A Healthy Diet
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Why should I try to have a healthy diet?
How can I start planning a healthy diet for me and my family?
What are the most important steps to a healthy diet?
I know a healthy diet means I should control my fat intake, but I'm confused by all the different kinds of fats in foods! How do I know which ones are ok and which ones to avoid?
I'm concerned about heart disease. Is there a special diet to help prevent or control it?
Many diets say to limit my sodium to an amount measured in milligrams per day, but exactly how much salt is that?
It's hard to know if my portions are too big or too small for a healthy diet. Do I have to measure everything I'm eating?
I'm confused by all of the labels I see on foods, like "fat free" and "low calorie." What do these terms mean?
How can I follow a healthy diet if I eat out a lot?
See also:
Physical Activity
Heart Healthy Eating
Why should I try to have a healthy diet?
Having a healthy diet is one of the most important things you can do to help your overall health. Along with physical activity, your diet is the key factor that affects your weight. Having a healthy weight for your height is important. Being overweight or obese increases your risk of heart disease, type 2 diabetes, high blood pressure, stroke, breathing problems, arthritis, gallbladder disease, sleep apnea (breathing problems while sleeping), osteoarthritis, and some cancers. You can find out if you're overweight or obese by figuring out your body mass index (BMI). Women with a BMI of 25 to 29.9 are considered overweight, whereas women with a BMI of 30 or more are considered obese. All adults (aged 18 years or older) who have a BMI of 25 or more are considered at risk for premature death and disability from being overweight or obese. These health risks increase as the BMI rises. Your health care provider can help you figure out your body mass, or you can go to www.cdc.gov/nccdphp/dnpa/bmi/calc-bmi.htm.
Having a healthy diet is sometimes easier said than done. It is tempting to eat less healthy foods because they might be easier to get or prepare, or they satisfy a craving. Between family and work or school, you are probably balancing a hundred things at once. Taking time to buy the ingredients for and cooking a healthy meal sometimes falls last on your list. But you should know that it isn't hard to make simple changes to improve your diet. And you can make sense of the mounds of nutrition information out there. A little learning and planning can help you find a diet to fit your lifestyle, and maybe you can have some fun in the process!
How can I start planning a healthy diet for me and my family?
You can start planning a healthy diet by looking at the Dietary Guidelines for Americans 2005 (http://www.healthierus.gov/dietaryguidelines) by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (HHS). The best way to give your body the balanced nutrition it needs is by eating a variety of nutrient-packed foods every day. Just be sure to stay within your daily calorie needs.
Mix up your choices
within each food group
Focus on fruits. Eat a variety of fruits – whether fresh, frozen, canned or dried – rather than fruit juice for most of your fruit choices. For a 2,000 calorie diet, you will need 2 cups of fruit each day (for example, 1 small banana, 1 large orange, and 1/4 cup of dried apricots or peaches).
Vary your veggies. Eat more dark green veggies, such as broccoli, kale, and other dark leafy greens; orange veggies, such as carrots, sweetpotatoes, pumpkin, and winter squash; and beans and peas, such as pinto beans, kidney beans, black beans, garbanzo beans, split peas and lentils.
Get your calcium-rich foods. Get 3 cups of low-fat or fat-free milk – or an equivalent amount of low-fat yogurt and/or low-fat cheese (1 1/2 ounces of cheese equals one cup of milk) – every day. For kids aged 2 to 8, it's 2 cups of milk. If you don't or can't consume milk, choose lactose-free milk products and/or calcium-fortified foods and beverages.
Make half your grains whole. Eat at least 3 ounces of whole-grain cereals, breads, crackers, rice, or pasta every day. One ounce is about 1 slice of bread, 1 cup of breakfast cereal, or 1/2 cup of cooked rice or pasta. Look to see that grains such as wheat, rice, oats, or corn are referred to as 'whole' in the list of ingredients.
Go lean with protein. Choose lean meats and poultry. Bake it, broil it, or grill it. And vary your protein choices – with more fish, beans, peas, nuts and seeds.
Know the limits on fats, salt and sugars. Read the Nutrition Facts label on foods. Look for foods low in saturated fats and trans fats. Chose and prepare foods and beverages with a little salt (sodium) and/or sugars (caloric sweeteners).
What are the most important steps to a healthy diet?
