Death and disability by food

Transcription

1 Death and disability by food Health and Enjoyment Disease Norm Campbell

2 Sl < 1 in 5 1 in 5 Both accounted for over 10 million deaths in 2016 Figure obtained by cropping a downloaded figure from Feb ,

3 Cancer Diabetes + misc. 50,000 Figure obtained by cropping a downloaded figure from Feb ,

4 < 1 in 10 > 800,000 Figure obtained by cropping a downloaded figure from Feb ,

5 Complex mix of excess and deficiency driven by processed food diets. < 10,000 Excess sodium, saturated fat and simple sugars (Carbs) Lack of fresh fruit and vegetables, nuts and seeds, low fat dairy, some fish and poultry

6 Societies that eat unprocessed foods, are physically active and lean rarely develop hypertension (high cholesterol, diabetes, heart disease or stroke) BP is well known to rise with age in modern industrialized societies. If people move from an area that does not have hypertension to an area that does, they develop hypertension. Meneton et al, 2005

7 Risk factor Attributable Risk of Lifestyle to Hypertension Approximate attributable risk for hypertension Increased salt in diet 32% Decreased potassium in diet 17% Overweight 32% Sedentary lifestyle 17% Excess alcohol 3% 81% > 6 million Canadians

8 Reflective question Do you eat a healthy diet?

9 Statistics Canada Surveys find very few Canadians have healthy diets. Most Canadians understand that Canadians eat unhealthy diets. However most Canadians claim they personally eat healthy diets. The vast majority of Canadians indicate they are trying to improve their diets. If you regularly eat more than minimally processed foods it is very, very, very unlikely you have a healthy diet.

10 Reflective questions Why might Canadians think they eat healthy but don t?

11 Food awareness and labeling Very extensive decades long very extensive social marketing campaigns have normalized unhealthy eating patterns and foods. Surveys indicate widespread inability to accurately interpret the NFPs even in people who indicate they can read the label correctly. It is currently unclear how accurate the NFP information is. 18% of food labels were more than 20% inaccurate on sodium content (all underestimated)

12 Food awareness and labeling Front of package health claims based on single nutrients can/do mislead consumers about whether the food is healthy or not. Reduced in claims may still be very high in and contain other ingredients in vast excesses or deficiencies. There are over 30 front of package labels many relating to health but most could mislead a consumer whether the food is healthy or not.

13 Food awareness and labeling Restaurant food (fast or slow, cheap or expensive) is largely unhealthy and is rarely labeled. No current label clearly indicates relevant excesses and deficiencies and indicates the health issue. (e.g. This product is high in sodium. Diets high in sodium can cause hypertension and are associated with gastric cancer and other health risks.) If you eat a variety of fresh (or frozen/canned) unprocessed fruit and vegetables with some nuts, seeds and legumes with some unprocessed fresh (or frozen) low fat meat, poultry or fish then you likely eat a healthy diet.

14 Food controversies: Real controversy or a business model? >4 trillion USD/yr. food industry Low quality research Conflicted and dissident scientists Extensive social marketing Undermining confidence in healthy public policy 14

15 Healthy food policies Top priority for Hypertension Prevention and Control HSFC CIHR Chair in Hypertension Prevention and Control. Hypertension Advisory Committee ( Canadian Association of Cardiovascular Prevention and Rehabilitation, Canadian Cardiovascular Society, Canadian Council Of Cardiovascular Nurses, Canadian Diabetes Association, Canadian Medical Association, Canadian Nurses Association, Canadian Pharmacists Association, Canadian Society of Internal Medicine, Canadian Society of Nephrology, Canadian Stroke Network, College of Family Physicians of Canada, Heart and Stroke Foundation of Canada, Hypertension Canada, Public Health Physicians of Canada).

16 Some Hypertension Advisory Committee policy statements and calls to action Setting targets and timelines for sodium, saturated fats, and free sugar content of all processed and chain restaurant foods with close government monitoring and oversight. Implementing healthy food procurement policies. Restricting food establishments around schools and places children play. Defining healthy and unhealthy foods.

17 Some other policy interventions Implementing clear transparent conflict of interest guidelines to ensure public health food policies reflects public health interests and are free of commercial bias. Mandate commercial entities to publicly disclose financial transactions with health care professionals and scientists and non-governmental organizations. Taxing foods that have added sodium, saturated and trans fatty acids, and free sugars to recuperate health and other societal costs. Reducing the cost and increasing the availability of healthy food.

18 Is the public supportive? The majority of Canadians want government to introduce polices and or regulations to make food healthier (e.g. Health Canada commissioned survey found 82% want warning labels on high sodium foods, 67% wanted it to be mandatory and 70% view it as extremely or very important; 68% want a regulatory approach to how much sodium can be added to foods by food processors).

19 So why isn t something being done FINALLY SOMETHING IS BEING DONE!!!! Proposed policies from Health Canada that we will hear about in this conference need strong support from health care professionals and the public.

20 Prime Ministers mandate letters To Minister of Health, Sodium Transfat Marketing to children Minister of Agriculture Over arching food strategy

21 Calgary Nutrition Conference To provide insights on policies that will help create a healthy food environment What we can do to support health public food policies. Address the most vulnerable. Use innovation to our advantage.

22 Death and disability by food Our processed food diets have lead to dietary risks being the leading risk for death in Canada The death and disability caused by unhealthy diets are preventable Health care professionals, scientists and the Canadian public are supportive of major policy changes to create health eating environments Health Canada is proposing major new policies to make it easier for Canadians to choose healthy foods Strong support is needed from the Canadian public to overcome food industry opposition which includes poor quality research and widespread misinformation about food and health.

23 Lets make food great (and healthy) again