!-- End Google Tag Manager (noscript) -->

Types of feeding and their relationship with health

3 min. reading
Healthy life, New Gen, Nutrition / 30 August, 2021

Karla García Gil Journalist

Many feeding styles have emerged during the last few years; there are doctors who endorse them and others who reject them; however, it is always important to choose a diet that is balanced and according to the nutritional needs of the body itself, trying to respect the official recommendations on nutrition.

A healthy lifestyle and a balanced diet are the key factors for good health and an optimal energy level.

The ideal diet is one in which the organism receives sufficient nutrients for its correct functioning. It should be balanced and avoid excesses as far as possible. On the contrary, a deficient diet can reduce the activity of the immune system, increase vulnerability to certain diseases, as well as reduce physical and mental performance.

The process of achieving healthy nutrition begins in the first years of life, breastfeeding, for example, promotes growth, improves cognitive development and reduces the likelihood of disease in adulthood.

Feeding styles 

  • Omnivorism

This is the type of diet practiced by most people in the world and is characterized by its universality, allowing the individual to consume all types of products of both animal and vegetable origin. As it has no restrictions, it can cause an unbalanced diet, leading to excessive consumption of saturated fats, sugars, sodium and carbohydrates, leading to cardiovascular diseases and obesity problems, mainly.

  • Vegetarianism

In this dietary regime, meat products are eliminated from the diet; however, some foods of animal origin are allowed, depending on the type of vegetarianism practiced. For example: ovovegetarianism (allows the consumption of eggs), lactovegetarianism (allows the consumption of dairy products), ovolactovegetarianism (allows the consumption of eggs and dairy products) and apiovolactovegetarianism (allows the consumption of honey, eggs and dairy products). 

  • Veganism

It has gained relevance in recent years, being adopted as a philosophy of life rather than as a simple diet, which aims to eradicate animal suffering and exploitation. It consists of the suppression of the consumption of food and products of animal origin, their derivatives and those that have been tested on them. There are companies today that provide the vegan with a wide range of products made from natural ingredients and which can satisfy their needs without renouncing to practically any culinary delight.

  • Flexitarianism

It consists of increasing the consumption of fruits and vegetables, and decreasing the intake of animal products, but without eradicating them completely. Sometimes it is used as the first step towards a vegetarian diet and other times it simply tries to reach a balance between both food groups.

  • Crudism

It is intended to preserve the natural properties of food, because in the cooking process many of these properties are altered. Although it is not a vegetarian diet as such, many followers are vegans, taking into consideration that raw animal products, such as unpasteurized milk and cheese, as well as raw meat and fish may represent a potential health risk.

  • Paleo

Maintains that human beings should eat as our Paleolithic ancestors did. This type of diet tries to encourage the most natural nutrition possible, consisting of: lean meat, fish, fruits and vegetables; avoiding processed products, dairy products, legumes and cereals, as well as refined salt and sugar.

General recommendations 

It is important to note that, regardless of the dietary regime you wish to adopt, the recommendations of the World Health Organization (WHO) to maintain good health are as follows:

  • Caloric intake should be balanced with caloric expenditure. (Calorie calculator) 
  • Limit free sugar consumption to less than 10% of total caloric intake and if possible reduce it to 5 percent.
  • Maintain salt intake below 5 grams per day (equivalent to less than 2 grams of sodium per day).
  • Consume less than 30% of daily caloric intake from fat.
  • Prefer unsaturated fats (present in avocado, nuts and sunflower, soybean, canola and olive oils).
  • At least 400 gr. (about five servings) of fruits and vegetables per day; except potatoes, sweet potatoes, cassava and other starchy tubers.
  • Include vegetables in all meals of the day.