DRAFT Australian Dietary Guidelines - Eat For Health

More documents

Recommendations

Info

vegetative cells of most bacteria, although some have heat-resistant spores or produce histamines and toxins that survive the cooking process [923]. Some bacteria multiply within 2 hours and can reach an infective dose in 4–6 hours [933-935]. Refrigeration at or below 5°C slows the growth of bacteria [923]. 6.4 Practical considerations: Food safety 6.4.1 Pregnant and breastfeeding women As the immune system in pregnancy is suppressed, pregnant women are more susceptible to foodborne illnesses. Pregnant women have a higher risk of listeriosis, caused by the bacterium Listeria monocytogenes. Listeriosis can be transmitted to the unborn child and possibly cause a miscarriage, premature birth or stillbirth [936]. As a precaution, pregnant women are advised to avoid specific foods which are more likely to contain Listeria. Pregnant women are also advised to be careful with foods more likely to contain mercury [131]. 6.4.2 Infants The immune system of infants is not fully developed and so they are more susceptible to foodborne illnesses. Particular care should therefore be taken when preparing infant formula (if this is being used), including the sterilisation of bottles and dummies and other equipment used to prepare formula [931]. Prepared foods should be handled with care and not reused or reheated, as outlined in the Infant Feeding Guidelines for Health Workers [133]. 6.4.3 Adults with illness Adults with illnesses that reduce immune function such as HIV/AIDS, cancer, diabetes, kidney or liver disease, haemochromatosis, stomach problems (including previous stomach surgery) and low stomach acid (for example, from antacid use) are more susceptible to foodborne illness. Also at risk are people taking immunosuppressants, undergoing bone marrow or stem cell transplantation, or who have a history of long-term steroid use. Prepared foods should be handled with care. 6.4.4 Older people Older adults are at higher risk of foodborne illness than other adult groups due to their weakened immune systems, decreased intestinal motility, decreased acid in the stomach, loss of sense of smell and taste, and dementia and malnutrition especially in frail older people [937, 938]. High-risk foods should be cooked, dairy products should be pasteurised, and specific foods at risk of listeria DRAFT Australian Dietary Guidelines- December 2011 148
contamination (see above) avoided. See http://www.foodstandards.gov.au/consumerinformation/listeria/. People of any age, but especially older people receiving pre-prepared meals, need to ensure that they are safely stored if not consumed immediately. DRAFT Australian Dietary Guidelines- December 2011 149
Page 1 and 2:
Australian Dietary Guidelines Incor
Page 3 and 4:
Australian Dietary Guidelines Austr
Page 5 and 6:
2.4.4 Practical considerations: Lea
Page 7 and 8:
1. Introduction 1.1 Why the Guideli
Page 9 and 10:
income, education, cultural influen
Page 11 and 12:
The Evidence Report (A review of th
Page 13 and 14:
1.4 How the Guidelines were develop
Page 15 and 16:
Levels of evidence in public health
Page 17 and 18:
the study results were generalisabl
Page 19 and 20:
Table 1.1: Changes in macronutrient
Page 21 and 22:
population. NHMRC intends to work w
Page 23 and 24:
Figure 1.2: Australian Guide to Hea
Page 25 and 26:
Executive Summary Dietary patterns
Page 27 and 28:
Consuming a wide variety of foods m
