Guidelines Dietary - Eat For Health

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7. What nutritional factors are important in optimising breastfeeding outcomes?8. How does the processing and preparation of food, including:• frozen/ canned/ dried/ juice; and• cooking methods, for example boiling, stir frying, roasting, microwaving, steaming etc;change bioavailability/nutritional value, food safety and environmental impact?Narrative review questions1. What current and past national food selection guides are used/have been used in Australia?2. What are the major national food selection guides currently used internationally?3. What methods have been used to develop national food selection guides?AppendicesNational Health and Medical Research Council123
Appendix ESummary of evidence statements of negative associationsand those of Grade DA number of relationships between food consumption and disease outcomes have not been considered orpresented in these Guidelines, even though these relationships were investigated as part of the systematicliterature review process. However, these relationships and the reviewed evidence can still be found in theEvidence Report. A summary of the relationships that have been omitted, with reasoning, is provided below.E1Grade C evidence statements: Food consumption with no associationwith a health outcomeTo avoid unnecessary confusion for the reader, Grade C evidence statements suggesting no association betweena food and specific health outcome were not included in the evidence summary tables at the beginning of eachsection within the document. These evidence statements are included in Table E1.Please note that these evidence statements are discussed in further detail within the body of the document.Table E1: Grade C ‘no association’ relationships that informed the Australian Dietary GuidelinesEvidence statementGradeVegetablesConsumption of vegetables is not associated with reduced risk of type 2 diabetes.Consumption of vegetables is not associated with reduced risk of oesophageal cancer.Consumption of vegetables is not associated with reduced risk of ovarian cancer.Consumption of vegetables is not associated with reduced risk of endometrial cancer.Consumption of cruciferous vegetables, carrots, potatoes and beans and lentils is not associated with risk ofcolorectal cancer.CCCCCFruitConsumption of fruit is not associated with risk of type 2 diabetes.Consumption of fruit is not associated with risk of breast cancer.Consumption of fruit is not associated with risk of ovarian cancer.Consumption of fruit is not associated with risk of endometrial cancer.Consumption of fruit is not associated with risk of colorectal cancer.CCCCCLean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beansConsumption of red meat one to six times per week (or an intake range of 14–70 g/ 1,000 calories/d) is notassociated with risk of bladder cancer.Consumption of red meat, irrespective of frequency or serve size, is not associated with risk of prostate cancerConsumption of 30–200g of red meat per day is not associated with risk of pancreatic cancer.Consumption of at least one serve of fish a week is not associated with reduced risk of depression.Consumption of eggs daily is not associated with increased risk of coronary heart disease.Consumption of nuts (65–110g / day) does not lead to weight gain in the short-term.CCCCCC124EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council
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EAT FOR HEALTHAustralianDietaryGuid
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© Commonwealth of Australia 2013Pa
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Australian Dietary GuidelinesGuidel
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GUIDELINE 2• Enjoy a wide variety
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guideline 5• Food safety 975.1 Se
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Table A2: Mean daily intakes of ene
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More recent evidence from Western s
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Relationship between the documents
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In this way, the Evidence Report wa
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Challenges for adoption of the Guid
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Australian Guide to Healthy EatingA
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Guideline 11.1 Setting the sceneA h
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Guideline 1UnderweightWhile the gre
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Guideline 1Figure 1.2: Mean energy
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Evidence statementBabies born to mo
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• Childhood weight gain: There is
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Given the scope of the Guidelines,
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Appropriate steady weight gain duri
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Dietary restriction beyond prudent
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1.5 Practice guide for Guideline 1T
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2.1 Enjoy a wide variety of nutriti
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Pregnant and breastfeeding womenCon
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2.2 Enjoy plenty of vegetables, inc
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• Prostate cancer: The evidence s
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The following studies relate primar
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Dietary fibre from vegetables and f
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Children and adolescentsThe recomme
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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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Page 88 and 89: Bone healthEvidence suggesting an a
Page 90 and 91: 3.3.2 The evidence for ‘limit int
Page 92 and 93: 3.3.4 Practical considerations: lim
Page 94 and 95: 3.4.2 The evidence for ‘limit int
Page 96 and 97: 3.4.3 How limiting intake of alcoho
Page 98: 3.5 Practice guide for Guideline 3T
Page 101 and 102: 4.1 Setting the sceneThe World Heal
Page 103 and 104: 4.2.1 Breastfeeding incidence and d
Page 105 and 106: 4.2.3 Cardiovascular disease and ex
Page 107 and 108: Lower socioeconomic status mothersW
Page 109 and 110: 4.4 Practice guide for Guideline 4T
Page 111 and 112: 5.1 Setting the sceneFoodborne illn
Page 113 and 114: 5.4.2 InfantsThe immune system of i
Page 115 and 116: A1Social distribution of diet-relat
Page 117 and 118: • Consumption of milk and milk pr
Page 119 and 120: Food intake, diet and nutritional s
Page 121 and 122: The prevalence of health risk facto
Page 123 and 124: Table B2: Members of the Working Co
Page 125 and 126: The evidence was assessed according
Page 127 and 128: As part of the consultation process
Page 129 and 130: Expert reviewThe Guidelines underwe
Page 131 and 132: 1995 - The Core Food GroupsThe Core
Page 133 and 134: Appendix DQuestions for the literat
Page 135: Umbrella review questions1. What di
Page 139 and 140: Evidence statementGradeFruitThe eff
Page 141 and 142: Limited - no conclusionEvidence is
Page 143 and 144: Appendix GFood, nutrition and envir
Page 145 and 146: Figure G1: Examples of environmenta
Page 147 and 148: G4Australia’s progress toward a s
Page 149 and 150: It is suggested that by 2011, 125 c
Page 151 and 152: Appendix IPhysical activity guideli
Page 153 and 154: Appendix JStudies examining the hea
Page 155 and 156: Appendix KAlcohol and energy intake
Page 157 and 158: Cholesterol: Cholesterol, chemicall
Page 159 and 160: Limit: Limit is used to emphasise t
Page 161 and 162: Salt: Dietary salt is an inorganic
Page 164 and 165: Acronyms and abbreviationsADHDAIDSA
Page 166 and 167: References1. Rayner M, Scarborough
Page 168 and 169: 37. National Health and Medical Res
Page 170 and 171: 75. Taveras EM, Berkey CS, Rifas-Sh
Page 172 and 173: 112. Olds TS, Tomkinson GR, Ferrar
Page 174 and 175: 153. Rangan AM, Schindeler S, Hecto
Page 176 and 177: 192. Stookey JD, Constant F, Gardne
Page 178 and 179: 231. Hyson DA, Schneeman BO, Davis
Page 180 and 181: 271. Marks GC, Coyne C, Pang G. Typ
Page 182 and 183: 312. Cunningham J, O’Dea K, Dunba
Page 184 and 185: 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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