Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-23T15:50:55.948Z Has data issue: false hasContentIssue false
  • English
  • Français

What can industry do to facilitate dietary and behavioural changes?

Published online by Cambridge University Press:  09 March 2007

Johanna T. Dwyer  and
Chung Mei Ouyang
Johanna T. Dwyer*
Affiliation:
Tufts University Schools of Medicine and Nutrition, and Jean Mayer Human Nutrition Research Center on Aging at Tufts University, Box 783, New England Medical Center, 750 Washington St, Boston, MA, USA
Chung Mei Ouyang
Affiliation:
Tufts University Schools of Medicine and Nutrition, and Jean Mayer Human Nutrition Research Center on Aging at Tufts University, Box 783, New England Medical Center, 750 Washington St, Boston, MA, USA
*
*Corresponding author: J. T. Dwyer, fax +1 617 636 8325, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The food industry has five important roles in facilitating needed dietary and behavioural changes. Two of these roles are direct ones. Industry can increase the availability of a wide variety of basic commodities and new foods that help consumers meet dietary recommendations. It is also responsible for developing and formulating appealing, healthy and effective food products that decrease risks of chronic degenerative disease. Industry also plays an indirect role in facilitating dietary change by motivating consumers to select and prepare foods that will result in healthy dietary patterns. It can also participate in coalitions to facilitate other behaviours that decrease risks. Finally, it can collaborate actively in applied and fundamental research to further our understanding of the associations between food and health.

Keywords

IndustryNutritionDiabetesMetabolic syndromeChronic degenerative diseaseDiet-related risk factors
Type
Research Article
Information
British Journal of Nutrition , Volume 83 , Issue S1 , June 2000 , pp. S173 - S180
Copyright
Copyright © The Nutrition Society 2000

