FOOD GUIDES

The food guidelines are standards of “good eating” for health maintenance. These guides refer to the consumption of certain foods, including proportions, energy sources, non-essential nutrients such as fiber and cholesterol and related groups of foods with the nutrients they provide. In addition these guidelines are general, without specifications for different segments of population, although some governments have already set specific rules for their countries.

The aim of the guidelines has been, in most cases; reduce the risk of diseases most prevalent in society to be targeted, especially those chronic and degenerative diseases. Thus, many organizations related to the control of specific diseases such as cardiovascular disease or cancer, have established their own guides.

The recommendations frequently present in almost all the guides, regardless of who develop and who are directed, are as follows:

1. Maintenance of variety in foods that make up the diet:

A nutritionally sound diet should meet all or nearly all the recommendations of intake of those nutrients for which there is a dietary recommendation. The only dogma that exists in nutrition, or rather its basic principle is that they must perform a varied diet since no food gives us all the nutrients. This is the oldest and important rule or dietary guideline. The variety increases the likelihood of reaching all dietary recommendations including minors nutrients for which we established there dietary recommendation. At the same time, this variety reduces the risk of pathogens or toxic food and beverages.

2. Reducing fat intake, particularly saturated fats and cholesterol:

The fat in the diet provide more calories than any other food component. Reduce fat intake is the best way to reduce excess energy intake of our society. But in addition, the reduction of saturated fat and cholesterol is related to the decline in cardiovascular disease, particularly heart disease, some cancers and obesity.

3. Bring to calorie intake and energy expenditure to maintain body weight:

It has been observed that the morbidity and mortality is higher in obese individuals or malnourished regarding those with proper weight.

4. Augmentation consumption of foods rich in complex carbohydrates, fiber and vitamins:

It seeks to increase the intake of grains, vegetables, including vegetables and fruits. Thus, in addition to being able to replace foods rich in fat, increases the intake of nutrients such as carotene, vitamin C and fiber. The latter are under investigation as potential protection against certain cancers.

5. Reducing salt consumption:

The aim is to reduce the prevalence of hypertension and cardiovascular mortality secondary. The evidence that this is possible by reducing salt intake is not as strong as in the case of saturated fats and cholesterol. Most of the populations of developed consume more sodium necessary. An amount was not excessive and possibly beneficial is between 3 and 6 grams of sodium chloride, that is, common salt, per day.

6. Moderate alcohol consumption:

The moderate intake of alcohol, especially wine, is related to lower morbidity and mortality and total cardiovascular specific, however excessive intake of alcohol is responsible for deaths from traffic accidents, hypertension, cirrhosis of the liver and many other complications besides Socio-family problems.