DRAFT Australian Dietary Guidelines - Eat For Health

variety of grain (cereal) food choices allow for different forms of dietary fibre and complex
carbohydrates. Reading the labels on processed grain (cereal) foods such as rice and pasta is
important to check that added sodium, sugar and/or fat (in particular saturated fat) are kept to a
minimum.
2.3.4.1 Pregnant and breastfeeding women
As periconceptional folic acid intake helps protect against neural tube defects in the developing
foetus [283], the mandatory fortification of flour used for breadmaking in Australia with folic acid
[284] provides an additional reason for women of reproductive age to consume bread. However,
for women planning a pregnancy and during the first three months of pregnancy, a daily folic acid
supplement (0.4 mg) is recommended in addition to eating foods which are naturally rich in folate
or are fortified with folic acid [285, 286].
Pregnant and breastfeeding women have increased iodine requirements. As most leavened bread
in Australia is made with iodised salt, this contributes to total iodine intake. However, this does
not replace the need for iodine supplements (150 mcg/day) for women planning a pregnancy,
throughout pregnancy and while breastfeeding [103].
2.3.4.2 Infants
Cereal should be one of the first foods offered to infants at around six months of age. Ironenriched
infant cereals are recommended at this stage.
2.3.4.3 Older people
A high intake of wholegrain forms of grain (cereal) foods may not be well tolerated if there is a
problem with dentition. Softer varieties such as finely milled wholemeal bread and/or other fibreenriched
foods may be suitable.
2.3.4.4 Vegetarians
Wholegrain foods are particularly important in vegetarian diets as a source of iron and zinc.
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