Understanding WHO's Guidelines for Fat, Carbs Intake

The World Health Organization (WHO) has issued new dietary guidelines to help individuals determine how much fiber, fat, and carbohydrates they should include in their daily meals.

For adults, the WHO recommends a relatively low-fat diet, with a daily intake of at least 400 grams of fruits and vegetables and 25 grams of naturally occurring dietary fiber.

Carbohydrate intake should mainly come from whole grains, vegetables, fruits, and seeds for individuals aged two years and older.

The WHO emphasizes that the quality of food is essential, particularly in making heart-healthy fat choices and selecting high-fiber, nutrient-dense carbohydrates.

The guidelines suggest significantly higher fiber intakes than previously recommended, starting at 15 grams of fiber per day for children aged two years and older.

To achieve the recommended fiber intake, individuals can include fruits, vegetables, beans, lentils, and whole, intact grains in their diet.

When it comes to fat choices, WHO advises prioritizing unsaturated fats from plant oils, fish, and nuts while limiting saturated and trans fats. The WHO guidelines suggest that both adults and children should not exceed 10% of daily calories from saturated fats.

However, the WHO acknowledges that there may be benefits from a greater amount of fat, as seen in diets like the Mediterranean diet, which includes fatty fish, olive oil, nuts, and seeds, and has been shown to reduce the risk of cardiovascular disease.

Carbohydrate intake should ideally be between 40 to 70% of total calories, with a focus on whole grains, vegetables, and fruits.

It’s important to remember that there is no one-size-fits-all approach to nutrition, and individual needs should be considered for long-term sustainability and reducing chronic conditions.

Overall, the WHO’s guidelines aim to promote healthy food choices, emphasizing fruits, vegetables, and whole foods while cutting back on processed and high-fat items.

-Re-reported from the article originally published in Healthline