Download The Role of Lean Beef in Achieving Current Dietary

Dietary Fat Guidance from 1980-2006
The Role of Lean Beef in Achieving
Current Dietary Recommendations
Penny Kris-Etherton, Ph.D., R.D.
Department of Nutritional Sciences
Pennsylvania State University
Outline
• Health Statistics in the U.S.
• Dietary Guidelines for Americans, 2005
– Food-based Dietary Recommendations
•
•
•
•
Other Dietary Recommendations
Role of Beef in a Healthy Diet
Historical Perspective, Dietary Guidance
Summary
Leading Causes of Death for All Males and Females
United States: 2003*
Deaths in Thousands
500
484
427
400
287
300
268
Males
Females
200
100
68
60
66
35
45 39
0
A
B
A Total CVD
B Cancer
C Accidents
C
D
E
A
B
D
F
E
D Chronic Lower Respiratory Diseases
E Diabetes Mellitus
F Alzheimer’s Disease
Source: CDC/NCHS and NHLBI. *Preliminary
Obesity Trends* Among U.S. Adults
BRFSS, 1990, 1995, 2005
(*BMI ≥30, or about 30 lbs overweight for 5’4” person)
1995
1990
2005
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2005
(*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person)
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Dietary Guidelines for Americans, 2005
Nine Focus Areas
• Adequate Nutrients
Within Calorie Needs
• Weight Management
• Physical Activity
• Food Groups To
Encourage
•
•
•
•
•
Fats
Carbohydrates
Sodium and Potassium
Alcoholic Beverages
Food Safety
Key Scientific Recommendations
1. Consume a variety of foods within and among the basic
food groups while staying within energy needs
2. Control calorie intake to manage body weight
3. Be physically active every day
4. Increase daily intake of fruits and vegetables, whole grains,
and reduced-fat milk and milk products
5. Choose fats wisely for good health
6. Choose carbohydrates wisely for good health
7. Choose and prepare foods with little salt
8. If you drink alcoholic beverages, do so in moderation
9. Keep food safe to eat
Adequate Nutrients Within Calorie Needs
• Consume a variety of nutrient-dense foods and
beverages within and among the basic food
groups while choosing foods that limit intake
of saturated and trans fat, cholesterol, added
sugars, salt, and alcohol
• DASH and Food Guide system examples of
healthy eating patterns
New for 2005
• Specific, detailed eating patterns DASH/USDA
Food Guide
• 2000 calorie example
• Foods groups identified with disease prevention
• Specific recommendations for:
– people over 50, women who may become pregnant and
those in first trimester, older adults, dark skinned people,
and people exposed to insufficient UVB radiation
USDA Food Guide - Food Group Recommendations
1600 kcals
2000 kcals
2400 kcals
1.5 c (3 serv)
2 c (4 serv)
2 c (4 serv)
2.5 c (5 serv)
2 c (4 serv)
3 c (6 serv)
2 c/wk
1.5 c/wk
2.5 c/wk
2.5 c/wk
5.5 c/wk
3 c/wk
2 c/wk
3 c/wk
3 c/wk
6.5 c/wk
3 c/wk
2 c/wk
3 c/wk
6 c/wk
7 c/wk
5 oz. equivalent
6 oz. equivalent
8 oz. equivalent
whole grains
other grains
3 oz.
2 oz.
3 oz.
3 oz.
4 oz.
4 oz.
Lean meat &
beans
5 oz. equivalent
5.5 oz. equivalent
6.5 oz. equivalent
Milk
3c
3c
3c
Oils
22 g
24 g
31 g
Discretionary kcal
132
267
362
Fruits
Vegetables
dark green
orange
legumes
starchy
other
Grains
DASH PYRAMID
Percent Increase or Decrease from Current
Consumption (zero line) to Recommended Intakes
Nutrient Adequacy
Committee Recommendation:
Consume a variety of foods within and among the basic
food groups, while staying within energy needs.
Basic food groups are:
–
–
–
–
–
Fruits
Vegetables
Grains
Milk, yogurt and cheese
Meat, poultry, fish, dry beans, eggs, and nuts
Nutrient Adequacy
Nutrient Density
• Nutrient-dense foods are those that provide substantial
amounts vitamins and minerals and relatively fewer
calories. Foods that are low in nutrient density are
foods that supply calories but relatively small amounts
of micronutrients (sometimes none at all).
• The greater the consumption of foods or beverages that
are low in nutrient density, the more difficult it is to
consume enough nutrients without gaining weight,
especially for sedentary individuals.
• The consumption of added sugars, solid fats, and
alcohol provides calories while providing little, if any,
of the essential nutrients.
