Overnutrition, obesity, caloric restriction, health and economic survival

Recently, The Tufts University Health and Nutrition Letter warned against eating red and processed meats because they promote cancer, heart disease, diabetes and all-cause mortality.  While a modest intake of meat is generally acceptable to nutritional scientists, my research indicates that they recommend reducing our intake; for example, the World Cancer Research Fund recommended in a comprehensive 2007 report that we should cut red meat intake to about 11 ounces a week. The nutritional biochemist, Professor Colin Campbell, urges following a plant-based diet exclusively.

Dr. Denis Burkitt reported in his book on Western Diseases that deviation from our traditional plant- based diet has led to an epidemic of chronic diseases which he found absent from populations not following Western food patterns and lifestyle. For example, he examined the records of about 1000 rural hospitals and found virtually no deaths from Western chronic diseases (e.g., coronary heart disease, diabetes and certain cancers).

Another aspect of nutrition is the amount of calories consumed. Even healthful food can be over-consumed with harmful consequences. The next examples are for illustrative purposes and not recommended as a standard practice. However, the examples indicate that humans can be healthy with relatively low food intake.

Recently two studies have found that reduced nutrition is not harmful but promotes better health. For example, a study of the Great Depression found that mortality rates dropped for virtually all age groups, including infants. In addition, during the 20th C, the largest jump in life expectancy occurred during the depression. While malnutrition is harmful to our health, this study indicates that we don't have to consume excessive intakes of food to be healthy.

Another study on the Great Leap Forward Famine, which occurred in China, found that people who were conceived or born during the famine actually were healthier and had a longer life expectancy than people born after the famine ended. Again, starvation is not being recommended but this study shows that modest food intake does not mean poor health.

Earlier generations of Okinawans consumed fewer calories than mainland Japan. Yet, Okinawa has more centenarians and less chronic disease than the mainland. In fact, they, along with parts of Sardinia, have the most centenarians in the world.

Caloric restriction studies with animals have been conducted for about 60 years. Most have shown that animals on nutritious calorie restricted diets are healthier and live longer. Humans are now practicing caloric restriction with well-balanced and nutritious diets. Early findings indicate that health benefits are being experienced although they haven't been followed for enough years to demonstrate increased longevity.

Anyone considering reducing their caloric intake below normal levels should consult a medical doctor and nutritionist for guidance on how to assure adequate protein, mineral and vitamin levels.

Certainly, eating less to maintain a body weight at the lower end of the healthy body mass index (18.5 to 24.9) is a wise strategy. The 2007 World Cancer Research Fund report recommends a range of 21 to 23.

It's no secret that we are over nourished. Overweight and obesity are widespread in the US and the rest of the world. Yet, we continue to expend few resources to help our people control the types and amounts of food eaten. 

Of course, we all want our children and relatives to be healthy and free of disease. Yet, the food industry spends $1000 advertising processed and fast foods while organizations promoting whole grains, fruits, vegetables and legumes spend $1. 

A government department has estimated that health care costs will reach $16 trillion by 2030. This is an unsustainable cost. As a result, we must all focus on reducing over consumption of calories and saturated fats or most of our future income will be spent on health care.