Posted Feb 28, 2011
Salt got shaken around, and plant-based foods got a big boost Monday in the federal government’s newest recommendations for healthy eating.
“Americans are experiencing an epidemic of overweight and obesity,” Secretary of Agriculture Thomas J. Vilsack and Kathleen Sebelius, secretary of Health and Human Services, wrote in “Dietary Guidelines for Americans, 2010.” “Poor diet and physical activity also are linked to major causes of illness and death. To correct these problems, many Americans must make significant changes in their eating habits and lifestyles.”
Among those changes, the guidelines call for the reduction of daily sodium intake to 1,500 milligrams among people who are age 51 and older, and those of any age who are African-American or have hypertension, diabetes or chronic kidney disease.
The 1,500 milligram recommendation applies to about half of the U.S. population, including children and the majority of adults.
“The new dietary guidelines are a useful tool to help Americans eat a healthier diet and lose weight,” said Michelle Burroughs, department administrator, health education/preventive medicine, at Kaiser Permanente Medical Center in Fontana.
The new 1,500-milligram sodium recommendation for certain population groups could save lives and have an impact on the amount of sodium added to processed and restaurant foods, Burroughs said.
Of the new guidelines, McDonald’s USA spokeswoman Danya Proud said: “We will
continue to use guidelines set forth by the Department of Health and Human Services and the United States Department of Agriculture as we continue to develop and evolve our menu.”
The government’s new guidelines also urge Americans to eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas, and to consume at least half of all grains as whole grains.
For women of childbearing age, the guidelines call for the consumption of 400 micrograms per day of synthetic folic acid from fortified foods and supplements, in addition to food forms of folate from a varied diet.
Women who are pregnant or breast-feeding are urged to consume 8 to 12 ounces of seafood per week from a variety of seafood types.
Not everyone was thrilled with the idea of the government telling people how to eat. But in an increasingly obese society, it is necessary, said one local physician.
“I hate government interventions,” said Dr. Harvey Cohen, a gerontologist and internal medicine specialist in Rancho Cucamonga. “But obesity is of epidemic proportions … I think it is good to have this reiterated.”
The guidelines can be found at www.dietaryguidelines.gov.
Key points
CUT SALT INTAKE
Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake to 1,500 mg among persons who are 51 and older and those of any age who are African-American or have hypertension, diabetes, or chronic kidney disease.
The 1,500 mg recommendation applies to about half of the U.S. population, including children, and the majority of adults.
CUT INTAKE OF FATS AND SUGARS
Consume less than 10 percent of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids.
Consume less than 300mg per day of dietary cholesterol.
Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
Reduce the intake of calories from solid fats and added sugars.
Limit the consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars and sodium.
ALCOHOL CONSUMPTION
If alcohol is consumed, it should be consumed in moderation — up to one drink per day for women and two drinks per day for men — and only by adults of legal drinking age.
INCREASE VEGETABLE AND FRUIT INTAKE
Eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas.
Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains.
Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese, or fortified soy beverages.
Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories or are sources of oils.
Use oils to replace solid fats where possible.
Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which are nutrients of concern in American diets. These foods include vegetables, fruits, whole grains, and milk and milk products.
SOURCES: U.S. Department of Agriculture; U.S. Department of Health and Human Services
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Copyright © 2011, San Bernardino County Sun, Calif.