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Nutrition: prospects for the 1990s.

N S Scrimshaw¹

¹United Nations University, Harvard Center for Population Studies, Cambridge, MA 02138.

Annual Review of Public Health

|January 1, 1990

Summary

Dietary shifts can prevent chronic diseases. While acute deficiencies are declining globally, adopting healthier eating habits like reduced fat and salt intake is crucial for long-term health.

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Area of Science:

Public Health and Nutrition
Preventive Medicine
Global Health

Background:

Acute dietary deficiency diseases like scurvy and pellagra are now rare due to increased awareness and interventions.
However, mild to moderate protein-energy malnutrition, iron, iodine, and vitamin A deficiencies persist in developing nations, impacting child development.
Global health initiatives have successfully reduced acute deficiencies, but changing diets among affluent populations necessitate new health strategies.

Purpose of the Study:

To highlight the opportunity to address chronic disease risk factors through dietary changes in the 1990s.
To advocate for dietary goals benefiting both affluent and low-income populations worldwide.
To leverage existing knowledge on dietary risk factors for chronic diseases.

Main Methods:

Reviewing decades of information on acute and chronic disease dietary factors.
Analyzing dietary trends in affluent populations and their health impacts.
Synthesizing evidence on the benefits of specific dietary modifications for chronic disease prevention.

Main Results:

Mild to moderate protein-energy deficiencies, exacerbated by infection, still affect children in developing countries.
Widespread deficiencies of iron, iodine, and vitamin A persist in developing nations.
Dietary changes, including reduced fat and salt intake and increased consumption of vegetables and whole grains, show promise in reducing chronic diseases.

Conclusions:

Global health efforts have significantly reduced acute deficiency diseases.
Dietary modifications, alongside lifestyle changes, are key to preventing chronic diseases like cardiovascular disease and cancer.
The 1990s present a critical opportunity to accelerate dietary changes for improved public health outcomes.

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