Health Canada Update. Supplemented Foods and the Healthy Eating Initiatives

Size: px

Start display at page:

Download "Health Canada Update. Supplemented Foods and the Healthy Eating Initiatives"

Imogene Washington
6 years ago
Views:

1 Health Canada Update Supplemented Foods and the Healthy Eating Initiatives William Yan, Ph.D. Bureau of Nutritional Sciences, Food Directorate, Health Canada CHFA East September 15, 2017

2 Outline Update on Supplemented Foods Update on the healthy eating initiatives Nutrition labelling (NFt, list of ingredients, front-of-package) Trans fat Sodium 2

3 Update on Supplemented Foods 3

4 Supplemented foods A supplemented food (SF) is defined as a pre-packaged product that is manufactured, sold or represented as a food, which contains added vitamins, minerals, amino acids, herbal or bioactive ingredients. These ingredients may perform a physiological role beyond the provision of nutritive requirements SFs include pre-packaged, ready-to consume beverages, beverage mixes and concentrates, powders and conventional foods (e.g. bars). 4

5 Supplemented foods - CEDs As of August 31, 2017 the Food Directorate has received approximately 706 submissions for caffeinated energy drinks (CEDs), and 503 TMALs have been issued. 78 requests have been received to date for TMA extensions and 31 extensions have been issued. 5

6 Supplemented foods non CEDs As of August 31, 2017, the Food Directorate has received approximately 861 submissions for non-ced products, i.e. beverages, powders, bars and confectionaries. Of the 861 submissions reviewed, 456 have received TMALs. 205 requests have been received to date for TMA extensions and 117 extensions have been issued. 6

7 Collection of sales and consumption incident data As a condition of the TMAL, petitioners are required to submit annual sales data and if requested, annual consumption incident data. Deadline for 2016 data was September 1, Failure to provide information by deadline will result in revocation of the TMAL. Forms must be completed, even if zero sales/consumption incidents If contact information has changed, Health Canada must be notified as soon as possible Based on the lack of response to the call for data from 2012 to 2015, Health Canada has revoked 105 TMALs. 7

8 TMA Research Health Canada has concluded that a number of information and data gaps need to be addressed to support the development of appropriate regulations for SFs. As a condition of the TMA, the manufacturer or distributor is required to gather such data, in a manner agreed upon with Health Canada in advance, and submit it to Health Canada within a specified time frame. Early 2017, TMAL holders were sent a letter regarding their research obligations. Choice of one of three options to proceed. Proposal for the proposed research to be submitted by March 31, If requested, extension of deadline was granted. Companies that failed to respond to request were revoked. 8

9 TMA Research (cont d) In addition to the letter outlining the options, documents providing guidance and information on data gaps were also provided. Documents provided information on: The different types of studies that could be conducted (e.g., surveys, focus groups, etc.) ; and The specific data gaps that need to be filled (e.g., demographics of users and consumption patterns, as well as understanding and use of supplemented food label information). Next steps: HC to review proposals so research can start this year/early next year Note: Even if a product has not be marketed yet, the TMAL holder is still required to collect data during

10 Next Steps Continue to review and issue TMALs and TMAL extensions Continue to review research protocols and analyze research data Work on the regulatory amendments for SFs has begun Over the next few years there will be consultations on various aspects of the proposed amendments Target for Canada Gazette II is December

11 Update on the healthy eating initiatives 11

12 Canada s Healthy Eating Challenges Many Canadians do not follow a healthy eating pattern as part of a healthy lifestyle Poor diet is the primary risk factor for obesity and many chronic diseases, which places a significant burden on the health of Canadians and our health care system The food environment makes it increasingly difficult for Canadians to make healthy choices: Widespread availability of inexpensive foods and beverages high in calories, fat, sodium and sugars Marketing of foods is very powerful and children are particularly vulnerable There is a constant flow of changing (and often conflicting) messages Canadians face challenges in understanding and using nutrition information Some subpopulations in Canada face challenges in accessing nutritious foods 12

13 Healthy Eating Commitments As part of the Government of Canada priorities, the Minister of Health is committed to: Improving food labels to give more information on sugars and food colours in processed foods Introducing new regulations to improve the food supply by eliminating industrially produced trans fats and reducing sodium in processed foods Introducing new restrictions on the commercial marketing of unhealthy food and beverages to children, to protect our children from influential marketing practices 13

