INTRODuCTION
1Introduction
Why the Guidelines matter
There are many ways for Australians to achieve dietary patterns that promote health and wellbeing and reduce the
risk of chronic disease. Diet is arguably the single most important behavioural risk factor that can be improved to
have a significant impact on health.1,2 As the quality and quantity of foods and drinks consumed has a significant
impact on the health and wellbeing of individuals, society and the environment, better nutrition has huge
potential to improve individual and public health and decrease healthcare costs. Optimum nutrition is essential
for the normal growth and physical and cognitive development of infants and children. In all Australians, nutrition
contributes significantly to healthy weight, quality of life and wellbeing, resistance to infection, and protection
against chronic disease and premature death.
Suboptimal nutrition is associated with ill health. Many diet-related chronic diseases such as cardiovascular
disease, type 2 diabetes and some forms of cancer are major causes of death and disability among Australians.^3
More than one-third of all premature deaths in Australia are the result of chronic diseases that could have
been prevented.^3 Many of these are mediated by overweight and obesity. The prevalence of type 2 diabetes is
increasing and is expected to become Australia’s leading cause of disease burden by 2023. Cancer is Australia’s
leading broad cause of disease burden (19%), followed by CVD (16%).^3 The most recent available estimate for
the total cost of poor nutrition was more than $5 billion per year, based on 1990 costings.^4 Given that the cost of
obesity alone was estimated to be $8.283 billion per year in 2008,^5 the current cost of poor nutrition in Australia
is now likely to greatly exceed the 1990 estimates.
Most of the burden of disease due to poor nutrition in Australia is associated with excess intake of energy-dense
and relatively nutrient-poor foods high in energy, saturated fat, added or refined sugars or salt, and/or inadequate
intake of nutrient-dense foods, including vegetables, fruit and wholegrain cereals.2,6 Deficiency in some nutrients
such as iodine, folate,^7 iron and vitamin D is also a concern for some Australians.8,
Overconsumption of some foods and drinks, leading to excess energy intake and consequent increases in
adiposity, is now a key public health problem for Australia.6,10 The prevalence of overweight and obesity has
increased dramatically over the past 30 years and is now around 60% in adults^11 and 25% in children and
adolescents.11,
These Guidelines summarise the evidence underlying food, diet and health relationships that improve public
health outcomes.
Dietary patterns consistent with the Guidelines improve health
Recent reviews of the evidence on food and health confirm that dietary patterns consistent with the Guidelines
are positively associated with indicators of health and wellbeing.
Two systematic reviews found that higher dietary quality was consistently associated with a 10–20% reduction
in morbidity. For example, there is evidence of a probable association between a Mediterranean dietary pattern
and reduced mortality (Grade B; Evidence Report, Section 20.1).13-15 Previous studies have also indicated inverse
associations between plant-based or vegetarian diets and all-cause and cardiovascular mortality, particularly
among older adults.16-18 The effects of dietary quality tended to be greater for men than women, with common
determinants being age, education and socioeconomic status.19,
There is likely to be great variation in the interpretation and implementation of dietary guidelines. Nevertheless,
when a wide range of eating patterns was assessed for compliance with different guidelines using a variety of
qualitative tools, the assessment suggested an association between adherence to national dietary guidelines and
recommendations, and reduced morbidity and mortality (Grade C; Evidence Report, Section 20.3).19,