lIMIT INTAKE OF FOODS CONTAINING SATuRATED FAT, ADDED SAlT, ADDED SuGARS AND AlCOHOl
69Guideline 3
3.1.2 The evidence for ‘limit intake of foods high in saturated fat’
The early work on dietary fats and heart disease focused on the type of fat in the overall diet, with the fat being
contributed by a wide range of foods. The evidence that replacing saturated fats with polyunsaturated fats affects
serum cholesterol levels has been accumulating for the last 60 years,36,666 and the relationship has been confirmed
in a recent review of human intervention trials and other studies.94,667-670
The intake of trans fats is low in Australia and consequently there is no specific recommendation to limit their
intake compared to current intake.^671 However, it is important to ensure that intake remains at its current low level.
The evidence for associations between foods high in fat and the development of type 2 diabetes, hypertension,
cancer and poor mental health has been reviewed in detail.
The Guidelines recommend some caution in choosing foods high in fat (in particular saturated fat) because of
the implications for weight management and cardiovascular disease risk. Fat-rich foods are energy (kilojoule)
dense, heightening the risk of excess energy intake^672 as shown by dietary modelling.^9 Additionally, there is ample
evidence of the relationship between dietary patterns and disease risk at the population level.^94 Fat content is an
important component of dietary quality and it may be that the evidence for limiting saturated fat in the diet is best
considered from a whole-of-diet perspective, with additional reference to overall nutritional quality.
Scientific evidence on the effect of dietary fat on health comes from studies that address dietary variables in a
number of ways. These include whole-of-diet studies examining the proportion of fat in the diet (relative to protein
and carbohydrate), the type of fat in the diet (relative to other types of fat), the effects of specific fatty acids in
the diet, and the effects of individual foods in which fat is a significant component. For example, studies could
examine the effects of:
• a low fat diet
• a diet with a modified dietary fat ratio – for example, a high polyunsaturated:saturated fat ratio
• a diet enriched with specific fatty acids (e.g. omega-3 fatty acids)
• oils and fats (e.g. olive oil, spreads) in a defined dietary pattern.
Methodological issues arise when considering the effects of fats and of dietary fat in the total diet. The difficulty
in designing studies that address the effect of dietary fat on disease risk is reflected in several recent reviews
on the topic.94,667-670 It is important to note that inconsistency in results affects the strength of the evidence
statements below.
Table 3.1: Evidence statements for ‘limit intake of foods high in saturated fat’
Established evidence
Saturated fat is the strongest dietary determinant of plasma LDL concentration.
Replacing saturated fat with polyunsaturated and monounsaturated fats is associated with improved blood lipids related to
cardiovascular disease.
Evidence statement Grade
Higher consumption of omega-3 LCPUFA fat (intake amount not specified) is associated with reduced risk of dementia. C
Notes: Grades – A: convincing association, B: probable association, C: suggestive association
Includes evidence statements and gradings from the Evidence Report (literature from years 2002–2009). Does not include evidence from
other sources, such as the 2003 edition of the dietary guidelines (in which individual studies were classified according to their design as
level I, II or III but overall grades for relationships were not derived), although these sources have been used to inform these Guidelines.
Grade C evidence statements showing no association and all Grade D statements can be found in Appendix E.