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

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Executive summaryMore than five million cases of foodborne illness are estimated to occur every year inAustralia.Bacterial and viral food poisoning is a result of pathogenic organisms reaching harmfullevels or the production of pathogenic toxins.Incorrect handling of food and storing food at inappropriate temperatures are majorcauses of food poisoning. Particular care should be taken when handling food to beconsumed by people who have an increased risk of foodborne illness, such aspregnant women, infants, older people and people with certain medical conditions.This chapter provides information on the prevention of foodborne illness and why itis important to store and prepare food safely.DRAFT Australian Dietary Guidelines- December 2011 145
6.1 Setting the sceneFoodborne illnesses are caused by contaminated foods. Contaminants include pathogens,environmental contaminants and adulterants [921]. These guidelines focus on bacterial and viralcontaminants.Bacterial and viral food poisoning generally occurs when pathogenic organisms multiply to harmfullevels as a result of incorrect handling of food, particularly when temperature control isinadequate. Some foodborne pathogens can cause illness even when present in low numbers (forexample, hepatitis A virus, Norovirus, some strains of E. coli, Campylobacter jejuni and shigella spp.).Other pathogens produce toxins when allowed to multiply to high levels in food (for example,Clostridium botulinum, Staphylococcus aureus, Bacillus cereus and shigella spp) [922].Prevention of contamination is the key to avoiding foodborne illness. Once pathogens contaminatefood they can multiply and/or produce toxins if not handled correctly [923]. As heat can kill manybacteria and viruses it is the basis for many strategies for making food safe. However, evenreheating food to high temperatures will not destroy all toxins.The increasing age of human populations, migration, mass production of food due to populationgrowth, and changed food habits pose threats to food safety [924]. Lack of access to quality food,lack of refrigeration and suitable storage pose threats to vulnerable groups. Isolated and poorercommunities can be at higher risk as a result of inadequate storage facilities or limited access toregular food supplies.Foodborne illnesses appear to be increasing in incidence in Australia and worldwide, posing asignificant public health problem [925, 926]. The most recent estimates are that there are 5.4million cases per year of foodborne illness in Australia, leading to 1.2 million visits to medicalpractitioners and 2.1 million days of work lost each year [927]. Multiple episodes increase the riskof long-term consequences such as reactive arthritis, irritable bowel syndrome and, rarely,Guillain-Barre Syndrome.6.2 The evidence for ‘caring for your food;prepare and store it safely’The true incidence of foodborne illnesses is consistently underestimated because cases areunderreported, most cases are sporadic, and full diagnostic testing is usually done only in moresevere cases or when there are extensive common-source outbreaks [928-930]. The majority ofreported episodes are caused by foods prepared outside the home, regardless of where they areconsumed. Foods prepared in the home account for 20–40% of foodborne illnesses in AustraliaDRAFT Australian Dietary Guidelines- December 2011 146
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Australian Dietary GuidelinesAustra
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2.4.4 Practical considerations: Lea
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1. Introduction1.1 Why the Guidelin
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income, education, cultural influen
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The Food Modelling Report - transla
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Potential mechanisms through which
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adolescence predict diet quality an
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Figure 1.2: Australian Guide to Hea
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Executive SummaryDietary patterns w
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Consuming a wide variety of foods m
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varieties within each food group, f
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2.1.4.6 People in lower socioeconom
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vegetable intake and cancer has foc
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Endometrial, Ovarian and pancreatic
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2.2.3.2 CancerColorectal cancer: Ev
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2.2.4.2 CancerAlimentary tract canc
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2.2.5.2 Cancer mechanismsThere is n
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Table 2.1: Recommended number of se
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increasing appetites. Unless prescr
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2.3.2.1 Cardiovascular disease, typ
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Table 2.3: Recommended number of se
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2.4 Lean meat and poultry, fish, eg
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interpret because of widely varying
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2.4.2.3.1 Fish: Cardiovascular dise
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Smoked, salted and chemically prese
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Depending on age and sex, health be
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2.4.4.6 VegetariansFor several nutr
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Evidence StatementConsumption of mo
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2.5.3 How drinking milk and eating
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2.5.4.1 Pregnant and breastfeeding
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the recent review [14]. Many common
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2.6.2.3 Other conditionsDental cari
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Where to nextBoth the quality and q
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Executive summaryThis Guideline emp
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3.1.2 The evidence for ‘limiting
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In the longer term, the review cond
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The P:M:S ratio is a useful tool in
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3.2.2 The evidence for ‘limiting
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3.2.3 How limiting intake of foods
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3.2.4.4 Older peopleTaste perceptio
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No large studies have measured the
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Excess weight: Many foods containin
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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 134 and 135: 5.1 Setting the sceneThe World Heal
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 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
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Exclusive breastfeedingMeans an inf
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Legume/BeansRefers to all forms of
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Older adultsFor the purposes of the
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Reduced fat productsFor a food to b
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celery and asparagus), gourd vegeta
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Evidence StatementGradeFruitConsump
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Table A9.2: Evidence statements (Gr
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References1. Rayner, M. and P. Scar
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27. Wilkinson, R. and M. Marmot, So
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54. Hawkins, S.S., T.J. Cole, and C
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