Transcript BNF nutrition update.

Nutrition update
Rebecca Haresign
Research Assistant, British Nutrition Foundation
Overview
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SACN Carbohydrates and Health report
Nutrition claims
Departments, agencies and public bodies
Sources of information
What is SACN?
• Scientific Advisory Committee
on Nutrition
• SACN members are
appointed as independent
scientific experts
• SACN provides advice to UK
Health Departments on
matters relating to food, diet
and health
Examples of SACN working
groups:
• Carbohydrates Working
Group
• Vitamin D Working Group
• Military Energy DRVS
Working Group
• Fats Working Group
SACN Carbohydrates and Health
report
Headlines based on evidence reviewed
in SACN report:
• higher consumption of sugars and
sugars containing food is associated
with a greater risk of tooth decay;
• increasing or decreasing total energy
(calorie) intake from sugars leads to a
corresponding increase or decrease in
energy intake;
SACN Carbohydrates and Health
report
Headlines based on evidence reviewed
in SACN report:
• consumption of sugars-sweetened
drinks* results in greater weight gain
and increases in BMI in children and
adolescents;
• greater consumption of sugarssweetened drinks is associated with
increased risk of type 2 diabetes.
*sugars-sweetened drinks include non-diet carbonated drinks, coffee/tea containing sugar, squash, juice drinks, sport drinks, energy drinks.
SACN Carbohydrates and Health
report
This led to the following
recommendations from SACN:
• Average intake across the UK
population of free sugars should not
exceed 5% of total dietary energy
intake for age groups from 2 years
upwards;
• The consumption of sugars-sweetened
drinks should be minimised in children
and adults.
SACN Carbohydrates and Health
report
What are free sugars?
All sugars added to foods by the
manufacturer, cook or consumer, plus
sugars naturally present in honey, syrups
and unsweetened fruit juice.
What sugars do not count as free sugar?
Lactose (the sugar in milk) when naturally
present in milk and milk products and the
sugars contained within the cellular
structure of foods (e.g. fruit and
vegetables).
Comparison of the total and free
sugars content of foods
Portion
size
Total sugars
(per portion)
Free sugars
(per portion)
Comment
Regular
cola
330ml
36.0g
36.0g
Caloriefree cola
330ml
0g
0g
No sugars present
Semiskimmed
milk
200ml
9.4g
0g
None of the sugars are free sugars; all of the
sugar is lactose from milk, which is excluded
from the definition of free sugars
Flavoured
milk
200ml
28.0g
16.2g
Orange
160g
13.6g
0g
Orange
juice
150ml
12.9g
12.9g
All the sugars are classed as free sugars,
released from the fruit during juicing
Honey
5g
3.8g
3.8g
All of the sugars are classed as free sugars
All of the sugars are present as free sugars
The sugars are a mix of added ‘free sugars’ and
lactose (from milk). Flavoured milk is permitted
within the School Food Standards if it does not
contain more than 5% added sugars
None of the sugars are free sugars
Source: Why 5%? An explanation of SACN’s recommendations about sugars and health. PHE 2015.
Sources of free sugars*: 11-18
year olds
*sugars intakes measured as non-milk extrinsic sugars; data from the National Diet and Nutrition Survey Rolling Programme Results from
Years 1-4 (combined) (2008/09-2011/12)
Sources of free sugars*: Adults
*sugars intakes measured as non-milk extrinsic sugars; data from the National Diet and Nutrition Survey Rolling Programme Results from
Years 1-4 (combined) (2008/09-2011/12)
Exploring sugars in the foods we
buy
http://bit.ly/1MYDUCD
Free sugars line up
Free sugars answers
0.4g
2.7g
4g
11.25g
21.3g 23.8g
36g
0g
Data taken from McCance and Widdowson, National Diet and Nutrition Survey dietary information and retail data
SACN recommendations on fibre
• SACN also recommended an increase
in the population’s fibre intake
• Previous recommendation for fibre was
18g NSP, measured using the Englyst
method
• New recommendations from SACN use
a different method – AOAC
(Association of Official Analytical
Chemists)
• 18g measured using the Englyst
method is equivalent to 23/24g using
the AOAC method
SACN recommendations on
fibre
SACN recommended an increase in
the population’s fibre intake to an
average of 30g per day for adults.