The basic steps to good nutrition come from a diet that:
helps you either lose weight or keeps your BMI in the "healthy" range.
is balanced overall, with foods from all food groups, with lots of delicious fruits, vegetables, whole-grains, and fat-free or low-fat milk and milk products.
is low in saturated fat, trans fat, and cholesterol. Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
includes a variety of grains daily, especially whole-grains, a good source of fiber.
includes a variety of fruits and vegetables (two cups of fruit and 2 1/2 cups of vegetables per day are recommended for a 2,000 calorie diet).
has a small number of calories from added sugars (like in candy, cookies, and cakes).
has foods prepared with less sodium or salt (aim for no more than 2,300 milligrams of sodium per day, or about one teaspoon of salt per day).
does not include more than one drink per day (two drinks per day for men) if you drink alcoholic beverages.
I know a healthy diet means I should control my fat intake, but I'm confused by all the different kinds of fats in foods! How do I know which ones are ok and which ones to avoid?
There are different kinds of fats in our foods. Some can hurt our health, while others aren't so bad – some are even good for you! Here's what you need to know:
Monounsaturated fats (canola, olive and peanut oils, and avocados) and polyunsaturated fats (safflower, sesame, sunflower seeds, and many other nuts and seeds) don't raise your LDL ("bad") cholesterol levels but can raise your HDL ("good") cholesterol levels. To keep healthy, it is best to choose foods with these fats.
Saturated fat, trans fatty acids, and dietary cholesterol raise your LDL ("bad") blood cholesterol levels, which can lead to heart disease. Saturated fat is found mostly in food from animals, like beef, veal, lamb, pork, lard, poultry fat, butter, cream, whole milk dairy products, cheeses, and from some plants, such as tropical oils. Tropical oils include coconut, palm kernel, and palm oils that are found in commercial cakes, cookies, and salty snack foods. Unlike other plant oils, these oils have a lot of saturated fatty acids. Some processed foods (such as frozen dinners and canned foods) can be quite high in saturated fat — it' s best to check package labels before purchasing these types of foods.
Trans fatty acids (TFAs) are formed during the process of making cooking oils, margarine, and shortening and are in commercially fried foods, baked goods, cookies, and crackers. Some are naturally found in small amounts in some animal products, such as beef, pork, lamb, and the butterfat in butter and milk. In studies, TFAs tend to raise our total blood cholesterol. TFAs also tend to raise LDL ("bad") cholesterol and lower HDL ("good") cholesterol. One study found that the four main sources of trans fatty acids in women's diets come from margarine, meat (beef, pork, or lamb), cookies, and white bread. At this time, TFAs are not listed on nutrition labels, but that will soon change. Although it might take a couple of years to begin seeing it, the Food and Drug Administration (FDA) is now asking food manufacturers to begin labeling TFA content. And some food manufacturers are announcing they are taking TFAs out of their food.
I'm concerned about heart disease. Is there a special diet to help prevent or control it?
Heart disease is the #1 killer of both women and men. Eating a heart-healthy diet is key to help reduce your risk factors for heart disease, like high blood pressure, high blood cholesterol, overweight, and obesity. It also will help you control these conditions if you already have them.
Here are some general guidelines for heart-healthy eating:
Choose foods low in saturated and trans fats. Foods low in saturated fat include fruits, vegetables, whole grain foods, and low-fat or nonfat dairy products. Try to avoid commercially fried and baked goods such as crackers and cookies.
Choose a diet moderate in total fat. Keep total fat intake between 20 to 35 percent of calories. You don't have to eliminate all fat from your diet! This will give you enough calories to satisfy your hunger, which can help you to eat fewer calories, stay at a healthy weight, and lower your blood cholesterol level. To keep your total fat intake moderate, try to substitute unsaturated fat for saturated fat.
Choose foods low in cholesterol. Try to eat fruit, vegetables, whole grains, low-fat or nonfat dairy products, and moderate amounts of lean meats, skinless poultry, and fish. Eat plenty of soluble fiber, which may help lower your LDL ("bad") blood cholesterol. Good sources are oat bran, oatmeal, beans, peas, rice bran, barley, citrus fruits, and strawberries. Insoluble fiber will not help your blood cholesterol level but is still good for healthy bowel function. Good sources of insoluble fiber are whole wheat breads, kidney beans, almonds, beets, carrots, brussel sprouts, broccoli, cauliflower, green beans, and apple skin.
