If You Drink Alcoholic
Beverages, Do So
in Moderation

Alcoholic beverages are high in calories and low in nutrients. Thus, even moderate drinkers will need to drink less if they are overweight and wish to reduce.

Heavy drinkers frequently develop nutritional deficiencies as well as more serious diseases, such as cirrhosis of the liver and certain types of cancer, especially those who also smoke cigarettes. This is partly because of loss of appetite, poor food intake, and impaired absorption of nutrients.

Excessive consumption of alcoholic beverages by pregnant women may cause birth defects or other problems during pregnancy. The level of consumption at which risks to the unborn occur has not been established. Therefore, the National Institute on Alcohol Abuse and Alcoholism advises that pregnant women should refrain from the use of alcohol.

One or two standard-size drinks daily appear to cause no harm in normal, healthy, nonpregnant adults. Twelve ounces of regular beer, 5 ounces of wine, and 1 1/2 ounces of distilled spirits contain about equal alcohol.

If you drink, be moderate in your intake
and DO NOT DRIVE!

Acknowledgments: The U.S. Department of

Agriculture and the U.S. Department of Health and Human Services acknowledge the recommendations of the Dietary Guidelines Advisory Committee, which were the basis of this revision. The committee consisted of Dr. Bernard Schweigert (chairman), Dr. Henry Kamin, Dr. David Kritchevsky, Dr. Robert E. Olson, Dr. Lester Salans, Dr. Robert Levy, Dr. Sanford A. Miller, Dr. Judith S. Stern, and Dr. Fredrick J. Stare.

For a list of materials on how to use the Dietary Guidelines, write to Human Nutrition Information Service, U.S. Department of Agriculture, Room 325A, Federal Building, Hyattsville, Maryland 20782.

For additional help with diet and health questions write to Consumer Inquiries, Food and Drug Administration, 5600 Fishers Lane, Rockville, Maryland 20857 or contact the dietitian, home economist, or nutritionist in the following groups:

Public Health Department

County Extension Service

State or Local Medical Society

Hospital Outpatient Clinic

Local American Red Cross Chapter

Local Dietetic Association

Local Diabetes Association

Local Heart Association

Local Health Center or Clinic

Note: These dietary guidelines are intended only for populations with food habits similar to those of people in the United States.

Home and Garden Bulletin No. 232

Submisssion for the Record

FDA's New Proposal to Permit Disease-Specific Health Claims on Food

Products

Thursday, December 10, 1987

House of Represent at ives
Subcommittee on Human Resources
and Intergovernmental Relations,
Committee on Government Operations,
Washington, D.C.

SUBMISSION: Reprint from FDA CONSUMER, article entitled: "Planning A Diet for a Healthy Heart."

DO YOUR
HEART
A FAVOR

by Chris W. Lecos

Are the foods we love to eat simply a
"matter of the heart," or might what we
eat sometimes be the very heart of the
matter when it comes to our health?

In the case of the healthy heart, diet
may indeed play a role. The consensus
of medical opinion is that high blood
cholesterol is related to the
development of coronary artery
disease, and that changes in diet could
help reduce this risk factor.

More than 5 million Americans suffer
from coronary artery disease. It is
responsible for more deaths in
Americans over 40 than any other
illness.

The coronary arteries supply blood
to the heart muscle. When these vessels
become narrowed due to
atherosclerosis (hardening of the
arteries), blood flow to the heart may
become impeded or, in severe cases,
totally blocked. Obstruction of these
arteries can cause angina pectoris
(chest pain) and may lead to heart
attack and death.

Atherosclerosis results from buildup
of solid material called plaque, which
contains cholesterol and other
substances, in the walls of blood
vessels. A high level of cholesterol in
the blood contributes to this condition,
although it is not the only risk factor.
High blood pressure, diabetes,
cigarette smoking, and overweight also
increase risk.

Scientists do not know why or how plaque is formed or to what extent the consumption of fat-especially saturated fat-and cholesterol influence blood cholesterol levels. FDA, in a proposed regulation for cholesterol labeling of foods, noted, however, that most experts believe there is "a correlation between the severity of the plaque deposits and the levels of cholesterol in the blood." This belief is supported by many studies, which led a panel of experts convened at the National Institutes of Health in December 1984 to conclude that "elevated blood cholesterol level is a major cause of coronary artery disease." Proper dietary changes, the panel stated, could reduce blood cholesterol levels, and, therefore, Americans should make changes in their diets.

The panel recommended that all Americans (except children under 2) reduce fat intake from the current level of about 40 percent of total calories to no more than 30 percent. Particularly, Americans should reduce their intake of saturated fat from the current 16 percent to 18 percent of total calories to less than 10 percent. Consumption of polyunsaturated fats should be increased from the current 5 percent to 8 percent, but to no more than 10 percent, of total calories. And, finally, these experts said cholesterol intake