Chapter 7. Healthy Eating

  1. Staffan Lindeberg MD, PhD Associate Professor

Published Online: 13 NOV 2009

DOI: 10.1002/9781444317176.ch7

Food and Western Disease: Health and Nutrition from an Evolutionary Perspective

Food and Western Disease: Health and Nutrition from an Evolutionary Perspective

How to Cite

Lindeberg, S. (2009) Healthy Eating, in Food and Western Disease: Health and Nutrition from an Evolutionary Perspective, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444317176.ch7

Author Information

  1. Center for Primary Health Care Research, Lund University, Sankt Lars Primary Health Care Centre, 22185 Lund, Sweden

Publication History

  1. Published Online: 13 NOV 2009
  2. Published Print: 22 DEC 2009

ISBN Information

Print ISBN: 9781405197717

Online ISBN: 9781444317176

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Keywords:

  • healthy eating;
  • non-recommended foods - ones that were rarely or never staple foods during human evolution;
  • cereals - low water content, rich in energy;
  • daily consumption of dairy products - posing risks for humans;
  • margarines and oils - excess caloric intake and weight gain;
  • refined sugars - overweight, insulin resistance, type 2 diabetes and metabolic syndrome;
  • flavonoids in soya (genistein and daidzein) - caution for children and adolescents children;
  • high intake of vegetables and reducing risk for diseases;
  • best drink at mealtime, tap water - for trim figure maintenance and combatting insulin resistance;
  • switching to ancestral diet - for everyday meals

Summary

This chapter contains sections titled:

  • Non-Recommended foods?

  • Recommended foods

  • Variation

  • Compromises