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UNSATURATED SPREADS AND OILS
*Nuts/seeds also contribute to serves within the Lean meats and alternatives group, see Glossary and Appendix 2 for more information The following analysis is based on the measurement of unsaturated spreads and oils in the 2011-12 NNPAS. The foods contributing to this group include margarines and oils made from polyunsaturated and monounsaturated oils, nuts and nut pastes and products containing any of these ingredients.4 HOW MANY SERVES OF UNSATURATED SPREADS AND OILS WERE CONSUMED FROM NON-DISCRETIONARY SOURCES? In 2011-12, Australians aged two years and over consumed an average 2 serves of unsaturated spreads and oils from non-discretionary sources per day. The average serves consumed increased with age; children consumed an average of 1.3 serves and adults 19 years and older had 2.2 serves. Males had a higher consumption of unsaturated spreads and oils than females (2.2 serves and 1.8 serves respectively). HOW MANY EXCEEDED THE RECOMMENDED ALLOWANCE FOR UNSATURATED SPREADS AND OILS FROM NON-DISCRETIONARY FOODS? While the average consumption of unsaturated spreads and oils increased from childhood to adulthood in line with the greater volume of food consumed, the proportion of people who exceeded their allowance of unsaturated fats tended to decrease with age, reflecting the more generous allowance in adulthood and particularly for males aged 19-70 years where the allowance was up to 4 serves per day.
Overall, one third (34%) of the population exceeded their allowance for unsaturated spreads and oils on a usual basis from non-discretionary foods with females were more likely to exceed their allowance compared to males (43% compared with 25%). Children were also more likely to exceed the allowance than adults, in particular 86% of children aged 2-3 years exceeded their allowance. Unsaturated spreads and oils: recommended allowance, median usual serves consumed and proportion meeting/exceeding allowance
SOURCES OF UNSATURATED SPREADS AND OILS Unsaturated spreads and oils come from a wide range of ‘non-discretionary’ food sources, although main food sources can be categorised into five groups:
Discretionary sources Consistent with the advice within the Guidelines around which foods are considered part of healthy dietary pattern, the above comparisons against the recommendations were limited to those foods classed as ‘non-discretionary’. However, previous analysis5 has shown that around one-third of dietary energy comes from the discretionary foods which are characterised as nutrient poor and energy dense and often high in saturated fat, salt or added sugars. When the ‘discretionary’ food sources are included, the average consumption of unsaturated spreads and oils increased by 61% (1.2 serves) from 2 to 3.2 across the population. For children 2-18 years, when discretionary sources are included, the consumption of unsaturated spreads and oils increased by 108% (1.4 serves, from 1.3 to 2.8).6 In particular, the average consumption of unsaturated fats for children aged 2-3 years was around three times higher than their daily allowance. Adults over 19 years consumed less serves of unsaturated spreads and oils from discretionary sources than children 2-18 years on average. When discretionary sources are included, the average consumption for males aged 19-50 years increased to 4 serves, reaching their allowance. Males 51-70 years were the only age group that did not exceed their allowance on average when discretionary foods were included. Females aged 19 years and over have a daily allowance of 2 serves of unsaturated spreads and oils. On average, women 19-70 years exceeded the allowance with the consumption of unsaturated fats from non-discretionary sources only. When discretionary sources are included these contributed around an additional 1 serve.
(-) The black bar indicates daily allowance of unsaturated fats and oils for the respective age group according to the ADG. Source: National Nutrition and Physical Activity Survey, 2011-12.
(-) The black bar indicates daily allowance of unsaturated fats and oils for the respective age group according to the ADG. Source: National Nutrition and Physical Activity Survey, 2011-12. Cereal based products (such as high saturated fat pizzas and burgers) were the most common source of discretionary unsaturated fats and oils, contributing 29%. This was followed by 19% from snack foods and a further 17% from vegetable products and dishes (such as potato chips). Savoury sauces and condiments contributed 11% and seafood products 10% of discretionary unsaturated fats and oils. ENDNOTES
2. See Table 2 within Data Cubes from Downloads within 4364.0.55.007 - Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12, <https://www.abs.gov.au/AUSSTATS/abs@.nsf/DetailsPage/4364.0.55.0072011-12?OpenDocument> 3. National Health and Medical Research Council and New Zealand Ministry of Health, 2006, Nutrient Reference Values for Australia and New Zealand, Canberra: Australian Government. <http://www.nrv.gov.au/nutrients>, Last accessed 05/05/2016 4. For more information see Assessing the 2011-13 AHS against the Australian Dietary Guidelines - Classification System and Database Development Explanatory notes, available from: http://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ 5. See discussion of Discretionary foods from 4364.0.55.007 - Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12, < https://www.abs.gov.au/ausstats/abs@.nsf/PrimaryMainFeatures/4364.0.55.007?OpenDocument > 6. May not necessarily add to total due to rounding. Document Selection These documents will be presented in a new window.
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