The American Heart Association also recommends that you try to eat at least two servings of fish per week (especially fatty fish like salmon and lake trout) because they are high in omega-3 fatty acids, which may help lower blood cholesterol. Some types of fish, such as swordfish, shark, or king mackerel, may contain high levels of mercury and other environmental contaminants that can damage the brain and nervous system, especially in developing fetuses. Children, pregnant, and breastfeeding women should limit how much fish they eat to no more than 12 ounces per week.
You also can eat omega-3 fatty acids from plant sources, such as from tofu, soybeans, canola, walnuts, and flaxseed (these contain alpha-linolenic acid, a less potent form of omega-3 fatty acid).
Cut down on sodium. If you have high blood pressure as well as high blood cholesterol — and many people do — your health care provider may tell you to cut down on sodium or salt. Even if you don't have high blood pressure or cholesterol, try to have no more than 2,300 milligrams of sodium each day. The DASH Diet also recommends a lower level of 1,500 mg of sodium a day. You can choose low-sodium foods, which will also help lower your cholesterol, such as fruits, vegetables, whole grains, low-fat or nonfat dairy products, and moderate amounts of lean meat. To flavor your food, reach for herbs and spices rather than high-sodium table salt. Be sure to read the labels of seasoning mixes because some contain salt.
Watch your body weight. It is not uncommon for overweight people to have higher blood cholesterol than people who are not overweight. When you reduce the fat in your diet, you cut down not only on cholesterol and saturated fat but on calories as well. This will help you to lose weight and improve your blood cholesterol, both of which will reduce your risk for heart disease.
If you are healthy, but would like to keep your cholesterol low, you can follow this diet:
Heart Healthy Diet
http://nhlbisupport.com/cgi-bin/chd1/step1intro.cgi
If you currently have high cholesterol, here is a diet you can follow to help lower your LDL cholesterol:
Therapeutic Lifestyles Changes (TLC) Diet
http://nhlbisupport.com/chd1/tlc_lifestyles.htm
If you need to lower high blood pressure, you can follow:
The Dietary Approaches to Stop Hypertension (DASH) Diet
http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/
Many diets say to limit my sodium to an amount measured in milligrams per day, but exactly how much salt is that?
Salt is also labeled as sodium chloride. Soda, sodium bicarbonate, and the symbol "Na" on food labels mean the product contains sodium. Here are some general guidelines:
1/4 teaspoon salt = 600 milligrams (mg) sodium
1/2 teaspoon salt = 1,200 mg sodium
3/4 teaspoon salt = 1,800 mg sodium
1 teaspoon salt = 2,300 mg sodium
1 teaspoon baking soda = 1,000 mg sodium
It's hard to know if my portions are too big or too small for a healthy diet. Do I have to measure everything I'm eating?
It can be hard to learn if your portions of food are putting you over amounts of things you're trying to control. It doesn't help that sizes for everything from bananas to soft drinks have gotten larger in the past 20 years. It's not enough to eat the right kinds of food to maintain a healthy weight or to lose weight. Eating the right amount of food at each meal is just as important. If you are a healthy eater, it is possible to sabotage your efforts by eating more than the recommended amount of food. A serving is a specific amount of food, and it might be smaller than you realize. Here are some examples:
A serving of meat (boneless, cooked weight) is two to three ounces, or roughly the size of the palm of your hand, a deck of cards, or an audiocassette tape.
A serving of chopped vegetables or fruit is 1/2 cup, or approximately half a baseball or a rounded handful.
A serving of fresh fruit is one medium piece, or the size of a baseball.
A serving of cooked pasta, rice, or cereal is 1/2 cup, or half a baseball or a rounded handful.
A serving of cooked beans is 1/2 cup, or half a baseball or a rounded handful.
A serving of nuts is 1/3 cup, or a level handful for an average adult.
A serving of peanut butter is two tablespoons, about the size of a golf ball.
I'm confused by all of the labels I see on foods, like "fat free" and "low calorie." What do these terms mean?
Terms like these are on many food packages. Here are some definitions based on one serving of a food. If you eat more than one serving, you will go over these levels of calories, fat, cholesterol, and sodium.
Calorie-free: fewer than 5 calories
Low calorie: 40 calories or fewer
Reduced calorie: at least 25% fewer calories than the regular food item has
Fat free: less than ?gram of fat
Low fat: 3 grams of fat or fewer
Reduced fat: at least 25% less fat than the regular food item has
Cholesterol free: fewer than 2 milligrams cholesterol and no more than 2 grams of saturated fat
Low cholesterol: 20 milligrams or fewer cholesterol and 2 grams or less saturated fat
Sodium free: fewer than 5 milligrams sodium
Very low sodium: fewer than 35 milligrams sodium
Low sodium: fewer than 140 milligrams sodium
High fiber: 5 grams or more fiber
How can I follow a healthy diet if I eat out a lot?
