Balanced nutrition as a basis for the prevention of diet-related diseases

Balanced nutrition is one of the key factors in maintaining health, preventing disease, and preserving physical and intellectual performance throughout life. Unhealthy dietary patterns characterized by excessive energy intake, high consumption of free sugars, salt, saturated and trans fats, combined with insufficient intake of vegetables, fruits, whole grains, legumes, and dietary fiber, are associated with an increased risk of obesity, type 2 diabetes mellitus, cardiovascular diseases, and other noncommunicable diseases. The modern concept of a healthy diet is based on the principles of adequacy, balance, moderation, and dietary diversity. An appropriate diet should meet individual energy requirements and provide sufficient amounts of proteins, fats, carbohydrates, vitamins, minerals, and water. The aim of this article is to review the fundamental principles of balanced nutrition and its role in the prevention of diet-related diseases. Particular attention is given to the consumption of vegetables and fruits, dietary fiber, free sugars, fats, and salt, as well as the importance of adequate hydration and healthy dietary habits.