Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

More documents

Recommendations

Info

5.1 Setting the sceneThe World Health Organization states that “breastfeeding is an unequalled way of providing idealfood for the healthy growth and development of infants”. Breastmilk is a living tissue that includesmany unique compounds. Breastfeeding has short-term and long-term health and other benefitsfor infants and mothers. Maximising the benefits of breastfeeding to the infant and mother requiresthe support of the other family members and a supportive community environment.Australia has a long history of promoting and supporting breastfeeding in its public health policy. In1981 Australia became a signatory to WHO’s International Code of Marketing of Breast-milkSubstitutes [860], the stated aim of which was to protect and promote breastfeeding. Theimportance of breastfeeding led to its inclusion in the Australian Dietary Guidelines endorsed by theNHMRC in 1983 [568].In Australia, part of the WHO code is implemented by the Marketing in Australia of Infant Formulas(MAIF) Agreement, a voluntary agreement by infant formula manufacturers and importers. TheInfant Feeding Guidelines for Health Workers [133] provide more information on the WHO code,the MAIF Agreement and the obligations of all health workers. They also providerecommendations on the appropriate foods for infants from birth to about two years of age,including detailed information on the benefits of breastfeeding for the infant and mother.Breastmilk contains many unique compounds, including antibodies and immune cells. In the firstfew days after giving birth a mother’s breasts produce colostrum which provides all the nutrientsand water required by their newborn infant. Colostrum contains higher levels of protein, vitaminA and vitamin B 12 and less fat than breastmilk. It also contains lactoferrin, immunoglobulin A,enzymes, maternal antibodies, living cells (leukocytes, neutrophils and macrophages) andprebiotics, which limit the growth of pathogenic bacteria and viruses, stimulate the growth of anappropriate human microbiome and protect against illness [483, 861, 862]. Colostrum feeding isimportant for the infant and also stimulates the mother’s breastmilk production. The compositionof colostrum gradually changes as lactation is established and milk production begins 48–72 hoursafter birth.The nutrient composition of mature human milk varies between individuals and across the stagesof lactation. The energy content varies between 270 and 315 kJ per 100 mL, largely due tovariation in the fat content [863, 864]. Fat content typically increases through each breastfeed. Itprovides much of the energy and omega-3 and omega-6 long-chain polyunsaturated fatty acids, plusthe fat-soluble vitamins A, D, E and K, as well as prostaglandins. The fat in breastmilk is typicallybetter absorbed by an infant’s gastrointestinal tract than the fat in cow’s milk. Mature milkcontinues to provide immune factors and enzymes to the infant [36, 865].Breastmilk provides all the vitamins, major minerals and trace elements known to be essential forhealthy full-term infants for around the first six months [731, 866]. These are more bioavailableDRAFT Australian Dietary Guidelines- December 2011 133
than nutrients found in infant formula. Because the composition of breastmilk constantly changesthroughout lactation and during a single breastfeed, no infant formula can exactly mimic thecomposition of breastmilk. Breastmilk is a convenient, hygienic and inexpensive food source posingno environmental costs [867].Breastmilk continues to be an important source of vitamins, minerals and trace elements whenother foods are introduced at around six months (complementary feeding).Consuming a variety of nutritious foods is particularly important for breastfeeding women.5.2 The evidence for ‘Encouraging andsupporting breastfeeding’The evidence statements and gradings (A- convincing association, B- probable association, C-suggestive association) from the Evidence Report (literature from 2002 – 2009) are presented inthe table below. This does not include evidence from other sources, such as the 2003 DietaryGuidelines (where evidence was classified as level I, II or III), although these sources have beenused to inform the Guidelines.Evidence