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Evidence-based guidelines of the DGE

Evidence-based guidelines on the impact of macronutrients on health-related outcomes

The German Nutrition Society (DGE) publishes evidence-based guidelines that analyse the link between macronutrients and selected health-related outcomes in the general adult population.

The guidelines are based on systematic literature searches. During the process, the results of systematic literature searches are critically reviewed and the overall certainty of evidence is evaluated according to predefined criteria. At the end the practical consequences for current dietary recommendations are described.

Evidence-based guideline on dietary carbohydrate intake and health-related outcomes

The new evidence-based guideline on carbohydrate intake of the DGE focuses on the impact of the quantity and quality of dietary carbohydrates on health-related outcomes. Relevant aspects of carbohydrate intake include total carbohydrates, dietary sugar, starch, the dietary glycaemic index, the dietary insulin index, dietary glycaemic load, dietary insulin load, dietary fibre and whole grains. The following health-related outcomes are examined: body weight-related outcomes, type 2 diabetes, dyslipidaemia, elevated blood pressure, cardiovascular diseases, cancer, dental caries and periodontal diseases.

The new evidence-based guideline on ‘Carbohydrate intake and health-related outcomes’ will replace the guideline on carbohydrate intake from 2011. Hauner et al., Ann Nutr Metab (2012); 60 (suppl 1): 1–58

Evidence-based guideline on dietary protein intake and health-related outcomes

The evidence-based guideline on protein intake of the DGE addresses the relation between the quantity and type of dietary protein and the outcomes blood pressure, cardiovascular disease, bone health, body weight-related outcomes, cancer, muscle health, kidney health and type 2 diabetes in the general adult population.

Evidence-based guideline on dietary fat intake and health-related outcomes

The DGE guideline ‘Fat intake and prevention of selected nutrition-related diseases’ examined the association between the quantity and quality of dietary fats and the risk  of obesity, type 2 diabetes, dyslipoproteinaemia, hypertension, metabolic syndrome, coronary heart disease, stroke and cancer.