EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

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Guideline 2

Based on most recent consumption data, to meet recommended intakes, omnivorous adults in Australia would need

to consume 40% more poultry, fish, seafood, eggs, tofu, nuts and seeds, and legumes/beans but men consuming

an omnivorous diet would need to consume around 20% less lean red meat than currently.^9 For children 2–16 years

of age, around 30–85% more ‘poultry, fish, seafood, eggs, tofu, nuts and seeds, and legumes/beans’ and around

25–70% more lean red meat (by replacing fatty cuts of meat) would be required above current intakes to meet

recommendations. Exact quantities depend on age and sex.^9

Depending on age and sex, health benefits may be seen with consumption of 1.4 to 2.8 serves (140–280g) of fish

per week for adults, with proportionately less for adolescents and children. The most recent dietary survey data

available for adults showed that mean weekly consumption of fish and seafood was 168g for men and 119g per

week for women.^45 To meet recommended food group intakes, fish consumption will need to increase by more

than 40%, particularly for men.^9 The extent to which Australian fish populations are sufficient to meet the guideline

advice needs consideration. Information from the Department of Agriculture, Fisheries and Forestry shows that

Australia has become a net importer of fish products over the past decade, and several industry initiatives have

now been developed to address the sustainability of fish stocks in Australia.565,566 Some imported fish may have

lower levels of omega-3 lCPuFAs compared with Australian seafood.485,486

legumes are not only important in vegetarian and vegan diets but their significant nutrient profile could benefit all

Australians. There is variability in the amount of legumes recommended in the diet; the dietary models developed

for these guidelines include a minimum of two serves per week.^9

Previous reported intakes of nuts and seeds in Australia have been very low (only around 4g per day for adults).^45

Consumption may have risen since. The dietary models include modest amounts of nuts and seeds. However,

because intakes have been low, this would require tripling the intake for children over 8 years of age and

increasing adult intakes substantially, including in omnivore Foundation Diet models.^9

legumes, nuts and seeds can be included in the diet in a variety of ways, including as snacks, in dishes

(e.g. added to salads, vegetables, various main course dishes and breakfast cereals) and in food products such

as breads and spreads.

Pregnant and breastfeeding women

lean red meat is a good source of protein, iron and zinc for pregnant and breastfeeding women, although raw

or undercooked meat, chilled pre-cooked meats, and pâté and meat spreads should be avoided due to risk of

listeriosis (see Chapter 5).349,428 While meat is a good source of iron, iron deficiency in pregnancy is common in

Australia and iron supplements may be needed. Pregnant women should discuss checking their iron status with

their doctor.

Maternal consumption of fish during pregnancy is likely to have a number of health benefits for women and their

children. However the fish should be low in mercury. FSANZ provides guidance for pregnant women on suggested

amounts and frequency of consumption of particular fish species.^567 Pregnant women are advised:

•   if consuming shark/flake, marlin or broadbill/swordfish, have no more than one serve (100g cooked) per

fortnight and no other fish that fortnight

•   if consuming orange roughy (deep sea perch) or catfish, have one serve (100 g cooked) per week and no other

fish that week.349,567

Pregnant women should avoid eating foods containing raw eggs, because of risk of salmonella.^428

Pregnant and breastfeeding women do not need to avoid consuming nuts for fear of causing an allergic reaction

in their babies. Only women who are allergic to these foods themselves need to avoid them.568-572

Infants

Foods from the meats and alternatives group are important in the diets of infants over the age of around 6 months.

In particular, this group of foods helps meet infants’ increased needs for iron, zinc and protein. The food should be

initially pureed before serving. For all infants, special care is required to adequately de-bone fish.

Previously nuts were often restricted for infants and children because of the risk of inducing allergy. However this

has not been proven in nutrition studies.^351 The texture should be suitable (e.g. peanut butter/paste). Only children

over 3 years should be offered whole nuts due to the risk of choking.^351