In the published article, there was an error in Table 6 as published. The recommended portion size for Meat in the Italian food-based dietary guidelines was incorrectly reported as 200g instead of the actual value of 100g stated in the document. Consequently, the maximum recommended portion size for Meat in Europe has been revised to 135g.
The corrected Table 6 and its caption appear below.
Table 6
| North America | Africa | Europe | Asia and the Pacific | LAC1 | Middle East | All | ||
|---|---|---|---|---|---|---|---|---|
| Meat3 (g) | n FBDGs | 1 | 6 | 20 | 9 | 14 | 3 | 53 |
| Median | 28.4 | 77.7 | 92.5 | 72.5 | 66.7 | 30.0 | 75.0 | |
| SEM2 | - | 2.1 | 6.5 | 7.0 | 5.5 | 15.0 | 3.6 | |
| Min | - | 69.8 | 27.5 | 30.0 | 30.0 | 30.0 | 27.5 | |
| Max | - | 85.0 | 135.0 | 82.0 | 98.0 | 75.0 | 135.0 | |
| Fish & shellfish3 (g) | n FBDGs | 1 | 6 | 23 | 9 | 9 | 3 | 51 |
| Median | 28.4 | 98.1 | 120.0 | 70.6 | 38.1 | 75.0 | 90.0 | |
| SEM | – | 18.7 | 9.9 | 11.4 | 8.1 | 18.0 | 6.8 | |
| Min | – | 58.3 | 27.5 | 30.0 | 30.0 | 30.0 | 27.5 | |
| Max | – | 190.0 | 200.0 | 132.4 | 90.0 | 90.0 | 200.0 | |
| Eggs4 (g) | n FBDGs | 1 | 6 | 18 | 8 | 12 | 2 | 47 |
| Median | 50.0 | 65.0 | 52.5 | 50.0 | 50.0 | 50.0 | 50.0 | |
| SEM | – | 9.4 | 6.5 | 10.7 | 0.3 | 0.0 | 3.4 | |
| Min | – | 50.0 | 50.0 | 50.0 | 47.0 | 50.0 | 47.0 | |
| Max | – | 100.0 | 125.0 | 120.0 | 50.0 | 50.0 | 125.0 | |
| Pulses5 (g) | n FBDGs | 1 | 7 | 20 | 9 | 13 | 3 | 53 |
| Median | 45.8 | 95.0 | 127.5 | 100.0 | 80.3 | 90.7 | 92.5 | |
| SEM | – | 7.9 | 13.9 | 24.5 | 8.6 | 15.1 | 7.6 | |
| Min | – | 75.0 | 46.0 | 30.0 | 46.0 | 46.0 | 30.0 | |
| Max | – | 132.0 | 250.0 | 240.0 | 125.0 | 91.9 | 250.0 | |
Portion size recommendations in grams for Meat, fish & eggs and PULSES in FBDGs, by FAO region.
1Latin America and the Caribbean.
2Standard error of the mean.
3Values can be either cooked or raw, depending on the FBDGs. Most of the times no precision was provided as to raw or cooked.
4Eggs: 1 medium egg was considered to weigh 50 g.
5Pulses: values were considered cooked, except for when “dry” seemed to refer to raw rather than to opposite of fresh pulses (Switzerland), or when the value provided was deemed irrational to be cooked as very low (Estonia). In these cases they were converted to cooked using factor 2.5. Excludes soy products such as tofu, tempeh, etc.
A correction has been made to Section 3.4.4. Meat, fish & eggs and Pulses. A sentence previously stated:
“The range of recommended PS values was particularly wide in Europe for Meat (from 27.5 g in Portugal to 200 g in Italy) and Fish & shellfish (from 27.5 in Portugal to 200 g in Romania). The highest PS recommendation for Meat was that of the Italian FBDGs, at 200 g. In regard to Fish & shellfish, maximum amounts were given in the Republic of Moldova and Romania (200 g).”
The corrected sentence appears below:
“The range of recommended PS values was particularly wide in Europe for Meat (from 27.5 g in Portugal to 135 g in Greece) and Fish & shellfish (from 27.5 in Portugal to 200 g in Romania). The highest PS recommendation for Meat was that of the Greek FBDGs, at 135 g. In regard to Fish & shellfish, maximum amounts were given in the Republic of Moldova and Romania (200 g).”
A correction has been made to Discussion, paragraph five. The sentence previously stated:
“In Europe for example, the Italian and the Dutch FBDGs extensively mentioned sustainability, however provided recommended PS for Meat of 200 and 100 g, respectively.”
The corrected sentence appears below:
“In Europe for example, the Italian and the Dutch FBDGs extensively mentioned sustainability, however both provided recommended PS for Meat of 100 g, which is greater than the global median.”
In Supplementary Table 3. Portion size recommendations in grams for major food groups in FBDGs, by country, the value for Meat (g) in Italy was reported as 200 instead of 100. The Supplementary Table 3 has been updated.
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
Statements
Publisher’s note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.
Summary
Keywords
food-based dietary guidelines, portion size, dietary recommendations, dietary habits, food groups, healthy diet
Citation
Salesse F, Eldridge AL, Mak TN and Gibney ER (2025) Corrigendum: A global analysis of portion size recommendations in food-based dietary guidelines. Front. Nutr. 12:1548350. doi: 10.3389/fnut.2025.1548350
Received
19 December 2024
Accepted
24 January 2025
Published
05 February 2025
Volume
12 - 2025
Edited and reviewed by
Norman Temple, Athabasca University, Canada
Updates
Copyright
© 2025 Salesse, Eldridge, Mak and Gibney.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Eileen R. Gibney eileen.gibney@ucd.ie
Disclaimer
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.