Guidelines Dietary - Eat For Health

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GUIDELINE 3• Limit intake of foods containing saturated fat, added salt,added sugars and alcohol 673.1 Limit intake of foods high in saturated fat 683.1.1 Setting the scene 683.1.2 The evidence for ‘limit intake of foods high in saturated fat’ 693.1.3 How limiting intake of foods high in saturated fat may improve health outcomes 713.1.4 Practical considerations: limit intake of foods high in saturated fat 713.2 Limit intake of foods and drinks containing added salt 733.2.1 Setting the scene 733.2.2 The evidence for ‘limit intake of foods and drinks containing added salt’ 743.2.3 How limiting intake of foods and drinks containing added salt may improve health outcomes 753.2.4 Practical considerations: Limit intake of foods and drinks containing added salt 753.3 Limit intake of foods and drinks containing added sugars 763.3.1 Setting the scene 763.3.2 The evidence for ‘limit intake of foods and drinks containing added sugars’ 773.3.3 How limiting intake of foods and drinks containing added sugars may improve health outcomes 783.3.4 Practical considerations: limit intake of foods and drinks containing added sugars 793.4 Limit intake of alcohol 803.4.1 Setting the scene 803.4.2 The evidence for ‘limit intake of alcohol’ 813.4.3 How limiting intake of alcohol may improve health outcomes 833.4.4 Practical considerations: limit intake of alcohol 833.5 Practice guide for Guideline 3 85GUIDELINE 4• Encourage, support and promote breastfeeding 874.1 Setting the scene 884.2 The evidence for ‘encourage, support and promote breastfeeding’ 894.2.1 Breastfeeding incidence and duration 904.2.2 Infant growth 914.2.3 Cardiovascular disease and excess weight 924.2.4 Other benefits 924.3 Practical considerations: encourage, support and promote breastfeeding 934.3.1 Breastfeeding initiation and duration 934.3.2 Supporting and promoting breastfeeding 944.3.3 Safe storage of breast milk 954.3.4 Alcohol and breastfeeding 954.3.5 When an infant is not receiving breast milk 954.4 Practice guide for Guideline 4 96ContentsNational <strong>Health</strong> and Medical Research Councilix
guideline 5• Food safety 975.1 Setting the scene 985.2 The evidence for ‘care for your food; prepare and store it safely’ 985.2.1 Foods that may cause problems if not handled correctly 985.3 Why it is important to prepare and store food safely 995.4 Practical considerations: care for your food; prepare and store it safely 995.4.1 Pregnant and breastfeeding women 995.4.2 Infants 1005.4.3 Adults with illness 1005.4.4 Older people 1005.5 Practice guide for Guideline 5 100AppendicesA Equity and the social determinants of health and nutrition status 101B Process report 109C History and timeline of Australian nutrition documents 117D Questions for the literature review to underpin the revision of thedietary guidelines 120E Summary of evidence statements of negative associations and thoseof Grade D 124F Evidence gradings used in the World Cancer Research Fund report 127G Food, nutrition and environmental sustainability 130H Assessing growth and healthy weight in infants, children and adolescents,and healthy weight in adults 135I Physical activity guidelines 138J Studies examining the health effects of intake of fruit and vegetables together 140K Alcohol and energy intake 142Glossary 143Acronyms and abbreviations 151References 153xEAT FOR HEALTH – australian dietary guidelinesNational <strong>Health</strong> and Medical Research Council
Page 1 and 2: EAT FOR HEALTHAustralianDietaryGuid
Page 3 and 4: © Commonwealth of Australia 2013Pa
Page 6: Australian Dietary GuidelinesGuidel
Page 9: GUIDELINE 2• Enjoy a wide variety
Page 13 and 14: Table A2: Mean daily intakes of ene
Page 15 and 16: More recent evidence from Western s
Page 17 and 18: Relationship between the documents
Page 19 and 20: In this way, the Evidence Report wa
Page 21 and 22: Challenges for adoption of the Guid
Page 23 and 24: Australian Guide to Healthy EatingA
Page 25 and 26: Guideline 11.1 Setting the sceneA h
Page 27 and 28: Guideline 1UnderweightWhile the gre
Page 29 and 30: Guideline 1Figure 1.2: Mean energy
Page 32 and 33: Evidence statementBabies born to mo
Page 34 and 35: • Childhood weight gain: There is
Page 36 and 37: Given the scope of the Guidelines,
Page 38 and 39: Appropriate steady weight gain duri
Page 40 and 41: Dietary restriction beyond prudent
Page 42: 1.5 Practice guide for Guideline 1T
Page 45 and 46: 2.1 Enjoy a wide variety of nutriti
Page 47 and 48: Pregnant and breastfeeding womenCon
Page 49 and 50: 2.2 Enjoy plenty of vegetables, inc
Page 51 and 52: • Prostate cancer: The evidence s
Page 53 and 54: The following studies relate primar
Page 55 and 56: Dietary fibre from vegetables and f
Page 57 and 58: Children and adolescentsThe recomme
Page 59 and 60: Cancer• Colorectal cancer: There
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Based on current consumption data,
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disaggregate possibly different eff
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CancerNo recent studies investigati
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Based on most recent consumption da
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2.5 Enjoy milk, yoghurt, cheese and
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Other conditionsThe traditional nut
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The 1995 National Nutrition Survey
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Reviews have also shown an associat
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2.7 Practice guide for Guideline 2T
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GUIDELINE 3Limit intake of foods co
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3.1.2 The evidence for ‘limit int
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3.1.3 How limiting intake of foods
