Unhealthy diets

An unhealthy diet is accountable for 14% of all deaths worldwide, including approximately a third of all CVD and diabetes deaths and a tenth of all cancer deaths. Dietary risk is related, in particular, to a high intake of sodium, red/processed meat, trans fat and sugar-sweetened beverages, and a low intake of whole grains, legumes, low fruit, fibre, nuts and seeds, vegetables, mono/polyunsaturated fats, seafood and omega-3 fatty acids. This chapter describes measures to promote healthy diets in the whole population and at the individual level, including transformations of supply chains (production systems, storage and distribution, processing and packaging, retail and markets), the food environment (food availability and access, promotion, advertising and information, food quality and safety) and consumer behaviours (to better choose which foods to acquire, prepare, cook, store and eat). The WHO best buys related to dietary risk are described. The importance of reformulation of processed foods (e.g. to remove trans fats or to reduce salt content), food labelling, fiscal policies, public food procurement and the role of national food-based dietary guidelines are also emphasized.