Brenda Khan
Poor diet is a significant cause of health problems and can increase the risk of certain diseases. Dietary factors have been linked to an increased risk of dying from diseases such as heart disease, stroke, and type 2 diabetes. Suboptimal eating habits, such as high sodium intake, low fruit and vegetable consumption, and low whole grain intake, can lead to cardiometabolic diseases and are also risk factors for early death. Additionally, medical conditions can make it challenging to maintain proper nutrition, affecting one's ability to eat, chew, or digest food. Certain diseases and their treatments can impact nutrition, and specific conditions can make swallowing or absorbing nutrients difficult. Malnutrition, including undernutrition and overnutrition, can also result from dietary imbalances, leading to serious health consequences. Improving dietary habits is a societal issue that requires a multidisciplinary approach, as evidenced by the alarming prevalence of obesity and related non-communicable diseases.
| Characteristics | Values |
|---|---|
| Cardiometabolic diseases | 45% of deaths in the US in 2012 |
| Cause of cardiometabolic diseases | Suboptimal eating habits |
| Highest proportion of cardiometabolic deaths | Men, Blacks and Hispanics, and those with lower education levels |
| Top dietary risk factors | High sodium intake, low fruit intake, low whole grain intake |
| Risk factors for cardiovascular diseases | Overweight and obesity |
| Risk factors for type 2 diabetes | Overweight and obesity |
| Dietary risk factors | Fruits, vegetables, legumes, whole grains, nuts and seeds, fiber, seafood, omega-3 fatty acids, omega-6 polyunsaturated fatty acids, calcium, milk, sodium, red meat, processed meat, sugar-sweetened beverages, trans fats |
| Protective dietary factors | Vegetables |
| Dietary factors with mixed effects | Milk, red meat |
| Dietary issues | Swallowing or chewing problems, nutritional needs of children with cerebral palsy |
| Malnutrition | Undernutrition, overnutrition, or an imbalance of macronutrients (proteins, carbohydrates, fats) or micronutrients (vitamins and minerals) |
| Causes of overnutrition | Hormone imbalance, chronic stress, anxiety, depression, binge eating disorder, chronic overuse of dietary supplements |
| Eating disorders | Restrictive eating, compulsive eating, irregular or inflexible eating patterns, fasting, binge eating, skipping meals, self-induced vomiting, laxative/diuretic/enema misuse, steroid/creatine use, diet pills |
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What You'll Learn
Poor diet and cardiovascular disease
Unhealthy diets, high blood pressure, and high serum cholesterol are the leading causes of deaths from heart attacks and angina, collectively known as ischemic heart disease. High sodium intake, low fruit intake, and low whole-grain intake are three of the top dietary risk factors for early death. High sodium consumption is particularly harmful and can lead to high blood pressure and damaged arteries, increasing the risk of heart disease, heart attack, and stroke.
Low consumption of fruits, vegetables, and whole grains also puts populations at higher risk of cardiovascular disease. A healthy diet should be half fruits and vegetables, a quarter protein, and a quarter grains, ensuring adequate intake of fiber and healthy fats.
Poor dietary habits have been associated with nearly half of the deaths caused by cardiometabolic diseases, including heart disease, stroke, and type 2 diabetes. Adopting healthier diets can significantly reduce the risk of these chronic diseases.
In addition to dietary factors, other risk factors for cardiovascular disease include high blood pressure, high serum low-density lipoprotein (LDL) cholesterol, high plasma glucose, tobacco use, high body mass index (BMI), air pollution, low physical activity, impaired kidney function, lead exposure, and alcohol use.
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Obesity and premature death
Poor dietary habits are a leading cause of premature death. Cardiovascular disease, for example, is the leading cause of death associated with diet. High sodium intake, low fruit intake, and low whole grain intake are three of the top 15 dietary risk factors for early death.
Obesity is associated with an increased risk of premature death. A study of 3.9 million adults found that being overweight or obese is linked to a higher risk of dying prematurely. The risk of mortality increases with weight gain. A BMI of 25-<27.5 kg/m2 was associated with a 7% higher risk of mortality, while a BMI of 40.0-<60.0 kg/m2 was associated with a nearly threefold risk. Every 5 units higher BMI above 25 kg/m2 was associated with about a 31% higher risk of premature death.
The Global BMI Mortality Collaboration, established in 2013, is the largest and most rigorous effort to resolve the controversy regarding BMI and mortality. The collaboration includes over 500 investigators from 300 global institutions who analyzed data from more than 10.6 million participants from 239 large studies conducted in 32 countries.
Obesity-related mortality is driven by comorbidities such as type 2 diabetes, dyslipidemia, hypertension, obstructive sleep apnea, certain types of cancer, steatohepatitis, gastroesophageal reflux, arthritis, polycystic ovary syndrome, and infertility. Cardiovascular disease and cancer account for the greatest mortality risk associated with obesity. Bariatric surgery has been shown to reduce mortality considerably in obese individuals.
The risk of premature death due to obesity varies between populations and causes of death and can change over time. For example, a study found that the risk of death before age 70 for men and women with a normal BMI was 19% and 11%, respectively, while the risk for moderately obese men and women was 29.5% and 14.6%, respectively. Obesity-related premature death also varies by gender, with a greater impact on men than women.
