WHO revises guidelines on fats and carbohydrates: ‘Both quantity and quality are important for good health’

With its guidance on dietary fat, WHO notes that both quantity and quality are important for good health. It also recommended limiting total fat intake to 30 per cent or less of total energy intake, with the majority of fat consumed being unsaturated fatty acids. Meanwhile, saturated and trans-fatty acids should be limited to no more than 10 per cent and 1 per cent of total energy intake, respectively, from both industrially produced and ruminant animal sources.

WHO additionally explained that saturated fatty acids are found in fatty meat, dairy foods, and hard fats and oils like butter and coconut oil, while trans-fatty acids are present in baked and fried foods, pre-package snacks, and meat and dairy products from ruminant animals.

To promote good health, WHO advised replacing saturated and trans-fatty acids with nutrients like polyunsaturated fatty acids, monounsaturated fatty acids from plant sources, or carbohydrates from whole grains, vegetables, fruits, and pulses.

The new guidelines also emphasise the importance of carbohydrate quality. As per WHO, carbohydrate intake for everyone aged 2 years and older should mainly come from whole grains, vegetables, fruits, and pulses. Additionally, adults should consume at least 400 grams of vegetables and fruits and 25 grams of dietary fibre per day.

In first-time guidance for children and adolescents, WHO suggested the following intakes of vegetables and fruits:

Adults should consume at least 400 grams of vegetables and fruits and 25 grams of dietary fibre per day. (Source: Freepik)

*2-5 years old, at least 250 g per day
*6-9 years old, at least 350 g per day
*10 years or older, at least 400 g per day

And the following intakes of naturally occurring dietary fibre:

*2–5 years old, at least 15 g per day
*6–9 years old, at least 21 g per day
*10 years or older, at least 25 g per day.

These new guidelines, together with pre-existing WHO guidelines on free sugars, non-sugar sweeteners, and sodium, as well as forthcoming guidelines on polyunsaturated fatty acids and low-sodium salt substitutes, underpin the concept of healthy diets.

According to Mehakdeep (Mac) Singh, Co-founder & CMO, Fitelo, the new guidelines from the WHO are a step forward given that it stresses both quality and quantity of food intake. Overall, the WHO guidelines offer a comprehensive approach to dietary recommendations.

“Earlier the focus was mainly on how much carbohydrates and fat people should consume, but the quality of these nutrients was overlooked. These changes have the potential to help with weight loss, diabetes management, and improving heart health. This will encourage manufacturers towards producing healthier options that incorporate higher fibre content and healthier fats, encouraging a more comprehensive approach to nutrition,” said Singh.

According to him, it will also promote a shift towards consuming more raw and natural foods, discouraging excessive reliance on processed and packaged options leading to overall well-being of individuals.

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