Key Dietary Recommendations
Committee on Medical Aspects of Food Policy,
1994 and 1998
Maintain a healthy body weight (BMI 20-25kg/m2)
fat intake to 35% energy
saturated fat to 10% energy
salt intake to 6g/day
added sugars to < 10% energy
fruit and vegetables to at least 5 portions per day
increase dietary fibre intakes from a variety of sources