Bringing mushrooms from the shadows to centre stage in the Australian Dietary Guidelines
In the world of nutrition, even the most mundane details can have a profound impact on our health and wellbeing. Enter the Australian Dietary Guidelines (ADG) - a comprehensive blueprint designed by the
Australian Government to steer us towards better dietary choices.
In the world of nutrition, even the most mundane details can have a profound impact on our health and wellbeing. Enter the Australian Dietary Guidelines (ADG) - a comprehensive blueprint designed by the Australian Government to steer us towards better dietary choices.
Can you claim vitamin D on mushrooms?
Vitamin D deficiency is an increasing public health problem in Australia, with almost a quarter of Australians deficient. Mushrooms provide a unique solution to address this deficiency and would lend some ‘nutrition heft’ to any marketing campaign. However, before claims can be made about vitamin D, it is necessary to take a closer look at the vitamin and the specifics of the food regulations.
Vitamin D deficiency is an increasing public health problem in Australia, with almost a quarter of Australians deficient. Mushrooms provide a unique solution to address this deficiency and would lend some ‘nutrition heft’ to any marketing campaign. However, before claims can be made about vitamin D, it is necessary to take a closer look at the vitamin and the specifics of the food regulations.
Can mushrooms really help lower our cholesterol?
The well-documented cholesterol-lowering effect of oats has been certified by nutritional regulators globally since the late 1990s. Subsequent studies and clinical trials have shown consistent results that confirm, and even boost, the original claims. This high-level health claim has driven an increase in the consumption of oats globally1. Beta-glucan, the compound responsible for lowering cholesterol, is famously present in oat and barley grains. However, its presence in mushrooms is less well known.
The well-documented cholesterol-lowering effect of oats has been certified by nutritional regulators
globally since the late 1990s. Subsequent studies and clinical trials have shown consistent results that confirm, and even boost, the original claims. This high-level health claim has driven an increase in the consumption of oats globally1. Beta-glucan, the compound responsible for lowering cholesterol, is famously present in oat and barley grains. However, its presence in mushrooms is less well known.