To identify public health priorities for designing strategies, it is necessary to know which risk factors contribute significantly to the burden of disease.
The dietary habits of the population in Portugal have undergone significant changes in recent decades, gradually moving away from the Mediterranean diet. This separation has serious implications for public health, negatively affecting the prevalence of chronic non-communicable diseases and quality of life. It is essential to raise awareness of the risks associated with these changes and the need to strengthen food literacy in Portugal.
According to the latest data (2021) from Global Burden of Disease StudyIn Portugal, poor eating habits are the fifth risk factor that contributes most to the loss of healthy life years, contributing to the burden of diseases related to cardiovascular disease, diabetes, kidney disease and tumors. In addition, hyperglycemia, overweight and hypertension are the three factors that contribute most to the loss of healthy life years.
It therefore becomes clear that promoting healthy eating is a health priority according to the strategies of the European Union and the World Health Organization.
The Mediterranean diet, characterized by a diet vegetable Giving preference to fruits, vegetables, whole grains, legumes, oilseed fruits (also known as “dried” fruits), olive oil as a primary source of fat, and eating moderate amounts of fish, white meat, and dairy products is widely popular. Its health benefits are scientifically studied and recognized. Numerous studies link it to a lower incidence of cardiovascular disease, type 2 diabetes, obesity, and some types of cancer.
Bad eating habits of the Portuguese
When it comes to food consumption among the Portuguese, it is important to highlight some figures that need to be raised and acted upon urgently:
– 75% of children and adolescents consume less than the recommended minimum of fruits and vegetables (400 g/day); 41% of adolescents consume soft drinks daily; 1 in 3 children or adolescents is overweight; the daily diet consists, on average, of 29% of foods not included in the food wheel; ultra-processed foods contribute 24% of the average daily energy intake; 24% consume free sugars above the recommended maximum (10% of daily energy needs), rising to 45% in the case of children and adolescents; 77% consume salt above the recommended maximum (5 g/day); 1 in 2 adults is overweight; 1 in 5 adults is obese.
These figures are alarming and reflect a change in eating habits that must be corrected urgently.
Low whole grain consumption, high red meat consumption, low fruit consumption, high sodium intake and high processed meat consumption, low whole grain consumption, high red meat consumption and high processed meat consumption are the five main dietary risk factors that contribute significantly to total mortality from cardiovascular disease, diabetes, kidney disease and oncology. It is important to highlight that all of these factors are modifiable, have no economic impact on the consumer and, if changed and adjusted according to the recommendations of the Mediterranean diet, will have a positive impact on global health (individual and environmental).
Food literacy as a “tool” for our benefit
But since it is modifiable, how can we change it? This is where food literacy comes in – the ability of individuals to access, process and understand basic information about food and nutrition, allowing them to make informed and appropriate decisions about their eating habits.
In Portugal, nutritional awareness remains lower than desired, contributing to the perpetuation of inadequate eating habits, with the promotion of food culture being a priority in public health policies. It is essential to invest in nutritional education campaigns that inform the population about the benefits of a balanced diet and the risks associated with the consumption of certain types of food (e.g. ultra-processed) but also about the overconsumption of others compared to recommendations (e.g. excessive consumption of red meat).
We must act! The problem is known, the impact is clear, the progress and prospects are worrying, and the goals are specific. But how effective and directive can we be so that the impact is positive and relevant? The answer is not easy, but the individual contribution of each citizen can make global impact possible.
The choice and selection of food that will shape the consumption pattern revolves around the individual, or in the case of children, the family’s food model. Food literacy can influence eating patterns and is even considered within the scope of the 2020-2030 strategy of the National Program for the Promotion of Healthy Eating (PNPAS) as a fundamental axis, promoting health literacy and training the population in food making Select health areas where food literacy is identified as a priority area of action.
The goal is to empower citizens to improve their health by adopting healthy eating behaviors or correcting less healthy behaviors through information and training on purchasing, preparing and storing healthy foods, promoting social mobilization and creating understandable information. It generates action among all populations, regardless of socio-economic level and education.
This commitment to promoting health education must be multidimensional, aiming to improve knowledge, skills, motivation and self-efficacy. The big challenge is to understand food education in a cross-sectional way in terms of attitudes, knowledge and behaviours. It is not enough to know or be known, it is necessary to change behaviours based on correct knowledge.
In short, the eating habits of the Portuguese population are seriously deviating from the Mediterranean pattern, which brings with it an alarming increase in chronic non-communicable diseases. Urgent measures are needed to reverse this trend, promote food literacy and encourage the adoption of healthy eating habits.
As a nutritionist, I call on the population to adopt a more conscious and enlightened diet, closer to the Mediterranean diet. Public health depends on the individual choices of each one of us.
Food misinformation is the enemy of food literacy. Knowledge of seemingly simple concepts such as portion size, food equivalents and dietary recommendations is essential for food choices. In addition, it is essential to work on the fundamental aspects of food selection, preparation, cooking and sustainability. Knowing one’s individual nutritional needs, making daily choices that are adapted to those needs, preparing and consuming meals using the best options available and promoting sustainability across the board is the way forward.
Knowledge, evaluation, reflection, readjustment and re-evaluation should be the constant goal of informed decision-making in a global goal of health and sustainability.
Joana Souza signs this text as the author of the article “Food literacy: an informed decision”, published by the Francisco Manuel dos Santos Foundation (FFMS), within the framework of the partnership between Jornal Económico and FFMS.
