Radical Changes for Dietary Guidelines - American Institute for Cancer Research urges Dietary Guidelines Advisory Committee to revise guidelines - Brief Article

USA Today (Society for the Advancement of Education), Oct, 2000

The American Institute for Cancer Research (AICR) is proposing a sharp shift in the way Americans think about a healthy diet. In comments submitted to the U.S. Dietary Guidelines Advisory Committee, the Institute called for shifting emphasis away from reducing intake of fat to increasing consumption of vegetables and fruit. "We are proposing that the guidelines approach the reshaping of the American diet in a positive manner. Vegetables and fruit, along with other plant-based foods, should be moved to the center of the plate--at breakfast, lunch, and dinner," says AICR president Marilyn Gentry.

American law requires the Dietary Guidelines Advisory Committee to issue a report on revising the guidelines before the end of 2000. The guidelines have great influence on a broad number of public education and government food programs.

According to the AICR, the heavy emphasis placed on reduction of fat consumption in the current guidelines has not accomplished its desired end. Fat now accounts for 34% of the calorie intake of the average American. That figure remains too high to satisfy the recommendation of no more than 30% of total calories from fat. Many argue that even the 30% figure is not low enough to reduce risk of heart disease.

The emphasis on fat reduction has encouraged some Americans to switch from red meat to poultry and from meat-, milk-, and egg-based products to baked goods that are promoted as low in fat, but are still high in calories. It has not led to greater consumption of vegetables, fruit, grains, and beans, which are low in fat and rich in nutrients. The heavy emphasis on fat reduction may have confused consumers and may be in part responsible for the high level of obesity in the country. More than half of all Americans are considered overweight.

The AICR maintains that a diet high in vegetables and fruit provides a wide variety of nutrients and non-nutrient substances known to reduce risk of many chronic illnesses. Deriving most of one's fat from plant sources is unlikely to create health problems. Similarly, deriving most protein from plant sources is unlikely to create problems, providing the protein is obtained from a variety of grains and legumes.

Under these circumstances, it makes little sense to advise people simply to reduce fat, which usually means substituting one animal food for another. Better advice would be to reduce fat by increasing the number of vegetables and fruits eaten at each meal. "The end result we seek is not eliminating food of animal origin, but the movement toward a predominantly plant-based diet. The U.S. Dietary Guidelines should lead to new proportions in the American diet," Gentry suggests. The four revisions of the guidelines that have been recommended by AICR are:

* Give first priority to plant-based foods.

* Emphasize variety and minimal processing.

* Encourage the consumption of whole foods and caution against the use of nutrient supplements as a primary strategy for disease prevention.

* In place of recommendations on fat, caution against use of excessive added fat, salt, and sugar.