It is now universally recognised that a diet which is high in fat, particularly saturated fat, sodium and sugar and which is low in complex carbohydrates, fruit and vegetables increases the risk of chronic diseases – particularly cardiovascular disease (CVD) and cancer. These risks are outlined in the World Health Organization 2003 report Diet, nutrition and the prevention of chronic diseases. The more recent World Health Organization Global strategy on diet, physical activity and health emphasised further the need to improve diets in individuals and populations across the world.

The dietary changes which would help to reduce rates of coronary heart disease (CHD) in the UK population were detailed in the 1994 report of the Government's Committee on the Medical Aspects of Food and Nutrition Policy (COMA). This recommended a reduction in fat intake, particularly saturated fat intake, a reduction in sodium intake and an increase in fruit and vegetable and complex carbohydrate intake.   In the 2003 report Salt and Health, the Scientific Advisory Committee on Nutrition (SACN) (which replaced COMA in 2000) repeated COMA’s guidance on salt intake in adults and introduced additional guidance on reducing salt intake in children. In 2005 the Government dietary objectives were reiterated in Choosing a Better Diet: a food and health action plan.

Research from the World Health Organization and others highlight the specific importance of low fruit and vegetable consumption as a cause of CHD. The World Health Report 2002 estimated that around 4% of all disease burden in developed countries was caused by low fruit and vegetable consumption, and that just under 30% of CHD and almost 20% of stroke in developed countries was due to fruit and vegetable consumption levels below 600g/day.  The World Health Organization has yet to calculate the precise proportion of the disease burden due to high sodium intake or high saturated fat intake.