Newswise — While early reaction to the new dietary guidelines released by the federal government on Thursday focused on new warnings about added sugar, sodium and meat, a University of Georgia expert noted the report is largely consistent with previous versions.
The 2015-2020 Dietary Guidelines for Americans recommended consumption of less than 10 percent of calories a day from added sugars—the number is currently at more than 13 percent—and from saturated fats, which would require cutting back on meat, cheese and butter, for example.
The guidelines also removed the daily limit for dietary cholesterol (300 milligrams) included in the most recent guidelines published in 2010.
Also, average sodium intake, according to the guidelines, is 3,440 mg per day and should be reduced to less than 2,300 mg a day for adults and children ages 14 and older, and to 1,500 mg per day for individuals with high blood pressure.
“These changes are not at odds with previous versions of the guidelines,” noted Ali Berg, a UGA Extension nutrition and health specialist and faculty member in the College of Family and Consumer Sciences. “The sugar recommendation is based on how best to help consumers eat a diet that meets nutritional needs and is within calorie limits to promote a healthy body weight and reduce the risk for chronic disease.
"This is an effort to help Americans eat better and not too much sugar and is no different from previous editions of the guidelines. They’ve just quantified it this time.”
The guidelines have been published every five years since 1980 by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture, and are used in the development of federal food, nutrition and health policies and programs.
The guidelines “embody the idea that a healthy eating pattern is not a rigid prescription, but rather an adaptable framework” toward accomplishing a healthy lifestyle, according to the report’s executive summary.
Berg's current research involves evaluating community education programs to improve nutrition for the prevention and management of chronic disease, including obesity, cardiovascular disease, diabetes, and some cancers. For more information, visit www.fcs.uga.edu/people/bio/aclune.
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