<Table> <Tr> <Th> Dietary factor </Th> <Th> 1989 WHO Study Group recommendations </Th> <Th> 2002 Joint WHO / FAO Expert Consultation recommendations </Th> </Tr> <Tr> <Td> Total fat </Td> <Td> 15--30% </Td> <Td> 15--30% </Td> </Tr> <Tr> <Td> Saturated fatty acids (SFAs) </Td> <Td> 0--10% </Td> <Td> <10% </Td> </Tr> <Tr> <Td> Polyunsaturated fatty acids (PUFAs) </Td> <Td> 3--7% </Td> <Td> 6--10% </Td> </Tr> <Tr> <Td> n - 6 PUFAs </Td> <Td> </Td> <Td> 5--8% </Td> </Tr> <Tr> <Td> n - 3 PUFAs </Td> <Td> </Td> <Td> 1--2% </Td> </Tr> <Tr> <Td> Trans fatty acids </Td> <Td> </Td> <Td> <1% </Td> </Tr> <Tr> <Td> Monounsaturated fatty acids (MUFAs) </Td> <Td> </Td> <Td> By difference </Td> </Tr> <Tr> <Td> Total carbohydrate </Td> <Td> 55--75% </Td> <Td> 55--75% </Td> </Tr> <Tr> <Td> Free sugars </Td> <Td> 0--10% </Td> <Td> <10% </Td> </Tr> <Tr> <Td> Complex carbohydrate </Td> <Td> 50--70% </Td> <Td> No recommendation </Td> </Tr> <Tr> <Td> Protein </Td> <Td> 10--15% </Td> <Td> 10--15% </Td> </Tr> <Tr> <Td> Cholesterol </Td> <Td> 5000000000000000000 ♠ 0--300 mg / day </Td> <Td> <300 mg / day </Td> </Tr> <Tr> <Td> Sodium chloride (Sodium) </Td> <Td> 6997600000000000000 ♠ <6 g / day </Td> <Td> <5 g / day (<2 g / day) </Td> </Tr> <Tr> <Td> Fruits and vegetables </Td> <Td> ≥ 400 g / day </Td> <Td> ≥ 400 g / day </Td> </Tr> <Tr> <Td> Pulses, nuts and seeds </Td> <Td> ≥ 30 g / day (as part of the 400 g of fruit and vegetables) </Td> <Td> </Td> </Tr> <Tr> <Td> Total dietary fiber </Td> <Td> 27--40 g / day </Td> <Td> From foods </Td> </Tr> <Tr> <Td> NSP </Td> <Td> 16--24 g / day </Td> <Td> From foods </Td> </Tr> </Table> <Tr> <Th> Dietary factor </Th> <Th> 1989 WHO Study Group recommendations </Th> <Th> 2002 Joint WHO / FAO Expert Consultation recommendations </Th> </Tr> <Tr> <Td> Total fat </Td> <Td> 15--30% </Td> <Td> 15--30% </Td> </Tr> <Tr> <Td> Saturated fatty acids (SFAs) </Td> <Td> 0--10% </Td> <Td> <10% </Td> </Tr>

Where do eggs fall on the food pyramid