Dietary factors and non-communicable disease risk in Europe: evidence for European nutritional guidelines?

Abstract

Abstract Findings from large global studies support the hypothesis that Europe is suffering from a double burden of malnutrition, affecting food security, undernutrition and nutrition deficiencies on one side, and overnutrition and higher risk of obesity and chronic diseases on the other. Data from the NCD Risk Factor Collaboration (NCD-RisC) and the Global Burden of Disease (GBD) Study as well as meta-review from the scientific literature provides insight on the burden of nutritional risk factors on non-communicable diseases in Europe. Over the last 40 years, obesity prevalence has increased threefold in several European countries, reaching over 50% of individuals having weight problems. However, obesity prevalence levels and trends vary substantially by gender and between European countries, with Malta and Eastern European countries having higher overweight and obesity rates. At European level, it has been estimated that over 950,000 deaths and over 16 million DALYs are attributable to dietary risks due to unhealthy diets. The main causes of death attributable to dietary risks include cardiovascular diseases (817,302), neoplasms (101,477) and diabetes and kidney diseases (32,009). The most important dietary factors contributing to cardiovascular diseases were diet high in sodium, sugar sweetened beverages, and processed meat, while metabolic disorders are also affected by low whole grain, fruit, nuts and seeds intake. Neoplasms affected by dietary risk factors involve the upper aerodigestive and low digestive tracts, and may be due to low intake of fiber, calcium and milk. Although similar, some differences across countries can be observed due to different dietary habits and food preferences. The presented findings emphasize the need of common guidelines that could be applied to all people living in Europe. While advocating for healthier dietary habits, policy orientation is needed to improve nutrition and prevent non-communicable diseases.