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Practical suggestions on preserving a healthy diet plan, Fruit and vegetables, Eating a minimum of 400 g, or 5 portions, of fruit and veggies daily decreases the danger of NCDs (2) and assists to guarantee a sufficient day-to-day consumption of dietary fiber. Fruit and vegetable intake can be enhanced by: always including veggies in meals; consuming fresh fruit and raw veggies as snacks; consuming fresh fruit and vegetables that are in season; andeating a variety of vegetables and fruit.

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Also, the risk of establishing NCDs is reduced by: decreasing saturated fats to less than 10% of total energy consumption; minimizing trans-fats to less than 1% of overall energy consumption; andreplacing both saturated fats and trans-fats with unsaturated fats (2, 3) in specific, with polyunsaturated fats. Fat consumption, particularly hydrogenated fat and industrially-produced trans-fat intake, can be minimized by: steaming or boiling rather of frying when cooking; replacing butter, lard and ghee with oils abundant in polyunsaturated fats, such as soybean, canola (rapeseed), corn, safflower and sunflower oils; eating reduced-fat dairy foods and lean meats, or trimming visible fat from meat; and limiting the consumption of baked and fried foods, and pre-packaged treats and foods (e.

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doughnuts, cakes, pies, cookies, biscuits and wafers) which contain industrially-produced trans-fats. Salt, sodium and potassium, Many people consume excessive sodium through salt (corresponding to consuming an average of 912 g of salt daily) and insufficient potassium (less than 3. 5 g). High sodium consumption and inadequate potassium intake add to high blood pressure, which in turn increases the threat of heart problem and stroke (8, 11).

7 million deaths each year (12 ). People are typically unaware of the amount of salt they take in. In many nations, the majority of salt originates from processed foods (e. g. all set meals; processed meats such as bacon, ham and salami; cheese; and salty treats) or from foods taken in regularly in large quantities (e.

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bread). Salt is also contributed to foods during cooking (e. g. bouillon, stock cubes, soy sauce and fish sauce) or at the point of usage (e. g. table salt). Salt consumption can be lowered by: limiting the amount of salt and high-sodium condiments (e. g. soy sauce, fish sauce and bouillon) when cooking and preparing foods; not having salt or high-sodium sauces on the table; limiting the consumption of salty treats; andchoosing products with lower sodium content.