Overview

The food and beverages we eat and drink (our diet) play an important role in our overall health and wellbeing. Diets that provide insufficient or excessive amounts of energy, nutrients and other components can result in ill health. Health conditions that are often affected by our diet include overweight and obesity, coronary heart disease, stroke, high blood pressure, some forms of cancer and type 2 diabetes.

More reports and statistics on food & nutrition can be found under Physical activity and Overweight & obesity.

Latest findings

Neural tube defects fell by 14% following mandatory folic acid fortification of bread in Australia Neural tube defects in Indigenous women fell by 74% following mandatory folic acid fortification of bread in Australia For adults aged 51–70, alcoholic drinks account for more than one-fifth (22%) of discretionary food intake Although fruit intake is closest to the recommendations, nearly 4 in 5 adults (77%) aged 19–50 do not eat enough Iodine intakes in children aged 2–3 increased by 29% following mandatory iodine fortification of bread in Australia Nearly all Australians (99%) aged 2–18, and 9 in 10 adults aged 19 and over do not eat enough vegetables Iron and calcium intakes for girls and women in some age groups need to improve Since 1995, the contribution of added sugars, total fat and saturated fat to energy intake has generally decreased About one-third of Australians’ energy is from discretionary foods. This is highest for teenagers aged 14–18, at 41% Iodine intakes in women aged 16–44 increased by 52% following mandatory iodine fortification of bread in Australia Overall, the diets of Indigenous and non-Indigenous Australians are similar

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Highlights