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

Depending on age and sex, health benefits may be seen with consumption of 1.4–2.8 serves of fishper 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 offish and seafood was 168g for men and 119g per week for women (ABS 1999 [44] cited inNHMRC 2011 [10]). To meet recommended food group intakes, fish consumption will need toincrease by more than 40%, particularly for men [10]. The extent to which Australian fishpopulations are sufficient to meet the guideline advice needs consideration. The previous dietaryguidelines note that inclusion of around 2-3 serves of fish per week may not be attainable orsustainable 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 thepast decade, and several industry initiatives have now been developed to address the sustainabilityof fish stocks in Australia [368].Previous reported intakes of nuts and seeds in Australia have been very low (only around 4g perday for adults) [44]. Consumption may have risen since. The dietary models developed for theseguidelines 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 intakessubstantially, 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 (forexample, added to salads, vegetables, various main course dishes and breakfast cereals) and in foodproducts such as breads and spreads.2.4.4.1 Pregnant and breastfeeding womenLean 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 bestavoided 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 forwomen and their children. However the fish should be low in mercury. FSANZ provides guidancefor pregnant women on suggested amounts and frequency of consumption of particular fishspecies [131, 284]. Pregnant women are advised to consume no more than one serve (150g) perfortnight 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