Diet-related health problems: obesity, type 2 diabetes, cardiovascular disease, high blood pressure, tooth decay, bone health (rickets and osteoporosis), anaemia and the effects of too much salt, sugar and saturated fat, and dietary changes to reduce the risk.

What this dot point is asking

OCR wants you to explain the health problems linked to a poor diet, the nutrients responsible, and the dietary changes that reduce the risk. Questions often ask you to explain a mechanism (why it happens) and then suggest realistic changes for a named person.

Obesity and type 2 diabetes

Type 2 diabetes is linked to obesity and a diet high in free sugar and energy. It can be managed and its risk reduced by keeping a healthy weight, eating wholegrain (low glycaemic) carbohydrates rather than free sugar, and staying active. Obesity also raises the risk of heart disease, high blood pressure and some cancers.

Cardiovascular disease and high blood pressure

To reduce the risk: cut saturated fat (grill or bake instead of frying, choose lean meat and lower-fat dairy, use unsaturated oils such as olive and rapeseed), eat less salt (under $6$ g a day for adults, using herbs and spices for flavour instead), eat more fruit, vegetables, fibre and oily fish, keep a healthy weight and stay active.

Tooth decay

Bacteria in the mouth feed on free sugar and produce acid, which dissolves tooth enamel and causes cavities (dental caries). The more often sugar is eaten, the more acid attacks the teeth. Reducing the frequency and amount of sugary foods and drinks, drinking water, and using fluoride toothpaste all help prevent decay.

Bone health

Too little calcium or vitamin D weakens the bones. In children this causes rickets (soft, bowed bones); in adults a lack causes osteomalacia, and over time low calcium intake contributes to osteoporosis, where bones become brittle and break easily, especially in older people. Eating enough calcium (dairy, fortified foods, tinned fish with bones) with vitamin D, and being active, builds and maintains strong bones.

Anaemia

Too little iron means the body cannot make enough haemoglobin, so the blood carries less oxygen. This causes iron-deficiency anaemia, with tiredness, pale skin and breathlessness. It is more common in teenage girls and pregnant women. Eating iron-rich foods (red meat, lentils, dark green vegetables, fortified cereals) with vitamin C to aid absorption reduces the risk.

Try this

Q1. Name the condition where bones become brittle and break easily, often in older people. [1 mark]

• Cue. Osteoporosis.

Q2. Give two changes a person could make to lower their salt intake. [2 marks]

• Cue. Any two of: add less salt at the table and in cooking, use herbs and spices instead, choose lower-salt products, avoid salty snacks.