthy Lifestyle. Integrated Science, vol 3. Springer, Cham. https://doi.org/10.1007/978-3-030-85357-0_5

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