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Abstract：
Dietary guidelines provide evidence-based statements on food choices to meet nutritional requirements and reduce the risk of prevailing chronic disease. They involve a substantial amount of research translation, and their implementation has important health consequences. Foods, however, are complex combinations of nutrients and other compounds that act synergistically within the food and across food combinations. In addition, the evidence base underpinning dietary guidelines accesses research that reflects different study designs, with inherent strengths and limitations. We propose a systematic approach for the review of evidence that begins with research on dietary patterns. This research will identify the combinations of foods that best protect, or appear deleterious to, health. Next, we suggest that evidence be sought from research that focuses on the effects of individual foods. Finally, nutrient-based research should be considered to explain the mechanisms by which these foods and dietary patterns exert their effects, take into account the effects of ingredients added to the food supply, and enable assessments of dietary sufficiency. The consideration of individual nutrients and food components (e.g., upper limits for saturated fat, added sugar, and sodium) provides important benchmarks for evaluating overall diet quality. The concepts of core and discretionary foods (nutrient-rich and nutrient-poor foods, respectively) enable distinctions between foods, and this has implications for the relation between food policy and food manufacturing. In summary, evidence supporting healthy dietary patterns provides the foundation for the development of dietary guidelines. Further reference to individual foods and nutrients follows from the foundation of healthy dietary patterns.
摘要：
饮食指南提供了基于证据的食物选择声明，以满足营养需求并降低普遍存在的慢性疾病的风险。它们涉及大量的研究翻译，其实施具有重要的健康后果。食品,然而,是营养素和其他化合物的复杂组合，它们在食物和食物组合中协同作用。此外,支持饮食指南的证据基础访问反映不同研究设计的研究，具有固有的优势和局限性。我们提出了一种从膳食模式研究开始的系统方法来审查证据。这项研究将确定最佳保护食物的组合，或者看起来对，健康。接下来,我们建议从关注个别食物影响的研究中寻求证据.最后,应该考虑以营养为基础的研究来解释这些食物和饮食模式发挥作用的机制，考虑到添加到食物供应中的成分的影响，并能够评估饮食充足性。考虑单个营养素和食物成分(例如，饱和脂肪的上限，加糖,和钠）为评估整体饮食质量提供了重要的基准。核心和可自由支配食物的概念(营养丰富和营养不足的食物，分别)实现食物之间的区别，这对粮食政策和粮食生产之间的关系有影响。总之,支持健康膳食模式的证据为制定膳食指南提供了基础。从健康饮食模式的基础出发，进一步参考单个食物和营养素。
