Table 6. Ranges of population nutrient intake goals
a This is calculated as: total fat - (saturated fatty acids +
polyunsaturated fatty acids + trans fatty acids).
b The percentage of total energy available after taking into account that
consumed as protein and fat, hence the wide range. c The term "free
sugars" refers to all monosaccharides and disaccharides added to foods by the
manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and
fruit juices.
d The suggested range should be seen in the light of the Joint
WHO/FAO/UNU Expert Consultation on Protein and Amino Acid Requirements in Human
Nutrition, held in Geneva from 9 to 16 April 2002(2).
e Salt should be iodized appropriately (6). The need to adjust salt
iodization, depending on observed sodium intake and surveillance of iodine status of
the population, should be recognized.
f See page 58, under "Non-starch polysaccharides".
|
|
Dietary factor
|
Goal
(in % of total energy)
|
|
Total fat
|
15-30%
|
| |
Saturated fatty acids |
<10% |
| Polyunsaturated fatty acids (PUFAs) |
6-10% |
| n-6 Polyunsaturated fatty acids (PUFAs) |
5-8% |
| >n-3 Polyunsaturated fatty acids (PUFAs) |
1-2% |
| >Trans fatty acids |
<1% |
| >Monounsaturated fatty acids (MUFAs) |
By differencea |
|
Total carbohydrate
|
55-75%b
|
| |
Free sugarsc |
<10% |
|
Protein
|
10-15%d
|
|
Dietary factor
|
Goal
(in mg or g)
|
| Cholesterol |
<300mg per day |
| Sodium chloride (sodium)e |
<5g per day (<2 g per day) |
| Fruits and vegetables |
≥400g per day |
| Total dietary fibre |
From foodsf |
| Non-starch polysaccharides (NSP) |
From foodsf |
Source: WHO/FAO "Diet, Nutrition and the prevention of chronic diseases"
Section 5.1.3 A summary of population nutrient intake goals 
Source: Greenfacts based on the above table
|
