What are the World Health Organization (WHO)'s classifications of food groups and dietary recommendations?

WHO Food Group Classifications

The WHO does not prescribe a single, standardized classification of food groups; instead, the FAO/WHO acknowledges that countries group foods differently based on cultural and regional contexts, though most food-based dietary guidelines globally converge on 3-5 core food groups with consistent emphasis on fruits, vegetables, starchy staples, and protein foods. 1

Most Common Food Group Frameworks

Five-Group System (Most Common - 51% of Countries)

The most prevalent classification includes: 1

• Starchy staples (grains, roots, tubers - variously defined by country)
• Fruits (as separate group)
• Vegetables (as separate group)
• Dairy foods
• Protein foods (meat, poultry, fish, eggs, legumes, nuts - variously defined)

Four-Group System (27% of Countries)

• Starchy staples
• Fruits and vegetables (combined)
• Dairy
• Protein foods 1

Three-Group System (12% of Countries)

• Starchy staples
• Fruits and vegetables (combined)
• Protein foods 1

Regional Variation: Latin America/Caribbean

This region shows high consistency with a distinct five-group pattern: 1

• Starchy staples
• Fruits
• Vegetables
• Legumes (as separate group)
• Animal-source foods

Key WHO Dietary Recommendations

Fruits and Vegetables

• Consume at least 400g (5 portions) daily - this is the cornerstone WHO recommendation 1
• Emphasize variety, including different colors 1
• Prefer fresh, local, and seasonal options when possible 1
• Include green leafy vegetables and orange fruits/vegetables 1

Important caveat: Only 51% of countries' guidelines actually specify this 400g/5-portion target in their materials, though 100% encourage fruit and vegetable consumption in some form 1

Legumes, Nuts, and Whole Grains

• Legumes: Encouraged by 96% of countries' guidelines; WHO recommends regular consumption 1
• Nuts: Recommended by WHO but only explicitly mentioned in 36% of national guidelines 1
• Whole grains: Encouraged by WHO; reflected in 53% of national guidelines 1

Critical inconsistency: Legumes are classified differently across regions - sometimes grouped with protein foods (common in Asia-Pacific and Europe at 73-74%), sometimes with vegetables (30% in Europe), and sometimes as a separate group (most common in Latin America) 1

Fats and Oils

• Limit total fat to <30% of total energy intake 1
• Prefer unsaturated fats over saturated fats 1
• Eliminate trans fats 1
• 87% of food guides include fats/oils as a component, typically for moderation 1

Sugars and Salt

• Free sugars: <10% of total energy intake (ideally <5% for additional benefits, equivalent to ~25g/day for 2000 kcal diet) 1
• Salt: <5g per day (approximately 1 teaspoon), preferably iodized 1
• 94% of countries recommend limiting sugar; 91% recommend limiting salt 1

Common pitfall: Only 18% of national guidelines specify using iodized salt, despite WHO recommendations 1

Dairy Products

• Included as separate food group in 64% of countries globally 1
• Regional variation is substantial: Much less commonly featured as separate group in Asia, Africa, and South America where lactose intolerance affects up to 70% of adults 1
• When included, alternatives like hard cheese are typically mentioned for lactose-intolerant individuals 1

Protein Foods and Meat

• Red meat: Limit to ≤500g per week according to some guidelines; only small amounts should be processed meat 1
• Fish: Recommended at least twice weekly by many countries 1
• Lean meats preferred: 34% of countries recommend choosing lean meats or removing visible fat 1
• 23% of countries recommend limits on meat intake (most commonly in Europe) 1

Additional Dietary Components

Water and Physical Activity

• Water: Included in 56% of food guides 1
• Physical activity: Incorporated in 49% of food guides 1

Foods to Limit or Moderate

• 71% of food guides include sweets/sugars 1
• 36% include other items for moderation (fast food, processed meats) 1

Alignment Across Global Guidelines

The evidence shows remarkable consistency on core recommendations despite variability in food group classifications: 1

• Consume diverse foods from multiple groups
• Emphasize fruits, vegetables, legumes, and whole grains
• Include animal-source foods in moderation
• Limit sugar, salt, and unhealthy fats

Critical limitation: The WHO/FAO explicitly does not mandate how countries should group foods, acknowledging cultural and regional dietary patterns must guide local adaptations 1. This creates practical challenges for consumers and healthcare providers seeking universal guidance, but reflects the reality that optimal nutrition must be culturally appropriate and locally feasible.