DRAFT Australian Dietary Guidelines - Eat For Health

Smoked, salted and chemically preserved foods have properties that may be responsible for
increased health risks. Endogenous formation of nitrous compounds has been suggested as a
possible link between red meat and colorectal cancer [359], but this remains a hypothesis. As with
other areas of diet and disease risk, an individual’s dietary pattern may be more relevant than a
direct effect from a single component [360, 361].
It has been suggested that haem iron or other components of meat such as saturated fats, or
other dietary and lifestyle factors associated with meat intake, may be relevant factors for further
study [362]. Previous evidence related to saturated fat in red meat and increased risk of
cardiovascular disease may not be relevant for lean Australian meats.
The protective effect of fish consumption on cardiovascular disease is thought to be mediated
through the influence of specific nutrients such as long-chain n-3 fatty acids. These essential fatty
acids exert their physiological effect by altering cell membrane composition, fluidity, receptors and
membrane-bound enzymes, gene expression and eicosanoid production (see Chapter 3).
Nut consumption provides benefits by enhancing anti-inflammatory processes [363] and lowering
serum cholesterol possibly due to the presence of phytosterols, which reduce cholesterol reabsorption
[364], and/or the effects of shifting dietary fat quality, notably replacing saturated with
unsaturated fat. Nut consumption is also associated with increased levels of adiponectin which has
anti-inflammatory and anti-atherogenic properties [365]. Early work suggests that the delivery of
components such as tocopherols and phenolic acids may help to reduce lipid peroxidation and
oxidative DNA damage, and there is some indication that walnuts with a relatively high content of
the amino acid L-arginine may have an effect on vasodilation through nitrous oxide pathways
[363]. Proposed mechanisms for effects on weight control include increased satiety, increased
faecal fat excretion, increased thermogenesis [366] and increased fat oxidation [367].
2.4.4 Practical considerations: Lean meat and poultry,
fish, eggs, legumes/beans and nuts/seeds
The most recent dietary survey data for adults in Australia showed that daily mean consumption
of meat, poultry and game was 200g for men and 120g for women [44]. Adult men and women
daily consume 99g and 54g of red meat respectively [44].
The recommended consumption of lean meat and poultry, fish, eggs and/or alternatives for both
children and adults is 1–3 serves a day depending on age. During pregnancy, 3–4 serves a day are
recommended to provide additional iron and zinc.
To enhance dietary variety and reduce some of the health risks associated with consuming meat,
up to a maximum of 455g per week (1 serve or 65g per day) of lean meat is recommended for
Australian adults.
DRAFT Australian Dietary Guidelines- December 2011 57