Media Release
3 May 2006
New trans-Tasman nutrient reference values
For the first time New Zealand and Australia have developed joint recommendations for the nutrient intakes people need to keep healthy and to reduce their risk of chronic disease.
The technical reports (Nutrient Reference Values for Australia and New Zealand) provide recommendations to help dietitians, nutritionists and other health professionals accurately assess the dietary needs of individuals and groups. They are based on the latest and best scientific advice and set the same standards on both sides of the Tasman.
Ministry of Health team leader and senior advisor for nutrition, Elizabeth Aitken, says the new Nutrient Reference Values incorporate the previously used term Recommended Dietary Intakes (RDIs). The new recommendations cover more nutrients, set multiple levels and provide guidance on the dietary pattern required to reduce the risk of chronic disease, such as heart disease and diabetes.
For example, the new folate values include recommendations for prevention of deficiency and to reduce the risks of neural tube defects in babies.
"The recommendations provide a more comprehensive guide to the suggested intake of over 30 essential nutrients. These include protein, dietary fibre, essential fatty acids, and vitamins and minerals such as Vitamin A, folate, iron, calcium, iodine, selenium, and sodium,’’ she said.
"In some instances the recommended nutrient intakes will have increased under the Nutrient Reference Values.’’
Elizabeth Aitken said for many people, meeting their recommended nutrient intake could be as simple as increasing the number of servings of vegetables, fruits and wholegrain cereals they eat. Eating reduced-fat dairy products, lean meats and a small amount of plant-based fats and oils was also key.
But she said it was important to note that the recommendations may not meet the specific nutritional requirements of individuals with health conditions or diseases, or for premature babies.
The recommendations arise from a joint project between the Australian Government Department of Health and Ageing, the National Health and Medical Research Council of Australia and the New Zealand Ministry of Health.
Copies of the Nutrient Reference Values for Australia and New Zealand are available from the Ministry of Health website at: http://www.moh.govt.nz/publications
Please see accompanying Questions and Answers for additional information.
Questions and answers
1. What are Nutrient Reference Values?
The Nutrient Reference Values outline the levels of intake of essential nutrients considered, on the basis of available scientific knowledge, to be adequate to meet the known nutritional needs of practically all healthy people to prevent deficiencies. For each nutrient, values are set for the estimated average requirement (EAR) for people in different age and gender groups as well as for pregnancy and lactation. A second figure called a Recommended Dietary Intake (RDI) is derived from the EAR, to take account of the variation in absorption and metabolism of nutrients, even within age/gender groups. The RDI covers the needs of nearly all people in that group. If there is not enough scientific evidence to set an EAR and RDI, an Adequate Intake (AI) figure is set either based on experimental data or median population intakes in an otherwise healthy population. An Upper Level of Intake (UL) is set above which regular consumption could lead to adverse effects. For the first time, some guidance was also given for some nutrients in relation to reduction of chronic disease risk.
2. Who uses Nutrient Reference Values and what are they used for?
Nutrient Reference Values are used by health professionals such as dietitians and doctors to assess the likelihood of inadequate intake in individuals or groups of people; by universities and researchers; for meal planning or large scale catering in places such as hospitals, the armed services and aged care facilities ; by food industry to develop and assess new food products; and by the government sector in setting food policy and legislation, such as in the development of food choice guides or food labelling to help the public make informed choices.
3. Why were the Recommended Dietary Intakes revised and who undertook the revision?
The previous Recommended Dietary Intakes, which are used both in Australia and New Zealand, were published in 1991. However, since then, scientific knowledge about nutrient needs has expanded greatly and new evidence on a range of nutrients has been found. Since chronic diseases now affect large sectors of the population, it was felt necessary to include additional information about levels of intake that may reduce risks of developing these diseases.
The revision was undertaken by the National Health and Medical Research Council of Australia and was a collaboration between the Australian Government’s Department of Health and Ageing and the New Zealand Ministry of Health. A wide range of nutrition experts and other users such as dietitians and food legislators from the two countries were consulted.
4. In Australia and New Zealand what nutrients are not consumed in sufficient quantities?
Nutrients which are thought to be particularly borderline in Australia and New Zealand include folate, calcium and iron for women, as well as iodine and selenium. However, up to date data on dietary intake in Australia are limited.
