March 28, 2017.
On March 20, the High Council for Public Health updated its dietary guidelines for adults. Advice that will serve as a basis for writing the 2017-2021 National Health Nutrition Program.
Nutrition advice based on the risk of chronic disease
The food needs of the French vary according to their environment, and to better adapt to the reality of current farming methods and environmental changes, the High Council for Public Health (HCSP) has just updated its dietary guidelines for adults. In this document, published on March 20, 2017, the body gives indications on the types of food to favor and on the quantities adapted to the lifestyle of an adult.
To establish these benchmarks, the HCSP relied on numerous scientific studies, which take into account both the risks of exposure to environmental contaminants and the risks of developing certain chronic diseases through excessive consumption of a few foods. The organization thus establishes a list of recommendations, in which certain food groups such as legumes, nuts and whole grain products and unrefined take an important place.
Limit the consumption of red meat to increase that of unrefined grain products
Red meat should be limited, indicates the HCSP in particular, but amateurs can afford 500 grams per week and are advised to favor white meat. The same goes for cold meats which, according to the organization, can be consumed within the limit of 150 grams per week.. Fish and seafood are recommended, about twice a week, especially if consumers vary species and locations to limit the risk of exposure to contaminants. The HCSP also recommends the consumption of two dairy products per day and advises to favor cheeses rich in calcium and low in fat.
The health authority continues its recommendations by advising to avoid excessive consumption of salt and added fats and by favoring rapeseed, walnut and olive oils. The measure is also in order when it comes to sweet products and drinks. ” The only recommended drink is water (unlimited) », Indicates the organization whose recommendations will serve as a basis for the development of the National Nutrition and Health Program 2017-2021.
Sybille Latour
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