Dr. Bray Links

Sunday, November 8, 2015

Global diets becoming more unhealthy as factory food imperialism expands internationally

A study published in The Lancet Global Health that focused on global dietary health yielded some unsettling findings, building the case that diets around the world are worsening instead of improving.
The study outlined what are considered healthy foods -- whole grains, fruits, vegetables, polyunsaturated fat, plant omega-3s, fish, legumes, milk and dietary fiber -- and compared them to unfavorable dietary patterns in which people consumed the likes of processed meats, trans-fats and sugar-sweetened beverages.

Overall, the results concluded that depending on resources, some people were eating healthier, while a majority were still turning to processed, unfavorable foods.

According to the study, "by 2020, nearly 75% of all deaths and 60% of all disability-adjusted life years will be attributable to [non-communicable diseases] and most of the key causes of these conditions are dietary or strongly diet-related."

Commodity traders eyed as large reason behind faltering dietary habits
Many experts say unhealthier dietary patterns can be traced to food supply and distribution issues.
For example, a good part of the problem concerning the decline in healthy eating is that much of our food supply and distribution depends on the four big commodity traders known collectively as the ABCD companies: Archer Daniels Midland (ADM), Bunge, Cargill, and Dreyfus (Louis Dreyfus).
They are considered to be the dominant grain traders of the world and key players in the agri-food system, responsible for many diverse companies, agricultural activities, storage and shipments.
For example, Cargill supplies Kraft, Unilever, Nestle and General Mills.

1 comment:

  1. I think one of the things we have to do in order to get people to take diet seriously is to change what we are serving in hospitals. It isn't just that so many hospitals now have "food courts" that consist of fast food outlets, but the meals that are served to patients are still based largely on traditional unhealthy foods. If patients and visitors were presented with better foods in a healthcare environment, they might begin to realize the important role that diet plays in their own health and well-being.