A global review of food-based dietary guidelines
Open accessAbstract
The objective of this review is to provide a concise, descriptive global review of current food-based dietary guidelines (FBDG), and to assess similarities and differences in key elements of a healthy diet articulated across countries. Information was sourced from the FBDG repository of the FAO, which catalogs FBDG for all countries where they are available, including a description of the food guide (the graphic representation of the dietary guidelines), a set of key messages, and downloadable documents provided by the countries. FBDG are currently available for 90 countries globally: 7 in Africa, 17 in Asia and the Pacific, 33 in Europe, 27 in Latin America and the Caribbean, 4 in the Near East, and 2 in North America. The year of publication of current versions ranges from 1986 to 2017 (mean 2009). This review provides summaries of the key messages and food guides that are used to communicate national dietary guidance, organized by food group, and evaluates the extent to which each set of FBDG includes existing recommendations articulated by the WHO. Some guidance appears nearly universally across countries: to consume a variety of foods; to consume some foods in higher proportion than others; to consume fruits and vegetables, legumes, and animal-source foods; and to limit sugar, fat, and salt. Guidelines on dairy, red meat, fats and oils, and nuts are more variable. Although WHO global guidance encourages consumption of nuts, whole grains, and healthy fats, these messages are not universally echoed across countries. Future frontiers in FBDG development include the incorporation of environmental sustainability and increased attention to sociocultural factors including rapidly changing dietary trends. Steps toward regional and global dietary recommendations could be helpful for refinement of country-level FBDG, and for clear communication and measurement of diet quality both nationally and globally.
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National food-based dietary guidelines are globally aligned in much of their guidance.
“Recent evidence suggests that these national FBDGs are globally aligned in much of their guidance [4].”
The FBDG review reported that 27% of the guidelines supported fish consumption.
“The FBDG review also reported that one-third of the guidelines recommended lean meat or meat with fat removed, 27% supported fish consumption, and 23% recommended limiting or moderating meat consumption.”
The global FBDG review included all FAO repository guidelines that spanned from 1986 to 2017.
“Accordingly, the global FBDG review included all FAO repository guidelines that spanned from 1986 to 2017; however, our review included the most recently revised CPGs published in peer-reviewed journals or stakeholder websites since 2010.”
The FBDG review reported high consistency in recommendations to avoid excessive intake of fats/oils.
“In contrast to this study, the review of FBDGs reported high consistency in recommendations to include starchy staples (mentioned in just 2 CPGs in our review) and animal-sourced foods (as 1 of the 4 or 5 recommended food groups) but to avoid excessive intake of fats/oils (as indicated by small proportions on food guide graphics such as food pyramids).”
The FBDG review found recommendations for dairy, red meat, fats and oils, and nuts were more variable across guidelines and were often unclear as to whether these foods should be included with moderation or limited in the diet.
“Similar to our review, the FBDG review found recommendations for dairy, red meat, fats and oils, and nuts were more variable across guidelines and were often unclear as to whether these foods should be included with moderation or limited in the diet.”
The FBDG study reviewed relevant information provided in English on the FAO site by 90 countries.
“The FBDG study reviewed relevant information provided in English on the FAO site by 90 countries [4].”
The FBDG review reported that one-third of the guidelines recommended lean meat or meat with fat removed.
“The FBDG review also reported that one-third of the guidelines recommended lean meat or meat with fat removed, 27% supported fish consumption, and 23% recommended limiting or moderating meat consumption.”
The FBDG review reported high consistency in recommendations to include starchy staples.
“In contrast to this study, the review of FBDGs reported high consistency in recommendations to include starchy staples (mentioned in just 2 CPGs in our review) and animal-sourced foods (as 1 of the 4 or 5 recommended food groups) but to avoid excessive intake of fats/oils (as indicated by small proportions on food guide graphics such as food pyramids).”
The FBDG review reported high consistency in recommendations to include animal-sourced foods.
“In contrast to this study, the review of FBDGs reported high consistency in recommendations to include starchy staples (mentioned in just 2 CPGs in our review) and animal-sourced foods (as 1 of the 4 or 5 recommended food groups) but to avoid excessive intake of fats/oils (as indicated by small proportions on food guide graphics such as food pyramids).”
A recent global review of 90 food-based dietary guidelines (FBDGs) found a high level of consistency in recommendations to consume abundant fruit and vegetables, to include legumes in the diet, and to limit sugar and salt.
“Similar to our findings, a recent global review of 90 FBDGs found a high level of consistency in recommendations to consume abundant fruit and vegetables, to include legumes in the diet, and to limit sugar and salt [4].”
The FBDG review reported that 23% of the guidelines recommended limiting or moderating meat consumption.
“The FBDG review also reported that one-third of the guidelines recommended lean meat or meat with fat removed, 27% supported fish consumption, and 23% recommended limiting or moderating meat consumption.”
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- Authors
- Herforth, A., Arimond, M., Álvarez-Sánchez, C., Coates, J., Christianson, K., & Muehlhoff, E.
- Affiliations
- Family Health International 360 (US)
- Food and Agriculture Organization of the United Nations (IT)
- Tufts University (US)
- Corresponding author
- Herforth, Anna
- Venue
- Advances in Nutrition
- Publisher
- Elsevier BV
- Published
- 2019-07
- Volume
- 10
- Issue
- 4
- Pages
- 590-605
- ISSN
- 2156-5376 (ISSN-L)
- 2161-8313
- PMC
- PMC6628851
- OpenAlex
- W2942526895
- Cited by
- 848
- References
- 26
- Citations by year
- 2026: 85 · 2025: 127 · 2024: 155 · 2023: 130 · 2022: 141 · 2021: 128 · 2020: 61 · 2019: 19 · 2013: 1
- FWCI
- 67.50
- Type
- journal article
- Language
- en
- Update notices
- erratum (2019-07-01)
- Open access
- hybrid
- doi.org
- Locations
- Advances in Nutrition (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Greater South Information System
- Funders
- UC Davis World Food Center
- FAO Nutrition and Food Systems Division
- Bill & Melinda Gates Foundation
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Nutrition, Health, and Society Studies
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- food-based dietary guidelines, healthy eating, food guide, dietary recommendations, fruit and vegetable intake, Fabaceae, animal source foods, nuts, whole grains, healthy fats, dairy products, red meat
- MeSH terms
- Diet, Healthy, Food, Humans, Global Health, Nutrition Policy, Recommended Dietary Allowances
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