by Tanya HAFFNER | Dec 11, 2017 | Hot Topics in nutrition, Media in context, The Nation’s Health
Each week we analyse some of the hot headlines in health and nutrition news. This week we look at type 2 diabetes reversal through weight loss, the rise in childhood obesity and raw flour health risks.
HEADLINE 1: ‘I BEAT TYPE 2 DIABETES WITH 200-CALORIE DRINKS’
This week we have the BBC (‘I beat type 2 diabetes with 200-calorie drinks’), The Guardian (Radical diet can reverse type 2 diabetes new study shows), The Daily Mail (Three month diet reverse Type 2 diabetes), The Sun (Millions of diabetics could be cured by losing weight and eating healthier) and The Express (Type 2 diabetes symptoms diet reverse) reporting that it may be possible to reverse type 2 diabetes by following a ‘crash diet.’
The findings come from a study called DiRECT (Diabetes Remission Clinical Trial), where it was found that by following an intensive low-calorie diet for three to five months people could put their diabetes into remission. Nearly half of the study participants were in remission after one year. There was a close link found between amount of weight lost and remission of type 2 diabetes.
Here are the results for the percentages of people who were in remission after one year based on the amount of weight lost:
- 86% of people who had lost over 15kg (2.4 stone) in remission
- 57% of people who lost 10-15kg (1.6-2.4 stone) in remission
- 34% of people who lost 5-10kg (0.8-16 stone) in remission
There was also a control group who did not follow the low calorie diet, but were given the best diabetes care available and only 4% went into remission.
Behind the headlines: the Nutrilicious dietetic view
Firstly, it should be recognised what is meant by ‘putting diabetes into remission’. In this study being in ‘remission’ was defined as having a HbA1c level below 6.5% (48mmol/mol) after 12 months, with at least two months without diabetes medication. HbA1c is a measure of blood glucose levels over the past two to three months and can be used to diagnose diabetes. It should be noted that being in ‘remission’ does not necessarily mean the diabetes has gone completely and hence people still need regular check-ups.
This research backs up previous studies investigating the potential of reversing type 2 diabetes. This DiRECT study recruited many more participants (298 recruited vs 11 and 30 in the two previous studies), making it much more reliable, and testing was carried out over a much longer period.
Points to note
- While this is a very promising piece of research and extremely exciting for people with type 2 diabetes, it should be noted that the study is not over yet. It is unclear at this stage how long the remission will last for; whether it will reduce the risk of long term diabetes related complications; and whether this type of treatment could be feasible within the NHS.
- The people involved in the study had been diagnosed with type 2 diabetes for up to six years and so the findings may not apply to those have had the condition longer. Participants also were not included if they were taking insulin.
- The diet involved was intensive. Participants followed a daily diet of around 800kcal diet (made up of four soups or shakes fortified with vitamins and minerals) for between 8 and 20 weeks, followed by a long-term programme of weight loss maintenance. Certainly not an easy fix!
- The headlines alert us to the positive findings of the study but one person in fact developed severe abdominal pain, related to gallstones. This was thought to be possibly caused by the intervention. Further studies are required to ensure the diet is safe for widespread use.
- The weight management programme was delivered with medical supervision and dietitians were involved to help support long term weight management. While it may seem possible to put type 2 diabetes into remission, this type of diet should certainly not be undertaken alone and anyone attempting to do this should ask for help from a GP and dietitian.
The Deputy Head of Care at Diabetes UK provided this useful statement: “If you’re thinking about trying a low-calorie diet, it’s really important you speak to your GP and get referred to a dietitian. This is to make sure you get tailored advice and support.
“It’s also important to bear in mind that if you’re treating your Type 2 diabetes with certain medications, such as insulin or sulphonylurea, a low-calorie diet can make hypos more likely. So you’ll need support to make changes to your medications and check your blood sugar levels more often.”
