Premium
Adequacy of essential fatty acid, vitamin D and vitamin E intake: Implications for the ‘core’ and ‘extras’ food group concept of the Australian Guide to Healthy Eating
Author(s) -
SHRAPNEL Bill,
BAGHURST Katrine
Publication year - 2007
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/j.1747-0080.2007.00117.x
Subject(s) - food science , sunflower oil , vitamin , vitamin e , canola , food group , fat soluble vitamin , nutrition facts label , saturated fat , polyunsaturated fatty acid , vitamin d and neurology , saturated fatty acid , fatty acid , medicine , chemistry , environmental health , biochemistry , antioxidant , endocrinology , cholesterol
Objective: To assess the implications of new recommendations for essential fatty acids, vitamin D and vitamin E on the classification of margarines and vegetable oils as ‘extras’ in the current Australian Guide to Healthy Eating. Design: The role of margarines and vegetable oils as sources of essential fatty acids, vitamin D and vitamin E was examined in two ways. First, data from the 1995 National Nutrition Survey were assessed and, second, sample diets conforming to the Australian Guide to Healthy Eating were modelled and analysed. Subjects: For the assessment of national intake, subjects were a representative sample of 13 858 Australians, surveyed in the 1995 National Nutrition Survey. Main outcome measures: Relative contributions of margarines and oils, the ‘core’ food groups and ‘extras’ categories of the Australian Guide to Healthy Eating to intakes of essential fatty acids and vitamins D and E; changes in nutrient profiles of baseline diets conforming to the Australian Guide to Healthy Eating with or without varying amounts of margarines and oils. Results: ‘Core’ foods and ‘extras’ contributed similar amounts of essential fatty acids and vitamins D and E to the Australian diet, margarines and oils being the major contributor among ‘extras’. The simulated low‐fat, low‐saturated‐fat baseline diets generally failed to meet the adequate intakes for n‐3 and n‐6 polyunsaturates and vitamin D, and vitamin E in some instances. The addition of 25 g of sunflower margarine, but not comparable amounts of canola margarine, olive oil and butter, markedly increased the ratio of polyunsaturated to saturated fatty acids and generally delivered the adequate intakes, vitamin D being the exception. Conclusion: The inclusion of margarines and vegetable oils in diets based on the current Australian Guide to Healthy Eating, and guidance on choice among these foods, is required to provide adequate intakes of linoleic acid, α‐linolenic acid and vitamins D and E and to achieve fatty acid profiles consistent with the prevention of chronic disease.