Healthy eating, chiefly the quantity and quality of dietary fats and oils, takes a prominent part in promoting the optimal health status and in preventing the development of chronic disorders, mainly cardiovascular diseases. In Hungary the consumption of lard (the characteristic fat in the Hungarian diet) has fallen by 30% since 1980, and that of edible oil (above all sunflower oil) has been almost triplicated since 1970. The total fat consumption remained unchanged. From the eighties and nineties the mortality of cerebrovascular diseases, atherosclerosis and acute myocardial infarction significantly decreased, that of hypertension remained unchanged. Although cardiovascular diseases have a number of aetiological factors, the change of dietary fats and oils may play a role in the improvement of mortality data.
CINDI dietary guide. WHO Regional Office for Europe, Copenhagen, 2000.
Élelmiszer-útmutató 4 évesnél idôsebbek számára. Szívbarát Program, Egészséges Magyarországért Egyesület, Budapest, 1997
(Food guide for people over 4 years, Heart Healthy Nutrition Programme, Association for Healthy Hungary)
Táplálkozási ajánlások a magyarországi felnôtt lakosság számára. Ed.: Imre Rodler. Nemzeti Népegészségügyi Program, OEFI, Budapest, 2004
(Dietary guidelines for the Hungarian adult population, National Public Health Programme)