DRAFT Australian Dietary Guidelines - Eat For Health

dietary TFA has been associated with a reduced plasma HDL-cholesterol [88]. These changes in
plasma cholesterol fractions are established risk factors for coronary heart disease that can be
influenced by diet. Raised LDL-cholesterol has been found to be a significant risk factor in at least
50 prospective cohort studies involving more than 600,000 subjects in 18 countries [530]. Several
large cohort studies have also demonstrated that reduced HDL-cholesterol is a significant risk
factor for coronary heart disease [531, 532].
PUFA intake appears to reduce coronary heart disease risk [490], but the balance between
omega-6 and omega-3 PUFA may be important [533]. In addition to effects on lipid metabolism,
PUFA may exert a positive influence on insulin action, appetite regulation, inflammatory responses,
and muscle function [534]. Among the LCPUFA fatty acids, EPA is the precursor of the 3 series of
prostaglandins and the 5 series of leukotrienes [535]. This suggests anti-inflammatory and anticoagulant
effects which may explain the protective influences on cardiovascular disease. DHA is
found in high concentrations in the photoreceptors of the retina and the membranes of the brain,
with implications for cognitive development and mental health [536].
3.1.4 Practical considerations: Limiting intake of foods
and drinks containing saturated and trans fat
The most recent dietary data available in Australia show adults consume 73–101g/day of fat, with
higher intakes among men and younger age groups [44]. Children consume 51–87g/day of fat, with
intake being higher in older age groups [13]. The total fat intake of the population has not
decreased in recent years, but now constitutes a lower proportion of overall energy intake due to
a relative increase in the consumption of carbohydrates, especially refined carbohydrates [48].
Intakes of total fat, in particular saturated fat, are higher than recommended [114]. However, the
mean total population trans-fat intake for Australia is estimated to be 0.5-0.6% of total dietary
energy, which is well below the WHO population goal of less than 1% of total dietary energy from
TFA [234].
Dietary fat included in the Australian Guide to Healthy Eating’s Foundation Diets mainly comes from
fish, lean meat, poultry and milk, yoghurt and cheese products. Where more energy is required in
moving from Foundation to Total Diets, additional serves of these and/or other foods containing fats
can be included as additional nuts and seeds, unsaturated spreads and oils, and/or discretionary
foods.
Limiting the amount and type of fat in the diet can be achieved by choosing vegetables, fruit, lean
meats and low-fat milk, yoghurt and cheese products, and using only small amounts of unsaturated
spreads and oils. Limiting intake of fried foods (including chips) and baked cereal products
(including snack foods, biscuits and cakes) helps to reduce ‘invisible fat’ in the diet. LCPUFA intake
can be increased by eating according to the Foundation Diets and Total Diets, which includes fish
around twice a week. When eating meals outside the home, lower-fat menu choices are
preferable.
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