Glycemic Index Glycemic Index Glycemic Index Research and GI News
Home / November 2025 / DO AUSTRALIANS CONSUME A HIGH CARBOHYDRATE DIET? WHAT ARE THE LONG-TERM TRENDS?

DO AUSTRALIANS CONSUME A HIGH CARBOHYDRATE DIET? WHAT ARE THE LONG-TERM TRENDS?

Print Friendly, PDF & Email

Australian governments infrequently survey population food and nutrient intakes, on an irregular basis, but some data are better than none at all! Surveys have been conducted previously in 1995 and 2011-12, with the most recent in 2023-24, and these latest results were published in September 2025.
Given the popularity and rationale for low-carbohydrate diets around the globe and in Australia, you might think that the average Australian consumes a relatively high carbohydrate diet and that this is the driving force behind rising obesity and type 2 diabetes rates in the nation?
In this month’s PERSPECTIVES, let’s take a look at carbohydrate consumption in Australia and see what the trends have been over the past 3 decades. In this month’s DIABETES CARE, we will look at Australian overweight, obesity and type 2 diabetes rates to help complete the picture.
How much carbohydrate do Australians consume?
Regular GI News readers know that available carbohydrate includes maltodextrins, starches and sugars and that these are found in a wide variety of core foods including breads and cereals, fruits, legumes, milk, nuts and seeds, starchy vegetables and yoghurt and non-core foods including biscuits/cookies, cakes, confectionary, sugary drinks, starchy savoury snacks (e.g., potato and other vegetable chips/crisps), etc…
In 2023-24, the average Australian consumed 212 g of total available carbohydrate per day, and this contributed to 43.5% of daily energy intake – as discussed in this month’s WHAT’S NEW?, slightly less than the Acceptable Macronutrient Distribution Range (AMDR) amount of 45% of energy in Australia’s Nutrient Reference Values. To put this into context, it is roughly equivalent to what is consumed in the much-vaunted Mediterranean diet (43%), which makes sense given the significant influence of immigrants from that region of the world on Australia’s cultural cuisine post-World War II.
Back in 1995, Australians consumed 261 g of available carbohydrate or 46% of energy and in 2011-12, consumed 229 g of carbohydrate or 44.9% of energy, again slightly below the AMDR.
What kinds of carbohydrate are Australians consuming?
In 2023-24, of the 212 g of available carbohydrate, Australians consumed:
  • 84 g of (total) sugars, which contributed 16.6% of daily energy intake.
  • 125 g of starch, which contributed 26.3% of daily energy intake.
  • While not actually stated, we assume that 3 g of carbohydrate or 0.6% of daily energy came from maltodextrins.

The main food groups contributing to total sugars intake were:

  • Soft drinks and flavoured mineral waters (10.3%)
  • Dairy milk (6.6%)
  • 100% Fruit and vegetable juices or Fruit and vegetable drinks (5.6% combined)
  • Cereal-based mixed dishes (5.3%)
  • Sweet biscuits (4.3%)
  • Sugar, honey and syrups (4.3%)
  • Pome fruit (4.2%)
  • Tropical fruit (4.2%).

The leading main food groups contributing to starch intake were:

  • Cereal-based mixed dishes (25.0%)
    – including Sandwiches and filled rolls prepared at or outside the home (7.6% combined),
    – Pasta/noodle dishes prepared at or outside the home (5.6% combined), and
    – Pizza prepared at or outside the home (4.4% combined)
  • Flours, rice and other grains (12.9%)
    – mostly from Rice and rice grain fractions (12.4%)
  • Bread and bread rolls (12.3%)
  • Potatoes and potato products and dishes (6.7%)
  • Ready to eat breakfast cereals (5.7%).

Between 1995, 2011–12 and 2023-24, average daily intake of:

  • Total sugars decreased from 122.5g in 1995, to 105 g in 2011–12 and 84 g in 2023, and its proportion of energy intake decreased from 20.9% to 20.0% to 16.6%.
  • Starch decreased from 136.8 g in 1995, then increased marginally from 120 g in 2011–12 to 125 g in 2023, and its proportion of energy intake decreased then increased from 24.9 % to 24.2% to 26.3%.

In summary, Australian’s don’t consume a high carbohydrate diet now, and haven’t for the past 30 years, with intakes slowly decreasing over recent decades. Globally speaking, the amount of available carbohydrate consumed is on the low side of the spectrum and slightly less than the Acceptable Macronutrient Distribution Range.

Read more:
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing).
Contact: Follow him on Twitter, LinkedIn or check out his website.
Latest Blog Post List