For more information, go to Diabetes UK and the Newcastle University study
HEADLINE 2: ‘STARK’ INCREASE IN OVERWEIGHT YOUNGSTERS
We are being alerted by the BBC (‘Stark’ increase in overweight youngsters), The Times (A fifth of children are obese by 14) and the Daily Mail (Now one in three British teenagers is already overweight) of the increasing prevalence of obesity in children.
Data from the Millennium Cohort (a group of more than 10,000 children born between 2000-2001 who have been followed for years) revealed that 25% were overweight or obese at age 7, increasing to 35% by age 11. Little change was found between age 11 and 14 years.
There were notable differences found between different nations and there were links found between the mother’s education level, whether the child was breastfed and whether the parents owned their own home. Full results are discussed by the Institute of Education.
Behind the headlines: the Nutrilicious dietetic view
The headlines alert us to the growing problem of obesity in children and action clearly needs to be taken. The following risks are associated with it:
- Higher chance of premature death and disability in adulthood
- More likely to stay obese in adulthood and develop noncommicable diseases such as diabetes and cardiovascular disease at a younger age
- Muscoskeletal disorders in adulthood (e.g. osteoarthritis)
- Certain cancers in adulthood (endometrial, breast and colon)
Source: World Health Organisation
It is unclear from this research why there is such an increase in rates of obesity between ages 7 and 11, which then levels off. Children may start to make more of their own choices past 11 years and this is thought to potentially have a role.
In view of these recent findings, we should be reminded of the action that is planned to help combat obesity in the UK. These are discussed in full on the UK Government’s website. Key examples from this plan include:
- The Sugar Tax – The government plan to introduce a soft drinks levy to be enforced from April 2018. Producers and importers have been given two years to lower the sugar appropriately in their drinks to allow them to not face the levy. Our blog Draft Soft Drinks Levy – Objectives, Thresholds, Exemptions & Impact? discusses this further. This is a very encouraging and hopeful move considering that the latest National Diet and Nutrition Survey highlighted that soft drinks are a major contributor to sugar in children’s diets.
- Taking out 20% of sugar in products – firms have been called to cut sugar by 5% by the end of this year and by 20% by 2020. We discussed on last week’s blog the action that Kellogg’s have been taking on their top selling cereal products to cut the sugar.
There are also new rules due to be implemented on food advertising. Last month the BBC reported on how young children are being bombarded with adverts for high fat, high sugar foods, which is more than likely to be having a negative influence on food choices. The news rules are discussed in our blog New rules on food advertising to help tackle childhood obesity.
It is interesting to note that Amsterdam is the only European country that has successfully managed to reduce obesity rates in the last five years with a range of programmes, mainly through schools. Clearly, many measures will need to be employed to help combat childhood obesity in the UK. Let us hope that the actions due to be undertaken in UK will help improve the current rather desperate situation. Monitoring of the effectiveness of such actions will be of key importance in the future.
For more information, go to NHS and UCL
HEADLINE 3: ‘DON’T LICK THE MIXING BOWL!’
Also in the news this week is the warning over eating raw cookie dough. This was reported by The BBC, The Telegraph, The Evening Standard, The Sun and The Daily Mail.
The UK Foods Standards Agency have now provided guidance that we should not eat raw flour, including cookie dough. This is due to outbreaks in the US of food poisoning caused by E.Coli.
Behind the headlines: the Nutrilicious dietetic view
E.Coli is a type of bacteria that can cause diarrhoea, blood in faeces, stomach cramps, fever and vomiting. Before this guidance on raw flour, it was understood that E.Coli could be caught from infected foods such as raw leafy vegetables, undercooked meat or raw milk products.
We now must ensure we are aware of the potential risk associated with raw flour, including cookie dough and cake mixture for example. We may think we shouldn’t have a taster of these due to the raw egg. However, in October 2017, the Foods Standards Agency published advice that runny eggs are safe to eat for all, so long as they are stamped with the British Lion Code of Practice.
