Global dietary quality, undernutrition and non-communicable disease: a longitudinal modelling study

Global dietary quality, undernutrition and non-communicable disease: a longitudinal modelling study

OBJECTIVES To determine the relationship between global dietary energy availability and dietary quality, and nutrition-related health outcomes. DESIGN A worldwide longitudinal modelling study using country-level data. Data on total dietary energy availability and dietary energy from 10 distinct food groups (as a proxy for dietary quality) were obtained from the FAO Food Balance Sheets databas...

Indoor Air Quality and Severity of COVID-19: Where Communicable and Non-communicable Preventive Measures Meet

Dietary quality and patterns and non-communicable disease risk of an Indian community in KwaZulu-Natal, South Africa

BACKGROUND Limited data exist on the South African Indian diet despite their high prevalence of non-communicable diseases. This study attempted to determine the dietary quality and patterns of an Indian population in KwaZulu-Natal with reference to the high prevalence of non-communicable disease METHODS Two-hundred-and-fifty apparently healthy Indians, aged 35-55 years participated in a cross...

Non-Communicable Disease Mortality among a Sample of Older People in Iran from 2007 to 2018

Introduction: Increasing age is one of the most important predictors of mortality among aged population. Therefore, determining the causes of death among older people could be imperative. The purpose of this study was to investigate non-communicable disease mortality among a sample of older people in Iran from 2007 to 2018. Methods: This was a retrospective descriptive study that applied censu...

Global Non-Communicable Diseases—The Nutrition Conundrum

Poor diets reduce our productivity and increase premature morbidity and mortality (1). Recent estimates suggest that ~45% of cardio-metabolic deaths in 2012 (318,000/702,000) were “associated with” top 10 dietary factors: fruits, vegetables, nuts/seeds, whole grains, unprocessed red meats, processed meats, sugar-sweetened beverages, polyunsaturated fats, seafood omega-3 fats, and sodium (2). Mo...