TAIPEI (Taiwan News) — Taiwan’s updated dietary guidelines, set to launch as early as April, emphasize more vegetables, more fruits, and increased water intake, while adjusting dairy to one serving per day, per CNA.
The Health Promotion Administration on Tuesday released a preview of the ninth edition of the “Recommended Dietary Allowances for Taiwanese,” along with draft versions of the updated daily dietary guidelines and national dietary guidance. The previous dietary reference recommended a daily energy intake below 2,700 kcal, but the new draft raises it to 3,500 kcal to account for local dietary patterns and varying energy needs.
Vegetable intake recommendations have increased from 3–5 servings daily to 3–8 servings, while fruit intake was raised from 2–4 servings to 2–6 servings per day. One serving of vegetables is equivalent to a plate about 15 cm in diameter after cooking, or roughly half a bowl.
The agency said it included a section on water because it is an essential nutrient for maintaining life and health. The recommendations are based on the latest international evidence and Taiwan’s nutrition and health survey results.
Adult men aged 19 and over are advised to drink about 2,400 ml of water daily, and adult women about 2,000 ml. Actual needs may vary depending on body size, activity level, climate, and health status.
Regarding dairy, the agency said the revised recommendation of one serving per day is based on an assessment of local dietary patterns, current nutrient intake, international guidelines, and sustainable development trends. The adjustment is not intended to discourage dairy consumption.
The agency said the change reflects that people in Taiwan typically consume about half a cup daily. It also noted that dairy production generates higher greenhouse gas emissions than plant-based foods.
Instead of dairy, the agency encourages obtaining calcium from a variety of foods, including black sesame seeds, traditional tofu, small dried fish, and dark green vegetables. Adequate vitamin D is also recommended to promote calcium absorption.
Servings of beans, fish, eggs, and meat are increased from 3–8 to 3–13 per day, and nuts and seeds from 1 to 1–2 servings. The agency said the adjustments are designed for energy-level tiers and flexibility, not to encourage overconsumption.
The revision is informed by international trends but primarily relies on Taiwan’s nutrition survey data and local research. A five-year review and update mechanism, established in 2021, guides future revisions.
The draft is now in the public preview phase, and feedback will be compiled for expert review before finalization. The formal version is expected to be announced in the second quarter of 2026.
Marking the second anniversary of the Nutrition and Healthy Diet Promotion Act, the agency said people eating out often struggle to identify salt and sugar content. Front-of-pack labeling is planned for packaged foods to make nutritional information clearer.
Experts have discussed a red-yellow-green traffic light system, with red for high-sugar or high-salt products and green for low-sugar, low-salt items. Preliminary consensus has been reached, and the Food and Drug Administration will continue consultations with industry stakeholders.