So now the reasoning behind avoiding having a taster of dough is down to the raw flour contained within it. It is also advised to wash hands thoroughly before and after using flour and to ensure worktops are wiped afterwards. Rest assured that cooking the flour will kill the bacteria that causes the infection.
It is important to be aware of this new advice from the Foods Standards Agency to reduce any complications caused E.Coli. Certain groups of people should take particular note of this new guidance, such as those with a weakened immune system and pregnant women, where food poisoning can cause harm to the unborn baby. When giving food safety advice to such groups, this latest advice on flour should be included.
For more information, go to NHS
by Tanya HAFFNER | Nov 27, 2017 | Hot Topics in nutrition, Media in context
Each week we analyse some of the hot headlines in health and nutrition news. This week: Breast cancer in larger women; vitamin D and arthritis; and health benefits of coffee.
HEADLINE 1: Breast cancer tumours ‘larger’ in overweight women
The BBC, Daily Mail and The Telegraph picked up on a Swedish study which found that cancerous breast lumps are less likely to be detected in overweight or obese women before the tumour becomes large. The suggestion is that they should therefore be offered more regular screening.
Behind the headlines: the Nutrilicious dietetic view
It is unclear for definite why cancerous lumps are less likely to be detected in women with high BMI. It could be because the tumours are growing at a faster rate or it could be that because their breasts are larger, the tumours were harder to find.
Current guidelines for screening in the UK are that all women aged between 50 and 70 are invited for screening every three years. Cancer Research UK have spoken out regarding this study, stating that it does not provide enough evidence to support a change in the guidelines.
In terms of breast cancer prevention, the role of Body Mass Index (BMI) has been recognised by Cancer Research UK, whereby being overweight (BMI 25-29.9kg/m2) or obese (BMI 30kg/m2 and above) is a known risk factor. Although screening guidelines are to remain the same, this study further reiterates the importance of maintaining a healthy weight.
Calculate your BMI
HEADLINE 2: Vitamin D may help prevent rheumatoid arthritis, suggests study
The Guardian reported on a laboratory study that investigated the role of vitamin D in rheumatoid arthritis (RA), following previous research showing it might have anti-inflammatory effects.
It was found that in non-diseased tissue, the immune cells responded well to active vitamin D. In contrast, the tissue from inflamed joints in people with RA was much less effective in responsiveness to vitamin D.
The researchers suggested that vitamin D supplementation may therefore be able to help prevent the onset of RA. They also said that while it is vitamin D is unlikely to be a successful treatment for established RA patients, if there was a route to make the diseased cells respond to vitamin D, then potentially this could help with treatment options. Another suggestion is that vitamin D supplementation may help with the prevention of inflammatory conditions such as RA. .
Behind the headlines: the Nutrilicious dietetic view
This was a small laboratory study that only involved 15 participants and much more research is needed to investigate why the RA cells were insensitive to vitamin D. Although useful in understanding vitamin D in RA, we cannot draw conclusions regarding the use of vitamin D supplements to either prevent or potentially help treat people with RA. The suggestions are pure speculation; there would be a lot more research needed to investigate both of these points
Regardless of the potential effects on inflammation, the UK’s Scientific Advisory Committee on Nutrition advise that all adults and children over the age of one should be taking a daily 10mcg vitamin D supplement during the autumn and winter months (October to March). With our main source of vitamin D through exposure to sunlight, it can be hard to get adequate supplies in these months. Although we can obtain vitamin D from foods such as oily fish, eggs, red meat and liver, sources are limited so supplements are a better way of being sure.
For more information, go to
BDA Food Facts, Vitamin D
Arthritis UK, Diet and Arthritis
HEADLINE 3: Three cups of coffee a day ‘may have health benefits’
News outlets once again jumped on a ‘healthy coffee’ study, with the BBC, ABC News, Daily Mail and The Guardian picking up on a study which looked into previous research into coffee and health. The researchers looked into more than 200 studies, most of which were observational by design.
