2015
Comparison of International Dietary Guidelines and Food Guides in Twelve Countries across Stages of the Nutrition Transition
Mattei J, Gicevic S, Malik V, Aftosmes‐Tobio A, Spiegelman D, Willett W. Comparison of International Dietary Guidelines and Food Guides in Twelve Countries across Stages of the Nutrition Transition. The FASEB Journal 2015, 29 DOI: 10.1096/fasebj.29.1_supplement.898.36.Peer-Reviewed Original ResearchInternational dietary guidelinesDietary guidelinesFood GuideFood groupsFood group categoriesServings of cerealsPhysical activity recommendationsCereals/grainsProportion of macronutrientsWorld Health OrganizationActivity recommendationsDietary recommendationsConsumption of foodDietary practicesNutrition transitionEating habitsHealth OrganizationHealthy optionsUnfavorable foodsAdditional adviceGuidelinesSpecific recommendationsGroup categoriesAdviceGroup
2013
Preventing the global burden of type 2 diabetes by improving the quality of staple foods: The Global Nutrition and Epidemiologic Transition Initiative
Mattei J, Malik V, Wedick N, Spiegelman D, Hu F, Willett W, Campos H. Preventing the global burden of type 2 diabetes by improving the quality of staple foods: The Global Nutrition and Epidemiologic Transition Initiative. The FASEB Journal 2013, 27: 1055.23-1055.23. DOI: 10.1096/fasebj.27.1_supplement.1055.23.Peer-Reviewed Original ResearchType 2 diabetesEpidemiological transitionNutrition transitionOverall death rateCause of deathDiabetes preventionMedian ageFood balance sheetsHigh-income countriesGlobal burdenEpidemic proportionsDiabetesAppropriate interventionsDeath ratePercent energyLife expectancyPilot dataAdverse changesTraditional foodsIntakeGlobal nutritionNutritionFoodGlobal research effortStaple food