New Guidelines for a healthy and sustainable nutrition.

11 December 2019by buononaturale

Indications include an increase in consumption of fruit, vegetables, cereals and legumes, a reduction in the use of supplements and an eye on sustainability.

On the initiative of four Ministries (Health, Agriculture, Environment and Education), in collaboration with a team of experts (biologists, nutritionists and dieticians), the 4th revision of the guidelines on nutrition was presented in recent days in Rome (about 15 years from the last). The document, arranged by the Food and Nutrition Research Center of CREA, is supported by a voluminous scientific dossier (


Nuove Linee Guida per un’alimentazione sana e sostenibile

The key points

Greater consumption of fruit and vegetables

Previously incorporated in a single recommendation, they are currently organized in a special section, given the importance of these foods. The average consumption of Italians still stands at almost half of the suggested daily dose (450gr of fruit and 400 of vegetables). Noteworthy is the scientific support that certifies its effectiveness in preventing chronic-degenerative diseases and obesity.

Wider use of legumes and cereals

Attention is also focused on the increased use of legumes and cereals suggested (3-4 portions per week), where so far there is little use (less than one portion per week). A way to obtain the maximum benefit, with not contraindications, as it happens, on the contrary, with meat.

Reduction in the use of food supplements and care about sustainability

Another relevant indication concerns the use of diets and the improper use of supplements. The directives concerning environmental, economic and social sustainability, converge on foods that combine not only needs in the fight against waste, but also the well-being of the organism as well as an eye for saving. The most recommended foods are fruits, vegetables, blue fish, milk, yogurt and eggs.

While in the past we were concerned about correcting the shortcomings, the current orientation goes beyond pure food satisfaction. The theme of “healthy eating” is clearly delicate, in wide variety of aspects: health, prevention and sustainability, becoming a real quality life standard.