Those who drank three cups of coffee per day appeared to reduce their risk of heart disease and of death from heart disease. The most notable benefits were the effects on liver disease and liver cancer, with coffee drinking reducing the risk.
Behind the headlines: The Nutrilicious dietetic view
In last week’s Nutrition News Digest we also reported on a study that found benefits of coffee drinking and reducing the risk of liver cancer.
Although this week’s study backs up recent research, similarly to last week it cannot prove that it is actually the coffee drinking causing the effects seen. There are many factors, including the lifestyle of coffee drinkers, which may contribute to the effects. Moreover, most of the studies included within the analysis were of low quality – as recognised by the researchers.
The headlines focus on the positive aspects of coffee drinking. Although most of the effects were found to be positive in this research, some of the studies also showed a harmful health outcome (e.g. for fracture risk in women).
There is a useful summary of the current evidence into coffee and health in an editorial in the British Medical Journal, Coffee gets a clean bill of health, which discusses the questions many people may be asking in response to these recent headlines, including:
1. whether coffee should be recommended to prevent disease; and
2. whether people should start drinking coffee for health reasons.
Both questions are answered as ‘no’. There is simply not enough sound evidence to make these conclusions.
Nevertheless, the advice remains the same in that a caffeine intake of up to 400mg per day (3-4 cups of coffee) is perfectly safe and that coffee is absolutely fine to include in moderation. Pregnant women should limit their intake to less than 200mg per day (2 cups of instant coffee).
For more information, go to:
NHS, pregnancy and caffeine
EFSA, Scientific opinion on the safety of caffeine
by Tanya HAFFNER | Nov 19, 2017 | Hot Topics in nutrition, Media in context
HEADLINE: ‘Emotional toll of diabetes ‘needs more recognition’
Link: http://www.bbc.co.uk/news/health-41970161
Same story also reported by
http://www.huffingtonpost.co.uk/entry/three-in-five-diabetes-patients-struggles-with-emotional-or-mental-health-issues_uk_5a0aab98e4b00a6eece3cecc
Nutrilicious Dietetic Comments – Take Home Messages
This news article highlighted that many people with diabetes are suffering from related emotional issues. A survey from Diabetes UK (involving 8,500 people with diabetes) found that three out of five said their condition made them feel down. Only three in ten felt they had control of their condition. Dietitians, alongside other healthcare professionals have an important role to play in educating people with diabetes. When people are diagnosed with diabetes, thoughts around food choices are often present and can persist. As shown in the news article, one survey participant stated ‘I am constantly thinking about food.” Dietitians Nutritionists and all involved in food and health communications have a role in helping those with Diabetes to feel like that they can take control of their food choices and it not become a big burden on their daily life. For both type 1 and type 2 diabetes, education programmes are offered which can help people manage their condition better. Whilst improvements are in need in terms of access to specialist healthcare professionals and other areas, we should be reminded of the Diabetes UK Checklist for the 15 healthcare essentials that people with diabetes should receive (see below).