What Health Canada is doing: Launched the Healthy Eating Strategy in October 2016 Vision: Make the healthier choice

Improve food access & availability Modernize Canada s Food Guide Improve Food Labels Front-of-Package Labelling Less

Expand and update Nutrition North Canada Meaningful impacts on long-term health outcomes for Canadians Road to

14 What Health Canada is doing: Launched the Healthy Eating Strategy in October 2016 Vision: Make the healthier choice the easier choice for all Canadians Better nutrition information Improve food quality Protect vulnerable populations Improve food access & availability Modernize Canada s Food Guide Improve Food Labels Front-of-Package Labelling Less Sodium in Food Prohibit Industrial Trans Fat Restrictions on Marketing of Unhealthy Food & Beverages to Children Expand and update Nutrition North Canada Meaningful impacts on long-term health outcomes for Canadians Road to success: Strong evidence-base, mutually-reinforcing policies, strategic partnerships, engagement, openness and transparency 14

attempts to limit advertising to children are not working well Public consultation summer 2017 sought input on definition of

15 Protect Vulnerable Populations: Restrict Marketing of Unhealthy Food and Beverages to Children 90% of foods advertised online to children are high in sugar, sodium or fat Marketing influences children s and parental food choices Industry-led voluntary attempts to limit advertising to children are not working well Public consultation summer 2017 sought input on definition of unhealthy foods and child-directed marketing Health Canada will: Restrict marketing of unhealthy food to children under 17 15

16 Next Steps Fall 2017 Refine policy approach based on consultation results and considerations from stakeholders on technical aspects of the policy Fall-Winter 2018 Consult Canadians on regulatory approach 16

Improving Food Quality: Eliminating industrial trans fat Trans

mainly through partial hydrogenation of oils (PHOs) In the 1990

7% of total energy The risk of coronary heart disease (CHD) is

The main mechanism through which trans fats increase CHD risk

17 Improving Food Quality: Eliminating industrial trans fat Trans fats can be naturally-occurring or industrially produced, mainly through partial hydrogenation of oils (PHOs) In the 1990 s, Canadians trans fat intakes was ~3.7% of total energy The risk of coronary heart disease (CHD) is substantially increased with increasing intakes of trans fat The main mechanism through which trans fats increase CHD risk is by altering blood lipid levels: LDL Bad cholesterol HDL Good cholesterol Total/HDL cholesterol 17

18 Trans Fat - Earlier Actions Since the early 2000s, Health Canada has pursued a multi-faceted approach aimed at reducing the trans fat intakes of Canadians, which included: Mandatory trans fat labelling Permitting claims such as trans fat free Setting voluntary targets for trans fat content Active monitoring and open reporting on industry s progress Health Canada s initiatives to decrease the trans fat consumption of Canadians have been largely effective: By 2007, the average trans fat intake for all Canadians had decreased to 1.42% of total energy By 2011, the great majority of the food supply was meeting the voluntary targets for trans fat (exceptions include: some baked goods, margarines, lard and shortenings, coffee whiteners) 18

19 Trans Fat Recent Actions Mandate commitment to bring in tougher regulations to eliminate industrially-produced trans fat (November 2015) Launched a Call for Data to collect information on the current use of PHOs in the food supply (May 2016) Held a pre-regulatory online consultation (November 2016 January, 2017) Published a Notice of Proposal with 75 day consultation (April 7-June 21, 2017) 19

20 Trans Fat Next Steps Notice of Modification (fall 2017): Implement a prohibition on the use of PHOs in foods by adding them to Part 1 of the List of Contaminants and Other Adulterating Substances in Foods Transition period of one year Objective and Expected Outcome: Trans fat intake of the vast majority of Canadians is below the WHO recommendation of < 1% of total energy 20

Reducing Sodium in Processed Food Background Sodium is a Public Health Issue in Canada: excess sodium intake can lead to hypertension, a major risk factor for stroke, heart disease and kidney disease

