How important are nutrition and dietary factors in health and chronic disease prevention?
The Surgeon General’s Report on Nutrition and Health in 1988 noted that 2/3 of all deaths are due to diseases associated with diet. The report also says that the three most important personal habits that influence health are smoking, alcohol consumption, and diet. For the two out of three adults who do not drink alcohol excessively or smoke, the single most important personal choice influencing long-term health is what they eat. In 1997, the World Cancer Research Fund and the American Institute for Cancer Research report, “Food, Nutrition and the Prevention of Cancer: A Global Perspective” stated that recommended diets in conjunction with physical activity and normal BMI could reduce cancer incidence by 30–40%. For heart disease, the 1989 National Academy of Sciences report, Diet and Health: Implications for Reducing Chronic Disease Risk, projected that 20% of deaths could be avoided by reducing fats and increasing fruits, vegetables, breads, cereals, and legumes (dry beans and peas).