Where to find useful information on the topic
Diabetes UK, https://www.diabetes.org.uk/guide-to-diabetes/managing-your-diabetes/15-healthcare-essentials
Diabetes UK, Emotional Wellbeing https://www.diabetes.org.uk/guide-to-diabetes/life-with-diabetes/emotional-issues
HEADLINE: Tofu IS linked to prostate cancer, study reveals – but experts stress men shouldn’t cut it out of their diets just yet
Link: http://www.dailymail.co.uk/health/article-5080501/Tofu-s-effect-prostate-cancer-unclear.html
Nutrilicious Dietetic Comments – Take Home Messages
The study behind this headline involved 27,004 men and they found an association between dietary intake of isoflavones and an elevated risk of advanced prostate cancer. A food frequency questionnaire was used to establish dietary intake of isoflavones from soya sources. It should be noted that this is an association found, not a cause and effect relationship and in terms of the totality of the evidence to date we cannot draw the conclusion that tofu causes prostate cancer. To the contrary the American Institute of Cancer Research in their latest review of soya and cancer mentions that in some cases, research indicates that soya isoflavones may in fact lower the risk of prostate cancer. Some studies suggest that lifelong soya consumption and exposure to isoflavones – especially before and during puberty – may protect against the development of prostate cancer. Prostate Cancer UK have spoken about this new research and stated that ‘much more research is needed to measure the actual intake of isoflavones in people with varied eating habits.’ It is very difficult to draw solid conclusions from trials trying to isolate the impact of a single food type when we eat such a varied diet. The take home message is that we do not need to be cutting tofu out from our diet based on this study; much more research is needed. Tofu is a nutritious food and can indeed form part of a healthy diet; it is low in saturated fat (1g per 100g) and offers a good source of protein (12g per 100g).
Where to find useful information on the topic
Prostate UK, Diet, physical activity and your risk of prostate cancer https://prostatecanceruk.org/media/750831/diet-and-your-risk-leaflet-ifm.pdf
BDA Food Facts, soya https://www.bda.uk.com/foodfacts/soya_and_health.pdf
HEADLINE: Drinking coffee may help prevent liver cancer, study suggests
Link: https://www.theguardian.com/science/2017/may/25/drinking-coffee-may-help-prevent-liver-cancer-study-suggests
Same story also reported by
Daily Mail, ‘Drinking three cups of coffee each day could save your life: Beverage slashes the risk of fatal liver diseases by 70%, reveals review’ http://www.dailymail.co.uk/health/article-5089827/Three-cups-coffee-day-slashes-risk-liver-cancer.html
The Sun, Drinking three to five cups of coffee a day reduces risk of liver cancer, experts say https://www.thesun.co.uk/news/4932817/drinking-three-to-five-cups-of-coffee-a-day-reduces-risk-of-liver-cancer-experts-say/
The Express, ‘Drinking coffee can cut the risk of cancer’ https://www.express.co.uk/life-style/health/880570/Coffee-cancer-cirrhosis-liver-disease-science-research
Nutrilicious Dietetic Comments – Take Home Messages
This headline was based on the analysis of 26 studies (involving more than 2.25 million participants), which concluded that people who drink more coffee, including decaffeinated (to a lesser extent), were less likely to get liver cancer. Compared with non-coffee drinkers, those who drank one cup a day had a 20% lower risk of developing the most common form of liver cancer. Those who consumed two cups a day had a 35% reduced risk and for those who drank five cups, the risk was halved. However, the researchers judged the quality of the evidence they found using the GRADE criteria and deemed it be ‘very low’. One reason for this is the lack of randomised controlled trials (considered to be the gold standard within research). In this study, it is hard to be certain whether it was the coffee causing the outcome or other non-controlled for factors. E.g. do the coffee drinkers tend to have a healthier lifestyle in other ways which may confound the results? Nevertheless, this is an interesting study and moderate consumption of coffee is not a problem and can help towards our daily hydration needs. The EFSA advise that intakes up to 400mg of caffeine are safe for healthy adults in the general population. The exception lies with pregnant women who are advised to limit this to 200mg per day, the equivalent of two mugs of instant coffee.
NHS, pregnancy and caffeine https://www.nhs.uk/chq/pages/limit-caffeine-during-pregnancy.aspx?categoryid=54&subcategoryid=130
EFSA, Scientific opinion on the safety of caffeine http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2015.4102/epdf
by Tanya HAFFNER | Oct 20, 2017 | Hot Topics in nutrition, The Nation’s Health, Surveys and insights
Over the last few years, coconut products – in particular coconut oil – have become very trendy. Celebrities such as Gwyneth Paltrow and Angelina Jolie are enthusiastic consumers of the oil and one in 10 UK 16–24 year-olds currently buys it. Sales rose from around £1 million to £16.4 million in the three years up to 2016, according to the consumer research group Kantar Worldpanel.
