food pyramid

Dietary factor	1989 WHO Study Group recommendations	2002 Joint WHO/FAO Expert Consultation recommendations
Total fat	15 – 30%	15 – 30%
Saturated fatty acids (SFAs)	0–10%	<10%
Polyunsaturated fatty acids (PUFAs)	3–7%	6–10%
n-6 PUFAs		5–8%
n-3 PUFAs		1–2%
Trans fatty acids		<1%
Monounsaturated fatty acids (MUFAs)		By difference
Total carbohydrate	55–75%	55–75%
Free sugars	0–10%	<10%
Complex carbohydrate	50–70%	No recommendation
Protein	10–15%	10–15%
Cholesterol	0–300 mg/day	<300 mg/da
Sodium chloride (Sodium)	<6 g/day	<5 g/day (<2 g/day)
Fruits and vegetables	≥400g/day	≥400g/day
Pulses, nuts and seeds	≥30 g/day (as part of the 400 g of fruit and vegetables)
Total dietary fibre	27–40g/day	From foods
NSP	16–24g/day	From foods