National Restaurant. Joy Dubost Ph.D. R.D. Director of Nutrition & Healthy Living December 10, 2010

Transcription

1 National Restaurant Association Joy Dubost Ph.D. R.D. Director of Nutrition & Healthy Living December 10, 2010 The National Restaurant Association is the official representative of the restaurant industry, with more than 400, member locations across all segments Quick service Casual dining Fine dining Contract food service Allied members 48% 52% Association Membership mix independents vs. chains 1

2 National Restaurant Association Purpose and Value to address the breadth and depth of the challenges faced by the restaurant industry by providing leadership to our members Advocacy and representation Tools and solutions Education and networking Research and insights Responsible stewardship 91% have fewer than 50 employees - mainly comprised of small businesses Locations Employees 945, million 3 Food & Healthy Living Vision To create an environment that encourages voluntary, flexible options for restaurateurs to address today's healthy living challenges and to develop a comprehensive, holistic approach to healthy living that encompasses a multitude of solutions Educate Engage Partner 4 2

3 5 What s New? Menu options Offering additional choices for adults and children that: Reduce calories, portion sizes, fat and sodium Increasing fruits, vegetables, whole grains Association, PMA, & Intl Food Distributors are working to achieve a goal of doubling the use of produce in the foodservice sector over the next 10 years Working with CIA to develop healthier menu items, including reducing sodium Menu items listed as healthy grew by 65% between (Mintel Menu Insights) Over 50% of chefs stated that lower sodium menu items is a hot trend for 2011 ( What s Hot Survey, Association, 2010) 6 3

4 Announced this week, HDF has launched a new Sodium Savvy feature on the website which identifies over 60 restaurants (nearly 10,000 locations) with menu options that contain less than 750 mg of sodium. 7 From Fast Food to Upscale Dining IN COLLABORATION WITH: 8 4

5 Menu Labeling Support from the National Restaurant Association and the Coalition for Responsible Nutrition Information Support from Center for Science in the Public Interest and over 77 health and consumer groups Bipartisan decision makers in Congress Establishes a uniform national standard Pre-empts state and local menu labeling requirements Nutrition information In writing and available on the premises to consumer upon request Calories; % calories from fat; total fat; saturated fat; cholesterol; sodium; total carbohydrates; sugars; dietary fiber; protein; likely trans fat 9 Sodium Technical Challenges & Opportunities 5

6 Sodium Salt (NaCl) has multiple unique functions Taste Enhances other flavors Reduces bitterness Microbial safety Promotes development of color in cooked meat products, cereals, and bread Controls fermentation in cheese and related products Minimizes ice-crystal formation in frozen products Promotes firm texture in processed meats Provides binding strength in meats Improves tenderness Reduces cooking loss in meats Strengthens gluten in bread dough for uniform texture, grain and dough strength Other sodium salts Bicarbonate leavening in baking Ascorbate vitamin C source Lactate and sorbate preservation MSG umami taste Citrate ph regulation Technical Opportunities and Challenges Opportunities Shift food intake pattern Education Reduce intake Portion control Consumption frequency Alternative promotion Reformulation Gradual changes for consumer acceptance Introduce line extensions, e.g., reduced sodium products Challenges Reformulation costs Product development (ingredient supply) Consumer acceptance (needs research) Concept to Commercialization Resource reallocation (e.g., may exceed $ 0.5 MM / product) Ingredient costs Distribution costs Regulatory statutes and costs Consumer demands and timelines incongruent with technology Courtesy of Robbie Burns, Nutrition Implications LLC, October

7 Key Points on Sodium There is no substitute for sodium chloride (salt) More research is needed to understand human salt taste mechanism Many non-chloride salts (citrate, bicarbonate) are involved in food functionality but have not been researched regarding effects on BP Current technologies only allow for gradual reduction to ensure good taste. Every food system is different not a one size fits all approach Reduced sodium products must meet high consumer expectations in order to be successful 13 Company Campbell s ConAgra Foods General Mills Heinz Sodium Reduction is a Priority Examples Pepperidge Farm Soups V8 juice Across portfolio Healthy Choice soups Across multiple categories Tomato ketchup Bagel Bites Kellogg s Committed since 2001 Kraft Foods Across categories over 2 years Nestlé SA < 100 mg/100 kcal PepsiCo 25% - Key global snack brands by 2015 Sara Lee Implemented over 5 years The supply chain to restaurants must be able to provide reduced sodium products 7

8 A Few Examples of Restaurants Stealth Health Sodium Savvy Healthy Dining Finder National Salt Reduction Initiative Au Bon Pain Starbucks Subway Uno Chicago Grill Current Research 16 8

