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Food-based dietary guidelines--the Austrian perspective.

J Koenig1, I Elmadfa

  • 1Institute of Nutritional Sciences, University of Vienna, Austria. juergen.koenig@univie.ac.at

The British Journal of Nutrition
|September 22, 2000
PubMed
Summary

Austrian dietary habits show high fat intake, exceeding 30% of energy for most. Reducing fat consumption is recommended to improve nutrition and increase intake of fruits, vegetables, and fiber.

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Area of Science:

  • Nutrition Science
  • Public Health
  • Dietary Assessment

Background:

  • Austria lacks national dietary guidelines, relying on German recommendations.
  • Understanding Austrian nutritional behavior is key to improving public health.
  • Current dietary patterns may not meet optimal nutritional needs.

Purpose of the Study:

  • To determine national characteristics of nutritional behavior and food consumption in Austria.
  • To identify starting points for improving the nutritional status of the Austrian population.
  • To inform the development of Austrian-specific dietary guidelines.

Main Methods:

  • Utilized 7-day weighed food records for children/adolescents (n=2,173) and 24-hour recalls for adults (n=2,488).
  • Included laboratory biomarker assessments for a subsample of children and adolescents (n=1,400).

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  • Categorized participants into low (<25th percentile) and high (>75th percentile) fat intake groups based on energy percentage.

    • Main Results:

    • Approximately 75% of Austrians exceed 30% energy intake from fat, with higher prevalence in older age groups.
    • Saturated fatty acid intake constitutes 40-46% of total fat intake.
    • Mean daily dietary fiber intake is low (17-21 g/d), with few achieving recommended levels.
    • Fruit intake is higher in children/adolescents (10% of total intake) than adults (2-6%).
    • No significant differences in plasma cholesterol or fat-soluble vitamin concentrations were observed between low and high fat consumers.

    Conclusions:

    • A primary dietary guideline for Austria should focus on reducing overall fat consumption.
    • Reducing fat intake is associated with increased consumption of fruits, vegetables, and dietary fiber.
    • Lowering fat intake may also contribute to decreased cholesterol levels.