Dietary Patterns to
Prevent and Manage
Diet-Related Disease
Across the Lifespan
_____
Megan Snair, Rapporteur
Food Forum
Food and Nutrition Board
Health and Medicine Division
Proceedings of a Workshop
NATIONAL ACADEMIES PRESS 500 Fifth Street, NW Washington, DC 20001
This activity was supported by contracts between the National Academy of Sciences and National Institutes of Health (HHSN263201800029I/75N98023F00028); the U.S. Department of Agriculture (59-8040-3-001 and 123A9423P0005); and the U.S. Food and Drug Administration (75F40120C00192), with additional support from the American Heart Association; American Society for Nutrition; Cargill, Inc.; Center for Science in the Public Interest; The Coca-Cola Company; Conagra Brands; Danone North America; General Mills, Inc.; Institute of Food Technologists; Mars, Inc.; Mondelēz International; National Council on Aging; and Ocean Spray Cranberries, Inc. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project.
International Standard Book Number-13: 978-0-309-71659-8
International Standard Book Number-10: 0-309-71659-4
Digital Object Identifier: https://doi.org/10.17226/27539
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Suggested citation: National Academies of Sciences, Engineering, and Medicine. 2024. Dietary patterns to prevent and manage diet-related disease across the lifespan: Proceedings of a workshop. Washington, DC: The National Academies Press. https://doi.org/10.17226/27539.
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PLANNING COMMITTEE FOR A WORKSHOP ON DIETARY PATTERNS TO PREVENT AND MANAGE DIET-RELATED DISEASE ACROSS THE LIFESPAN1
ROBIN A. MCKINNON (Chair), Senior Advisor for Nutrition Policy, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration
ALISON BROWN, Program Director, National Heart, Lung, and Blood Institute, National Institutes of Health
CINDY DAVIS, National Program Leader for Human Nutrition, Agricultural Research Service, U.S. Department of Agriculture
MARIO FERRUZZI, Professor and Section Chief, Arkansas Children’s Nutrition Center, Department of Pediatrics, University of Arkansas for Medical Sciences, Director, USDA-ARS Arkansas Children’s Nutrition Center
EMILY OKEN, Alice Hamilton Professor, Department of Population Medicine; Director, Division of Chronic Disease Research Across the Lifecourse, Harvard Medical School; Professor, Department of Nutrition, Harvard T.H. Chan School of Public Health; Vice Chair and Director of Faculty Development, Harvard Pilgrim Health Care Institute
REBECCA SEGUIN-FOWLER, Associate Director, Institute for Advancing Health through Agriculture; Chief Scientific Officer, Healthy Texas Institute, Texas A&M AgriLife; Professor of Nutrition, College of Agriculture and Life Sciences, Texas A&M University
JESSICA SMITH, Senior Principal Scientist, Nutrition, Scientific and Regulatory Affairs, Mars Wrigley North America
FANG FANG ZHANG, The Neely Family Professor and Associate Professor, Interim Chair, Division of Nutrition Epidemiology and Data Science, Friedman School of Nutrition Science and Policy, Tufts University
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1 The National Academies of Sciences, Engineering, and Medicine’s planning committees are solely responsible for organizing the workshop, identifying topics, and choosing speakers. The responsibility for the published Proceedings of a Workshop rests with the workshop rapporteur and the institution.
