Comparison of methodological quality between the 2007 and 2019 Canadian dietary guidelines

Dai, Zhaoli, Kroeger, Cynthia M, Lawrence, Mark, Scrinis, Gyorgy and Bero, Lisa 2020, Comparison of methodological quality between the 2007 and 2019 Canadian dietary guidelines, Public health nutrition, vol. 23, no. 16, pp. 2879-2885, doi: 10.1017/S1368980020000956.

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Title Comparison of methodological quality between the 2007 and 2019 Canadian dietary guidelines
Author(s) Dai, Zhaoli
Kroeger, Cynthia M
Lawrence, MarkORCID iD for Lawrence, Mark
Scrinis, Gyorgy
Bero, Lisa
Journal name Public health nutrition
Volume number 23
Issue number 16
Start page 2879
End page 2885
Total pages 7
Publisher Cambridge University Press
Place of publication Cambridge, Eng.
Publication date 2020-11
ISSN 1368-9800
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Public, Environmental & Occupational Health
Nutrition & Dietetics
Food-based dietary guidelines
Dietary recommendations
Guideline development methods
WHO standards
Summary Abstract Objective: With significant shifts in the dietary recommendations between the 2007 and 2019 Canadian dietary guidelines, such as promoting plant-based food intake, reducing highly processed food intake and advocating the practice of food skills, we compared their differences in guideline development methods. Design: Two reviewers used twenty-five guided criteria to appraise the methods used to develop the most recent dietary guidelines against those outlined in the 2014 WHO Handbook for Guideline Development. Setting: Canada. Participants: 2007 and 2019 dietary guidelines. Results: We found that the 2019 guidelines were more evidence-based and met 80 % (20/25) of the WHO criteria. For example, systematic reviews and health organisation authoritative reports, but not industry reports, constituted the evidence base for the dietary recommendations. However, recommendations on food sustainability and food skill practice were driven primarily by stakeholders’ interests. By contrast, less information was recorded about the process used to develop the 2007 guidelines, resulting in 24 % (6/25) consistency with the WHO standards. Conclusions: Our analysis suggests that a more transparent and evidence-based approach is used to develop the 2019 Canadian dietary guidelines and that method criteria should support further incorporation of nutrition priorities (food sustainability and food skills) in future dietary guideline development.
Language eng
DOI 10.1017/S1368980020000956
Indigenous content off
Field of Research 11 Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
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Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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