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Diet and diabetes
Poor diet is a significant contributor to health issues, with 10.6% of all deaths in 2021 linked to dietary factors. Cardiovascular disease, including heart disease and stroke, is the leading cause of death associated with diet.
Diet is a key factor in managing diabetes and prediabetes. Eating the right foods can help keep blood glucose (blood sugar) levels in check and prevent the onset of Type 2 diabetes. While there is no one-size-fits-all diet plan, some general principles apply. For example, it is recommended to eat more non-starchy vegetables, opt for lean meats or plant-based proteins, choose quality carbohydrates, and select low-fat dairy options. These intentional food choices can help meet health goals and manage diabetes effectively.
It is important to note that all foods affect blood glucose levels, but some have a more significant impact than others. Foods high in simple carbohydrates, fat, and calories can cause blood sugar spikes. Therefore, it is advisable to limit sugary foods and drinks, including sweets, cookies, cakes, ice cream, sweetened cereals, and canned fruits with added sugar. However, this does not mean completely eliminating these foods from your diet; instead, they should be consumed less frequently and in smaller portions.
To create a personalized diet plan, individuals with diabetes or prediabetes may benefit from consulting a registered dietitian or a diabetes educator. They can provide guidance on specific food choices, meal timing, and portion sizes to ensure blood glucose levels remain within a healthy range. Additionally, resources like the American Diabetes Association offer valuable information on healthy recipes, grocery shopping tips, and navigating nutrition when dining out or choosing fast food.
By making conscious food choices and seeking professional guidance when needed, individuals with diabetes can effectively manage their blood glucose levels, improve their overall health, and develop a healthier relationship with food.
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Dietary risk factors
One of the leading dietary risk factors is a high sodium intake. This is primarily due to its link to cardiovascular diseases, such as ischemic heart disease and hypertensive heart disease. Cardiovascular disease was the leading cause of death associated with diet in 2021, with 30% of these deaths attributed to poor dietary habits. Additionally, a diet low in fruits and whole grains can increase the risk of cardiovascular disease.
Another dietary risk factor is the overconsumption of certain nutrients, also known as overnutrition. This can be caused by consuming too many nutrients relative to one's energy expenditure, having a sedentary lifestyle, or a condition that affects metabolism, such as hypothyroidism. Overnutrition can lead to weight gain and increase the risk of developing secondary conditions like diabetes and heart disease.
Undernutrition, on the other hand, is a deficiency of nutrients. This can occur due to an inadequate diet or the body's inability to absorb nutrients effectively. Even a lack of a single vitamin or mineral can have serious health consequences. For example, low calcium intake can negatively impact bone health, increasing the risk of osteoporosis.
Disordered eating behaviours, such as restrictive dieting, fasting, binge eating, and self-induced vomiting, can also be considered dietary risk factors. These behaviours are often associated with mental health concerns, including depression, anxiety, and low self-esteem. Restricting food intake can lead to changes in metabolism, increased appetite, and cravings, potentially resulting in a cycle of dieting and binge eating. Disordered eating is a strong predictor of the development of eating disorders and can negatively impact an individual's mental and physical health.
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Eating disorders
Genetics play a role, as individuals with certain genetic predispositions may be more susceptible to developing eating disorders. Biological factors, such as nutritional deficiencies or hormonal imbalances, can also influence the onset of these disorders. Additionally, mental health conditions, such as depression, anxiety, or other co-occurring disorders, often intersect with eating disorders and can exacerbate the problem.
Social and cultural influences, including media messages that promote thin or muscular body types as ideal, can contribute to body dissatisfaction and disordered eating. Participation in sports or activities that emphasise weight or size, such as modelling, ballet, gymnastics, or wrestling, may also increase the risk of developing an eating disorder. However, social and cultural factors alone are usually insufficient to cause eating disorders, as individual psychological and biological factors also come into play.
Stressful life events and environmental factors can trigger the development of eating disorders. Traumatic experiences, peer pressure, family dynamics, or other environmental stressors can contribute to the onset of these disorders. Additionally, individuals with a history of dieting, food restriction, or a preoccupation with healthy eating may be at a higher risk of developing disordered eating patterns.
It is important to recognise that the causes of eating disorders are complex and vary from person to person. While we may not fully understand the exact causes, effective treatments are available. Early detection and treatment are crucial for a full recovery, and evidence-based therapies can help reduce symptoms and lead individuals towards healing and a healthier relationship with food and their bodies.
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Frequently asked questions
Poor diet increases the risk of certain health conditions, including cardiovascular disease, diabetes, and early death. Three of the top 15 risk factors for early death in 2021 were dietary: high sodium intake, low fruit intake, and low whole grain intake.
Disordered eating behaviours include restrictive eating, compulsive eating, and irregular or inflexible eating patterns. Other behaviours that may be present include fasting, binge eating, skipping meals, avoiding certain foods, and self-induced vomiting.
Malnutrition is an imbalance between the nutrients your body needs and the nutrients it gets. It includes undernutrition, caused by a lack of nutrients, and overnutrition, caused by consuming more nutrients than you need.
