There is clear evidence linking diet and health. In Britain conditions associated with the over‐consumption of food are common. Dietary change has been recommended as part of programmes to reduce the incidence of the so‐called ‘diseases of affluence’. One dietary modification which is widely recommended is ‘Eat less fat’. Close examination of this particular recommendation and the actions needed to make this suggested change1 provide insights of value in the formulation of strategies necessary for the achievement of all the other dietary goals.
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