Guidelines Dietary - Eat For Health

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It should also be noted that a very weak association between the consumption of fruit and vegetables as a wholeand overall cancer rates is not inconsistent with the evidence of the effects of fruit and vegetable consumption onsite-specific cancers, or the evidence that specific types of fruit or vegetables may have an effect, particularly onthe risk of site-specific cancers, and suggests that further specific studies are required, particularly those whichattempt to account for potential interactions between tobacco 1118 and alcohol. 419Other conditionsAlthough not sufficient to develop evidence statements, individual studies found an association between otherhealth conditions and consumption of fruit and vegetables. These include:• decreased risk of hypertension 1119• decreased risk of dementia 517• decreased risk of head and neck cancer 1120• decreased risk of various upper digestive tract cancers 45,877,1121-1123• decreased risk of prostate cancer 437,1124• decreased risk of obesity. 1125-1126Although not sufficient to develop evidence statements, individual studies found no evidence of an associationbetween consumption of fruit and vegetables and pancreatic cancer. 771,1127,1128AppendicesNational <strong>Health</strong> and Medical Research Council141
Appendix KAlcohol and energy intakeTable K1: Median percentage of contribution of alcohol to energy intake per consumerAge groups (years)16–18 19–24 25–44 45–64 ≥65≥19 andoverMale (%) 4.2 7.7 9.2 9.5 9.0 9.1Female (%) 4.9 9.0 8.4 7.5 7.4 8.1Source: National Nutrition Survey 1995. 48Table K2: Energy and alcohol content of common alcoholic drink servesDrink typeServe sizeEnergy (kJ/serve)Alcohol(g/serve)*StandarddrinkequivalentBeer, regular (4.5–4.9% alcohol) 1 can/stubby (375ml) 568 15.4 1½Beer, medium–light (3.7% alcohol) 1 can/stubby (375ml) 546 14.0 1Beer, light (2.1% alcohol) 1 can/stubby (375ml) 395 8.0 ½Wine (average of dry white and red) 1 glass (100ml # ) 340 – 395 9.5 1Spirits 1 nip (30ml) 255 8.8 1Pre-mixed spirits 1 can (375ml) 1182 13.9 1½Notes: * Using 1995 National Nutrition Survey data. 45#A glass of wine is usually more than 100ml, i.e. more than one standard drink (10g alcohol).142EAT FOR HEALTH – australian dietary guidelinesNational <strong>Health</strong> 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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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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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 and 136: Umbrella review questions1. What di
Page 137 and 138: Appendix ESummary of evidence state
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: Appendix JStudies examining the hea
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
Page 186 and 187: 392. Harland JI, Haffner TA. System
Page 188 and 189: 433. Northern Territory Government.
Page 190 and 191: 473. Aune D, Chan DSM, Lau R, Vieir
Page 192 and 193: 512. Ness A, Maynard M, Frankel S,
Page 194 and 195: 550. Vislocky LM, Pikosky MA, Rubin
Page 196 and 197: 588. Sellers TA, Vierkant RA, Djeu
Page 198 and 199: 628. Rosner SA, Åkesson A, Stampfe
Page 200 and 201: 669. Siri-Tarino PW, Sun Q, Hu FB,
Page 202 and 203: 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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Guidelines Dietary - Eat For Health

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