Buttriss JL. - - Nutr Bull 2017; 42: 159-65.
In March 2016, the UK government’s new Eatwell Guide was published following work to identify food-based dietary guidelines consistent with the new UK fibre and free sugars recommendations adopted in 2015. The revised proportions of the model were developed using a technique known as optimisation modelling, which finds a combination of foods that meet a set of nutritional recommendations while deviating as little as possible from current dietary habits. This paper focuses on two recently published papers, one that describes the scientific rationale for the new proportions of the Guide and a second paper from the same research group exploring the effects on health that might be expected if the optimised diet depicted in the Guide were to be followed.