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Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil

  • Carlos Augusto Monteiro (a1) (a2), Geoffrey Cannon (a2), Jean-Claude Moubarac (a2), Ana Paula Bortoletto Martins (a2), Carla Adriano Martins (a1) (a2), Josefa Garzillo (a2), Daniela Silva Canella (a2) (a3), Larissa Galastri Baraldi (a1) (a2), Maluh Barciotte (a2), Maria Laura da Costa Louzada (a1) (a2), Renata Bertazzi Levy (a2) (a4), Rafael Moreira Claro (a2) (a5) and Patrícia Constante Jaime (a1) (a2)...
Abstract
Abstract Objective

To present and discuss the dietary guidelines issued by the Brazilian government in 2014.

Design

The present paper describes the aims of the guidelines, their shaping principles and the approach used in the development of recommendations. The main recommendations are outlined, their significance for the cultural, socio-economic and environmental aspects of sustainability is discussed, and their application to other countries is considered.

Setting

Brazil in the twenty-first century.

Subjects

All people in Brazil, now and in future.

Results

The food- and meal-based Brazilian Dietary Guidelines address dietary patterns as a whole and so are different from nutrient-based guidelines, even those with some recommendations on specific foods or food groups. The guidelines are based on explicit principles. They take mental and emotional well-being into account, as well as physical health and disease prevention. They identify diet as having cultural, socio-economic and environmental as well as biological and behavioural dimensions. They emphasize the benefits of dietary patterns based on a variety of natural or minimally processed foods, mostly plants, and freshly prepared meals eaten in company, for health, well-being and all relevant aspects of sustainability, as well as the multiple negative effects of ready-to-consume ultra-processed food and drink products.

Conclusions

The guidelines’ recommendations are designed to be sustainable personally, culturally, socially, economically and environmentally, and thus fit to face this century. They are for foods, meals and dietary patterns of types that are already established in Brazil, which can be adapted to suit the climate, terrain and customs of all countries.

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Copyright
Corresponding author
* Corresponding author: Email carlosam@usp.br
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