Charles Perkins Centre, School of Pharmacy, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW2006, Australia.
Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia.
Public Health Nutr. 2020 Nov;23(16):2879-2885. doi: 10.1017/S1368980020000956. Epub 2020 Jun 17.
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.
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.
Canada.
2007 and 2019 dietary guidelines.
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.
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.
加拿大膳食指南在 2007 年和 2019 年发生了重大转变，例如提倡植物性食物摄入、减少高度加工食物摄入以及倡导实践食物技能，本研究比较了两种指南在制定方法上的差异。
两名评审员使用 25 条有指导意义的标准来评估最新膳食指南的制定方法与 2014 年世界卫生组织指南制定手册中概述的方法。
加拿大。
2007 年和 2019 年膳食指南。
我们发现，2019 年指南更具循证性，符合世界卫生组织 80%（20/25）的标准。例如，系统评价和卫生组织的权威报告，但不是行业报告，构成了膳食建议的证据基础。然而，关于食物可持续性和食物技能实践的建议主要是由利益相关者的利益驱动的。相比之下，关于制定 2007 年指南的过程的信息记录较少，与世界卫生组织标准的一致性为 24%（6/25）。
我们的分析表明，2019 年加拿大膳食指南的制定采用了更透明和基于证据的方法，方法标准应支持在未来的膳食指南制定中进一步纳入营养优先事项（食物可持续性和食物技能）。
