Diete

A diet, in the broad sense, is the sum of foods and beverages consumed regularly by an individual or population. In medical and public health contexts, the term also denotes structured eating plans designed to achieve specific goals, such as weight management, improved metabolic health, or avoidance of dietary triggers. Diet is influenced by culture, religion, economics, and personal preferences, and can range from habitual patterns to formal, time-bound regimens.

Common dietary patterns include the Mediterranean diet, DASH diet, vegetarian and vegan patterns, and various macronutrient-focused plans (low-carbohydrate, low-fat, high-protein, ketogenic). Intermittent fasting has also gained popularity as a time-restricted eating approach. Dietary guidance generally emphasizes nutrient-dense foods—vegetables, fruits, whole grains, lean proteins, and healthy fats—while limiting added sugars, processed foods, and high-sodium items.

In terms of outcomes, most diets that create a caloric deficit support weight loss, and many improve cardiovascular risk factors and glycemic control when followed consistently. Evidence on long-term superiority among popular diets is limited; adherence is a key determinant of success. There is no universally optimal diet; individual needs, medical conditions, and preferences shape suitability and sustainability.

Safety considerations include avoiding nutrient deficiencies and ensuring adequacy of essential vitamins and minerals. Certain groups—pregnant people, children, elderly, and people with kidney, liver, or metabolic disorders—should seek professional guidance before adopting restrictive or specialized diets.