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FOOD FORUM (AS OF AUGUST 2023)1
ERIC A. DECKER (Chair), University of Massachusetts Amherst
RODOLPHE BARRANGOU, North Carolina State University, Raleigh
WENDY ATTAYA BOLAND, Kogod School of Business, American University, Washington, DC
CINDY DAVIS, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland
DENISE R. EBLEN, Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC
EMILY DIMIERO, Federal Government Relations, Cargill, Washington, DC
NAOMI K. FUKAGAWA, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland
JAIME J. GAHCHE, Office of Dietary Supplements, National Institutes of Health, Bethesda, Maryland
CUTBERTO GARZA, Cornell University, Ithaca, New York
STEPHANIE K. GOODWIN, Danone North America, Washington, DC
M. R. C. GREENWOOD, University of California, Davis
MARTIN HAHN, Hogan Lovells, Washington, DC
BRYAN HITCHCOCK, Institute of Food Technologists, Chicago, Illinois
TERRY T-K HUANG, City University of New York School of Public Health and Health Policy, New York City
EVA HURT, The Coca-Cola Company, Atlanta, Georgia
RENÉE S. JOHNSON, Congressional Research Service, Library of Congress, Washington, DC
CHRISTINA KHOO, Ocean Spray Cranberries, Inc., Lakeville, Massachusetts
ALICE H. LICHTENSTEIN, Tufts University, Boston, Massachusetts
PETER LURIE, Center for Science in the Public Interest, Washington, DC
MEGAN NECHANICKY, General Mills, Inc., Golden Valley, Minnesota
RONI NEFF, Johns Hopkins University, Baltimore, Maryland
SAM R. NUGEN, Cornell University, Ithaca, New York
SARAH OHLHORST, American Society for Nutrition, Rockville, Maryland
HALEY F. OLIVER, Purdue University, West Lafayette, Indiana
DONALD A. PRATER, Center for Food Safety and Nutrition, U.S. Food and Drug Administration, College Park, Maryland
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1 The National Academies of Sciences, Engineering, and Medicine’s forums and roundtables do not issue, review, or approve individual documents. The responsibility for the published Proceedings of a Workshop rests with the workshop rapporteur and the institution.
JILL REEDY, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland
KRISTIN REIMERS, Conagra Brands, Omaha, Nebraska
BRIAN RONHOLM, Consumer Reports, Washington, DC
SHARON A. ROSS, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland
SYLVIA B. ROWE, SR Strategy, LLC, Washington, DC
JENNIFER SALLIT, Mondelēz International, Orefield, Pennsylvania
JESSICA SMITH, Mars Wrigley North America, Hackettstown, New Jersey
PAMELA STARKE-REED, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland
MARY T. STORY, Duke University, Durham, North Carolina
PATRICK J. STOVER, Texas A&M University, College Station
CHERYL TONER, American Heart Association, Washington, DC
DOROTHEA K. VAFIADIS, National Council on Aging, Arlington, Virginia
Health and Medicine Division Staff
HEATHER DEL VALLE COOK, Director, Food Forum
CYPRESS LYNX, Associate Program Officer
MEREDITH PARR, Research Assistant
ANN L. YAKTINE, Director, Food and Nutrition Board
Reviewers
This Proceedings of a Workshop was reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise. The purpose of this independent review is to provide candid and critical comments that will assist the National Academies of Sciences, Engineering, and Medicine in making each published proceedings as sound as possible and to ensure that it meets the institutional standards for quality, objectivity, evidence, and responsiveness to the charge. The review comments and draft manuscript remain confidential to protect the integrity of the process.
We thank the following individuals for their review of this proceedings:
ALEXANDRA “LEXI” MACMILLAN URIBE, Texas A&M University
PAMELA STARKE-REED, U.S. Department of Agriculture
FANG FANG ZHANG, Tufts University
Although the reviewers listed above provided many constructive comments and suggestions, they were not asked to endorse the content of the proceedings, nor did they see the final draft before its release. The review of this proceedings was overseen by ANNA MARIA SIEGA-RIZ, University of Massachusetts Amherst. She was responsible for making certain that an independent examination of this proceedings was carried out in accordance with standards of the National Academies and that all review comments were carefully considered. Responsibility for the final content rests entirely with the rapporteur and the National Academies.
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Contents
2 SETTING THE STAGE ON DIETARY PATTERNS AND CHRONIC DISEASE
Dietary Pattern Assessment Across the Life Course
Beyond Traditional Nutrition Markers for Assessing Dietary Quality and Chronic Disease Risk
Review of the Evidence on Dietary Patterns and Chronic Disease Across the Lifespan
Developmental Origins of Chronic Disease and the Influence of Diet
3 DIMENSIONS OF FOOD CHOICE AND INFLUENCES ON DIETARY PATTERNS
Inequities in Nutrition and Health
Food Choice and Access to Healthy Diets
Improving Health Through Behavioral Economics
4 ROLE OF INDUSTRY AND CONSUMER PERSPECTIVES
