The World Health Organization (WHO), in collaboration with the Food and Agriculture Organization of the United Nations (FAO), launched this Tuesday a guide with recommendations for a “healthy diet”which include consuming between 10-15% protein and 15-30% fat, with respect to the total calories consumed for the day.
In children and adolescents, fat consumption over total caloric intake can increase even a little more, up to 35%, but no more than 10% should be saturated fatwhile trans fats, especially those produced industrially, should be reduced to a minimum or even eliminated, indicated WHO and FAO.
The contribution of carbohydrates can vary between 45 and 75%indicates the guide of the two UN agencies, which also advises that sugars do not exceed 10% of total caloric consumption, and reduce salt consumption to two grams per day.
WHO and FAO emphasize that both an excess and a deficiency in the intake of proteins, fats and carbohydrates can have negative consequences on health.
In the case of consuming excess protein there may be metabolic problemsWith fat it is obvious that it can lead to weight gain, and excessive carbohydrates can lead to changes in blood glucose, the statement warns.
WHO and FAO agree that a healthy diet must meet four conditions: be “adequate, balanced, moderate and “diverse”. By “diverse” they mean that it should include as many types of foods and food groups as possible (meats, fish, vegetables, fruits, etc.).
Although It does not go into the advantages or disadvantages of vegetarianismdoes advise that at least children from six months and older complement breastfeeding with the consumption of foods of animal origin, such as meat, fish or eggs.
WHO and FAO especially warn against the consumption of ultra-processed foods, since increase the risk of health problems ranging from cancer to cardiovascular diseases, including being overweight or type two diabetes, and can affect mental, respiratory or gastrointestinal capacity.
The guide, noted by WHO and FAO, has been written based on scientific studies, in order to promote healthy diets that “can help prevent nutrient deficiencies and excessescommunicable and non-communicable diseases, and promote well-being”.