The American Heart Association gives these tips for a healthy diet, even when you aren't cooking at home:
Ask the server to make substitutions, like having steamed vegetables instead of fries.
Pick lean meat, fish, or skinless chicken.
Make sure your entr閑 is broiled, baked, grilled, steamed, or poached instead of fried.
Ask for baked, boiled, or roasted potatoes instead of fried.
Order lots of vegetable side dishes and ask that any sauces or butter be left off.
Ask for low-calorie salad dressing or a lemon to squeeze on your salad instead of dressing.
Order fresh fruit or fruit sorbet in place of cake, pie, or ice cream desserts.
For More Information . . .
You can find out more about having a healthy diet by contacting the National Women's Health Information Center at 1-800-994-9662 or the following organizations:
U.S. Federal Government Nutrition.gov
Internet: www.nutrition.gov
American Diabetes Association
Phone: 800-DIABETES (800-342-2383)
Internet: www.diabetes.org
American Dietetic Association
Phone: 800-366-1655
Internet: http://www.eatright.org
American Heart Association
Phone: 800-242-8721
Internet: www.americanheart.org
Text only
Search Healthy diet 8 tips for eating well
The eatwell plate
Nutrition essentials
Healthy weight
Food for sport
Food myths debunked
Eating out healthily
Vegetarian and vegan
Seasons and celebrations
A healthy diet contains lots of fruit and vegetables; is based on starchy foods such as wholegrain bread, pasta and rice; and is low in fat (especially saturated fat), salt and sugar.The eatwell plate
Confused about your diet? Get the balance of your diet right with the eatwell plate...
More in this section
8 tips to eat well
Check out our 8 practical tips to help you make healthier choices and eat well... 8 tips to eat well
Nutrition essentials
Find out what a healthy balanced diet really means and get some practical advice... Nutrition essentials
Healthy weight
Are you hoping to shed a few pounds? Read our advice and helpful tips about losing weight healthily. Healthy weight
Food myths
Do you know the difference between food fact and fiction? Food myths
Ask Sam...
“Am I getting enough selenium?”
Answer
More questions on Vitamins and minerals
eatwell on film
Healthy eating tips from Lorraine Kelly and dietitian Nigel Denby...
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I'd like to know about...
Fats
Salt
Starchy foods
BMI Calculator
Tell a friend
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© Crown copyrightAbout us | Contact us | Site map | Access keys | Help | Disclaimer | Privacy | Our sites | Directgov
Text only
Search Healthy diet 8 tips for eating well
The eatwell plate
Nutrition essentials
Healthy weight
Food for sport
Food myths debunked
Eating out healthily
Vegetarian and vegan
Seasons and celebrations
A healthy diet contains lots of fruit and vegetables; is based on starchy foods such as wholegrain bread, pasta and rice; and is low in fat (especially saturated fat), salt and sugar.The eatwell plate
Confused about your diet? Get the balance of your diet right with the eatwell plate...
More in this section
8 tips to eat well
Check out our 8 practical tips to help you make healthier choices and eat well... 8 tips to eat well
Nutrition essentials
Find out what a healthy balanced diet really means and get some practical advice... Nutrition essentials
Healthy weight
Are you hoping to shed a few pounds? Read our advice and helpful tips about losing weight healthily. Healthy weight
Food myths
Do you know the difference between food fact and fiction? Food myths
Ask Sam...
“Am I getting enough selenium?”
Answer
More questions on Vitamins and minerals
eatwell on film
Healthy eating tips from Lorraine Kelly and dietitian Nigel Denby...
Find out more...
I'd like to know about...
Fats
Salt
Starchy foods
BMI Calculator
Tell a friend
Printer friendly
Text only
Mobiles/PDAs
© Crown copyrightAbout us | Contact us | Site map | Access keys | Help | Disclaimer | Privacy | Our sites | Directgov
Healthy diet 8 tips for eating well
The eatwell plate
Nutrition essentials
Healthy weight
Food for sport
Food myths debunked
Eating out healthily
Vegetarian and vegan
Seasons and celebrations
A healthy diet contains lots of fruit and vegetables; is based on starchy foods such as wholegrain bread, pasta and rice; and is low in fat (especially saturated fat), salt and sugar.The eatwell plate
Confused about your diet? Get the balance of your diet right with the eatwell plate...