9 Average Intake of Sodium UL AI Source: NHANES , n=18,063 with complete, reliable 24-hour recall interview 17 Average Intake of Sodium Source: NHANES using NCI method to determine usual intake 18 9

10 Food Sources of Sodium (mg/d) and Percentage Contribution to the U.S. Diet - Ranking 1-10 All Aged 2+ Yr (n = 16,822) Foods Mean ± SE % Rank TOTAL (ALL FOOD GROUPS) ± Yeast breads and rolls ± Cheese ± Frankfurters, sausages, luncheon meats ± Condiments and sauces ± Crackers, popcorn, pretzels, chips ± Pork,ham,bacon ± Biscuits, corn bread, pancakes, tortillas ± Cake, cookies, quick bread, pastry, pie ± Soup, broth, bouillon ± Tomatoes, tomato/vegetable juice 97.4 ± Top Ten Food Sources Source: NHANES using one-day intake Food Sources of Sodium (mg/d) and Percentage Contribution to the U.S. Diet All Aged 2+ Yr (n = 16,822) - Ranking 1-20 Foods Mean ± SE % Rank TOTAL (ALL FOOD GROUPS) ± Milk 85.3 ± Salad dressings, mayonnaise 80.7 ± Poultry 76.7 ± Ready-to-eat cereal 72.9 ± Mixtures mostly grain 69.5 ± Margarine and butter 53.2 ± Olives, pickles 46.5 ± Potatoes (white) 40.0 ± Legumes 39.9 ± Beef 39.5 ± Top Ten Food Sources Top Twenty Food Sources Top Thirty Food Sources Top Forty Food Sources Source: NHANES using one-day intake 10

11 Typical sandwich with lunch meat = 1344 mg sodium Is 1500 mg of sodium realistic and sustainable? 21 Average Intake of Potassium No UL AI Source: NHANES using NCI method to determine usual intake 22 11

12 Average Intake of Potassium Source: NHANES using NCI method to determine usual intake 23 The Relation of Dietary Sodium Intake to Blood Pressure and Cardiovascular Events C V D S B P CVD SBP Sodium Intake (grams/day) In normotensive persons a in sodium intake of 160 mmol (3.68 g) produces a 1.2 mmhg in Systolic BP: JAMA,

13 Recent Sodium Data Sodium consumption has remained consistent over the past 46 years Studies indicate average 24-h urinary sodium is mg/d 38 studies in the U.S. dating from 1957 to 2003 (AJCN, 2010) 33 countries dating from 1984 and 2008 involving nearly 20,000 people revealed no evidence of a change over time (Clin J Am Soc Nephrol, 2009) very diverse populations and eating habits Scientists believe this is evidence of a normal range of dietary sodium intake in humans set point 25 Research Summary Mean usual intake of sodium in Americans (2+ years) is 3,421 mg/day Percentage of the population exceeding recommended intakes of sodium is highh Mean usual intake of potassium in Americans (2+ years) is 2,613 ± 16 mg/day Percentage of the population meeting recommended intakes of potassium is very low Effects of reduced sodium intake on morbidity and mortality unknown need for population based RCTs Need to put sodium reduction in perspective with other nutrition related issues Blood pressure is multi-factorial weight, physical activity, sodium, potassium, genetic variation 26 13

14 The Majority of Americans are NOT Concerned with their Sodium Intake Question: How concerned are you with your personal sodium intake? Extremely concerned 11% Not at all concerned 19% Somewhat concerned 30% Not very concerned 23% More likely to be concerned: Ages 55+ African-Americans (vs. Caucasians) Those with a BMI indicating obesity Neither concerned nor unconcerned 18% n= Four in Ten Consumers Believe that Low-Sodium Products do NOT Taste as Good Question: To what extent do you agree or disagree with the following statements regarding sodium? Scale: 1= strongly disagree, 2= somewhat disagree, 3= neither disagree nor agree, 4= somewhat agree, 5= strongly agree Low or reduced sodium products do not taste as good. Somewhat agree 31% Strongly agree 8% Strongly disagree 9% More likely to agree lowsodium products do not taste t as good: Males (44%) vs. Females (36%) Neither disagree nor agree 31% Somewhat disagree 21% n=

15 Summary Sodium is a critical ingredient for flavor, texture, and safety The National Restaurant Association supports voluntary efforts to reduce sodium On-going efforts to reduce sodium in menu items To be effective, any approach to reducing sodium intake must be incremental and take into account the eating preferences of consumers and the multiple uses of sodium in the food supply Education is critical Increase demand for lower sodium menu items Need to place proper emphasis on total diet to address health and wellness 29 Thank-You 15