Nutrient Contribution of Beef to the Diet
Food Group
Meat Group
(meat, poultry, fish,
eggs, nuts)
Major Contribution(s)
Niacin
Vitamin B6
Zinc
Protein
Substantial
Contribution(s)
(>10% of total)
Vitamin E
Thiamin
Riboflavin
Vitamin B12
Phosphorus
Magnesium
Iron
Copper
Potassium
Linoleic Acid
Dietary Guidelines for Americans 2005 –
Nutrients of Concern:
Beef is a source of these nutrients (underlined)
• Adults: calcium, potassium, fiber,
magnesium and vitamin A (as carotenoids),
C and E
• Children and adolescents: calcium,
potassium, fiber, magnesium and vitamin E
• Specific population groups: vitamin B12,
iron, folic acid, vitamins E and D
Percentage of School-aged Children Whose Daily Nutrient Intake was Below
the Estimated Average Requirement (EAR) for all Children, 1994-1996
(Nutrients considered “shortfall nutrients indicated highlight)
Beef
contributes
substantially
Suitor & Gleason, 2002
Dietary Component
All (M&F, 6-18 yrs)
Vitamin A
10.1
Vitamin C
10.5
Vitamin E
78.9
Thiamin
1.9
Riboflavin
2.1
Niacin
1.9
Vitamin B6
1.3
Folate
50.6
Vitamin B12
1.3
Phosphorus
19.9
Magnesium
36.5
Iron
2.9
Zinc
8.2
Sample Size
2692
Probabilities of Adequacy for Selected Nutrients on the 1st 24-hour Recall among Adults
(CSFII 1994-96) (Nutrients considered “shortfall nutrients indicated in highlighted area)
Nutrient
Men, % Probability
Women, % Probability
Vitamin A
47.0
48.1
Vitamin C
49.3
52.3
Vitamin E
14.1
6.8
Thiamin
83.9
72.2
Riboflavin
85.8
80.9
Niacin
90.5
80.4
Folate
33.9
20.9
Vitamin B-6
78.3
60.7
Vitamin B12
80.5
64.2
Phosphorus
94.3
85.1
Magnesium
36.1
34.3
Iron
95.5
79.4
Copper
87.4
73.3
Zinc
65.7
62
Calcium
58.6
45.7
Foote et al., 2004
Beef contributes substantially
Women’s Nutrient Intake
Percent of Women Over 20 NOT Meeting
Recommended Dietary Allowances (RDAs)
Analysis of CSFII 1994-96, Final Report prepared by Bermudez Consultenos International
Food Sources of Iron as Consumed by Americans
(% total consumption, CSFII, 1994-96)
Food
Ready-to-eat cereal
Yeast bread
Beef
Cakes/cookies
Pasta
Flour
Dried beans
Poultry
% of total
16.9
13.1
8.5
4.2
3.7
3.2
3.1
3.0
**Beef provides 2.01 mg iron/3 oz serving
Food Sources of Magnesium as Consumed by
Americans (% total consumption, CSFII, 1994-96)
Food
Milk
Yeast bread
Coffee
Ready-to-eat cereal
Potatoes (white)
Beef
Poultry
Dried beans/lentils
% of total
8.3
7.7
6.5
4.9
4.7
4.3
3.4
3.4
**Beef provides 16 mg magnesium/3 oz serving
Food Sources of Potassium as Consumed by
Americans (% total consumption, CSFII, 1994-96)
Food
Milk
Potatoes (white)
Coffee
Beef
Tomatoes
Orange juice
Yeast bread
Poultry
% of total
10.2
8.9
6.7
6.2
6.2
4.1
3.6
3.3
**Beef provides 200 mg potassium/3 oz serving
Beef’s Nutrient Contribution
• According to a study published in the Journal of the
American Dietetic Association, Beef was the …
ƒ #1 source of PROTEIN, ZINC, VITAMIN B12
ƒ #2 Source of Selenium
ƒ #3 source of IRON, VITAMIN B6,
PHOSPHOROUS, NIACIN and POTASSIUM
ƒ #4 source of RIBOFLAVIN
Source: Cotton et al., JADA, Volume 104 Number 6, June 2004
Dietary Guidelines for Americans 2005
New for 2005
• Focus on reducing trans and saturated fatty acids
• Increase emphasis on MUFAs and PUFAs
• Increase in range of total fat 20-35% (recommended
by DRIs for Macronutrients, 2002)
• Specific recommendations for children and
adolescents
– Total fat between 30-35 % calories (2 to 3 yo)
– Total fat between 25-35% calories (4 to 18 yo) with most
fats coming from PUFAs and MUFAs such as fish, nuts
and vegetable oils
Dietary Guidelines for Americans 2005
Dietary Guidelines for
Americans, 2005
KEY RECOMMENDATIONS
•Consume less than 10 percent of calories
from saturated fatty acids and less than 300
mg/day of cholesterol, and keep trans fatty
acid consumption as low as possible.
