EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

16

Guideline 1

Figure 1.2: Mean energy intakes of children aged 10–15 years: 1985 and 1995

T

T

T

T

0

2000

4000

6000

8000

10000

12000

1995

1985

Boys Girls

Kilojoules

Source: Adapted from Cook et al (2001).^152

Energy from macronutrients

Macronutrients (proteins, fats and carbohydrates) all contribute to dietary energy intake.^8 There is a growing

body of evidence that the relative proportions of macronutrients consumed affect the risk of chronic disease and

may also affect micronutrient intake.^8 Optimal proportions of the type of fat (e.g. saturated, polyunsaturated or

monounsaturated, or specific fatty acids within these categories) and carbohydrate (e.g. complex [starches] or

simple [sugars]) may also be important in reducing chronic disease risk.^8

The estimated Acceptable Macronutrient Distribution Ranges (AMDR) related to reduced risk of chronic disease are:^8

•   20–35% of total energy intake from fat

•   45–65% from carbohydrate

•   15–25% from protein.

Outside these ranges, the risk of chronic disease, overweight and obesity, and inadequate micronutrient intake

may increase, but there are insufficient data available at extremes of population intake.^8

Alcohol also contributes to dietary energy. It is recommended that alcohol intake contribute less than 5% of dietary

energy because of the negative association between intake of alcohol and health outcomes (see Section 3.4).

Energy intake from specific food groups

Increased energy consumption in the decade to 1995 was largely driven by rising consumption of cereal-based

foods (including cakes, biscuits, pies, pizza and some desserts), confectionery and sugar-sweetened drinks.^152

In 1995, consumption of energy-dense and nutrient-poor foods contributed almost 36% of adults’ total energy

intake and 41% of their total fat intake. For children, such foods contributed 41% of total energy intake and

47% of total fat intake.47,153

As an example, changes in food group consumption for boys are illustrated in Figure 1.3. Among these was a

decrease in intake of fats from oils and spreads, but an increase in intake of fats from other sources, such as

cereal-based foods and confectionery,^152 most of which were classified as ‘extra foods’ in the previous edition

of the Australian Guide to Healthy Eating.