Nutrition Policy Where Government, Science and Industry Intersect: A North American Perspective

Transcription

1 Nutrition Policy Where Government, Science and Industry Intersect: A North American Perspective Penny Kris-Etherton, Ph.D., R.D., F.A.H.A. Distinguished Professor of Nutrition Penn State University

2 Outline Dietary Guidelines are the foundation for: Government policies for nutrition labeling Health organization policies and communications Food industry product development Conclusions

3 Development of Dietary Guidelines Click to edit Master title style Policy and Communications DGAC Charter Click to edit Master text styles DGAC Chartered Phase 1 Second level Third level Fourth level» Fifth level DGAC Public Meetings: Review of Science DGAC Report Submitted to Secretaries of USDA & HHS USDA & HHS Develop Policy Document DG s Implemented through Federal Programs Phase 2 Phase 3 Phase 4 U.S. Department of Agriculture Center for Nutrition Policy and Promotion 3

4 Nutrition Labeling and Education Act of Overview For consumers: To encourage use of nutrition labels to make quick, informed food choices that contribute to a healthy diet. For industry: To encourage product innovation by giving manufacturers an incentive to improve the quality of the food and make more healthy food choices available to consumers.

5 Front of Packaging Labeling

6 Types of Claims Health Claims Authorized (Significant Scientific Agreement, SSA) Qualified Health Claim Food Drug and Modernization Act (FDAMA) Structure/Function Claims Nutrient Content Claims FDAMA

7 Types of FDA Claims Found on Food Labels in Grocery Stores Claim Type % Labels with Claim Type Qualified health claim 0.4% Health claim (based on significant scientific agreement 4.3% or an authoritative source) Structure/function claim 5.5% Other implied nutrient content claim 5.6% Healthy claim (an implied nutrient content claim) 5.6% Significant source claim 20.5% Nutrient content claim 53.2% FDA survey conducted in

8 Examples of FDA Health Claims with Fat, Fatty Acid Criteria Soy Protein and Risk of Coronary Heart Disease (21 CFR ) ) Low Saturated Fat, Low Cholesterol, Low Fat (except that foods made from whole soybeans that contain no fat in addition to that inherent in the whole soybean are exempt from the "low fat" requirement) Plant Sterol/stanol esters and Risk of Coronary Heart Disease (21 CFR ) - Low Saturated Fat, Low Cholesterol, and spreads and salad dressings that exceed 13 g fat per 50 g must bear the statement "see nutrition information for fat content Whole Grain Foods and Risk of Heart Disease and Certain Cancers (Docket No. 1999P-2209) - Low Fat (but wording specifies low in total fat, saturated fat & cholesterol) Potassium and the Risk of High Blood Pressure and Stroke (Docket No. 2000Q-1582) - Low Saturated Fat, Low Cholesterol, Low Fat

9 Examples of Qualified Health Claims about CVD Risk Nuts & Heart Disease (Docket No. 02P-0505) Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts [such as name of specific nut] as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. [See nutrition information for fat content.] Walnuts & Heart Disease (Docket No. 02P-0292) Supportive but not conclusive research shows that eating 1.5 ounces per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. See nutrition information for fat [and calorie] content. Omega-3 Fatty Acids & CHD (Docket No. 2003Q-0401) Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. One serving of [Name of the food] provides [ ] gram of EPA and DHA omega-3 fatty acids. [See nutrition information for total fat, saturated fat, and cholesterol content.] NOTE: for dietary supplements & foods.

10 Qualified Health Claims for Vegetable Oils Limited and not conclusive scientific evidence suggests that eating about tablespoons of oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil and the unsaturated fat in canola and corn oil. To achieve this possible benefit, oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. 2 tbsp (23 grams) of Olive Oil C- Level Health Claim 1 ½ tbsp (19 grams) of Canola Oil C- Level Health Claim 1 tbsp (16 grams) Corn Oil D- Level Health Claim

11 Structure/Function Claims Describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans Calcium builds strong bones Lycopene promotes prostate health Omega-3 fatty acids support heart health Omega-3 fatty acids relieve symptoms of inflammation May characterize the means by which a nutrient or dietary ingredient acts to maintain such structure or function Antioxidants maintain cell integrity Fiber maintains bowel regularity Omega-3 fatty acids maintain skin texture and appearance

12 Nutrient Content Claims Describe the level of a nutrient or a dietary substance Terms include free, high, low Comparative claims more, reduced, lite Healthy Simple amount or percent claims

13 Impact of Health Claim on Sales The soy market exploded after the claim $2,600MM $622MM

14 Almond Consumption Reported purchases per month of almond products have increased by 41% since 2003 A 48% increase in the percentage of people who choose to eat almonds on an ongoing basis Purchase Per Month Percentage of Respondent who Choose to Eat Almonds on an Ongoing Basis % 40% 27% 31% 40% % %

15 Nutrition Keys Suggested Front of Package Label The four basic icons; calories saturated fat, sodium and sugars, represent key nutrients for which dietary guidance recommends limiting. As an option, certain labels could include nutrients to encourage. Up to two nutrients to encourage include: potassium, fiber, protein, vitamin A, vitamin C, vitamin D, calcium and iron.

16 Federal MEAL Act Menu Education and Labeling Act Introduced May 14, 2009 by: Senator Tom Harkin Congresswomen Rosa DeLauro Requires chain restaurants with 20 or more locations in the United States to due the following: Post calories on all menu boards including drive through Provide nutritional information on all menus MEAL Act Debate Tom Harkin Rosa DeLauro

17 Why Menu Labeling? Extension of labeling act of 1994 Presumption of consumers right to know Expectation of significant permanent direct and indirect impacts.