•Keep total fat intake between 20 to 35
percent of calories, with most fats coming
from sources of polyunsaturated and
monounsaturated fatty acids, such as fish,
nuts, and vegetable oils.
•When selecting and preparing meat, poultry,
dry beans, and milk or milk products, make
choices that are lean, low-fat, or fat-free.
•Limit intake of fats and oils high in saturated
and/or trans fatty acids, and choose products
low in such fats and oils.
Print materials: Mini Poster
From “Inside the Pyramid” :
Why is it important to make lean or low-fat choices from the Meat and Beans group?
Foods in the meat, poultry, fish, eggs, nuts, and seed group provide nutrients that are vital
for health and maintenance of your body. However, choosing foods from this group that are
high in saturated fat and cholesterol may have health implications.
Nutrients
Food sources of the nutrients in bold can be found in the Dietary Guidelines for Americans .
Click on the nutrient name to link to the food sources table.
•Meat, poultry, fish, dry beans and peas, eggs, nuts, and seeds supply many
nutrients. These include protein, B vitamins (niacin, thiamin, riboflavin, and B6),
vitamin E, iron, zinc, and magnesium.
Maximum Daily Intake of SFA to
Achieve <10% of Total Calories
Total Calorie Intake
Limit of SFA Intake
1600
18 g or less
2000
20 g or less
2200
24 g or less
2500
25 g or less
2800
31 g or less
Dietary Guidelines for Americans 2005
Dietary Recommendations for Saturated
Fatty Acids, Trans Fatty Acids and
Dietary Cholesterol
Minimize Saturated and Trans Fatty Acid and
Cholesterol Consumption while Consuming a
Nutritionally Adequate Diet
National Academies, 2002
200-01
Acceptable Macronutrient Distribution Ranges for Fat, Fatty Acids,
Carbohydrate and Protein
Range (percent of energy)
Macronutrient
1-3 yrs
4-18 yrs
Adults
Fat, %
30-40
25-35
20-35
n-6 linoleic acid
5-10
5-10
5-10
n-3 α-linolenic acid
0.6-1.2
0.6-1.2
0.6-1.2
Carbohydrate
45-65
45-65
45-65
Protein
5-20
10-30
10-35
*Approximately 10% of the total can come from longer-chain n-3 or
n-6 fatty acids.
National Academies, 2002
UNITED STATES DIETARY GOALS, 1977
1. Increase
carbohydrate consumption to account for 55 to 60 percent of the
energy (caloric) intake.
2. Reduce overall fat consumption from approximately 40 to 30 percent of energ
intake.
3. Reduce saturated fat consumption to account for about 10 percent of total
energy intake; and balance that with poly-unsaturated and mono-unsaturated
fats, which should account for about 10 percent of energy intake each.
4. Reduce cholesterol consumption to about 300 mg. a day.
5. Reduce sugar consumption by about 40 percent to account for about 15
percent
of total energy intake.
6. Reduce salt consumption by about 50 to 85 percent to approximately 3 grams
a day.
UNITED STATES DIETARY GOALS, 1977
The Goals Suggest the Following Changes in Food Selection and Preparation
1. Increase consumption of fruits and vegetables and whole grains.
2. Decrease consumption of meat and increase consumption of poultry and
fish.
3. Decrease consumption of foods high in fat and partially substitute polyunsaturated fat for saturated fat.
4. Substitute non-fat milk for whole milk.
5. Decrease consumption of butterfat, eggs and other high cholesterol
sources.
6. Decrease consumption of sugar and foods high in sugar content.
Dietary
Guidelines
for
Americans,
1980
Dietary
Guidelines
for
Americans,
1985
Dietary
Guidelines
for
Americans,
1990
Dietary
Guidelines
for
Americans,
1995
Dietary Guidelines for
Americans, 2000
Dietary Guidelines for
Americans, 2005
KEY RECOMMENDATIONS
•Consume less than 10 percent of calories
from saturated fatty acids and less than 300
mg/day of cholesterol, and keep trans fatty
acid consumption as low as possible.
•Keep total fat intake between 20 to 35
percent of calories, with most fats coming
from sources of polyunsaturated and
monounsaturated fatty acids, such as fish,
nuts, and vegetable oils.
•When selecting and preparing meat, poultry,
dry beans, and milk or milk products, make
choices that are lean, low-fat, or fat-free.
•Limit intake of fats and oils high in saturated
and/or trans fatty acids, and choose products
low in such fats and oils.