The main driver? The popular belief that coconut oil or fat* is more nutritious than other types of fats.
But do the alleged health benefits stand up to scrutiny?
A summary of our assessment
Around 87% of coconut oil is saturated fat – more than in lard or butter. Despite what advocates of a ‘low carb, high fat’ diet suggest, scientific reviews and respected health organisations including the NHS and the British Nutrition Foundation concur that consuming too much saturated fat overall is bad for us.
As a result, the growing consumption of coconut products – especially coconut oil – is of great concern to those who work with scientific evidence-based nutrition. Coconut’s popularity is likely to add to the burden of obesity and heart disease, not reduce it.
So coconut products should be sold as an indulgent product, not a health food. Manufacturers, retailers and the media need to stop exploiting any health associations.
The scientific evidence on coconut oil
Coconut is bursting with cholesterol-raising saturated fats. Some companies marketing coconut products over-simplify what is a very complex topic. They assert that medium-chain length saturated fatty acids (MCTs) in coconut oil can actively protect heart health.
However, while some studies suggest some MCTs in isolation might have benefits, coconut oil contains a mix of fatty acids. Focusing on any benefits of a few MCTs while ignoring the detriments of the other fatty acids is at the least misleading and at worst very damaging for consumer health.
Saturated fats – a complex story
There are over 30 different types of saturated fatty acids. While there’s good evidence that some will have little, if any, effect on cholesterol, three in particular have been proven beyond a doubt to elevate cholesterol levels and are all contained in coconut oil in high amounts.
- Lauric acid, an MCT, makes up 14% of coconut oil (and is also found in palm kernel oil and cow’s and goat’s milk).
- Myristic acid, a long chain fatty acid (LCT), makes up 20% of coconut oil, and is in palm kernel oil and butter.
- Palmitic acid, an LCT, is found mainly in palm kernel oil, meat and full cream dairy milk and products, but also makes up 8% of coconut oil.
Clinical studies have consistently demonstrated that coconut oil increases total and LDL cholesterol – directly linked to higher cardiovascular disease risk. Despite some (not all) studies also demonstrating an increase in HDL (‘good’) cholesterol through the consumption of coconut oil, this is common with other saturated fats and does not negate the effect on LDL cholesterol.
Coconut products – putting statistics into context**
- Highest of all are the coconut oils and coconut butter, which are higher in saturated fat than any other commonly eaten food. Most coconut oils contain just short of nearly 90% saturated fat, compared with butter at 52%. Just 1½ tablespoons will provide the entire recommended daily intake of saturated fat.
- Four 100% natural coconut yogurt alternatives are currently on the market as ‘healthy alternatives’. Three of these provide between 17% and 20.5% saturated fat; the other a more modest 4.2% – which is still higher than full cream dairy yogurt. So an average 125g serving of three out of the four coconut yogurts will provide 21.3g to 25.6g saturated fat. That’s up to 128% of the maximum saturated fat daily recommendation. Other yogurt alternatives with coconut added to ingredients such as soya may not be high in saturated fat. It’s important to check the label.
- Creamed coconut (the block sort added to dishes like curries) is on average 58% saturated fat (some almost 70% saturated fats), which is more than butter (52%) and lard (44%)
- Canned coconut milk (made with coconut extract and water) averages 14.6% saturated fat, with reduced fat coconut milk weighing in at a somewhat lower 6.3% (three times greater than full cream dairy milk).
- Desiccated coconut is over 50% saturated fat and crops up increasingly in energy balls and similar products.
