so implicated in cases of obesity. Excess weight can worsen arthritis. The guidelines given for fat intake are to reduce total fat consumption, saturated fat, and cholesterol. Where possible polyunsaturated and mono-unsaturated fats should replace saturated fats (Murphy, Everett & Dresser, 1992, p. 185).
The Committee on Diet, Nutrition, and Cancer of the National Research Council has its own dietary suggestions on reducing the risk of cancer. These include the reduction of fat, including fruits (especially the citrus fruits), vegetables (the carotene-rich and the cruciferous), and including whole grains in the daily diet. Salt cured and smoked foods should be eaten sparingly. The use of alcoholic beverages should be avoided or consumed in moderate quantities only (Murphy, Everett & Dresser, 1992, p. 185). The American Heart Associations guidelines focus on restricting the dietary intake of fats. To reduce the risk of cancer, a person needs to not just restrict but to also increase the levels of complex carbohydrates in the form of grains, fruit, and vegetables. Both diets are complimentary.
Increasing the amount of fiber, particularly bran, in the diet has been shown to have a beneficial effect. Increasing fiber intake by a moderate amount over the daily average has been shown to have a positive effect on the gastrointestinal function of a person. In addition, there is the possible benefit of lower rates of colon cancer, cardiovascular disease and diabetes.
The National Health and Nutrition Examination Survey Epidemiologic Follow-up Study, conducted during 1982-84, found that the elderly ate above the recommended 2 servings of protein, the number of servings of milk and bread products was below recommended levels, and the number of fruits and vegetables was also low (Murphy, Everett & Dresser, 1992, p. 206-7). The elderly should be eating a diet with high levels of nutrient rich foods because of the tendency...