18 Examples of Posted Calorie Information Auntie Anne s Menu Board July 2007 Subway Menu Board July 2007

19 FDA Menu Labeling or Calorie Posting Law

20 Objective Maintaining Relevancy: Enhancing the Heart-Check Food American Certification Heart Association Program to support achievement of AHA s 2020 health promotion goal. Scientific Statements guiding the process Diet and Lifestyle Recommendations: A Scientific Statement of the American Heart Association Nutrition Committee Defining and Setting National Goals for Cardiovascular Health Promotion and Disease Reduction: The American Heart Association s Strategic Impact Goal Through 2020 and Beyond Dietary Sugars Intake and Cardiovascular Health: A Science Statement from the American Heart Association

21 Nutrition Guidelines Currently certify using AHA criteria in six areas: 1. Standard Certification (FDA-regulated non-meat) 2. Standard Certification (meat and seafood = Extra Lean ) Guiding Principles 3. Main Dish and Meal Products 4. Whole Grain 5. Nuts (whole or chopped) 6. Fish (Omega-3 fatty acids) For Program Nutrition Criteria: Go To

22 Nutrition Guidelines Alignment Effective September 2011 Total fat increased while keeping saturated fat, Trans fat and cholesterol the same, thereby allowing products higher in mono and polyunsaturated fats ( better fats ) Guiding Principles Certification of nuts: almonds, hazelnuts, peanuts, pecans, pistachios, walnuts and some pine nuts Certification of fish > 500 mg EPA + DHA per 85 grams Effective January 2014 Revised Sodium Criteria Total Sugar/Calorie Screening Guidelines to limit added sugars and implementation of a dietary fiber requirement to improve the quality of certified grain-based products

23 Heart-Check Evolution to New Design Simplified language and streamlined graphic standards options. Vertical alignment and containment border strengthens visibility on package. Design the strongest favorite in consumer focus groups and quantitative surveys. Design favored by companies selected from current program participants. Single design versus three variations. Design shown to FDA and USDA prior to rollout. Rolled out September 2011 Companies may use immediately Current package inventories using old logos must convert by January 15, 2014

24 AHA Heart-Check Program Effective in Influencing Consumer Food Purchase Decisions 24

25 American Heart Association American Heart Association Meal Certification Program

26 AHA Restaurant Meal Certification Program Purpose Provide guidance to restaurants and foodservice to create or prepare products that meet AHA heart-healthy nutrition criteria. Offer an AHA-approved certification mark for meals that meet AHA nutrition criteria. Provide consumers with guidance on eating healthier during away-from-home occasions. Provide restaurants with guidance and training to aid diners who want to eat healthier, and to make healthier choices. Bring AHA-designated heart-healthy choices to all Americans who dine away from home.

27 AHA s Activities in Restaurant/Food Service 1. November 2011 Corporate Relations Review Committee (CRRC) approval for program pilot in one Quick Serve Restaurant (QSR),one Casual Dining Restaurant (CDR) and one food service organization. QSR (final contract pending): CDR & food service: To Be Determined 2. Not rolling out for open application until June Until June 2014, AHA s activities in restaurant/food service include: Seek to set industry standards for healthy meals away from home

28 Approved Subway Meals 6 Low Fat Sandwiches with 6 Grams of Fat or Less ( Fresh Fit ) + Apple Slices + Water: 6 Black Forest Ham Sandwich Meal 6 Oven Roasted Chicken Sandwich Meal 6 Roast Beef Sandwich Meal 6 Subway Club Sandwich Meal 6 Sweet Onion Chicken Teriyaki 6 Turkey Breast Sandwich Meal 6 Turkey Breast Sandwich with Avocado Meal 6 Turkey Breast & Black Forest Ham Sandwich Meal 6 Veggie Delite Sandwich Meal Kids Meal Sandwiches ( Fresh Fit ) + Apple Slices + 12 oz. low-fat Milk: Veggie Delite Black Forest Ham Roast Beef Turkey Breast Salads with 6 g of fat or Less* + Apple Slices + Water: Black Forest Ham Oven Roasted Chicken Breast Roast Beef Subway Club Sweet Onion Chicken Teriyaki Turkey Breast Turkey Breast & Ham Veggie Delite Grilled Chicken & Baby Spinach *Salads can only be served with the Sweet Onion salad dressing in order to meet AHA restaurant meal criteria.

29 Subway Point-of-Purchase Examples Menu Board Footer

30 Commitment to Nutrition Include produce or low-fat dairy in each Happy Meal. Develop additional vegetable, fruit or low-fat dairy choices for the Happy Meal. Promote Happy Meal Options that meet the new, rigorous Council for Better Business Bureaus (CBBB) Children s Food and Beverage Advertising Initiative (CFBAI) Food Pledge standards. Reduce sodium an average of 15 percent overall across the national menu of food choices, excluding beverages, by Reduce added sugars, saturated fat and calories with varied portion sizes, reformulations and innovations by Expand in-restaurant, website and mobile communications and marketing vehicles making access to nutrition information easier.

31 Summary Dietary Guidelines are released every 5 years DG have a big impact on nutrition policies at all levels, including health organizations DG are translated by the food industry into healthy products that compete in the market space CONCLUSION: The partnerships among nutrition policies, the food industry and consumers seek to promote health