A healthy balanced diet is essential for good health and nutrition.
It protects you against many chronic noncommunicable diseases, such as heart disease, diabetes and cancer. Eating a variety of foods and consuming less salt, sugars and saturated and industrially-produced trans-fats, are essential for healthy diet.
Essential Facts
A healthy diet helps prevent malnutrition and noncommunicable diseases (NCDs) such as diabetes, heart disease, stroke, and cancer. Key practices include:
- Energy Balance: Match calorie intake with expenditure to prevent unhealthy weight gain.
- Fat Intake: Limit total fat to 30% of energy intake. Saturated fats should be below 10%, and trans-fats below 1%. Shift towards unsaturated fats and aim to eliminate industrially-produced trans-fats.
- Sugar Intake: Keep free sugars below 10% of total energy, with further reduction to below 5% for added health benefits.
- Salt Intake: Restrict to under 5 g per day (sodium less than 2 g) to reduce hypertension and heart disease risk.
By 2025, WHO aims to reduce global salt intake by 30% and halt the rise in diabetes, obesity, and childhood overweight.
A healthy diet helps prevent malnutrition and noncommunicable diseases (NCDs) such as diabetes, heart disease, stroke, and cancer. Key practices include:
- Energy Balance: Match calorie intake with expenditure to prevent unhealthy weight gain.
- Fat Intake: Limit total fat to 30% of energy intake. Saturated fats should be below 10%, and trans-fats below 1%. Shift towards unsaturated fats and aim to eliminate industrially-produced trans-fats.
- Sugar Intake: Keep free sugars below 10% of total energy, with further reduction to below 5% for added health benefits.
- Salt Intake: Restrict to under 5 g per day (sodium less than 2 g) to reduce hypertension and heart disease risk.
By 2025, WHO aims to reduce global salt intake by 30% and halt the rise in diabetes, obesity, and childhood overweight.
A healthy diet helps prevent malnutrition and noncommunicable diseases (NCDs) such as diabetes, heart disease, stroke, and cancer. Key practices include:
- Energy Balance: Match calorie intake with expenditure to prevent unhealthy weight gain.
- Fat Intake: Limit total fat to 30% of energy intake. Saturated fats should be below 10%, and trans-fats below 1%. Shift towards unsaturated fats and aim to eliminate industrially-produced trans-fats.
- Sugar Intake: Keep free sugars below 10% of total energy, with further reduction to below 5% for added health benefits.
- Salt Intake: Restrict to under 5 g per day (sodium less than 2 g) to reduce hypertension and heart disease risk.
By 2025, WHO aims to reduce global salt intake by 30% and halt the rise in diabetes, obesity, and childhood overweight.