StatementCompared to infants who are formula fed, being breastfed is associated withreduced risk of becoming obese in childhood, adolescence, and early adulthood.Pre-natal and perinatal support for breastfeeding can increase the proportion ofwomen breastfeeding (both exclusive and non-exclusive) up to age six months.Being breastfed in infancy is associated with lower systolic and diastolic bloodpressure up to adolescence.Infants who are exclusively breastfed for six months experience less morbidity fromgastrointestinal infection than those who are mixed breastfed as of three or fourmonths.Infants, from either developing or developed countries, who are exclusivelybreastfed for six months or longer do not have deficits in growth compared tothose who are not exclusively breastfed.There are no apparent risks in a general recommendation for exclusivebreastfeeding for the first six months of life, in both developing and developedcountries.However, infants should still be managed individually in order to achievesufficient growth and minimise adverse outcomes.GradeAABBBBDRAFT Australian Dietary Guidelines- December 2011 134
Page 4 and 5:
Australian Dietary GuidelinesAustra
Page 6 and 7:
2.4.4 Practical considerations: Lea
Page 8 and 9:
1. Introduction1.1 Why the Guidelin
Page 10:
income, education, cultural influen
Page 17 and 18:
The Food Modelling Report - transla
Page 19 and 20:
Potential mechanisms through which
Page 21:
adolescence predict diet quality an
Page 24 and 25:
Figure 1.2: Australian Guide to Hea
Page 26 and 27:
Executive SummaryDietary patterns w
Page 28 and 29:
Consuming a wide variety of foods m
Page 30 and 31:
varieties within each food group, f
Page 32 and 33:
2.1.4.6 People in lower socioeconom
Page 34 and 35:
vegetable intake and cancer has foc
Page 36 and 37:
Endometrial, Ovarian and pancreatic
Page 38 and 39:
2.2.3.2 CancerColorectal cancer: Ev
Page 40 and 41:
2.2.4.2 CancerAlimentary tract canc
Page 42 and 43:
2.2.5.2 Cancer mechanismsThere is n
Page 44 and 45:
Table 2.1: Recommended number of se
Page 46 and 47:
increasing appetites. Unless prescr
Page 48 and 49:
2.3.2.1 Cardiovascular disease, typ
Page 50 and 51:
Table 2.3: Recommended number of se
Page 52 and 53:
2.4 Lean meat and poultry, fish, eg
Page 54 and 55:
interpret because of widely varying
Page 56 and 57:
2.4.2.3.1 Fish: Cardiovascular dise
Page 58 and 59:
Smoked, salted and chemically prese
Page 60 and 61:
Depending on age and sex, health be
Page 62 and 63:
2.4.4.6 VegetariansFor several nutr
Page 64 and 65:
Evidence StatementConsumption of mo
Page 66 and 67:
2.5.3 How drinking milk and eating
Page 68 and 69:
2.5.4.1 Pregnant and breastfeeding
Page 70 and 71:
the recent review [14]. Many common
Page 72 and 73:
2.6.2.3 Other conditionsDental cari
Page 74 and 75:
Where to nextBoth the quality and q
Page 76 and 77:
Executive summaryThis Guideline emp
Page 78 and 79:
3.1.2 The evidence for ‘limiting
Page 80 and 81:
In the longer term, the review cond
Page 82 and 83:
The P:M:S ratio is a useful tool in
Page 84 and 85: 3.2.2 The evidence for ‘limiting
Page 86 and 87: 3.2.3 How limiting intake of foods
Page 88 and 89: 3.2.4.4 Older peopleTaste perceptio
Page 90 and 91: No large studies have measured the
Page 92 and 93: Excess weight: Many foods containin
Page 94 and 95: etter health outcomes than those wh
Page 96 and 97: Evidence StatementConsumption of al
Page 98 and 99: Dementia: The evidence suggests an
Page 100 and 101: Drinking coffee, having a cold show
Page 102 and 103: In the absence of any research to q
Page 104 and 105: Executive summaryHealthy weight is
Page 106 and 107: prevalence of obesity alone is high
Page 108 and 109: Compared to having a BMI between 18
Page 110 and 111: Kilojoules4.1.3.2 Energy intake and
Page 112 and 113: 4.1.3.4 Energy intake from specific
Page 114 and 115: 4.1.4.2 Benefits of physical activi
Page 116 and 117: 4.2.1 Primary preventionDiet and ph
Page 118 and 119: and consistent evidence that dietar
Page 120 and 121: 4.2.2 Secondary preventionBehaviour
Page 122 and 123: Table 4.4 A stepped model for the m
Page 124 and 125: Taller or larger and more active ad
Page 126 and 127: Table 4.5 2010 Institute of Medicin
Page 128 and 129: For older, taller or more active ch
Page 130 and 131: Most older people will benefit from
