Diet, nutrition and cancer

(Part VIII)
Nutrient-gene interaction
(Conclusion)
Dietary guidelines for Americans 2005

The dietary Guidelines for Americans was first published in 1980. The guidelines are reviewed, updated if necessary, and published every 5 years as required over 2 years of age, established the direction for all US government nutrition programs, including research, education, food assistance, labeling, and nutrition promotion as well as other programs focused on health promotion and risk reduction.

The process of developing of the 2005 Dietary Guidelines for Americans involved 3 stages. In the first stage the US Department of Health and Human Services (DHHS) and USDA jointly appointed a 13-member Dietary Guidelines Advisory Committee to review new scientific information. The committee conducted an evidence-based review of the literature on diet and health, primarily reports related to evidence obtained from randomized controlled trials, cohort and case-control studies, and occasionally ecological studies by analyzing national data sets such as those used in the Institute of Medicine’s reports and comprehensive evidence-based reviews on diet and cancer prevention conducted by the American Institute for Cancer Research, National Cancer Institute, World Health Organization/International Agency for Research on Cancer, and others. In August 2004 the committee submitted its report, which was made available to the general public and government agencies for comment.

The 2005 edition of the Guidelines encourages most Americans to consume fewer calories, be more active, and make wiser food choices. The key recommendations are grouped under 9 interrelated focuses. These include:

1) Consuming a variety of foods within and among the basic food groups while staying within energy needs

2) Controlling calorie intake to manage body weight

3) Being physically active every day

4) Increasing daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products

5) Selecting fats wisely for good health

6) Choosing carbohydrates wisely for good health

7) Choosing and preparing foods with little salt

8) Drinking alcoholic beverages in moderations if at all

9) Keeping food safe to eat.