New nutrition guidelines for healthier living

By Dr. Ananya Mandal, MDDec 12 2011

Figures reveal that more than one third of an average Australian’s diet is made up of fast food that is energy rich but nutrient poor foods and sugary drinks. This is coupled with 62% Australian adults and 25 per cent of children and adolescents being clinically obese. Well balanced nutrition can reduce health risks and only an apple a day can save up to $55m a year in health costs.

These figures come from a study conducted for the new Australian Dietary Guidelines released today that mean drastic changes to what one ate are needed to comply with the guidelines.

Thirty-five per cent of adults and 41 per cent of children are currently eating poorly, prompting harsh warnings from the doctors involved in making the fresh recommendations – last released in 2003. The guidelines from the National Health and Medical Research Council largely confirm existing nutritional knowledge and science.

To help reduce the risk of developing certain cancers, heart disease, type two diabetes and weight gain, the guidelines recommend a wide variety of wholegrains, fruit, vegetables, beans, nuts, seeds, fish, poultry and reduced fat milk. The energy dense and nutrient poor foods to avoid are items like soft drink, fried foods, many takeaway foods, cakes, biscuits, chips and chocolates.

Starchy vegetables like potatoes, and refined grains like white bread need to be reduced and also reduction in high to medium fat milk, yoghurt and cheese and alcohol is advised. Consumption of potatoes by adults should drop by about 40 per cent of current estimated intake and high fat dairy foods by 54 per cent, while consumption of legumes and low fat dairy foods should rise by more than four times, the NHMRC says.

While Australian men need to cut back on red meat by 20 percent, younger and pregnant women should eat more of it as a source of iron and zinc say the guidelines. The five key guidelines also encourage and support breast feeding, staying active and preparing and storing food safely.

Chair of the guidelines working committee Amanda Lee said obesity accounted for more than 56 per cent of all deaths in Australia and cost more than $8 billion annually at last estimate. If every Australian ate just one more piece of fruit a day it could save $55 million in health treatment costs each year and save lives, Dr Lee said.

“Unfortunately there are plenty of people currently in the queue for treatment of conditions which are completely preventable by improving their diet,” she said. “If people have limited income, they do choose foods that will maximise energy intake. The challenge is to make healthier options more affordable for Australians.

“What we know from international literature is that foods that have added sugar, salt and fat are the ones that are higher in calories and energy and they tend to be the cheapest option in the Australian diet at the moment,” Lee added. Although most food packaging contains nutrition information, Dr Lee and her team found most people have a problem understanding it.