Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the review and update of Dietary Recommendations for the Spanish population

* This record is given in both English and Spanish. Until now, the established dietary patterns have not demonstrated to achieve the goal of main­taining good health in the general population. In addition to the human health, the current dietary models, called “Sustainable Healthy Diets”, take into account the concept of sustainability in all its aspects. With this goal in mind the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) encourage the development of national food-based dietary recommendations within the specific context of the Sustainable Healthy Diets, taking into account the social, cultural, economic, ecological and environmental circumstances of each country. The objective of the present report is to establish food-based dietary recommendations for the Spanish population in accordance with the best available scientific evidence and supported by the FBDG (Food Based Dietary Guidelines) models that encompass both health and sustainability concepts and serve as a basis for the elaboration of dietary guidelines. For this purpose, different national and international food-based dietary guidelines were reviewed, so they might be compared and adapted to the Spanish model. The AESAN Scientific Committee recommends the adoption of a healthy and sustainable diet characterized by the predominance of plant-based food and a moderate consumption of animal products. Specifically, it is recommended to consume 2-4 servings/day of vegetables (raw and cooked), 3-5 servings/day of fruit (occasionally replaced by juice), 4-6 servings/day of cereals (preferably whole grains), 2-4 servings/week of legumes, 2-4 servings/day of milk and dairy products, 2-4 servings/week of meat (preferably chicken or rabbit and no more than 2 servings/week of red meat), at least 2 servings/week of fish (1-2 servings/week of oily fish), and 2-4 eggs/week. In all cases, the consumption of seasonal and local produce must be promoted. In addition, the daily consumption of water (1.5-2.5 liters) and virgin olive oil (preferably raw), as well as the weekly consumption of nuts without added salt are recommended. The caloric intake must be balanced with the caloric expenditure. Fats must not exceed 30 % of the total caloric intake, and the presence of saturated fats must be controlled. The consumption of free sugars must be less than 10 % of the total caloric intake and the consumption of salt below 5 grams per day (equivalent to less than 2 g of sodium/day). Food products with added sugars and salt must be avoided as much as possible. Finally, food waste must be reduced as an additional measure for preserving our planet and in order to contribute to a more sustainable environment for future generations.ES; PDF; pfefsa@aesan.gob.e