DRAFT Australian Dietary Guidelines - Eat For Health

Depending on age and sex, health benefits may be seen with consumption of 1.4–2.8 serves of fish
per week (140–280g per week) for adults, with proportionately less for adolescents and children.
The most recent dietary survey data available for adults showed that mean weekly consumption of
fish and seafood was 168g for men and 119g per week for women (ABS 1999 [44] cited in
NHMRC 2011 [10]). To meet recommended food group intakes, fish consumption will need to
increase by more than 40%, particularly for men [10]. The extent to which Australian fish
populations are sufficient to meet the guideline advice needs consideration. The previous dietary
guidelines note that inclusion of around 2-3 serves of fish per week may not be attainable or
sustainable depending on population levels [37]. Information from the Department of Agriculture,
Fisheries and Forestry shows that Australia has become a net importer of fish products over the
past decade, and several industry initiatives have now been developed to address the sustainability
of fish stocks in Australia [368].
Previous reported intakes of nuts and seeds in Australia have been very low (only around 4g per
day for adults) [44]. Consumption may have risen since. The dietary models developed for these
guidelines include modest amounts of nuts and seeds. However, because intakes have been low,
this would require tripling the intake for children over 8 years of age and increasing adult intakes
substantially, even in omnivore Foundation Diet models [10].
Nuts and seeds can be included in the diet in a variety of ways, including as snacks, in dishes (for
example, added to salads, vegetables, various main course dishes and breakfast cereals) and in food
products such as breads and spreads.
2.4.4.1 Pregnant and breastfeeding women
Lean red meat is a good source of protein, iron and zinc for pregnant and breastfeeding women,
although raw or undercooked meat, chilled pre-cooked meats, and pate and meat spreads are best
avoided due to risk of listeriosis (see Chapter 7) [130, 220]. While meat is a good source of iron,
iron deficiency in pregnancy is common in Australia and iron supplements may be needed.
Pregnant women should check with their doctor.
Maternal consumption of fish during pregnancy is likely to have a number of health benefits for
women and their children. However the fish should be low in mercury. FSANZ provides guidance
for pregnant women on suggested amounts and frequency of consumption of particular fish
species [131, 284]. Pregnant women are advised to consume no more than one serve (150g) per
fortnight of shark, marlin or broadbill/swordfish, and no other fish that fortnight, or one serve
(150g) per week of orange roughy (deep sea perch) and no other fish that week [130, 131].
Pregnant women should avoid eating foods containing raw eggs, because of risk of salmonella
[220].
DRAFT Australian Dietary Guidelines- December 2011 59