Page 132 and 133: 5. Encourage and support breastfeed
Page 136 and 137: Evidence StatementExclusive breastf
Page 138 and 139: Table 5.1 Factors associated with d
Page 140 and 141: 5.2.4 Other benefitsSudden Infant D
Page 142 and 143: 5.3.1.3 Mothers in the workplaceEvi
Page 144 and 145: 5.3.1.3 Community supportThe succes
Page 146 and 147: Executive summaryMore than five mil
Page 148 and 149: [929]. Fresh fruit and vegetables c
Page 150 and 151: contamination (see above) avoided.
Page 152 and 153: 1989 - 1995 Composition of Foods, A
Page 154 and 155: 2001 Eat Well Australia: An Agenda
Page 156 and 157: 2011 A Review of the Evidence to Ad
Page 158 and 159: • Professor Dorothy Mackerras•
Page 160 and 161: • Level III-2 - A comparative stu
Page 162 and 163: food options to meet additional ene
Page 164 and 165: Appendix 3. Assessing growth andhea
Page 166 and 167: Table A3.1 International BMI cut-of
Page 168 and 169: A3.1.6 Z-scores and percentiles: Co
Page 170 and 171: Appendix 4. Physical activity guide
Page 172 and 173: Suggested activities include:• mo
Page 174 and 175: Appendix 5. Studies examining thehe
Page 176 and 177: that further specific studies are r
Page 178 and 179: Table A6.2 Energy and alcohol conte
Page 180 and 181: The economic, social and cultural f
Page 182 and 183: A diet consistent with the Guidelin
Page 184 and 185:
In other more recent studies, highe
Page 186 and 187:
A7.4 Aboriginal and Torres Strait I
Page 188 and 189:
A7.4.3.2. Aboriginal people living
Page 190 and 191:
Mortality rates for people born ove
Page 192 and 193:
Appendix 8: GlossaryAdequate Intake
Page 194 and 195:
CarbohydratesCarbohydrates are poly
Page 196 and 197:
Exclusive breastfeedingMeans an inf
Page 198 and 199:
Legume/BeansRefers to all forms of
Page 200 and 201:
Older adultsFor the purposes of the
Page 202 and 203:
Reduced fat productsFor a food to b
Page 204 and 205:
celery and asparagus), gourd vegeta
Page 206 and 207:
Evidence StatementGradeFruitConsump
Page 208 and 209:
Table A9.2: Evidence statements (Gr
Page 210 and 211:
References1. Rayner, M. and P. Scar
Page 212 and 213:
27. Wilkinson, R. and M. Marmot, So
Page 214 and 215:
54. Hawkins, S.S., T.J. Cole, and C
Page 216 and 217:
81. Hesketh, K., M. Wake, and E. Wa
Page 218 and 219:
107. McCullough, M.L., et al., Diet
Page 220 and 221:
135. Brimblecombe, J.K. and K. O’
Page 222 and 223:
162. Kreimer, A.R., et al., Diet an
Page 224 and 225:
189. Ward, H.A., et al., Breast, co
Page 226 and 227:
216. Paolini, M., et al., Beta-caro
Page 228 and 229:
244. Kelly, S.A., et al., Wholegrai
Page 230 and 231:
270. Williams, P.G., et al., Cereal
Page 232 and 233:
297. Garcia-Closas, R., et al., Foo
Page 234 and 235:
324. Maclean, C.H., et al., Effects
Page 236 and 237:
349. Vander Wal, J.S., et al., Egg
Page 238 and 239:
376. Elwood, P.C., et al., The surv
Page 240 and 241:
404. Javaid, M.K., et al., Maternal
Page 242 and 243:
430. Lagiou, P., et al., Intake of
Page 244 and 245:
458. Vartanian, L.R., M.B. Schwartz
Page 246 and 247:
486. Lopez-Ridaura, R., et al., Mag
Page 248 and 249:
512. Kratz, M., et al., The impact
Page 250 and 251:
537. Daniels, S.R. and F.R. Greer,
Page 252 and 253:
562. Cook, N.R., et al., Joint effe
Page 254 and 255:
588. Burt, B.A., et al., The effect
Page 256 and 257:
615. Ronksley, P.E., et al., Associ
Page 258 and 259:
642. Purdue, M.P., et al., Type of
Page 260 and 261:
669. Arntzen, K., et al., Moderate
Page 262 and 263:
696. Rokholm, B., J.L. Baker, and T
Page 264 and 265:
724. Bensimhon, D.R., W.E. Kraus, a
Page 266 and 267:
750. Centre for Epidemiology and Re
Page 268 and 269:
776. Monasta, L., et al., Early-lif
Page 270 and 271:
803. Prentice, A.M. and S.A. Jebb,
Page 272 and 273:
830. Callaway, L.K., et al., The pr
Page 274 and 275:
857. Australian Institute of Health
Page 276 and 277:
885. Demmelmair, H., J. von Rosen,
Page 278 and 279:
911. Duong, D.V., C.W. Binns, and A
Page 280 and 281:
940. Cashel K, L.J., NUTTAB89-Nutri
Page 282 and 283:
http://www.health.gov.au/internet/m
Page 284 and 285:
995. Atlantis, E., E.H. Barnes, and
Page 286 and 287:
1021. Australian Bureau of Statisti
Page 288 and 289:
1049. Altman, J., Hunter-gatherers
show all

Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

Create successful ePaper yourself

Delete template?

Save as template?