According to the agency's data, the new draft plans to reduce the consumption of bread, flour, starch, fish, and trans fats (such as margarine and vegetable fats).
The GSIN asserts that reducing the consumption of these products will help decrease the risk of diseases such as diabetes, cardiovascular diseases, strokes, and cancer.Additionally, the draft provides for an increase in the daily allowance for other products—pasta, eggs, milk, butter, and meat. These changes are intended to help reduce the risk of infectious diseases and ensure fiber intake in the body.
Among the new norms per person are the following:
- wheat flour bread of the 1st grade - will decrease from 500 g to 250 g;
- wheat flour bread of the 2nd grade - will remain at 150 g;
- pasta - will increase from 20 g to 40 g;
- grains and legumes - will remain at 120 g;
- meat - will increase from 80 g to 90 g;
- fish and poultry - will decrease from 100 g to 70 g;
- vegetable oil - will increase from 20 g to 25 g;
- salt - will decrease from 20 g to 5 g;
- potatoes - will decrease from 550 g to 300 g;
- vegetables - will increase from 250 g to 350 g;
- bay leaf and spices - 0.1 g;
- dairy products (milk, ayran, kefir) - will remain at 200 g;
- butter - 20 g;
- egg - 0.5 pcs;
- sugar - 30 g;
- tea - 1 g;
- tomato paste - 3 g.
