Proteins. Create cells and tissues involved in chemical reactions such as digestion or transportation of oxygen, allowing movement of the muscles and even have hormonal activity.

Fatty acids. Among them are the so-called omega 3 and 6, which prevent the formation of blood clots, help regulate blood pressure and lower triglyceride levels (type of fat that forms in the body), also increase the flexibility arteries and trigger the inflammatory process, which reduces the risk of arthritis, cancer, psoriasis, diabetes and disorders of the cells.

Although dietary supplements are a good alternative to improve the nutritional conditions, it is essential that the diet always contains the following food groups:

Cereals and legumes. They are the most important source of carbohydrates and proteins of plant origin.

Vegetables. They provide vitamins, minerals and fiber.

Fruits. Its use allows the body to get vitamins, minerals, fiber and sugars.

Dairy. Foods rich in calcium, magnesium and protein.

Meat (meat). They contain protein, fat and minerals.

Fats and sugars. They provide a source of energy and protein, but their consumption should be moderate.

As you can see, each nutrient complies with certain functions and there is no one more important than another, it is therefore necessary to include them all in the daily diet by eating different food groups. Also consider that nutritional supplements can be supportive, but should not be given too much because it could cause toxic effects to the body.
Consult your doctor.

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• Total fat 25-35% of total energy
• Saturated fatty acids <10% of total energy
• Monounsaturated fatty acids 3 <20% of total energy
• Polyunsaturated fatty acids <10% of total energy
• cholesterol <300 mg / day
• Protein 4 ± 15% of total energy
• Carbohydrates 50-60% of total energy
• Fiber 5 20-30 g / day
• Sodium <6 g NaCl / day
• Calcium 6 1000-1500 mg / day

1. Light” products can only contribute to effective energy reduction than if they not only fat but also low in calories and if their use is not compensated by other foods.
2. In subjects with isolated hypercholesterolemia, this is only an increase in LDL cholesterol, may be necessary to further reduce the saturated fatty acids up to 7% of the total energy and cholesterol consumption to <200 mg / day.
3. In subjects with moderate hypertriglyceridemia (fasting triglyceride 150-400 mg / dl) and low HDL cholesterol, such as eg common in patients with type 2 diabetes, targeted increase of monounsaturated fatty acids together with a reduction in energy percent carbohydrates contribute to correction of these vetstoornis.
4. Proteins are preferably derived from plant sources and lean animal origin.
5. The proportion of “fast” carbohydrates should be restricted for both energy-rich and yet too few vitamins and minerals. Complex carbohydrates from fruits, vegetables and cereals are excellent sources of vitamins, minerals and fiber. A high-fiber diet may promote satiety.
6. During a period of weight loss you should pay attention to a proper supply of vitamins and minerals.

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