Draft dietary guidelines released

16 December 2011

The new draft national dietary guidelines continue to recommend lean red meat as a nutritious food and part of a healthy diet.

In a move welcomed by the National Farmers’ Federation, the draft guidelines revised by the National Health and Medical Research Centre (NHMRC) do not refer to the environmental sustainability of individual foods.

Instead, the need for expert advice and consideration of the Australian context of food production is acknowledged in considering the environmental impact of food choices.

A maximum of 455g per week of lean meat (including pork) is recommended, due to evidence linking red meat with colorectal cancer. This amount is consistent with an intake of red meat three to four times a week (with serve sizes of 100–150g).

Although men may need to reduce their current intakes, past surveys suggest children and pregnant women will need to eat more to meet their iron requirements.

MLA, through its nutrition portfolio, will be working on a submission in response to the draft dietary guidelines to determine whether red meat has been appropriately represented.

“It’s important for the red meat industry to make sure the guidelines accurately represent the evidence supporting the role of red meat in the Australian diet, as they influence consumption habits,” said Veronique Droulez, MLA Marketing Manager Nutrition.

“The draft guidelines also highlight the important role of red meat as a good source of protein, iron and zinc, particularly for groups with high needs, such as pregnant women.”

The draft dietary guidelines are open to public consultation until February 2012.

Find out more

Read the draft national dietary guidelines

Read the National Farmers' Federation media release

Read about MLA's nutrition program

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