2005 Dietary Guidelines Advisory Committee Report.
Part D: Science Base. Section 4: Fats.

The Federal Government Report:

2005 Dietary Guidelines Advisory Committee Report. Part D: Science Base. Section 4: Fats. 48 pp. 2005. http://www.health.gov/dietaryguidelines/dga2005/report/

The Purpose of this Federal Government Report:
This federal government report serves as the basis for the sixth edition of Nutrition and Your Health: Dietary Guidelines for Americans which HHS and USDA expect to publish in January 2005.”

Some Background, Methods, Results, Caveats, and Other Select Points:
This is not a peer-reviewed, scientific paper.

• This federal government report was first publicly distributed in 2005.
  
• The 13-member 2005 Dietary Guidelines Advisory Committee is appointed by the Department of Health and Human Services (DHHS) and the United States Department of Agriculture (USDA) to assist these two federal government departments in providing sound and current dietary guidance to consumers.
  
• The National Nutrition Monitoring and Related Research Act of 1990, Pub. L. 101-445, Title III, 7 U.S.C. 5301 et seq., requires the Secretaries of DHHS and USDA to publish the Dietary Guidelines for Americans at least every five years.
  
• During its first meeting on September 23-24, 2003, the 2005 Dietary Guidelines Advisory Committee decided that the science has changed since the 2000 edition of Nutrition and Your Health: Dietary Guidelines for Americans – and that further evaluation of the science was necessary.
  
• The 2005 Dietary Guidelines Advisory Committee has finalized its recommendations and submitted its final report to the Secretaries of DHHS and USDA.
  
• This federal government report will serve as the basis for the sixth edition of Nutrition and Your Health: Dietary Guidelines for Americans, which DHHS and USDA expect to publish in January 2005.
  
• Two certain beneficial fatty acids (here, n-3 fatty acids – specifically eicosapentaenoic acid or EPA plus docosahexaenoic acid or DHA) are found in all fish and shellfish.
  
• Fish that naturally contain more oil (e.g., salmon, tuna, trout) are called fish high in n-3-fatty acids in this report. These same types of fish contain more EPA and DHA than do lean fish (e.g., cod, haddock, flounder).

A Bottom Line:
Proper amounts of certain beneficial fatty acids play a vital role in a healthy U.S. diet.

Find This Federal Government Report for Your Review:
2005 Dietary Guidelines Advisory Committee Report. Part D: Science Base. Section 4: Fats. 48 pp. 2005. http://www.health.gov/dietaryguidelines/dga2005/report/