Diet and nutrition--what should we eat?

Patients and their physicians remain confused about which dietary advice to follow. Substantial evidence indicates that energy-appropriate, whole-food diets containing unrefined grains, an abundance of fruits and vegetables, low-fat dairy products, low-fat protein sources, and carefully chosen fats and oils can contribute significantly to chronic disease risk reduction. This article focuses on dietary composition with respect to energy-providing macronutrients, such as carbohydrate, protein, and fat; addresses dietary topics of current interest, such as glycemic index, whole grains, and plant sterols; and presents evidence-based research on adequate intake levels of macronutrients for optimal nutrition and disease risk reduction.