Dietary Guidelines for Americans, 1980-2005:
Focus shifts from total fat to type of fat
1980
Avoid too
much fat,
saturated
fat and
cholesterol
1985
1990
Select a diet
low in fat,
saturated fat
and
cholesterol
1995
2000
Select a diet
low is
saturated fat,
cholesterol &
“moderate” in
total fat
2005
Choose fats
wisely:
Limit intake of fats
and oils high in
saturated and/or
trans fat
Get mono and
polyunsaturated fat
from fish, nuts and
vegetable oils
AHA Diets- 1980’s and 1990’s
• Step I Diet (Population Diet)
– < 30 % Total Fat; < 10 % Sat Fat;
< 300 mg/day of Dietary Cholesterol
• Step II Diet – (Patient Diet)
– < 30 % Total Fat; < 7 % Sat Fat;
< 200 mg/day of Dietary Cholesterol
AHA 2006 Diet and Lifestyle Recommendations
for CVD Risk Reduction
•
•
•
•
•
Balance calorie intake and physical activity to achieve or maintain a
healthy body weight
Consume a diet rich in vegetables and fruits
Choose whole-grain, high-fiber foods
Consume fish, especially oily fish, at least twice a week
Limit your intake of saturated fat to <7% of energy, trans fat to <1% of
energy and cholesterol to <300mg/day
– Choosing lean meats and vegetable alternatives
– Selecting fat-free (skim), 1% fat and low fat dairy products
– Minimizing intake of partially hydrogenated fats
•
•
•
•
Minimize your intake of beverages and foods with added sugars
Choose and prepare foods with little or no salt
If you consume alcohol, do so in moderation
When you eat food that is prepared outside of the home, follow the
AHA Diet and Lifestyle Recommendations
Lichtenstein et al., Circulation 114:82-96, 2006
Maximum Daily Intake of SFA to Achieve
<10% and < 7% of Total Calories
Total Calorie Intake
Limit of SFA Intake
for <10 %
Limit of SFA Intake
for <7 %
1600
18 g or less
12.6 g or less
2000
20 g or less
14 g or less
2200
24 g or less
16.8 g or less
2500
25 g or less
17.5 g or less
2800
31 g or less
21.7 g or less
Dietary Guidelines for Americans 2005
Therapeutic Lifestyle Changes:
ATP III: Nutrient Composition of TLC
Nutrient
Recommended
Intake
Diet
Saturated fat*
Less than 7% of total calories
Polyunsaturated fat
Up to 10% of total calories
Monounsaturated fat
Up to 20% of total calories
Total fat
25–35% of total calories
Carbohydrate**
50–60% of total calories
Fiber
20–30 grams per day
Protein
Approximately 15% of total calories
Cholesterol
Less than 200 mg/day
Total calories (energy)
Balance energy intake and output to maintain
expenditure healthy body weight/prevent
weight gain
* Lower trans fatty acids
** Emphasize complex sources
Two Examples of Daily Dietary Patterns That Are Consistent
with AHA-Recommended Dietary Goals at 2000 Calories
Eating Pattern
DASH
TLC
Serving Size
Grains
6-8 sv/day
7 sv/day
1 sl. Bread, 1 oz dry cereal, ½ c
cooked rice, pasta
Vegetables
4-5 sv/day
5 sv/day
1 c raw leafy vegetables, ½ c cut-up
raw or cooked vegetables, ½ c veg.
juice
Fruits
4-5 sv/day
4 sv/day
1 med. Fruit, ¼ c dried fruit, ½ c fresh,
frozen canned fruit, ½ c fruit juice
Fat-free or low-fat milk
products
2-3 sv/day
2-3 sv/day
1 c milk, 1 c yogurt, 1/5 oz cheese
Lean meats, poultry,
fish
< 6oz. per day
< 5 oz per day
1 oz cooked
Nuts, seeds, legumes
4-5 sv/day
Counted in
veg.servings
1/3 c, 2 TBSP peanut butter or seeds,
½ c dry beans or peas
Fats and oils
2-3 sv/day
Amt. Depends on
daily calorie level
1 tsp soft margarine, 1 TBSP mayonnaise, 1
tsp veg. Oil, 2 TBSP salad dressing
Sweets and added sugars
< 5 sv/week
No
recommendation
1 TBSP sugar, jelly, jam; ½ c sorbet, 1 c
lemonade
Summary
• Lean beef is a nutrient dense food that is
low in calories, total fat, saturated fat and
dietary cholesterol
• Lean beef can be included in a dietary
pattern that achieves nutrient adequacy and
meets current dietary guidance for health
promotion and decreased risk of chronic
disease