From Eatwell Plate to Eatwell Guide: The 2016 Overhaul
Public Health England replaced the 'Eatwell Plate' with the 'Eatwell Guide' in 2016, driven by updated scientific advice and evolving dietary trends. The new guide aimed to address rising rates of obesity and type 2 diabetes. Research suggested the old 'Plate' graphic felt too rigid and didn't function well as a guide for a whole diet.
What Exactly Changed?
The transition to the 'Guide' involved several key updates. The 'beans, pulses, fish, eggs, and meat' group was renamed, prioritizing plant-based options. The 'dairy and alternatives' portion was reduced, while 'fruit and vegetables' and 'starchy carbohydrates' increased to support a new 30g daily fiber target. High-fat, high-salt, and high-sugar foods were moved outside the main graphic, emphasizing they are not essential daily foods. The guide also included advice on hydration and choosing unsaturated fats.
The Central Controversy: A High-Carbohydrate, Low-Fat Legacy
The main point of contention with both the old and new guidelines is the focus on high carbohydrate and low fat intake. This principle, central to the original Eatwell Plate, remains a core element of the Eatwell Guide.
Low-carbohydrate proponents argue this approach is flawed and linked to the increase in metabolic diseases. They cite studies suggesting carbohydrate restriction can help manage type 2 diabetes and promote weight loss, believing high starchy carb intake leads to increased insulin and fat storage.
The Evidence and Counterarguments
PHE maintains the guidelines are based on current evidence. They argue high-fat diets are calorie-dense and can cause weight gain, and excessive saturated fat raises cholesterol, increasing heart disease risk. Supporters also highlight the benefits of high-fiber carbohydrates like wholegrains.
However, some question the robustness of the evidence and the composition of advisory panels, raising concerns about food industry influence.
Sustainability and the Modern Diet
A more recent critique of the Eatwell Guide is its perceived insufficient focus on environmental sustainability. With growing climate concerns, some argue the guide doesn't do enough to promote sustainable eating.
A Shift Towards Plant-Based Proteins
- Original Guidance: The Eatwell Plate listed animal proteins first.
- Updated Guidance: The Eatwell Guide prioritizes plant-based proteins to encourage their consumption.
- Environmental Advocates' View: Many feel the guide needs to be more explicit in recommending reduced meat consumption and clearer guidance on sustainable protein sources, aligning with national food strategies in countries like the Nordic nations.
A Comparison of Eatwell Guidance Through the Years
| Feature | Eatwell Plate (Pre-2016) | Eatwell Guide (2016 Onwards) |
|---|---|---|
| Design | Depicted a literal 'plate' with a knife and fork. | Abstract, plate-like diagram without cutlery. |
| High Fat/Sugar Foods | Included within the purple 'fat and sugar' segment, implying they were part of the diet. | Pushed outside the main graphic entirely, suggesting they are not a required daily component. |
| Protein Emphasis | Listed animal proteins first ('meat, fish, eggs...'). | Lists plant-based proteins first ('beans, pulses, fish...') to encourage variety and sustainability. |
| Fruit Juice | Counted towards the 'fruit and vegetable' segment. | Limited to a maximum of 150ml per day and excluded from the main fruit and veg segment due to sugar content. |
| Starchy Carbs | Comprised 33% of the plate. | Increased to 38% to align with higher fibre recommendations. |
| Dairy | Comprised 15% of the plate. | Reduced significantly to 8%, with emphasis on lower-fat and lower-sugar options. |
| Fats and Oils | Included various fats in the purple segment. | Small purple segment focused only on unsaturated oils and spreads. |
Conclusion: More of an Evolution Than a Revolution
Yes, the Eatwell Plate is outdated, having been replaced by the Eatwell Guide in 2016. However, the core high-carbohydrate, low-fat principles underlying both guides are still debated by health experts. The Eatwell Guide is an improved tool, addressing issues like junk food placement and fiber intake, but its high carbohydrate focus may be problematic for individuals with metabolic conditions. This ongoing discussion highlights the difficulties in creating universal dietary advice and the importance of personalized nutrition.
How to Navigate the Guidelines
The Eatwell Guide should be seen as a general framework. Individuals can explore different macronutrient balances, potentially increasing healthy fats and proteins while moderating carbohydrates, especially for blood sugar management. Consulting a GP or registered dietitian is recommended for personalized advice, particularly for those with health conditions. The Eatwell Guide remains a valuable, albeit imperfect, public health tool.
Key Takeaways
- Eatwell Plate Is Replaced: The original Eatwell Plate was officially replaced by the Eatwell Guide in 2016, making the former outdated.
- High-Carb Controversy Persists: Despite updates, the core emphasis on a high-carbohydrate, low-fat diet in the Eatwell Guide remains a point of contention among nutrition experts and advocates of low-carb diets.
- Updates Address Some Flaws: The new guide improves upon its predecessor by moving high-sugar/fat foods off the main plate, emphasizing unsaturated fats, and promoting plant-based protein sources.
- Sustainability Needs More Emphasis: Many critics argue the Eatwell Guide does not go far enough in promoting truly sustainable, plant-heavy diets compared to guidelines in other countries.
- Individual Needs Vary: For people with metabolic issues like diabetes, the Eatwell Guide's high-carb recommendations may not be suitable, highlighting the need for personalized nutrition advice.