For children, the recommended
intakes are:
15g/day (age 2-5); 20g/day (age 511); 25g/day (age 11- 16); 30g/day
(age 16-18).
Why do we need to increase our
fibre intake?
Evidence from the SACN report
indicated:
• diets rich in fibre (cereal fibre and
wholegrains) are associated with
lower incidence of CVD, type 2
diabetes & colorectal cancer
• diets rich in fibre decrease intestinal
transit times and increase faecal
mass.
What does 30g a day look like?
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7 day meal plan put together by BNF
Meets the new fibre and free sugars advice
Based on 2,000 calories a day
Also meets the other guidelines for a healthy
diet:
• Five portions of fruit and vegetables
• A portion of oil-rich fish
• Some low-fat dairy or dairy alternatives
• Lean, protein-rich foods
• Also follows the guidelines for salt, fat and
saturates and supplies the recommended
amounts of vitamins and minerals, such as
calcium and iron.
https://www.nutrition.org.uk/attachments/article/881/SACN%20guidelines%20meal%20planner.pdf
Putting new recommendations
into practice
Averages of 4.9% free sugars, 33.2g fibre and 1989 kcal per day
https://www.nutrition.org.uk/attachments/article/881/SACN%20guidelines%20meal%20planner.pdf
Fibre in the classroom
Nutrition claims
Nutrition claims such as ‘source of’ and ‘high in’ are
regulated by the European Commission.
SOURCE OF FIBRE – claim may only be made where
the product contains at least 3g of fibre per 100g or
at least 1.5g of fibre per 100 kcal
SOURCE OF PROTEIN - claim may only be made
where at least 12% of the energy value of the food
is provided by protein.
HIGH PROTEIN - claim may only be made where at
least 20% of the energy value of the food is
provided by protein.
http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1169&from=EN
Nutrition claims
SOURCE OF [VITAMIN/MINERAL]
15% of the nutrient reference values supplied
by 100g or 100ml in the case of products other
than beverages or per portion if the package
contains only a single portion;
HIGH [VITAMIN/MINERAL]
at least twice the value of ‘source of
[VITAMIN/MINERAL] (so 30% of the nutrient
reference values supplied by 100g or 100ml in
the case of products other than beverages or per
portion if the package contains only a single
http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1169&from=EN
portion)
Iron
NRV for Iron=14mg, Source of Iron=2.1mg, High in Iron=4.2mg
per 100g
Government sources of
information
Source
Role
Food Standards Scotland
(FSS)
Public sector food body for Scotland. Ensures that information and advice on food
safety and standards, nutrition and labelling, is independent, consistent evidencebased and consumer-focused.
http://www.foodstandards.gov.scot/
Scientific Advisory
Committee on Nutrition
(SACN)
SACN members are appointed as independent scientific experts on the basis of their
specific skills and knowledge. SACN provides advice to UK Health Departments on
matters relating to food, diet and health.
https://www.gov.uk/government/gro
ups/scientific-advisory-committeeon-nutrition
National Diet and Nutrition
Survey (Scotland) (NDNS)
http://www.foodstandards.gov.scot/n
ational-diet-and-nutrition-surveyrolling-programme-results-years-1-4combined-scotland-200809
Family Food Survey
https://www.gov.uk/government/upl
oads/system/uploads/attachment_da
ta/file/485982/familyfood2014report-17dec15.pdf
This is a continuous programme which assesses the diet, nutrient intake and
nutritional status of the general population aged 1.5 years and over, in the UK.
Additional recruitment was sought for Years 1 to 4 (2008/9 to 2011/12) in order to
enable comparisons to be made with UK results. The NDNS provides high quality data
on the types and quantities of foods consumed by individuals, from which estimates
of average nutrient intakes for the population can be derived.
The Family Food Survey is an annual survey of household purchases of food and drink,
which also provides information on nutrient intakes from both household and eating
out food and drink. There is a breakdown by UK regions, and in Scotland the statistics
are used to monitor the health of the Scottish diet. As the survey has been conducted
annually since the 1950s, it provides invaluable data on trends.
Sources of information
• Government (e.g. Food Standards Scotland)
• NHS Inform
• Charities/organisations with the Information Standard: British
Nutrition Foundation, British Dietetic Association
• Health Professionals (e.g. Registered Dietitians, Registered
Nutritionists)
Thank you!
[email protected]