Nutrition
Nutrition is a essential part of health and development and a fundamental pillar in lifestyle medicine (1).
Poor diet is linked to many chronic health conditions. Globally, it is estimated that 11 million people die prematurely due to dietary factors (2).
Healthy eating is related to lower risk of non-communicable diseases (such as diabetes and cardiovascular disease), stronger immune systems, and longevity according to the WHO (1). The largest study of disease risk factors, the Global Burden of Disease Study, has consistently confirmed diet as the strongest risk factors for both disease and disability (2). The comprehensive Eat Lancet Report has calculated what would be the healthiest diet that could safely feed the world’s growing population without further damaging the planet (4). The consensus from these studies is that we need to move from the current modern dietary pattern where most of our calories come from animal and processed foods to consume a diet where the majority of calories come from whole (i.e. unprocessed) plant foods. A plant predominant diet is one that focuses mainly on whole, unrefined fruit, vegetables, wholegrains, legumes, nuts and seeds.
The food ‘fuel’ consumed plays a prominent role in generating disease or wellness. The HSE Healthy Eating guidelines encourage the population to limit their intake of high fat, sugar, salt foods and drinks. Modern diets, high in processed and refined foods tend to be high in these more harmful nutrients. This advice can be complicated by the fact that most people do not consume nutrients in isolation but more so as foods which usually contain a combination of multiple nutrients, both good and bad. Nowadays we understand that the overall diet pattern is more important than the isolated nutrients or individual foods. It is important to add that there is not one ideal perfect diet but more so a range of optimal dietary patterns. Diversity and the increase of unprocessed plant based foods are two characteristics seen to be reflective of a more beneficial dietary intake.
Frequently our food environment makes the unhealthy choices the easy least effortful option. These tend to be “energy dense” but “nutrient poor” foods. A 2020 UNICEF report also concluded that “low-income groups have good access to ‘bad’ food and bad access to ‘good’ food (5). To improve our diet and our health the underlying “food environment” needs to change. This requires a broader approach involving food policy, government and the food industry.
Our food choices also carry a carbon footprint. The global food chain contributes over a quarter of all greenhouse gas emissions (6). The global food system is also the primary driver of biodiversity loss, causing deforestation, emptying our oceans and polluting waterways, leading to loss of eco-systems, insect collapse, and loss of plant and animal species. We need to embrace a food system that facilitates both a healthy population and a healthy planet.
The lifestyle medicine pillar of nutrition revolves around engaging individuals where they are at and helping them discover the health potential of providing, sourcing, and preparing sustainable tasty, simple, varied wholefoods rich in plants.
References
World Health Organisation. Nutrition. Available at: https://www.who.int/health-topics/nutrition. Accessed on 21st June 2022.
The Lancet. Global Burden of Disease. Available at: https://www.thelancet.com/gbd. Accessed on 21st June 2022.
World Health Organisation. Nutrition, Physical Activity and Obesity Ireland. 2013 https://www.euro.who.int/__data/assets/pdf_file/0016/243304/Ireland-WHO-Country-Profile.pdf. Accessed on 21st June 2022.
The EAT-Lancet Commission. Summary Report of the EAT-Lancet Commission. 2019. https://eatforum.org/content/uploads/2019/07/EAT-Lancet_Commission_Summary_Report.pdf. Accessed on 21st June 2022.
FAO, IFAD, UNICEF, WFP and WHO. 2020. The State of Food Security and Nutrition in the World 2020. Transforming food systems for affordable healthy diets. Rome, FAO. doi: 10.4060/ca9692en. Available at: https://www.unicef.org/media/72676/file/SOFI-2020-full-report.pdf. Accessed on 21st June 2022.
Poore, J. & Nemecek, T. Reducing food’s environmental impacts through producers and consumers. Science. 2018. 360 (6392). https://www.science.org/doi/10.1126/science.aaq0216