Risk factors of non-communicable diseases

Brief me

In this section you will find information:

about common risk factors of non-communicable diseases such as nutrition, physical inactivity, alcohol related harm and tobacco
summaries of related EU data
the health impact and burden of such risk factors
policies and measures on how to address them

Explore further

Dietary Fats

A number of national or international institutions have examined the potential impact of fat consumption on health, focusing mainly on cardiovascular and Type 2 Diabetes related effects.

Dietary Fibre

Dietary fibre intake is associated with health benefits such as gastrointestinal health and risk reduction of non-communicable diseases.

Dietary Protein

Protein is essential for health. Main sources of animal protein are meat, fish, milk, and eggs; main sources of plant protein are cereals, legumes, nuts…

Sodium is an essential nutrient and is necessary for normal cell function and for neurotransmission. Most sodium is consumed in the form of sodium chloride ('salt'). Recommended intake levels are generally…

Fruit and Vegetables

F&V intake is associated with a reduction in the risk of non-communicable diseases like cardiovascular disease, Type 2 diabetes mellitus and some types of cancer.

Sugars and Sweeteners

Sugars can impact health in various ways, including diabetes, blood glucose, weight, blood pressure, blood lipids, and dental health.

Water

Water is the main constituent of the human body and is essential for life.

Whole Grain

Whole grains are considered as significant components of a healthy diet. Consumption of whole grains is associated with a reduction in the risk of developing non-communicable diseases.

Alcoholic Beverages

Alcohol consumption is a well-known risk factor for a series of conditions.

Physical activity and sedentary behaviour

Physical activity is defined as any bodily movement produced by skeletal muscle that requires energy expenditure.

Tobacco and Smoking

Both active and passive smoking have harmful effects on health and may cause cancer. All tobacco products contain a wide range of toxic and cancer-causing compounds.

Legumes and Pulses

Legumes and pulses are considered an important component of a healthy diet. Their consumption is associated with a reduced risk of developing non-communicable diseases (NCDs) and with maintaining a healthy body…

Dairy products

Dairy products include milk and most milk-derived products, such as yoghurt and cheese. These contain protein, calcium, vitamin B12, vitamin B2 (riboflavin), and iodine…

Meat

Meat consists of the edible parts of an animal, and is a source of protein and micronutrients (e.g. iron, vitamins, choline). Meat can be an important component of a healthy diet. However…

Latest knowledge

PAGE | 17 Jun 2026

Health Promotion and Disease Prevention Knowledge Gateway