FSAI unveils first dietary guidelines for Irish teens
The Food Safety Authority of Ireland has released its inaugural scientific report detailing tailored nutritional advice for adolescents aged 9 to 18. These guidelines reflect diverse growth demands and promote healthy development across Ireland’s youth population.
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⏱️ 2 min read
The Food Safety Authority of Ireland (FSAI) has published its first scientific report providing detailed food-based dietary recommendations specifically for adolescents aged 9 to 18 years. This significant initiative addresses the varied nutritional needs during adolescence, influenced by factors such as age, sex, body size, physical activity, and pubertal development, to support optimal growth and wellbeing.
Greg Dempsey, Chief Executive of the FSAI, emphasised the importance of these guidelines in recognising the heightened nutrient demands during this transitional life stage. He explained that the recommendations are grounded in the latest scientific evidence and align with current dietary patterns among Irish adolescents, while also considering environmental sustainability.
Professor Kevin Cashman, former Chair of the FSAI Public Health Nutrition Subcommittee, highlighted adolescence as a critical period for nutrition due to rapid physical growth, including substantial gains in bone mass, weight, and height. The report offers flexible food-based guidelines tailored to individual differences in size, activity levels, and maturation. Key points include the need for high energy intake, carbohydrate-rich foods for fuel, adequate dairy servings for calcium, limited use of plant-based dairy alternatives, sufficient protein without supplements, weekly oily fish consumption, and the continued use of vitamin D and folic acid supplements. The report also encourages mindful consumption of foods high in sugar, saturated fat, and salt, recommending healthier alternatives and the use of nutrition labelling to support informed choices.
Greg Dempsey, Chief Executive of the FSAI, emphasised the importance of these guidelines in recognising the heightened nutrient demands during this transitional life stage. He explained that the recommendations are grounded in the latest scientific evidence and align with current dietary patterns among Irish adolescents, while also considering environmental sustainability.
Professor Kevin Cashman, former Chair of the FSAI Public Health Nutrition Subcommittee, highlighted adolescence as a critical period for nutrition due to rapid physical growth, including substantial gains in bone mass, weight, and height. The report offers flexible food-based guidelines tailored to individual differences in size, activity levels, and maturation. Key points include the need for high energy intake, carbohydrate-rich foods for fuel, adequate dairy servings for calcium, limited use of plant-based dairy alternatives, sufficient protein without supplements, weekly oily fish consumption, and the continued use of vitamin D and folic acid supplements. The report also encourages mindful consumption of foods high in sugar, saturated fat, and salt, recommending healthier alternatives and the use of nutrition labelling to support informed choices.
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