- Coconut drinks are not of concern in terms of saturated fat. On average a 200ml glass of coconut drink contains only 1.5g saturated fat (7.5% of the Reference Intake). Coconut water contains no saturates at all, or only a tiny trace.***
What needs to be done differently?
We think more responsibility is needed
Chefs, celebrities, manufacturers, retailers and the media all share a responsibility in how coconut products are positioned and portrayed. In some cases, there is a genuine ignorance and misunderstanding of the science, which could perhaps be addressed through more public health messaging.
HEART UK, the British Heart Foundation and Department of Health already advise that coconut oil should be consumed only in small quantities and the Change4Life website lists coconut oil within a category of foods labelled ‘leave these on the shelf!’
But these messages need more reinforcement. Manufacturers see that the market for coconut products is a lucrative one, so they are harder to influence. However, given that the majority of coconut products are excessively high in saturated fat (with the exception of waters and drinks), we believe that responsible manufacturers should position the products of concern as an indulgence rather than something that provides any health benefits.
The products should have clear nutrition labels, ideally using the traffic light system. Consumers should look out to see which are classified as high, medium or low, to help them cut down on their intake. The classifications are:
High: More than 5g saturates per 100g. May be colour-coded red.
Medium: Between 1.5g and 5g saturates per 100g. May be colour-coded amber.
Low: 1.5g saturates or less per 100g. May be colour-coded green.
*’Coconut oil’ and ‘coconut fat’ are synonymous. A fat is usually called an oil when it’s liquid at room temperature.
**Using data from Forestfield Software Ltd. Dietplan7 (2017)
***On-pack labelling of current leading brands on the market (October 2017)
by Tanya HAFFNER | Jun 19, 2017 | Hot Topics in nutrition, Healthcare
A new policy paper from the European Public Health Association (EUPHA) calls upon all European States to establish a statutory Sustainable Nutrition Task force to drive better integration of nutrition and sustainability food issues. This follows a report from the Food and Agriculture Organisation and the Food Climate Research Network in 2016, Plates, Pyramids, Planet that found very limited integration of these issues thus far, in the development of food-based dietary guidelines.
As an umbrella group for over 70 public health associations and institutions across Europe, EUPHA are calling upon public health professionals to advocate for healthy diets that are also sustainable in a wider sense – incorporating the three pillars of economy, society and environment.
This new paper from the leading Not-For-Profit public health group in Europe adds further weight and drives momentum towards sustainable nutrition, which is already high on the global political agenda – recently reflected in the 2030 Agenda for Sustainable Development resolution, accepted by the UN General Assembly in 2015.
Sustainable Diets
The report defines sustainable diets as those that “diets are nutritionally adequate, safe, and healthy, while having low environmental impact. They are also culturally acceptable, accessible, equitable, economically fair and affordable, contributing to food and nutrition security and to healthy lifestyles for present and future generations”.
In a practical sense this means a shift towards more plant-based diets and a concomitant reduction in the consumption of animal-origin foods. As well as the avoidance of processed foods with added fats (particularly saturated and trans fats), sugar and salt.
Sustainable Nutrition Taskforce
To achieve their policy aim, EUPHA would like to see the establishment of Sustainable Nutrition Taskforces with national agendas to reframe policies, strategies and implementation programmes towards sustainable diets, away from the current food system, which is described as “low cost food at high cost to the environment”.
EUPHA prefers that through appropriate regulation, “the food industry would be required to produce healthy, nutritious (minimally processed) foods in a sustainable manner, which contain low contents of sugars, salt and additives that could adversely affect health; production and marketing should be honest and transparent, with consumer-friendly food labelling, and with restrictions on the marketing of junk food and sweet beverages, especially to children”.