5. Is it really possible to get all those nutrients in a ‘normal’ diet?
As part of the development process, a modelling exercise was undertaken to ensure that the recommendations were attainable with commonly eaten foods. The modelling showed that this was possible across a wide range of energy requirements (from 6000kj/day upwards). Flexibility of food choice increased as energy requirements increased, again emphasizing the importance of being physically active.
6. Do I have to take vitamin and mineral pills to get what I need?
No; as mentioned, dietary modeling showed that it is possible to get all the nutrients required from eating plenty (and a variety) of vegetables and fruits including some nuts and seeds, wholegrain cereal foods, reduced fat dairy foods and lean meats, fish (particularly those rich in omega-3 fats) or poultry as well as small amounts of poly or monounsaturated fats and oils.
Strict vegetarians who consume no animal foods may need supplements of vitamin B12 and omega-3 fats. They will need to take care that they eat sufficient iron and zinc-rich foods as these nutrients are less available from plant sources so intake needs to be much higher than for non-vegetarians.
These recommendations are for generally healthy people in the population. However, there may be some other people such as the very elderly or those with specific medical conditions who may need supplements for medical reasons. Vitamin D supplements may also be needed by older people with little sun exposure and by veiled women.
7. Why do pregnant and lactating women need more nutrients than other women of the same age?
In pregnancy, there are increased needs for many (but not all) nutrients to cover additional needs of both the mother, whose own body increases in size during pregnancy, as well as for the foetus. Similarly, when a mother is breastfeeding, requirements are often increased to account for the amount ‘lost’ in the breast milk. The increased needs can vary across nutrients as the mother’s body can sometimes compensate for the additional needs e.g. by increasing the absorption for a particular nutrient.
8. Why do older people need more of some nutrients than younger adults?
Older people often have higher nutritional requirements than younger adults because their bodies are not as efficient at absorbing the nutrients from food or processing the nutrient once it enters the body. However, the reverse is true for energy requirements as the body chemistry slows down with age and we are generally also less active. Thus it is particularly important that older adults have a high quality, nutrient rich diet.
9. Do these recommendations apply to every individual or are they for healthy people only?
The recommendations are for generally healthy people. Many people in the community do suffer from conditions such as diabetes, high blood pressure or heart disease. Generally speaking these recommendations would also be applicable to most people in these groups and for people with many other conditions. However requirements can be affected by a number of clinical conditions and some medications, so if in doubt, advice should be sought from health professionals, especially dietitians, in these special cases.
10. Would consumers achieve even greater benefit from consuming above the Upper Level of Intake?
No, quite the contrary. The Upper Level of Intake has been set as the safe upper level for regular use above which there is a likelihood of adverse effects.
11. What should I eat to reduce my risk of chronic disease, such as heart disease?
For the first time the recommendations include advice about the type of dietary pattern to reduce the risk of chronic disease. To achieve this protection you need to follow the Ministry's Food and Nutrition Guidelines, in particular eat plenty of vegetables and fruit and more wholegrain breads and cereals. This benefit is only achieved by eating foods and not from dietary supplements.
12. Will food labels be changing and when?
Food Standards Australia New Zealand will commence a process to update the set of nutrient reference values currently listed in the Australia New Zealand Food Standards Code. After the Code is updated, some food labels may need to change. These changes will be timed to coincide where possible with changes to other labelling requirements.
13. Where will the NRVs be available for the public?
In New Zealand the executive summary, main document (Nutrient Reference Values for Australia and New Zealand, including RDIs), and the evidence appendix will be available on the Ministry’s website (www.moh.govt.nz/publications). The executive summary and the main document will be published in hard copy and available from 19 May 2006 from Wickliffe Ltd., PO Box 932, Dunedin. In Australia, the documents will be available from the Department of Health and Ageing and the NHMRC website (www.nhmrc.gov.au).
Related information
Nutrient Reference Values for Australia and New Zealand
Please contact:
Marita VandenbergMedia Advisor
Ph (04) 496 2036
marita_vandenberg@moh.govt.nz
The following people are also available for media comment:
Professor Christine ThomsonHead of the Otago University Department of Human Nutrition
Ph (021) 479 967
Professor Jim MannDepartment of Human Nutrition and the Edgar Diabetes Centre, Otago University
Ph (021) 678 925