Energy Percentages:
The following recommendations come from the section "OPTIMISING DIETS FOR LOWERING CHRONIC DISEASE RISK" in Nutrient Reference Values for Australia and New Zealand. (2006)
Published by the Australia Government Dept of Health and Ageing, and the National Health and Medical Research Council., which refers mainly to reducing the risks of Chronic Heart Disease and Cardio Vascular Disease, among others.
| Nutrient |
Lower end of recommended intake range |
Upper end of recommended intake range |
Comments |
| Protein |
15% of energy |
25% of energy |
On average, only 10% of energy is required to cover
physiological needs, but this level is insufficient to allow
for EARs for micronutrients when consuming foods
commonly eaten in Australia and New Zealand.
Intakes in some highly active communities (eg huntergatherers,
Arctic, pastoralists) are as high as 30% with no
apparent adverse health. No predominantly sedentary
western societies have intakes at this level from which to
assess potential adverse outcomes. Thus, a prudent UL
of 25% of energy has been set. |
| Fat |
20% of energy |
35% of energy |
The lower end of the range is determined by the
amount required to sustain body weight and to allow for
intakes of EARs of micronutrients. Some communities,
notably some Asian groups, have average fat intakes
below this level, but members of these groups are often
smaller in stature and their overall nutrient status is not
always known. The upper level was set in relation to
risk of obesity and CVD, bearing in mind that high fat
diets are often high in saturated fat, a known risk factor
for heart disease, and are also often energy dense,
increasing a propensity to over-consumption of energy.
Saturated and trans fats together should be limited to
no more than 10% of energy. |
| Carbohydrate |
45% of energy
(predominantly
from low energy
density and/or low
glycaemic index
foods) |
65% of energy
(predominantly
from low energy
density and/or low
glycaemic index
food sources) |
The upper bound carbohydrate recommendations were
set so as to accommodate the essential requirements
for fat (20%) and protein (15%). It is of importance to
note that the types of carbohydrates consumed are of
paramount importance in relation to their health effects. |
| Alcohol |
0% of energy |
5% of energy |
Alcohol intakes below about 5% of dietary energy are recommended (NHMRC 1999, 2003). |
Nutrient Reference Values for Australia and New Zealand. (2006)
Published by the Australia Government Dept of Health and Ageing, and the National Health and Medical Research Council.
Section 'OPTIMISING DIETS FOR LOWERING CHRONIC DISEASE RISK'
|
