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Practical advice on maintaining a healthy diet, Vegetables and fruit, Consuming at least 400 g, or 5 portions, of fruit and veggies daily decreases the risk of NCDs (2) and assists to ensure an adequate day-to-day intake of dietary fibre. Vegetables and fruit intake can be improved by: always including veggies in meals; consuming fresh fruit and raw vegetables as snacks; eating fresh vegetables and fruit that remain in season; andeating a variety of vegetables and fruit.

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

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

7 million deaths each year (12 ). Individuals are often uninformed of the quantity of salt they take in. In lots of nations, many salt originates from processed foods (e. g. prepared meals; processed meats such as bacon, ham and salami; cheese; and salted snacks) or from foods taken in often in big quantities (e.

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bread). Salt is likewise included to foods throughout cooking (e. g. bouillon, stock cubes, soy sauce and fish sauce) or at the point of intake (e. g. table salt). Salt consumption can be minimized by: restricting 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; restricting the usage of salted treats; andchoosing products with lower salt content.