Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification

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Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification (2003)
Food and Nutrition Board (FNB)

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. "Appendix C: Reference Tables." Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification. Washington, DC: The National Academies Press, 2003.

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Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification

TABLE C-8 Additional Macronutrient Recommendations

Macronutrient	Recommendation
Dietary cholesterol	As low as possible while consuming a nutritionally adequate diet
Trans fatty acids	As low as possible while consuming a nutritionally adequate diet
Saturated fatty acids	As low as possible while consuming a nutritionally adequate diet
Added sugars	Limit to no more than 25% of total energy
SOURCE: IOM (2002a).