Page 29 and 30:
varieties within each food group, f
Page 31 and 32:
2.1.4.6 People in lower socioeconom
Page 33 and 34:
vegetable intake and cancer has foc
Page 35 and 36:
Endometrial, Ovarian and pancreatic
Page 37 and 38:
2.2.3.2 Cancer Colorectal cancer: E
Page 39 and 40:
2.2.4.2 Cancer Alimentary tract can
Page 41 and 42:
2.2.5.2 Cancer mechanisms There is
Page 43 and 44:
Table 2.1: Recommended number of se
Page 45 and 46:
increasing appetites. Unless prescr
Page 47 and 48:
2.3.2.1 Cardiovascular disease, typ
Page 49 and 50:
Table 2.3: Recommended number of se
Page 51 and 52:
2.4 Lean meat and poultry, fish, eg
Page 53 and 54:
interpret because of widely varying
Page 55 and 56:
2.4.2.3.1 Fish: Cardiovascular dise
Page 57 and 58:
Smoked, salted and chemically prese
Page 59 and 60:
Depending on age and sex, health be
Page 61 and 62:
2.4.4.6 Vegetarians For several nut
Page 63 and 64:
Evidence Statement Grade Consumptio
Page 65 and 66:
2.5.3 How drinking milk and eating
Page 67 and 68:
2.5.4.1 Pregnant and breastfeeding
Page 69 and 70:
the recent review [14]. Many common
Page 71 and 72:
2.6.2.3 Other conditions Dental car
Page 73 and 74:
Where to next Both the quality and
Page 75 and 76:
Executive summary This Guideline em
Page 77 and 78:
3.1.2 The evidence for ‘limiting
Page 79 and 80:
In the longer term, the review cond
Page 81 and 82:
The P:M:S ratio is a useful tool in
Page 83 and 84:
3.2.2 The evidence for ‘limiting
Page 85 and 86:
3.2.3 How limiting intake of foods
Page 87 and 88:
3.2.4.4 Older people Taste percepti
Page 89 and 90:
No large studies have measured the
Page 91 and 92:
Excess weight: Many foods containin
Page 93 and 94:
etter health outcomes than those wh
Page 95 and 96:
Evidence Statement Grade Consumptio
Page 97 and 98: Dementia: The evidence suggests an
Page 99 and 100: Drinking coffee, having a cold show
Page 101 and 102: In the absence of any research to q
Page 103 and 104: Executive summary Healthy weight is
Page 105 and 106: prevalence of obesity alone is high
Page 107 and 108: Compared to having a BMI between 18
Page 109 and 110: 4.1.3.2 Energy intake and trend dat
Page 111 and 112: 4.1.3.4 Energy intake from specific
Page 113 and 114: 4.1.4.2 Benefits of physical activi
Page 115 and 116: 4.2.1 Primary prevention Diet and p
Page 117 and 118: and consistent evidence that dietar
Page 119 and 120: 4.2.2 Secondary prevention Behaviou
Page 121 and 122: Table 4.4 A stepped model for the m
Page 123 and 124: Taller or larger and more active ad
Page 125 and 126: Table 4.5 2010 Institute of Medicin
Page 127 and 128: For older, taller or more active ch
Page 129 and 130: Most older people will benefit from
Page 131 and 132: 5. Encourage and support breastfeed
Page 133 and 134: 5.1 Setting the scene The World Hea
Page 135 and 136: Evidence Statement Grade Exclusive
Page 137 and 138: Table 5.1 Factors associated with d
Page 139 and 140: 5.2.4 Other benefits Sudden Infant
Page 141 and 142: 5.3.1.3 Mothers in the workplace Ev
Page 143 and 144: 5.3.1.3 Community support The succe
Page 145 and 146: Executive summary More than five mi
Page 147: [929]. Fresh fruit and vegetables c
Page 151 and 152: 1989 - 1995 Composition of Foods, A
Page 153 and 154: 2001 Eat Well Australia: An Agenda
Page 155 and 156: 2011 A Review of the Evidence to Ad
Page 157 and 158: Professor Dorothy Mackerras Dr Dav
Page 159 and 160: Level III-2 - A comparative study w
Page 161 and 162: food options to meet additional ene
