New dietary guidelines shaping up for 2015

The recipe for good health keeps changing as nutrition science evolves. Every five years, translating the latest and greatest research into edible advice is the task of the U.S. Dietary Guidelines Advisory Committee. Recently released, their list of things to eat and drink more or less of is helping federal nutrition officials write the 2015 Dietary Guidelines for Americans; expected later this year.

It’s no surprise that the committee found that Americans are not eating enough vegetables and are consuming too much sugar, salt and saturated fat.

Here’s a snapshot from the executive summary:

“The U.S. population should be encouraged and guided to consume dietary patterns that are rich in vegetables, fruit, whole grains, seafood, legumes and nuts; moderate in low- and non-fat dairy products and alcohol (among adults); lower in red and processed meat; and low in sugar-sweetened foods and beverages and refined grains. These dietary patterns can be achieved in many ways and should be tailored to the individual’s biological and medical needs as well as socio-cultural preferences.”

What’s new in nutrition?

According to the committee’s research round up:

Cholesterol in foods such as eggs and shrimp is not the villain in raising blood cholester- ol levels. Foods high in saturated fats including beef, pork and dairy fat as well as coconut and palm kernel oil are named as key culprits in elevated cholesterol levels.

Bottom line: Don’t hold the mayo. But, cut back on burgers and bacon.

Both farmed and wild caught fish are recommended as sources of good nutrition and the health benefits of eating fish outweigh the impact of potential environmental contaminants. Bottom line: Eat more fish.

Coffee is OK up to 3 to 5 cups per day and is associated with reduced risk of heart disease and diabetes. Bottom line: Enjoy your java but limit the sugar and cream.

Eating more plant foods is encouraged to improve sus- tainability of the food supply but the report states: “No food groups need to be eliminated completely to improve sustainability.” Bottom line: Enjoy 5 ounces of beef on a kabob with vegetables instead of a huge steak.

The report recommends increasing physical activity, decreasing screen time, and encourages family meals and selfmonitoring of body weight.

Health experts, food producers and consumers are invited to review the report and share what they think is good, bad or potentially confusing at www.d ietaryguidelines.gov during the 45-day public comment period.