Understanding the public health benefits of sugar reduction. Liz Tucker (RNuTr) Selectfood LLP

Transcription

1 Understanding the public health benefits of sugar reduction Liz Tucker (RNuTr) Selectfood LLP

2 Public Health England - Sugar Reduction The evidence for action - October WHY DO WE HAVE A LOVE AFFAIR WITH SUGAR? 2. ANY FOOD EATEN TO EXCESS OR OUT OF BALANCE HAS THE ABILITY TO INDUCE PROBLEMS why vilify sugar? Simplistic to view things as good and bad but why don t we crave cabbage? Our primitive brain is still programmed to search for immediate and high energy sources matter of survival So successful at surviving we can now sit back and have it delivered endorphin reward without the effort Natural food contains a range of nutrients wrapped up in calories Empty v dense calories free sugar is 100% empty calories The food industry has singled out that element cheap and they know the food will sell Terminology has divided food into delicious indulgent or dull healthy Children are brought up in a convenience society don t know where natural food comes from LEAF study years less than half knew butter came from a cow, 40% milk, third didn t know where eggs came from. (Linking Environment and Farming May )

3 INFLUENCE TO HEALTH FROM AN EXCESSIVE INTAKE OF FREE SUGARS IN THE NATIONS DIET Public health England - Sugar Reduction The evidence for action 2015 TODAY THE MAJORITY OF CHORONIC HEALTH ISSUES ARE DIET RELATED Weight gain In 2012, almost 25% of adults in England were obese and a further 37% were overweight total of 62% a third of the population obesity is now the norm. BMI has risen from 23 to 29 just under obesity level. In children, 13% of 5 year olds and 14% of 11 year olds are overweight and almost 10% of 5 year olds and 19% of 11 year olds are obese approximately a quarter of the population. (Health and Social Care Information Centre (2013) Health Survey for England-2012) Increases the risk of heart disease, type 2 diabetes, stroke and some cancers, particularly bowel cancer (Butland B, Jebb S, Kopelman P, et al. (2007) Tackling obesities; Foresight Programme of the Government Office for Science) Tooth decay - a third of five year olds, half of eight year olds had decay in their milk teeth. Tooth decay was found in 34% and 46% of 12 and 15 year olds respectively. (Health and Social Care Information Centre(2013) The Dental Health Survey of Children and Young People) Obesity and its consequences alone cost the NHS 5.1bn per year but the human cost in pain and suffering is much more substantial (The Scientific Advisory Committee on Nutrition. (2015) Carbohydrates and Health)

4 The key findings Influencers: Exposure to a high volume of marketing and advertising Old (e.g. TV advertising, radio, cinema, press and billboards) New (e.g. advergames, social media, online advertising) Sponsorship by food and drinks companies of TV programmes, public amenities and events All forms of marketing consistently influence food preference, choice and purchasing in children and adults Food retail price promotions are more widespread in Britain than anywhere else in Europe Foods on promotion account for around 40% of all expenditure on food and drinks consumed at home Higher sugar products are promoted more than other foods Price promotions increase the amount of food and drink people buy by around one-fifth These are purchases people would not make without these promotions. There is an increase in the amount of sugar purchased from higher sugar foods and drinks by 6% overall and influence purchasing by all socioeconomic and demographic groups.

5 SUGAR IS IT ALL BAD? Public health England - Sugar Reduction The evidence for action 2015 In this report the term sugar is used as shorthand for the free sugars definition. Free sugars are all sugars added to foods plus those naturally present in fruit juices, syrups and honey It does not include sugars naturally present in intact fruit and vegetables or milk and dairy products Additionally Empty calorie foods are more likely to contain higher levels of free sugars Also cheap, processed and mass produced Children living in the most deprived communities are twice as likely to be obese or overweight as those in the least deprived for both age groups considered (reception and year 6) (Health and Social Care Information Centre (2013) National Child Measurement Programme data source) The Scientific Advisory Committee on Nutrition (SACN) final report on Carbohydrates and health in July 2015 This included recommendations that the average population intake of sugar should not exceed 5% of total dietary energy for the population aged two years upwards (halving the previous recommendation) and that consumption of sugar sweetened drinks should be minimised by both adults and children.

6 ISOLATION IS NOT THE ANSWER Public health England - Sugar Reduction The evidence for action 2015 No single action will be effective in reducing sugar intakes THE MEDIA JUMPED ON THE SUGAR TAX This is too serious a problem to be solved by approaches that rely only on individuals changing their behaviour What is needed - Parallel measures to reduce the impact of influences that increase consumption Reduce the sugar content of food and drinks Support people in making healthier choices through information and education However - Portion sizes - Balance in dietary terms are these really understood? In moderation sugar is not a threat to health been eaten for thousands of years The main concern is this is a generational issue convenience and fast food is relatively new under 30s are least aware of where food comes from, how it is made and how it influences their ability to function.

7 Labelling (1169/2011), health and nutritional claims regulations (1924/2006) enforcement is vital but as the industry is market lead should low sugar products be a preferred choice not an enforced one? Traffic light systems is it too simplistic? Will it vilify natural sugar food sources like fruit? Adapting to a new era of healthier food production - there is now a demand for more clarity and awareness of sugar levels so the industry needs to adapt to meet the health requirements of the population The report clearly states that we all need to take responsibility That means the school, retailer, producer, wholesaler and caterer can provide the individual with the information they need to make informed choices and the range of healthier products that are easier to access Ultimately it all comes down to taste health professionals don t need to nag people about eating too many vegetables, we will always have a sweet tooth Products need to be preferable the food industry has already recognised there market in healthier products but they are currently premium how long before they are mainstream?