For the nutritional requirements system used in the United States, see Dietary Reference Intake.
This article is missing information about Nutrient Reference Values (NRV) e.g. here or here. Please expand the article to include this information. Further details may exist on the talk page.(January 2020)
In 1991, the United KingdomDepartment of Health published the Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. This records Dietary Reference Values which recommended nutritional intakes for the UK population. The DRVs can be divided into three types:[1][2]
RNI - Reference Nutrient Intake (95% of the population's requirement is met)
EAR - Estimated Average Requirement (50% of the population's requirement is met)
LRNI - Lower Recommended Nutritional Intake (5% of the population's requirement is met)
RNI is not the same as RDA (Recommended Daily Allowance) or GDA, although they are often similar.[3]
Extension to European Union
This article needs to be updated. Please help update this article to reflect recent events or newly available information.(July 2013)
In recent times,[when?]Dietary Reference Values are under the interest of the European Food Safety Authority too, which intend to extend them at the EU level. EFSA is the equivalent of the Food and Drug Administration (FDA) in the USA, and acts as watchdog inside the European market in order to establish a common ground on food safety requirements and nutrition as well.
EFSA met in September 2009 with representative of the Member States in order to gain their views on fats, carbohydrates, fibres and water as well as Food-Based Dietary Guidelines. Furthermore EFSA is searching for comments (Open Consultation) by 15 October, in order to validate its assumptions on the need to have:
carbohydrates comprising 45%–60% of the overall daily caloric intake
fats being comprised among 20%–35% of the overall caloric intake
fibre needs: complying with 25 grams/day
EFSA considers that there are not sufficient data to set DRVs for sugars, and not systematic scientific substantiation linking diseases such as stroke or diabetes (DMT1 or DMT2) to an increased intake of sugars (glycemic load/glycemic index). In any case, there is much literature referring to this link, on journals with very high impact factor and statistically robust design and results
Many problems seem nowadays to derive from having integrated EU level DRV:
the presence of a previous EFSA opinion on Food Based Dietary Guidelines, aimed at stressing the need of having only country-based guidelines, against the WHO hypothesis. This is due to very different food patterns, for EFSA, inside Europe.
the presence of private scheme such as GDA (Guidelines on Daily Amounts), referring on the same subject (calories from nutrient groups) but casting shadow on the effectiveness of DRVs as public authorities' scheme.
Recommendations
General advice is given for healthy people using the table. The British government recommended that healthy people should eat a diet which contains plenty of starch (rice, bread, pasta and potatoes). It also recommends that a person should eat at least 5 fruit or vegetable portions each day. Meat, fish, eggs and other protein-rich foods should be eaten in moderation. Dairy products should also be moderately consumed. Finally, salt, saturated fat and sugar should be eaten least of all.[4]
Exceptions to these rules include pregnant women and young children. Additionally, those who have little exposure to sunlight may need to take vitamin D supplementation.
Sources of energy
The Dietary Reference Values below are specified mainly for adults. They define the proportion of a person's total energy intake which should come from different components of food. These include fat and fatty acids, fibre, starch and sugars. Note that these values do not apply to children, and children younger than five with small appetites should not have such restrictions imposed.[5]
The guideline salt intake for adults is about 6 grams of salt (approximately one teaspoon). The Food Standards Agency estimate the average salt intake is about 8.6 grams/day [6] (2008). A high salt diet is likely to increase the risk of high blood pressure, which is associated with an increased risk of heart attack and stroke.
Recommendations for protein, vitamins and minerals vary by age. Where different intakes for males and females are recommended, the higher value is identified in the table below to ensure that the greatest daily needs of the group is met:
^Dietary Reference Values of Food Energy and Nutrients for the United Kingdom (Report on Health & Social Subjects)
^Hauber, U; Bruce, A; Neuhäuser-Berthold, M (1997). "A comparison of dietary reference values for energy of different countries". Z Ernahrungswiss. 36 (4): 394–402. doi:10.1007/BF01617835. PMID 9467239. S2CID 1232435.
^"Food labelling and health claims". British Nutrition Foundation. Archived from the original on 4 September 2012. Retrieved 31 January 2011.
^ ab"The Eatwell Guide". Public Health England (part of UK government). Retrieved 30 July 2018.