21 Reducing Sodium in Processed Food Background Sodium is a Public Health Issue in Canada: excess sodium intake can lead to hypertension, a major risk factor for stroke, heart disease and kidney disease Canadians are at risk: 75% of Canadians exceed 2300 mg sodium/day 2010 Population average intake: 3400 mg/day AI = 1500 mg/day; UL = 2300 mg/day ~ 2 million Canadians have hypertension caused by excess dietary sodium Sodium Intake: 3400 mg/day (2009) Sodium Intake Goal: 2300 mg/day (2016) 21

Sodium Food Supply Earlier Actions Voluntary Targets Health Canada published voluntary sodium reduction targets for 94 categories of processed foods (2012) 2 components: Sales Weighted Average and

22 Sodium Food Supply Earlier Actions Voluntary Targets Health Canada published voluntary sodium reduction targets for 94 categories of processed foods (2012) 2 components: Sales Weighted Average and Maximum Levels designed to reduce sodium levels in both the most consumed products and the saltiest products within each category Industry asked to meet these targets by December 31, 2016 Guidance for the Food Industry on Reducing Sodium in Processed Foods June 2012 Streamlined Processes Health Canada modernized and streamlined the food additive approval process and priority handling of lower sodium alternatives to help with sodium reduction. 22

Sodium Reduction Recent Actions Health Canada hosted a 2-day symposium on sodium reduction, Oct 12-13, 2016.

23 Sodium Reduction Recent Actions Health Canada hosted a 2-day symposium on sodium reduction, Oct 12-13, Common challenges amongst Canadian food industry stakeholders included: consumer acceptance of lower sodium foods; difficulty in replacing salt for flavour and functionality; food safety issues that need to be considered when sodium is replaced Sodium reduction in restaurant and foodservices presents additional challenges: Large number of menu items and ingredients and their constant evolution; impact on small and medium businesses; consumer perception of eating out as a treat 23

24 Sodium Next Steps Launch a consultation on sodium reduction in foods served in restaurants and food service establishments for the purpose of developing an approach for this sector (e.g. targets) (Sept 2017) Publish FOP labelling for foods high in sodium, sugars and saturated fat in Canada Gazette, Part 1 (fall 2017) Publish results of evaluation of the amount of sodium in foods and average Canadian intakes against targets (winter ) 24

A healthy diet with adequate calcium and vitamin D, and regular physical activity, help achieve strong bones and may reduce the risk of osteoporosis.

25 Improve Nutrition Information on Food Labels A healthy diet low in saturated and trans fats may reduce the risk of heart disease. X food is free of saturated and trans fats. A healthy diet with adequate calcium and vitamin D, and regular physical activity, help achieve strong bones and may reduce the risk of osteoporosis. X food is an excellent source of calcium and vitamin D. A healthy diet low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. X food is sodium-free. Health Claims Nutrient Content Claims Nutrition Facts table Sodium free Lower in saturated fatty acids Source of fibre High in vitamin D Excellent source of calcium 25

26 Updates to Nutrition Facts table, List of Ingredients Nutrition Labelling proposal and associated work will form the foundation for further improvements to food labels to help Canadians make more informed choices. %DV for (Total) Sugars in Nutrition Facts Table Group Added Sugars in List of Ingredients Ingredients: Sugars (fancy molasses, brown sugar, sugar) Wheat flour Vegetable oil shortening (soybean and/or canola oil and modified palm oil) Liquid whole egg Salt Sodium bicarbonate Spices Allura Red Contains: Wheat Egg Soy Ingrédients: Sucres (mélasse qualité fantaisie, cassonade, sucre) Farine de blé Shortening d huile végétale (huile de soja et/ou huile de canola et huile de palme modifiée) Oeufs entiers liquides Sel Bicarbonate de sodium Épices Rouge allura Contient: Blé Oeufs Soya Declare all food colours / dyes by common name 26

Current Nutrition Labelling has Limitations

positive attributes of a food Voluntary Used

Location on side/back limits visibility when

makes it difficult for some consumers to

27 Current Nutrition Labelling has Limitations Nutrient Content & Health Claims Highlights positive attributes of a food Voluntary Used as marketing tool Nutrition Facts table Location on side/back limits visibility when consumers are making choices Complexity makes it difficult for some consumers to understand Amount of detail can overwhelm some consumers 27

