Defining healthy diets: the FAO-WHO approach
Poor diet is a leading risk factor for development of non-communicable diseases and premature mortality. Poor diets impede healthy growth, development, and affect many body functions. Over 8 million lives every year could be saved by the adoption of a healthy diet. Healthy dietary patterns come in all shapes and sizes, reflecting different cultures, traditions, preferences and practices, but all share the key characteristic of supporting the highest level of health and well-being. FAO and WHO are updating their concept of healthy diets to reflect the latest scientific evidence for the relationship between diet and human health, but also recognize the intricate linkages between human and planetary health through sustainable agrifood systems.
Underpinning the updated FAO-WHO definition of healthy diets are the WHO healthy diet guidelines which provide evidence-informed recommendations on diet, including on the consumption of micro- and macronutrients as well as other elements of contemporary diets such as non-sugar sweeteners and low sodium salt substitutes. The latest addition to the suite of WHO healthy diet guidelines are those covering carbohydrates, total fat, saturated fatty acids and trans-fatty acids, which complement existing WHO guidelines on free sugars and sodium intake, as well as the recently released guideline on use of non-sugar sweeteners.
Join us in discussing the new guidelines and the healthy diet narrative at a livestreamed event on 13th July, 14:00-15:30 CEST.
Questions? Please send them to NFS@who.int or nutrition@fao.org