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InfantsFor infants under the age of
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Bone healthEvidence suggesting an a
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3.3.4 Practical considerations: lim
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3.4.3 How limiting intake of alcoho
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4.1 Setting the sceneThe World Heal
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4.2.1 Breastfeeding incidence and d
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4.2.3 Cardiovascular disease and ex
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Lower socioeconomic status mothersW
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5.1 Setting the sceneFoodborne illn
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5.4.2 InfantsThe immune system of i
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A1Social distribution of diet-relat
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• Consumption of milk and milk pr
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Food intake, diet and nutritional s
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The prevalence of health risk facto
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Table B2: Members of the Working Co
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The evidence was assessed according
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As part of the consultation process
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Expert reviewThe Guidelines underwe
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1995 - The Core Food GroupsThe Core
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Appendix DQuestions for the literat
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Umbrella review questions1. What di
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Appendix ESummary of evidence state
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Evidence statementGradeFruitThe eff
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Limited - no conclusionEvidence is
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Appendix GFood, nutrition and envir
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Figure G1: Examples of environmenta
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G4Australia’s progress toward a s
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It is suggested that by 2011, 125 c
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Appendix IPhysical activity guideli
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Appendix JStudies examining the hea
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Appendix KAlcohol and energy intake
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Cholesterol: Cholesterol, chemicall
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Limit: Limit is used to emphasise t
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Salt: Dietary salt is an inorganic
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Acronyms and abbreviationsADHDAIDSA
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References1. Rayner M, Scarborough
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37. National Health and Medical Res
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75. Taveras EM, Berkey CS, Rifas-Sh
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112. Olds TS, Tomkinson GR, Ferrar
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153. Rangan AM, Schindeler S, Hecto
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192. Stookey JD, Constant F, Gardne
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231. Hyson DA, Schneeman BO, Davis
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271. Marks GC, Coyne C, Pang G. Typ
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312. Cunningham J, O’Dea K, Dunba
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355. Burns C, Inglis A. Measuring f
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392. Harland JI, Haffner TA. System
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433. Northern Territory Government.
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473. Aune D, Chan DSM, Lau R, Vieir
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512. Ness A, Maynard M, Frankel S,
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550. Vislocky LM, Pikosky MA, Rubin
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588. Sellers TA, Vierkant RA, Djeu
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628. Rosner SA, Åkesson A, Stampfe
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669. Siri-Tarino PW, Sun Q, Hu FB,
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705. Mamalakis G, Kiriakakis M, Tsi
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743. Cook NR, Cutler JA, Obarzanek
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782. Balakrishnan M, Simmonds RS, T
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820. Newcomb PA, Nichols HB, Beasle
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862. Australian Institute of Health
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903. Romero-Gutiérrez G, Vaca-Orti
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942. Käferstein F, Abdussalam M. F
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985. Centre for Epidemiology and Re
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1025. Lee A, Bonson A, Yarmirr D, O
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1066. Natural Resource Management M
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1106. Liu Y, Sobue T, Otani T, Tsug
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Notes
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www.nhmrc.gov.auwww.eatforhealth.go
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