DRAFT Australian Dietary Guidelines - Eat For Health
DRAFT Australian Dietary Guidelines - Eat For Health
DRAFT Australian Dietary Guidelines - Eat For Health
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3.1.4.4 Aboriginal and Torres Strait Islanders<br />
Limiting intake of excess energy from any source, including total fat, is particularly important given<br />
the higher prevalence of obesity in Aboriginal and Torres Strait Islander groups compared to non-<br />
Indigenous <strong>Australian</strong>s [30, 32]. Limiting saturated and trans fat are important given the high<br />
prevalence of coronary heart disease, and decreased saturated fat intake may also improve insulin<br />
sensitivity.<br />
3.1.4.5 Culturally and linguistically diverse groups<br />
The profile of dietary fat will vary depending on traditional culinary use. Food product labels may<br />
assist people in learning about the amounts and types of fats in unfamiliar or newly introduced<br />
manufactured foods.<br />
3.2 Limit intake of foods and drinks containing<br />
added salt<br />
3.2.1 Setting the scene<br />
<strong>Dietary</strong> guidelines have recognised the role of sodium in elevating blood pressure since the draft<br />
United States Surgeon General’s report released in 1979 [541]. Initial advice to the public was<br />
framed to reduce consumption of discretionary salt, such as salt added at the table or during<br />
cooking. More recently it has been recognised that processed foods are the major source of<br />
sodium in Western diets, so advice needs to include processed food. Sodium occurs naturally in<br />
food, and a range of sodium-containing additives are also added to manufactured and processed<br />
foods. In these <strong>Guidelines</strong>, salt always refers to sodium chloride and is never used as a synonym for<br />
the total amount of sodium in foods.<br />
Since the previous edition of the <strong>Dietary</strong> <strong>Guidelines</strong> in 2003, the evidence for a relationship<br />
between reducing sodium intake and reducing blood pressure has strengthened, particularly in<br />
those classified as normotensive. In addition there is now some evidence indicating that reducing<br />
sodium may result in a reduction in outcomes such as mortality, stroke and heart disease for<br />
those with hypertension, but not, as yet, for those with normal blood pressure.<br />
<strong>DRAFT</strong> <strong>Australian</strong> <strong>Dietary</strong> <strong>Guidelines</strong>- December 2011 82
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