28 that FOP nutrition labelling can Help Resolve What is FOP nutrition labelling? Systems that use nutrient criteria and symbols to indicate that a product has certain nutrition characteristics Benefits include: Focus on key nutrition information that consumers need to make healthier choices Help a wider range of consumers interpret factual nutrition information to make informed choices Improve the prominence of nutrition information when making choices at a glance Balance claims on front of packages Encourage industry to improve the nutritional quality of their foods There is growing interest in and push for FOP in Canada and worldwide 28

The proposed FOP approach Health Claims Nutrient

key nutrients of public health concern Nutrition

when a food is high in key nutrients that contribute

29 The proposed FOP approach Health Claims Nutrient Content Claims Front-of-Package Nutrition Labelling key nutrients of public health concern Nutrition Facts table Would be: Mandatory Symbol-based Visible when a food is high in key nutrients that contribute to negative health outcomes Built on existing nutrition labelling 29

FOP Labelling - Actions to Date Held a pre-regulatory online consultation (November 2016 January, 2017) Held 14 focus groups in 6 cities across the country with a wide range of consumers, including

30 FOP Labelling - Actions to Date Held a pre-regulatory online consultation (November 2016 January, 2017) Held 14 focus groups in 6 cities across the country with a wide range of consumers, including those with adequate and marginal health literacy (December 2016) Explore consumer access, understanding, appraisal and use of four different FOP symbols to inform regulatory proposal development Report published on Library and Archives Canada website (June 2017)

31 FOP Labelling Next Steps Hold expert / stakeholder roundtable focusing on evidence and symbol options (Sept 18) Conduct further research and consultation (Fall 2017)

32 Revision of Canada s Food Guide Issue: Many Canadians are not making healthy eating choices; challenges in interpreting and applying guidance; CFG is not meeting the needs of all users; Canadians are accessing information differently than before; need to revise guidance and communicate it differently to maintain public confidence. Action: Revise Canada s Food Guide; shift from an all-in-one policy and education tool to a suite of products to meet the needs of the general public, policy makers and health professionals Timeline: February March Conduct public opinion research with health professionals and public to understand how they use and access nutrition information Spring 2017 Second public consultation (closed on August 14 th ) 32

Evidence Review 2015 Evidence Review for Dietary Guidance Reports Released Fall 2016 http://healthycanadians.gc.

33 Evidence Review 2015 Evidence Review for Dietary Guidance Reports Released Fall Scientific evidence is still strong, but some elements of guidance require updating to reflect recent evidence on food & health. The Food Guide is well-integrated into policies and programs, and consumer awareness is high, but stakeholders report Canadians are challenged in interpreting and applying guidance. An all-in-one policy and education tool is not meeting the needs of all audiences. 33

all-in-one tool Updated guidance communicated in different

34 Transform Canada s Food Guide to better meet the needs of different audiences Current guidance communicated in all-in-one tool Updated guidance communicated in different products New tools & resources launching throughout 2018 and

35 Revising the Food Guide: Part 1: Draft Dietary Guidance Policy Guiding Principles Guiding Principle 1 A variety of nutritious foods and beverages are the foundation for healthy eating. Guiding Principle 2 Processed or prepared foods and beverages high in sodium, sugars or saturated fat undermine healthy eating. Guiding Principle 3 Knowledge and skills are needed to navigate the complex food environment and support healthy eating. Determinants of health Cultural diversity Environment Recommendations Regular intake of vegetables, fruit, whole grains and protein-rich foods, especially plant-based sources of protein. Inclusion of foods that contain mostly unsaturated fat, instead of foods that contain mostly saturated fat. Regular intake of water. Limited intake of processed or prepared foods high in sodium, sugars or saturated fat. Avoidance of processed or prepared beverages high in sugars. Selecting nutritious foods when shopping or eating out. Planning and preparing healthy meals and snacks. Sharing meals with family and friends whenever possible. Considerations 35 18

36 Summary 1 st part information and updates provided on TMAs for SFs 2 nd part information and updates provided on healthy eating initiatives Conclusion: TMA information applies to SF products; however, the healthy eating initiatives apply to all foods, including SFs 36

37 Thank You! HES website:

Canadian Public Health Association Conference June Healthy Eating Strategy Update

Canadian Public Health Association Conference June 2017 Healthy Eating Strategy Update Dr. Hasan Hutchinson, Director General, Office of Nutrition Policy and Promotion Dr. Alfred Aziz, Chief, Bureau of