Guidelines Dietary - Eat For Health

InfantsFor infants under the age of around 6 months, breast milk provides an ideal amount and type of fat. The guidelinerecommendation on fat intake for the adult population does not apply to young children, particularly thoseaged less than 2 years. The amounts and types of fat required for infants are related to physiological and healthoutcomes. 8 Even a small energy deficit during this period of rapid development may affect growth. 8 Neurologicaldevelopment is particularly rapid in the first 2 years of life and restriction of the fat intake during that time mayinterfere with optimal energy intake and reduce the supply of essential fatty acids, particularly omega-3 LCPUFAsneeded by developing nervous tissue, adversely affecting growth and development.Children and adolescentsReduced fat milk is recommended from the age of 2 years, when milk plays a less dominant role in the diet.A high-fat diet is likely to be energy-dense, contributing to excess energy intake and the development of obesity.Even at a young age, a diet high in saturated fats may predispose children and adolescents to the development ofcardiovascular disease later in life and the evidence supports this advice on fat intake for children from 2 years ofage. 35,719 Introducing healthy eating patterns in early childhood influences dietary patterns in later childhood. 720,721Older peopleLow fat diets are not suitable for convalescent older people and frail elderly people (to whom these Guidelinesdo not apply) because of the possible adverse effects of energy restriction in these groups. However, for thoseaged 65–75 who are well, the type and amount of fat in the diet deserves consideration. Although the increasedrelative risk of raised plasma cholesterol for coronary heart disease tends to be lower in older people than inyounger adults, lowering lipid levels can reduce risk of ischaemic heart disease regardless of age. 722Aboriginal and Torres Strait Islander peoplesLimiting intake of excess energy from any source, including foods high in fat, is particularly important giventhe higher prevalence of obesity in Aboriginal and Torres Strait Islander groups compared to non-IndigenousAustralians. 28,30 Limiting saturated fat and increasing unsaturated fats are important given the high prevalenceof coronary heart disease, and decreased saturated fat intake may also improve insulin sensitivity.Guideline 3People from culturally and linguistically diverse groupsThe profile of dietary fat will vary depending on traditional culinary use. Food product labels may assist people inlearning about the amounts and types of fats in unfamiliar or newly introduced manufactured foods.3.2 Limit intake of foods and drinks containing added salt3.2.1 Setting the sceneDietary guidelines have recognised the role of sodium in elevating blood pressure since the US Surgeon General’sreport released in 1979. 723 Initial advice to the public was framed to reduce consumption of discretionary salt, suchas salt added at the table or during cooking. However, sodium occurs naturally in food, and sodium-containingadditives are also added to manufactured and processed foods. It is now recognised that processed foods are themajor source of sodium in Western diets. In these Guidelines, ‘salt’ refers to sodium chloride and is never used asa synonym for the total amount of sodium in foods.Since the 2003 edition of the dietary guidelines, the evidence for a relationship between reducing sodium intakeand reducing blood pressure has strengthened, particularly in people classified as having normal blood pressure.In addition, there is now some evidence indicating that reducing sodium may result in a reduction in mortality,stroke and heart disease for those with hypertension, but not, as yet, for those with normal blood pressure.Limit intake of foods containing saturated fat, added salt, added sugars and alcoholNational Health and Medical Research Council73