Back in January, the 2015 Dietary Guidelines were released. Every five years these guidelines are revised to reflect the newest evidence and information we have on diet and nutrition. These guidelines affect our nutrition recommendations and goals. The 2015 Guidelines came with a few big changes:
Recommendation of less than 2300 milligrams/d of sodium for everyone (individuals with specific medical conditions may need to be lower than this). This is truly hard to do with all of the processed and convenience food we consume. Take a look at how much sodium you consume in one day and compare!
Keep added sugar to less than 10% of total calories. We know the effect that large amounts of sugar have on our body, so it is important to be aware of our intake and try to limit it.
Limits on food sources of cholesterol have been removed. This change is due to studies showing that cholesterol from eggs and seafood is not as much of a health concern as we thought. However, dietary cholesterol should still be kept in a moderate range to reduce the risk of heart disease.
Keep saturated fat to less than 10% of total calories. This used to be a strict number of less than 7g saturated fat per day, but now it is more a balance of total caloric intake. Decreasing meats high in saturated fat (bacon, sausage, etc.), hydrogenated oils and cream will help bring this intake down.
How do you measure up with some of these new changes?
Katherine Horner, MS, RD, LD
Surgical Weight Loss Dietitian & Exercise Specialist