Page 163 and 164: Appendix 3. Assessing growth and he
Page 165 and 166: Table A3.1 International BMI cut-of
Page 167 and 168: A3.1.6 Z-scores and percentiles: Co
Page 169 and 170: Appendix 4. Physical activity guide
Page 171 and 172: Suggested activities include: mode
Page 173 and 174: Appendix 5. Studies examining the h
Page 175 and 176: that further specific studies are r
Page 177 and 178: Table A6.2 Energy and alcohol conte
Page 179 and 180: The economic, social and cultural f
Page 181 and 182: A diet consistent with the Guidelin
Page 183 and 184: In other more recent studies, highe
Page 185 and 186: A7.4 Aboriginal and Torres Strait I
Page 187 and 188: A7.4.3.2. Aboriginal people living
Page 189 and 190: Mortality rates for people born ove
Page 191 and 192: Appendix 8: Glossary Adequate Intak
Page 193 and 194: Carbohydrates Carbohydrates are pol
Page 195 and 196: Exclusive breastfeeding Means an in
Page 197 and 198: Legume/Beans Refers to all forms of
Page 199 and 200:
Older adults For the purposes of th
Page 201 and 202:
Reduced fat products For a food to
Page 203 and 204:
celery and asparagus), gourd vegeta
Page 205 and 206:
Evidence Statement Grade Fruit Cons
Page 207 and 208:
Table A9.2: Evidence statements (Gr
Page 209 and 210:
References 1. Rayner, M. and P. Sca
Page 211 and 212:
27. Wilkinson, R. and M. Marmot, So
Page 213 and 214:
54. Hawkins, S.S., T.J. Cole, and C
Page 215 and 216:
81. Hesketh, K., M. Wake, and E. Wa
Page 217 and 218:
107. McCullough, M.L., et al., Diet
Page 219 and 220:
135. Brimblecombe, J.K. and K. O’
Page 221 and 222:
162. Kreimer, A.R., et al., Diet an
Page 223 and 224:
189. Ward, H.A., et al., Breast, co
Page 225 and 226:
216. Paolini, M., et al., Beta-caro
Page 227 and 228:
244. Kelly, S.A., et al., Wholegrai
Page 229 and 230:
270. Williams, P.G., et al., Cereal
Page 231 and 232:
297. Garcia-Closas, R., et al., Foo
Page 233 and 234:
324. Maclean, C.H., et al., Effects
Page 235 and 236:
349. Vander Wal, J.S., et al., Egg
Page 237 and 238:
376. Elwood, P.C., et al., The surv
Page 239 and 240:
404. Javaid, M.K., et al., Maternal
Page 241 and 242:
430. Lagiou, P., et al., Intake of
Page 243 and 244:
458. Vartanian, L.R., M.B. Schwartz
Page 245 and 246:
486. Lopez-Ridaura, R., et al., Mag
Page 247 and 248:
512. Kratz, M., et al., The impact
Page 249 and 250:
537. Daniels, S.R. and F.R. Greer,
Page 251 and 252:
562. Cook, N.R., et al., Joint effe
Page 253 and 254:
588. Burt, B.A., et al., The effect
Page 255 and 256:
615. Ronksley, P.E., et al., Associ
Page 257 and 258:
642. Purdue, M.P., et al., Type of
Page 259 and 260:
669. Arntzen, K., et al., Moderate
Page 261 and 262:
696. Rokholm, B., J.L. Baker, and T
Page 263 and 264:
724. Bensimhon, D.R., W.E. Kraus, a
Page 265 and 266:
750. Centre for Epidemiology and Re
Page 267 and 268:
776. Monasta, L., et al., Early-lif
Page 269 and 270:
803. Prentice, A.M. and S.A. Jebb,
Page 271 and 272:
830. Callaway, L.K., et al., The pr
Page 273 and 274:
857. Australian Institute of Health
Page 275 and 276:
885. Demmelmair, H., J. von Rosen,
Page 277 and 278:
911. Duong, D.V., C.W. Binns, and A
Page 279 and 280:
940. Cashel K, L.J., NUTTAB89-Nutri
Page 281 and 282:
http://www.health.gov.au/internet/m
Page 283 and 284:
995. Atlantis, E., E.H. Barnes, and
Page 285 and 286:
1021. Australian Bureau of Statisti
Page 287 and 288:
1049. Altman, J., Hunter-gatherers
show all

DRAFT Australian Dietary Guidelines - Eat For Health

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?