^ abc(PDF). Archived from the original (PDF) on 2017-01-20. Retrieved 2015-03-13.{{cite web}}: CS1 maint: archived copy as title (link)
^Food Standards Agency. "[ARCHIVED CONTENT] Food Standards Agency - UK salt intake levels heading in the right direction".
Jenkins, DJ; et al. (Jul 2002). "Glycemic index: overview of implications in health and disease". Am J Clin Nutr. 76 (1): 266S–73S. doi:10.1093/ajcn/76.1.266S. PMID 12081850.
Schulze, MB; et al. (2004). "Glycemic index, glycemic load, and dietary fiber intake and incidence of type 2 diabetes in younger and middle-aged women". Am J Clin Nutr. 80 (2): 348–56. doi:10.1093/ajcn/80.2.348. PMID 15277155.
Willett, W; Manson, J; Liu, S (2002). "Glycemic index, glycemic load, and risk of type 2 diabetes". Am J Clin Nutr. 76 (1): 274S–80S. doi:10.1093/ajcn/76.1.274S. PMID 12081851.
Liu, S; Willett, WC; Stampfer, MJ; et al. (2000). "A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in U.S. women". Am J Clin Nutr. 71 (6): 1455–61. doi:10.1093/ajcn/71.6.1455. PMID 10837285.
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For the nutritional requirements system used in the United States see Dietary Reference Intake This article is missing information about Nutrient Reference Values NRV e g here or here Please expand the article to include this information Further details may exist on the talk page January 2020 Dietary Reference Values DRV is the name of the nutritional requirements systems used by the United Kingdom Department of Health and the European Union s European Food Safety Authority Contents 1 History 1 1 Introduction in the United Kingdom 1 2 Extension to European Union 2 Recommendations 2 1 Sources of energy 2 2 Salt 2 3 Protein vitamins and minerals 3 See also 4 References 5 External linksHistory EditIntroduction in the United Kingdom Edit See also Guideline Daily Amount In 1991 the United Kingdom Department of Health published the Dietary Reference Values for Food Energy and Nutrients for the United Kingdom This records Dietary Reference Values which recommended nutritional intakes for the UK population The DRVs can be divided into three types 1 2 RNI Reference Nutrient Intake 95 of the population s requirement is met EAR Estimated Average Requirement 50 of the population s requirement is met LRNI Lower Recommended Nutritional Intake 5 of the population s requirement is met RNI is not the same as RDA Recommended Daily Allowance or GDA although they are often similar 3 Extension to European Union Edit This article needs to be updated Please help update this article to reflect recent events or newly available information July 2013 In recent times when Dietary Reference Values are under the interest of the European Food Safety Authority too which intend to extend them at the EU level EFSA is the equivalent of the Food and Drug Administration FDA in the USA and acts as watchdog inside the European market in order to establish a common ground on food safety requirements and nutrition as well EFSA met in September 2009 with representative of the Member States in order to gain their views on fats carbohydrates fibres and water as well as Food Based Dietary Guidelines Furthermore EFSA is searching for comments Open Consultation by 15 October in order to validate its assumptions on the need to have carbohydrates comprising 45 60 of the overall daily caloric intake fats being comprised among 20 35 of the overall caloric intake fibre needs complying with 25 grams dayEFSA considers that there are not sufficient data to set DRVs for sugars and not systematic scientific substantiation linking diseases such as stroke or diabetes DMT1 or DMT2 to an increased intake of sugars glycemic load glycemic index In any case there is much literature referring to this link on journals with very high impact factor and statistically robust design and resultsMany problems seem nowadays to derive from having integrated EU level DRV the presence of a previous EFSA opinion on Food Based Dietary Guidelines aimed at stressing the need of having only country based guidelines against the WHO hypothesis This is due to very different food patterns for EFSA inside Europe the presence of private scheme such as GDA Guidelines on Daily Amounts referring on the same subject calories from nutrient groups but casting shadow on the effectiveness of DRVs as public authorities scheme Recommendations EditGeneral advice is given for healthy people using the table The British government recommended that healthy people should eat a diet which contains plenty of starch rice bread pasta and potatoes It also recommends that a person should