References

Agurs-Collins, T, Kumanyika, S, Hove, T, Adams-Campbell, L (1997) A randomized controlled trial of weight reduction and exercise for diabetes management in older African-American subjectsd. Diabetes Care 20, 1503–1511.CrossRefGoogle Scholar
American Diabetes Association (1992), –. Magnesium supplementation in the treatment of diabetes (Consensus Statement). Diabetes Care 15, 1065–1067.CrossRefGoogle Scholar
Appel, L, Moore, T & Obarzanek, E (1997) A clinical trial of the effects of dietary patterns on blood pressure. New England Journal of Medicine 336, 1117–1124.CrossRefGoogle ScholarPubMed
Beebe, C (1999) Diets with a low glycemic index: not ready for practice yet!. Nutrition Today 34, 82–86.CrossRefGoogle Scholar
Brand-Miller, J & Colaguiri, S (1996) The carnivore connections: dietary carbohydrate in evolution of non-insulin dependent diabetes mellitus. Diabetologica 37, 1280–1286.CrossRefGoogle Scholar
Caspary, W, Lembcke, B & Creutzfeldt, W (1986) Delay of carbohydrate absorption by glucosidase inhibitors. In Delaying Absorption as a Therapeutic Principle in Metabolic Diseases, pp. 87–96 [W, Creutzfeldt, U, Folsch, editors]. Stuttgart: Georg Thieme Verlag.Google Scholar
Committee on, Diet and Health (1989) Recommendations for reducing chronic disease risk of the Nation. In Diet and Health. Washington, D.C.: National Academy Press.Google Scholar
DCCT Research Group (1993), Nutrition interventions for intensive therapy in the Diabetes Control and Complications Trial. Journal of the American Dietetic Association 93, 768–772.CrossRefGoogle Scholar
Diabetes Prevention, Program Research Group (1999), The Diabetes Prevention Program: design and methods for a clinical trial in the prevention of type 2 diabetes. Diabetes Care 22, 623–634.CrossRefGoogle Scholar
Eaton, S, Eaton, A & Konner, M (1997) Paleolithic nutrition revisited: a 12-year retrospective on its nature and implications. American Journal of Clinical Nutrition 51, 207–216.CrossRefGoogle Scholar
FAO/WHO (1997) The role of the glycemic index in food choice. In Carbohydrates in Human Nutrition, Report of the Joint FAO/WHO Expert Consultation, pp. 25–29. Rome: Food and Agricultural Organization.Google Scholar
Foster-Powell, K, Brand-Miller, J (1995) International tables of glycemic index. American Journal of Clinical Nutrition 65, 871S-893S.CrossRefGoogle Scholar
Franz, M (1999 a) A dietician's perspective on medical nutrition therapy. In American Diabetes Association Guide to Medical Nutrition Therapy for Diabetes, pp. 3–17 [M, Franz &, J, Bantle, editors]. Alexandria, Virginia, USA: American Diabetes Association.Google Scholar
Franz, M (1999 b) Micronutrients and diabetes. In American Diabetes Association Guide to Medical Nutrition Therapy for Diabetes, pp. 165–191 [M, Franz &, J, Bantle, editors]. Alexandria, Virginia, USA: American Diabetes Association.Google Scholar
Frazao, E (1996) The American diet: a costly problem. Food Review 19, 2–6.Google Scholar
Gillespie, S, Kulkarni, K & Daly, A (1998) Using carbohydrate counting in diabetes clinical practice. Journal of the American Dietetic Association 98, 897–905.CrossRefGoogle ScholarPubMed
Heller, S, Clarke, P & Daly, H (1988) Group education for obese patients with type 2 diabetes. Diabetes Medicine 5, 552–556.CrossRefGoogle ScholarPubMed
Jenkins, D (1991) Fiber and delayed carbohydrate absorption in man: lente carbohydrate. In Delaying Absorption as a Therapeutic Principle in Metabolic Diseases, pp. 45–60 [W, Creuzfeldt &, U, Folsch, editors]. Stuttgart: Georg Thieme Verlag.Google Scholar
Jenkins, D & Wolever, T (1981) Slow release carbohydrate and treatment of diabetes. Proceedings of the Nutrition Society 40, 227–235.CrossRefGoogle ScholarPubMed
Katanas, H (1999) Diets with a low glycemic index are ready for practice. Nutrition Today 34, 87–88.CrossRefGoogle Scholar
Markovic, T, Jenkins, A, Campbell, L, Furler, S, Draegen, E & Chisholm, D (1998) The determinants of glycemic responses to diet restriction and weight loss in obesity and NIDDM. Diabetes Care 21, 687–694.CrossRefGoogle ScholarPubMed
Mooradian, A, Faila, M, Hoogwerf, B, Isaac, R, Maryniuk, M & Rosett, JW (1994) Selected vitamins and minerals in diabetes mellitus. Diabetes Care 17, 464–479.CrossRefGoogle Scholar
National Center, for Health Statistics (1999) Healthy People 2000, Review 1998–99. Hyattsville, MD, USA: Centers for Disease Control and Prevention, US Department of Health and Human Services, National Center for Health Statistics, US Public Health Service.Google Scholar
NIH (1987)Facts about Blood Cholesterol. US Department of Health and Human Services, Public Health Service, National Institutes of Health.Google Scholar
NIH (1998) Clinical Guidelines on Identification, Evaluation and Treatment of Overweight and Obesity in Adults: Evidence Report. Expert Panel Report. Bethesda, MD: National Institutes of Health, National Heart, Lung and Blood Institute.Google Scholar
Neel, J (1999) The ‘thrifty genotype’ in 1998. Nutrition Reviews 57, S2-S9.CrossRefGoogle ScholarPubMed
Nuttall, F & Gannon, M (1991) Plasma glucose and insulin response to macronutrients in nondiabetics and NIDDM subjects. Diabetes Care 14, 824–838.CrossRefGoogle ScholarPubMed
O'Connell, B (1999) The new diabetes snack bars: helpful or just hype?. Diabetes Care and Education 20, 11–15.Google Scholar
Pan, X, Li, G & Hu, Y (1997) Effects of diet and exercise in preventing non-insulin dependent diabetes mellitus in people with impaired glucose tolerance: the Da Quing IGT and Diabetes Study. Diabetes Care 20, 537–552.CrossRefGoogle Scholar
Pate, R (1995) Physical Activity and Public Health: Recommendation from the Centers for Disease Control And Prevention and the American College of Sports Medicine. Journal of the American Medical Association 273, 402–407.CrossRefGoogle Scholar
Powers, M (1999) Sugar alternatives and fat replacers. In American Diabetes Association Guide to Medical Nutrition Therapy for Diabetes, pp. 148–164 [M, Franz &, J, Bantle, editors]. Alexandria, USA: American Diabetes Association.Google Scholar
Purnell, J & & Brunzell, J (1999) Food fats and dyslipidemia. In American Diabetes Association Guide to Medical Nutrition Therapy for Diabetes, pp. 126–147 [M, Franz &, J, Bantle, editors]. Alexandria, USA: American Diabetes Association.Google Scholar
Ronnemaa, T, Marniemi, J, Puukka, P & Kuusi, T (1988) Effects of long-term physical exercise on serum lipids, lipoproteins and lipid metabolizing enzymes in type 2 (non-insulin-dependent) diabetic patients. Diabetes Research 7(2), 79–84.Google ScholarPubMed
Salmeron, N, Manson, E, Stampfer, M, Colditz, G, Wing, A & Willett, W (1997) Dietary fiber, glycemic load and risk of non-insulin dependent diabetes mellitus in women. Journal of the American Medical Association 277, 472–477.CrossRefGoogle ScholarPubMed
Schiweck, H & & Ziesenitz, S (1996) Physiological properties of polyols in comparison with easily metabolisable saccharides. In Advances in Sweeteners, pp. 62–66 [Grjnes, C, editor]. Glasgow: Blackie/Chapman & Hall.Google Scholar
Storlien, L, Tapsell, L & Calvert, G (1998) Role of dietary factors in insulin resistance: macro-nutrients International Life Sciences Institute Symposium.Google Scholar
USDA/USDHHS (1995) Food and Your Health. USDA Dietary Guidelines for Americans. Washington, D.C.: US Department of Agriculture/US Department of Health and Human Services.Google Scholar
USDHHS (1996) Physical Activity and Health. A Report of the Surgeon General. Atlanta, GA: US Department of Health and Human Services, Centers for Disease Control and Prevention, National Center for Chronic Disease Prevention and Health Promotion.Google Scholar
Willett, W, Dietz, W & Colditz, G (1999) Guidelines for healthy weight. New England Journal of Medicine 341, 427–434.CrossRefGoogle ScholarPubMed
Wing, R (1999) Lifestyle and the prevention of diabetes. In American Diabetes Association Guide to Medical Nutrition Therapy for Diabetes, pp. 351–368 [M, Franz &, J, Bantle, editors]. Alexandria, Virginia, USA: American Diabetes Association.Google Scholar
Wolever, T (1999) Dietary recommendations for diabetes: high carbohydrate or high monounsaturated fat. Nutrition Today 34, 73–78.CrossRefGoogle Scholar
Wylie-Rosett, J (1999) Hypertension and medical nutrition therapy. In American Diabetes Association Guide to Medical Nutrition Therapy for Diabetes, pp. 295–311 [M, Franz &, J, Bantle, editors]. Alexandria, Virginia, USA: American Diabetes Association.Google Scholar
Young, C & & Kantor, L (1999) Moving toward the food pyramid guide: implications for US Agriculture. In Nutrition Week, No. 29, pp. 4–6. Washington, D.C.: Community Nutrition Institute.Google Scholar