Food Pyramid Published By The WHO and FAO Joint Expert Consultation
The World Health Organization, in conjunction with the Food and Agriculture Organization, published guidelines that can effectively be represented in a food pyramid relating to objectives to prevent obesity, chronic diseases and dental caries based on meta-analysis though they represent it as a table rather than a "pyramid". The structure is similar in some respects to the USDA food pyramid, but there are clear distinctions between types of fats, and a more dramatic distinction where carbohydrates are split on the basis of free sugars versus sugars in their natural form. Some food substances are singled out due to the impact on the target issues the "pyramid" is meant to address, while in a later revision, some recommendations are omitted since they follow automatically from other recommendations while other sub-categories are added. The reports quoted here explain that where there is no stated lower limit in the table below, there is no requirement for that nutrient in the diet.
| Dietary factor | 1989 WHO Study Group recommendations | 2002 Joint WHO/FAO Expert Consultation recommendations |
|---|---|---|
| Total fat | 15 – 30% | 15 – 30% |
| Saturated fatty acids (SFAs) | 0–10% | <10% |
| Polyunsaturated fatty acids (PUFAs) | 3–7% | 6–10% |
| n-6 PUFAs | 5–8% | |
| n-3 PUFAs | 1–2% | |
| Trans fatty acids | <1% | |
| Monounsaturated fatty acids (MUFAs) | By difference | |
| Total carbohydrate | 55–75% | 55–75% |
| Free sugars | 0–10% | <10% |
| Complex carbohydrate | 50–70% | No recommendation |
| Protein | 10–15% | 10–15% |
| Cholesterol | 0–300 mg/day | <300 mg/da |
| Sodium chloride (Sodium) | <6 g/day | <5 g/day (<2 g/day) |
| Fruits and vegetables | ≥400g/day | ≥400g/day |
| Pulses, nuts and seeds | ≥30 g/day (as part of the 400 g of fruit and vegetables) | |
| Total dietary fibre | 27–40g/day | From foods |
| NSP | 16–24g/day | From foods |
The representation as a pyramid is not precise, and involves variations due to the alternative percentages of different elements, but the main sections can be represented. Note that the percentages expressed are by energy (joules or calories) and not by weight, hence free sugars, for example, since they are, by definition, more refined, should be significantly lower than 10% of intake when measured in food compared to other carbohydrates (those still in their natural form).
Read more about this topic: Food Guide Pyramid
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