World Digestive Health Day WDHD – May 29, 2016 GREAT SIGNIFICANCE OF LATEST PAN AMERICAN HEALTH ORGANIZATION NUTRIENT PROFILE MODEL TO PREVENT 2. World Cancer Research Fund/American Institute for Cancer Research. Policy and Action for Cancer Prevention. Food, Nutrition, and Physical Activity: A Global Perspective. Washington, DC: AICR, 2009. 3. United States Department of Agriculture. A Series of Systematic Reviews on the Relationship Between Dietary Patterns and Health Outcomes. March 2014. 4. World Health Organization. Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series no.916. Geneva: WHO, 2003. 5. World Health Organization. Guideline: sugars intake for adults and children. Ginebra: OMS, 2015. Available at: http://apps.who.int/iris/bitstre am/10665/149782/1/9789241549028_eng.pdf. 6. Monteiro CA, Moubarac J-C, Cannon G, Ng S, Popkin BM. Ultra-processed products are becoming dominant in the global food system. Obesity Rev. 2013 Nov; 14 Suppl 2:21- 8. doi: 10.1111/obr.12107. 7. Moodie R, Stuckler D, Monteiro C, Sheron N, Neal B, Thamarangsi T, Lincoln P, Casswell S; Lancet NCD Action Group. Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries. Lancet. 2013 Feb 23; 381(9867):670-679. doi: 10.1016/S0140-6736(12)62089-3. 8. Davis C. Evolutionary and neuropsychological perspectives on addictive behaviors and addictive substances: relevance to the “food addiction” construct. Subst Abuse Rehabil. 2014 Dec 12;5:129-137. doi: 10.2147/SAR. S56835. 9. Ministerio de Salud de Brasil. Guía alimentaria para la población brasileña. 2015. Available at: http://bvsms.saude. gov.br/bvs/publicacoes/guia_alimentaria_poblacion_ rasilena.pdf. 10. Pollan M. Cooked: A Natural History of Transformation. New York, NY: Penguin Press, 2014. GROWING OBESITY INCIDENCE, continued 56 WGO Handbook on DIET AND THE GUT World Digestive Health Day WDHD May 29, 2016
WGO Handbook on Diet and the Gut_2016_Final
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