Diet and Nutrition Prevention of Chronic Diseases

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3. How are chronic diseases linked to diet and nutrition?

• 3.1 How does diet affect health at different stages of life?
• 3.2 What are the combined effects of different risk factors over time?
• 3.3 How can genes and food interact?
• 3.4 How can chronic disease be tackled throughout life?

The Level 3 "Source" text of this Digest is:

WHO / FAO Diet, Nutrition and the prevention of chronic diseases,
report of a Joint WHO/FAO Expert consultation, (2003)

It can be viewed at:

www.who.int/nutrition/topics/dietnutrition_and_chronicdiseases/en/

or purchased as a printed book at the WHO bookshop.

For more information on this question, see:

4.1 Introduction   of the
WHO / FAO Diet, Nutrition and the prevention of chronic diseases,
report of a Joint WHO/FAO Expert consultation, (2003)

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3.1 How does diet affect health at different stages of life?

For more information on this question, see:

Section 4.2 Diet, nutrition and the prevention of chronic diseases through the life course  of the
WHO / FAO Diet, Nutrition and the prevention of chronic diseases,
report of a Joint WHO/FAO Expert consultation, (2003)

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3.2 What are the combined effects of different risk factors over time?

For more information on this question, see:

Section 4.3 Interactions between early and later factors throughout the life course  of the
WHO / FAO Diet, Nutrition and the prevention of chronic diseases,
report of a Joint WHO/FAO Expert consultation, (2003)

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3.3 How can genes and food interact?

For more information on this question, see:

Section 4.4 Gene-nutrient interactions and genetic susceptibility  of the
WHO / FAO Diet, Nutrition and the prevention of chronic diseases,
report of a Joint WHO/FAO Expert consultation, (2003)

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3.4 How can chronic disease be tackled throughout life?

For more information on this question, see:

Section 4.5 Intervening throughout life  of the
WHO / FAO Diet, Nutrition and the prevention of chronic diseases,
report of a Joint WHO/FAO Expert consultation, (2003)