More in this section
8 tips to eat well
Check out our 8 practical tips to help you make healthier choices and eat well... 8 tips to eat well
Nutrition essentials
Find out what a healthy balanced diet really means and get some practical advice... Nutrition essentials
Healthy weight
Are you hoping to shed a few pounds? Read our advice and helpful tips about losing weight healthily. Healthy weight
Food myths
Do you know the difference between food fact and fiction? Food myths
Healthy diet
From Wikipedia, the free encyclopedia
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Maintaining a healthy diet is the practice of making choices about what to eat with the intent of improving or maintaining good health. Usually this involves consuming necessary nutrients by eating the appropriate amounts from all of the food groups, including an adequate amount of water. Since human nutrition is complex a healthy diet may vary widely subject to an individual's genetic makeup, environment, and health. For around 20% of the planet's population, lack of food and malnutrition are the main impediments to healthy eating; people in developed countries are however more concerned about obesity.
Contents [hide]
1 Nutritional overview
2 Governmental guidance
3 Detrimental eating habits
4 Cultural and psychological factors
5 Public policy issues
6 Food additive controversy
7 See also
8 References
9 External links
[edit] Nutritional overview
Fresh VegetablesGenerally, a healthy diet is said to include:
Sufficient calories to maintain a person's metabolic and activity needs, but not so excessive as to result in fat storage greater than roughly 30% of body mass (see Body fat percentage);
Sufficient quantities of fat, including monounsaturated fat, polyunsaturated fat and saturated fat, with a balance of omega-6 and long-chain omega-3 lipids;
Maintenance of a good ratio between carbohydrates and lipids : four gramms of the first for one gramm of the second.
Avoidance of saturated fat (although the "evidence" for this claim is forever in debate after the testimony of results provided by the Framingham Heart Study of 1948-1998)
Avoidance of trans fat.
Sufficient essential amino acids ("complete protein") to provide cellular replenishment and transport proteins;
Essential micronutrients such as vitamins and certain minerals.
Avoiding directly poisonous (e.g. heavy metals) and carcinogenic (e.g. benzene) substances;
Avoiding foods contaminated by human pathogens (e.g. e. coli, tapeworm eggs);
Avoiding chronic high doses of certain foods that are benign or beneficial in small or occasional doses, such as
foods or substances with directly toxic properties at high chronic doses (e.g. ethyl alcohol);
foods that may interfere at high doses with other body processes (e.g. refined table salt);
foods that may burden or exhaust normal functions (e.g. refined carbohydrates without adequate dietary fibre).
[edit] Governmental guidance
Although a healthy diet is based upon nutrition, people eat foods and not nutrients; as few people know which foods supply which nutrients, allowing people to self-regulate their diets means that they run the obvious risk of deficiency. Due to past difficulties of educating people about nutrient intake, governments have opted to counsel on what foods to eat rather than on what nutrients to ingest.
Most states set guidelines for a healthy diet -- these usually vary slightly from country to country based upon demographics. These guidelines do however usually share the same recommendations of eating less fried or fatty foods to reduce cholesterol. Many guidelines suggest replacing certain foods with healthier alternatives that supply an abundance of nutrients, for instance using legumes or beans within a salad or pasta.
As BMI and weight changes from person to person, the general Reference Nutrient Intakes (RNI) set by governmental institutions[citation needed] may be somewhat lacking for some people, despite the fact that the RNI is generally calculated as higher than the average nutrient intake. It is even thought that some people may have needs above that of the RNI, meaning even if a person achieved nutrient intake, they would still not be fulfilling the RNI. The only real way to know the RNI for many people is to monitor the intake of nutrients and amount of exercise.
Examples of specific recommendations include:
The Dietary Reference Intake system, used to set recommended amounts of various nutrients on food labels in the United States and Canada.
MyPyramid, formerly food guide pyramid, a graphical recommendation from the United States Department of Agriculture.
Canada's Food Guide
Some groups have been critical of the U.S. pyramids, alleging poor scientific basis, and influence from food producers. Harvard School of Public Health researchers have proposed their own healthy eating pyramid.
[edit] Detrimental eating habits
In specific individuals, ingesting foods containing natural allergens (e.g. peanuts, shellfood) or drug-induced triggers (e.g. tyramine for a person taking an MAO inhibitor) may be life-threatening.