Key Take Outs
– Sustainable nutrition is moving ever-further up the global political and policy agendas
– Expect to see more alignment of the dual issues of nutrition and sustainability in Government dietary guidelines, policies and programmes
– Food businesses should be actively reviewing their product portfolios and marketing strategies to align with the core tenets of sustainable nutrition
EUPHA’s report – Healthy and Sustainable Diets for European Countries is available here: https://eupha.org/repository/advocacy/EUPHA_report_on_healthy_and_sustainable_diets_20-05-2017.pdf
by Tanya HAFFNER | Sep 9, 2016 | Hot Topics in nutrition, The Nation’s Health
The latest NDNS survey is out today! The new survey (Years 5 and 6 – 2012/13-2013/14) will be met with disappointment and possibly frustration by many public health campaigners.
The Brits have done little to improve their intakes of essential nutrients despite significant government and NGO campaigns. We’re still eating too much sugar and saturated fat and seem to be unable to increase our fruit and vegetable, fibre and essential vitamin and mineral intakes. On a positive, and there was only one positive, we are reducing our intakes of red and processed meats. And at least our diets have not got worse. But the question remains, with little dietary improvements over the last 10 years, what really needs to be done to help the nation change their eating behaviour and nudge them into a healthier and happier life?
- Brits still struggling to meet their 5-a-day with no improvements in consumption compared to previous years:
- Just 8% of children and less than a third (27%) adults achieving their 5-a-day.
- Children’s average intake is less than 3 portions per day, whilst adults are so close to the recommendations at 4 portions a day.
- Heart healthy omega-3 and much needed vitamin D intakes cannot be expected to improve with oil-rich fish consumption continuing to fall short of the recommended 140g per day.
- Brits are only managing 62% of the recommendations at a max of 87g per day.
- The message is getting through about red and processed meat with reductions in intakes from previous years. However, men need to make further improvements as their intakes are significantly higher than women’s and the maximum recommendations of no more than 70g per day of red meat and avoidance of processed meat.
- Could the sugar reduction public health campaigns be making some small inroads to reducing added sugar intakes in children?
- Let’s not get too excited, but 4-10 year olds have reduced their intakes by 1% compared to previous years (13.4% of total energy intake vs. 14.4%).
- Unfortunately, teens and adults continue on their sweet ways with intakes remaining unchanged at 15.2% and 12.3% contribution to total energy intakes.
- Intakes are a long way from meeting the SACN recommendations of no more than 5%! Is sugar tax really going to be the solution?
- The attack on sweetened soft drinks seems to have made an impact on 4-10 year old’s intakes with a 23% reduction in amount consumed daily compared to previous years (100g vs 130g respectively).
- Unfortunately, adults and teens refuse to be told what to do and continue to struggle with the sweet nectar!
- Could the misleading media headlines ‘butter is good for you’ be responsible for the population continuing to exceed saturated fat intake recommendations (11% of total energy intake) and in fact have higher intakes than previous years.
- The latest data shows saturated fat to contribute to 12.7% of total energy intake, whilst in previous years it has been at 12.3-12.5%. A major contributor to elevated ‘bad’ cholesterol which afflicts over half the adult population.
- Fibre – another new government dietary recommendation doomed for failure! Although less publicity has been given to fibre, the SACN carbohydrate report did not only make new recommendations on sugar intakes but also recommended a significant increase in fibre intakes to 30g AOAC (23g non-starch polysaccharides NSP).
- The nation continues to struggle to meet the previous recommendations of 18g NSP per day with adults making no improvements to previous years at 13-14g NSP intakes daily.
- It would be great to see a public campaign for us to eat MORE of something rather than to deprive ourselves!
- Is it time for mandatory vitamin D fortification? The survey found around a fifth of adults with low vitamin D status and with an average level of 42-48nnmol/L.
- Few have the optimal status as recommended by many vitamin D experts of 50-70nnmol/L.
- Fatigue and tiredness in teenage girls and young women could be explained by continued poor iron intakes, with almost half of teenage girls and over a quarter (27%) of young women having iron intake below the lower reference nutrient intake.
https://www.gov.uk/government/collections/national-diet-and-nutrition-survey
