Diet and health subgroup
Since its inception in 2010, the NUGAG Subgroup on Diet and Health has been focused on the updating of the dietary goals for the prevention of obesity and diet-related noncommunicable diseases (NCDs). Guidelines on potassium, sodium and free sugars have been completed, and guidelines on total fat, saturated fatty acids, trans-fatty acids, polyunsaturated fatty acids, carbohydrates (including dietary fibre), non-sugar sweeteners and dietary patterns are currently being finalized.
Topics
- Effect of the level of total fat intake on weight gain
- Effect of saturated fatty acid and trans-fatty acid intake on risk of cardiovascular disease
- Polyunsaturated fatty acids in human nutrition
- Effect of sugars intake on weight gain and dental caries
- Effect of consumption of non-sugar sweeteners
- Carbohydrates in human nutrition, including dietary fibre and dietary starch
- Effect of sodium intake on risk of cardiovascular disease
- Effect of potassium intake on risk of cardiovascular disease
- Healthy dietary patterns
Current members
Hayder Al-Domi
Division of Nutrition and Dietetics, Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan - Areas of expertise: Dietetics, Human nutrition, Diet and health, Obesity biomarkers, Diabetogenic dietary proteins
Ibrahim Elmadfa
Institution of Nutritional Sciences, University of Vienna, Austria - Areas of expertise: Human nutrition, Nutrient requirements, Fats & fatty acids, Dietary diversity
Lee Hooper
Norwich Medical School, University of East Anglia, UK - Areas of expertise: Systematic review, Research methods, Dietetics, Human nutrition, Hydration, Frail older adults and long-term care
Shiriki Kumanyika
Center for Clinical Epidemiology and Biostatistics, Perelman School of Medicine, University of Pennsylvania, USA - Areas of expertise: Human nutrition, Epidemiology, Obesity, Salt/sodium
Mary L’Abbé
Professor and former Chair, Department of Nutritional Sciences, University of Toronto, Canada
Pulani Lanerolle
Chair Professor of Biochemistry & Molecular Biology, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka
Duo Li
Chief Professor of Nutrition, Institute of Nutrition and Health, Qingdao University; Department of Food Science and Nutrition, Zhejiang University, China
Jim Mann
Departments of Medicine and Human Nutrition, University of Otago, New Zealand - Areas of expertise: Carbohydrates, Sugars, Diabetes, Fats & fatty acids
Joerg Meerpohl
Director, Institute for Evidence in Medicine, Medical Center & Faculty of Medicine, University of Freiburg, Germany
Carlos Monteiro
Department of Nutrition, School of Public Health, University of Sao Paulo, Brazil - Areas of expertise: Nutritional epidemiology, Diet and all forms of malnutrition, Obesity, Food-based dietary guidelines
Pediatrician, pediatrics and clinical epidemiology, maternal and child nutrition
Barbara Schneeman
Departments of Nutrition/Food Science and Technology, University of California, Davis and United States Agency for International Development, USA - Areas of expertise: Codex Alimentarius, Food regulation, Nutrition labelling
Murray Skeaff
Emeritus Professor, University of Otago, Dunedin, New Zealand
Bruno Fokas Sunguya
Associate Professor, School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, United Republic of Tanzania
Results of public consultations and external peer review
Non-sugar sweeteners
Polyunsaturated fatty acids
Saturated fatty acids and trans-fatty acids
Sodium and potassium
Lower-sodium salt substitutes
Publications
Use of lower-sodium salt substitutes: WHO guideline
This guideline provides evidence-informed guidance on the use of lower-sodium salt substitutes (LSSS). The recommendation in this guideline can be used...
Total fat intake for the prevention of unhealthy weight gain in adults and children: WHO guideline
This guideline provides updated, evidence-informed guidance on the percentage of total fat in the diet to reduce the risk of unhealthy weight gain. This...
This guideline provides updated, evidence-informed guidance on the intake of carbohydrates to reduce the risk of diet-noncommunicable diseases in adults...
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
This guideline provides updated, evidence-informed guidance on the intake of saturated fatty acids and trans-fatty acids to reduce the risk of diet-related...
Use of non-sugar sweeteners: WHO guideline
This guideline provides evidence-informed guidance on the use of non-sugar sweeteners to reduce the risk of unhealthy weight gain and diet-related...
Guideline: sugars intake for adults and children
This guideline provides updated global, evidence-informed recommendations on the intake of free sugars to reduce the risk of NCDs in adults and children,...
Guideline: potassium intake for adults and children
This guideline provides the first global, evidence-informed recommendations on the consumption of potassium to reduce NCDs in most adults and children...
Guideline: sodium intake for adults and children
This guideline provides updated global, evidence-informed recommendations on the consumption of sodium to reduce NCDs in most adults and children. The...