Some foods have low nutritional value, and if consumed on a regular basis will contribute to the decline of human health. This has been demonstrated by various epidemiological studies that have determined that foods such as processed and fast foods are linked to diabetes and various heart problems.
When improperly cut or prepared, a small number of foods (such as fugu) can result in death.
The ingredient usually cited as being most crucial to good health, water, has even been known to result in death when consumed in extraordinary quantities.
[edit] Cultural and psychological factors
From a psychological perspective, a new healthy diet may be difficult to achieve for a person with poor eating habits. This may be due to tastes acquired in early adolescence and preferences for fatty foods. It may be easier for such a person to transition to a healthy diet if treats such as chocolate are allowed; sweets may act as mood stabilizers, which could help reinforce correct nutrient intake.
It is known that the experiences we have in childhood relating to consumption of food affect our perspective on food consumption in later life. From this, we are able to determine ourselves our limits of how much we will eat, as well as foods we will not eat - which can develop into eating disorders, such as anorexia or bulimia nervosa. This is also true with how we perceive the sizes of the meals or amounts of food we consume daily; people have different interpretations of small and large meals based on upbringing.
While plants, vegetables, and fruits are known to help reduce the incidence of chronic disease, the benefits on health posed by plant-based foods, as well as the percentage of which a diet needs to be plant based in order to have health benefits is unknown. Nevertheless, plant-based food diets in society and between nutritionist circles are linked to health and longevity, as well as contributing to lowering cholesterol, weight loss, and in some cases, stress reduction.
Indeed, ideas of what counts as "healthy eating" have varied in different times and places, according to scientific advances in the field of nutrition, cultural fashions, religious proscriptions, or personal considerations.
[edit] Public policy issues
Fears of high cholesterol were frequently voiced up until the mid-1990s. However, more recent research has shown that the distinction between high- and low-density lipoprotein ('good' and 'bad' cholesterol, respectively) must be addressed when speaking of the potential ill effects of cholesterol. Low-density lipoprotein is often prevalent in animal products, such as bacon and egg yolks, whereas high-density lipoprotein is more common in plant and fish tissues, such as olive oil and salmon.
Media coverage of mass-produced, processed, "snack" or "sweet" products directly marketed at children has worked to undermine policy efforts to improve eating habits. The main problem with such advertisements for foods is that alcohol and fast food are portrayed as offering excitement, escape and instant gratification.
Particularly within the last five years government agencies have attempted to combat the amount and method of media coverage lavished upon "junk" foods. Governments also put pressure on businesses to promote healthy food options, consider limiting the availability of junk food in state-run schools, and tax foods that are high in fat. Most recently, the United Kingdom removed the rights for McDonald's to advertise its products as the majority of the foods that were seen to have low nutrient values were aimed at children under the guise of the "Happy Meal". The British Heart Foundation released its own government-funded advertisements, labeled "Food4Thought," which were targeted at children and adults displaying the gory nature of how fast food is generally constituted.
[edit] Food additive controversy
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There are claims that food additives, such as artificial sweeteners, colorants, preserving agents, and flavorings may cause health problems even though they were extensively tested before being allowed into the market. For example, artificial colorants are claimed to cause hyperactivity in susceptible children.
As another example, people on calorie-restricted diets often choose to buy products advertised as "reduced calorie" or "no sugar added". These products contain artificial sweeteners. These are safe to consume in small quantities, and are of low toxicity. Safety studies may well show some advantage in substitutions, product by product. When dieters buy reduced-calorie soft drinks, biscuits, cakes, flavored water, yogurt, and so on, all may contain combinations of the leading artificial sweeteners -- cumulative doses are at higher levels than those on which the safety studies were based.
The issue of sweetening is just one example. Other taste-enhancing additives (e.g. salt substitutes) or flavorings are also contained in processed foods and drink, as are colorants. Mandatory food labeling is one attempt to overcome the problem. This invites the consumer to check the ingredients of their foods before consumption. However, the average person has no training in organic chemistry and its nutritional effects. Neither is it practical for individuals to manage scorecards recording all the nutrients they consume.
Some would assert that research into the toxicity of many varied artificial ingredients has been inconclusive. The USA's Food and Drug Administration has very stringent requirements for the introduction of new food ingredients, and this includes rigorous testing on animals, where the animals are given exorbitant amounts of these chemicals - far more than humans ever would be likely to consume