eat at least 5 fruit or vegetable portions each day Meat fish eggs and other protein rich foods should be eaten in moderation Dairy products should also be moderately consumed Finally salt saturated fat and sugar should be eaten least of all 4 Exceptions to these rules include pregnant women and young children Additionally those who have little exposure to sunlight may need to take vitamin D supplementation Sources of energy Edit The Dietary Reference Values below are specified mainly for adults They define the proportion of a person s total energy intake which should come from different components of food These include fat and fatty acids fibre starch and sugars Note that these values do not apply to children and children younger than five with small appetites should not have such restrictions imposed 5 Nutrient Population average of food energy 5 Saturated fatty acids Not more than 11 Polyunsaturated fatty acids 6 5 Monounsaturated fatty acids 13 Trans fats Not more than 2 Total fat Not more than 35 Non milk extrinsic sugars Not more than 11 Intrinsic milk sugars and starch 39 Total carbohydrates 50 Fibre as non starch polysaccharide 18 not applicable to children under 5 Salt Edit The guideline salt intake for adults is about 6 grams of salt approximately one teaspoon The Food Standards Agency estimate the average salt intake is about 8 6 grams day 6 2008 A high salt diet is likely to increase the risk of high blood pressure which is associated with an increased risk of heart attack and stroke Age Target salt intake grams per day 5 4 0 6 months Less than 1g7 12 months 1g1 3 years 2g4 6 years 3g7 10 years 5g11 years 6gProtein vitamins and minerals Edit This section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Dietary Reference Values news newspapers books scholar JSTOR June 2022 Learn how and when to remove this template message Recommendations for protein vitamins and minerals vary by age Where different intakes for males and females are recommended the higher value is identified in the table below to ensure that the greatest daily needs of the group is met Nutrient 1 3yrs 4 6yrs 7 10yrs 11 14yrs 15 18yrs Adults 19 50 yrs Adults 50 Protein 15g 20g 28g 42g 55g 55g 53gIron 7 mg 6 mg 9 mg 14 8 mg 14 8 mg 14 8 mg 9 mgZinc 5 mg 6 5 mg 7 mg 9 mg 9 5 mg 9 5 mg 9 5 mgVitamin A retinol equivalents 400mcg 400mcg 500mcg 600mcg 700mcg 700mcg 700mcgFolate 70mcg 100mcg 150mcg 200mcg 200mcg 200mcg 200mcgVitamin C 30 mg 30 mg 30 mg 35 mg 40 mg 40 mg 40 mgSee also EditDietary Reference Intake US system of nutrition recommendations Guideline Daily Amount Former UK and EU food labelling system Reference Daily Intake US Canada food nutrient labelling system Reference Intake EU UK food nutrient labelling system Traffic light labelReferences Edit Dietary Reference Values of Food Energy and Nutrients for the United Kingdom Report on Health amp Social Subjects Hauber U Bruce A Neuhauser Berthold M 1997 A comparison of dietary reference values for energy of different countries Z Ernahrungswiss 36 4 394 402 doi 10 1007 BF01617835 PMID 9467239 S2CID 1232435 Food labelling and health claims British Nutrition Foundation Archived from the original on 4 September 2012 Retrieved 31 January 2011 a b The Eatwell Guide Public Health England part of UK government Retrieved 30 July 2018 a b c Archived copy PDF Archived from the original PDF on 2017 01 20 Retrieved 2015 03 13 a href Template Cite web html title Template Cite web cite web a CS1 maint archived copy as title link Food Standards Agency ARCHIVED CONTENT Food Standards Agency UK salt intake levels heading in the right direction Jenkins DJ et al Jul 2002 Glycemic index overview of implications in health and disease Am J Clin Nutr 76 1 266S 73S doi 10 1093 ajcn 76 1 266S PMID 12081850 Schulze MB et al 2004 Glycemic index glycemic load and dietary fiber intake and incidence of type 2 diabetes in younger and middle aged women Am J Clin Nutr 80 2 348 56 doi 10 1093 ajcn 80 2 348 PMID 15277155 Willett W Manson J Liu S 2002 Glycemic index glycemic load and risk of type 2 diabetes Am J Clin Nutr 76 1 274S 80S doi 10 1093 ajcn 76 1 274S PMID 12081851 Liu S Willett WC Stampfer MJ et al 2000 A prospective study of dietary glycemic load carbohydrate intake and risk of coronary heart disease in U S women Am J Clin Nutr 71 6 1455 61 doi 10 1093 ajcn 71 6 1455 PMID 10837285 External links Edit2017 Dietary Reference Values for nutrients Summary report by the European Food Safety Authority Retrieved from https en wikipedia org w index php title Dietary Reference Values amp oldid 1134434354, wikipedia, wiki, book, books, library,
