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Lack of nutritional equivalence in the ‘meats and alternatives’ group 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.1747-0080.2007.00181.x
Subject(s) - polyunsaturated fatty acid , food science , vitamin , zinc , vitamin b , vitamin c , food group , vitamin e , biology , nutrient , medicine , fatty acid , chemistry , environmental health , biochemistry , antioxidant , ecology , organic chemistry
Aim: To assess the effects of different amounts and choices within the meats and alternatives food group of the Australian Guide to Healthy Eating (AGHE) on the content of iron, zinc, vitamin B‐12 and long‐chain n‐3 polyunsaturated fatty acids. Methods: Two sets of diets ranging in energy level were modelled, with constant or varying numbers of serves from meats and alternatives. Exchanges within the meats group were then conducted and the diets analysed. The main outcome measures are changes in iron, zinc, vitamin B‐12 and long‐chain n‐3 polyunsaturated fatty acid content, relative to estimated average requirements (EAR) or adequate intake in diets based on the AGHE. Results: Diets with a single serve of food of animal origin provided substantially more iron, zinc, vitamin B‐12 and n‐3 fats than diets with a single serve of plant origin (e.g. 125–175% vs 63–111% EAR iron for women and 50–73% vs 29–48% EAR iron for pregnant women; 85–120% vs 57–63% EAR zinc for men and 101–157% vs 68–90% EAR zinc for pregnant women; 95–160% vs 75% EAR for vitamin B‐12; and 26–166% vs 0% EAR n‐3 for men). These differences were accentuated in diets with multiple serves from this food group. Conclusion: There is a marked lack of nutritional equivalence between the foods of animal and vegetable origin that comprise the meats and alternatives food group of the AGHE. If nutritional similarity is to determine food group composition, the placement of legumes, nuts and seeds in future food guides may need to be reviewed.