Transcript 4.09 MB - Food a fact of life

Nutrition update from Food
Standards Scotland
Heather Peace,
Head of Nutrition Science and Policy
5th March 2016
Food Standards Scotland
• Established by the Food (Scotland) Act 2015.
• Non-ministerial office of the Scottish
Administration, operating at ‘arms-length’ from
Scottish Government.
• Governed by a board who provide FSS with
strategic direction and oversight.
• Role to ensure that information and advice on
food safety and standards, nutrition and labelling
is independent, consistent, evidence-based and
consumer-focused.
Food Standards Scotland
The Food (Scotland) Act 2015 gives FSS a statutory
duty to improve the extent to which the Scottish
population have diets conducive to good health.
Nutrition Remit
http://www.foodstandards.gov.scot/nutrition-healthy-eating/nutrition-remit
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Primary source of authoritative evidence-based diet and
nutrition advice
Strategic co-ordination of diet and nutrition research and
surveillance
To advise on, publicise and develop policy in respect of the
Scottish diet
Providing the guidance and expertise necessary to ensure
coherent and aligned delivery of dietary health improvement.
Advising Ministers, making recommendations on actions that
improve dietary health.
The Scottish Diet
Situation Report.
The Scottish Diet: It needs to change
The report:
http://www.foodstandards.gov.scot/scottish-diet-it-needs-change
• Collates current evidence on diet and
health.
• Demonstrates how far we are from meeting
the Scottish Dietary Goals.
• Makes the case for reducing the
consumption of discretionary foods and
drinks to make significant and measurable
improvements to diet and health.
Scottish Dietary Goals
http://www.gov.scot/Resource/0042/00421385.pdf
• The SDG’s are used as a benchmark to monitor
diet against in Scotland.
• Not consumer facing guidelines.
• Instead are used to fix the direction of travel for
dietary improvement to reduce diet related
conditions and underpin Scottish dietary policies
• There has been little or no progress towards the
goals over the last 15 years.
Diet in Scotland is poor
Scotland has a diet that’s too high in calories, fats, sugars and salt, and
too low in fibre, fruit, vegetables and other healthy foods like oil-rich fish.
Food/Nutrient
Intake to..
Fruit and vegetables
Increase
Fibre
Increase
Oil rich fish
Increase
Energy density
Decrease
Red and processed meat
Not increase
Total fat
Decrease
Saturated fat
Decrease
Sugars
Decrease
Salt
Decrease
Diet in Scotland is poor
Scotland has a diet that’s too high in calories, fats, sugars and salt, and
too low in fibre, fruit, vegetables and other healthy foods like oil-rich fish.
Food/Nutrient
Intake to..
Progress?
Fruit and vegetables
Increase
No
Fibre
Increase
No
Oil rich fish
Increase
No
Energy density
Decrease
No
Red and processed meat
Not increase
Goal met
Total fat
Decrease
No
Saturated fat
Decrease
Little
Sugars
Decrease
Little
Salt
Decrease
No
Diet in Scotland is poor
Scotland has a diet that’s too high in calories, fats, sugars and salt, and
too low in fibre, fruit, vegetables and other healthy foods like oil-rich fish.
Mean Intake (% of Food Energy)
Intake of fat and saturated fat (% food energy), by year
45
40
38.8
38.7
38.9
38.6
38.9
38.7
38.6
39
39
38.7
39
39.4
39.6
35
Total Fat (% FE) Current intake
30
Saturated Fat (% FE)
- Current Intake
25
20
15.5
15.6
15.6
15.4
15.4
15.7
15.3
15.3
15.1
15
15
15.5
15.4
15
10
SDG - Total Fat
SDG - Saturated Fat
5
0
2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013
Diet in Scotland is poor
Scotland has a diet that’s too high in calories, fats, sugars and salt, and
too low in fibre, fruit, vegetables and other healthy foods like oil-rich fish.
Intake of NMES (% food energy), by year
Mean Intake (% of Food Energy)
20
18
16
15.5
15.6
16.1
15.5
15.2
15
14.9
15
14.8
15.4
14
14.4
14.5
14
12
10
8
NMES (% food energy)
6
Current SDG
4
2
0
2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013
Discretionary foods and drinks
• A high proportion of calories, fats and sugars in Scotland comes from
discretionary foods.
• Low nutritional value and are not required for our health e.g. confectionery,
cakes, biscuits, pastries, savoury snacks and sugary drinks.
Retail price promotions
Higher purchase of less healthy foods on promotion (~50%), compared with
healthier foods (~30%).
Proportion of retail purchase (volume sold) on promotion in
Scotland (2014/15)
Diet soft drinks
Water
Plain fruit
Plain vegetables
Oil rich fish
Plain starchy carbohydrates
Plain bread
Biscuits
Cakes and pastries
Regular soft drinks
Confectionery
Puddings and desserts
Savoury pies and pastries
Sausages
Savoury snacks
0%
10%
20%
30%
40%
50%
60%
70%
Diet related health in Scotland
Overweight, obesity and type II diabetes
The diet of children and young
people in Scotland:
Data from the National Diet and
Nutrition Survey, Scottish Boost
NDNS Results for Scotland, 2008/09 –
2011/12: 4 – 18 year olds
http://www.foodstandards.gov.scot/national-diet-and-nutrition-survey-rollingprogramme-results-years-1-4-combined-scotland-200809
Nutrient comparisons between Scotland and UK:
• Energy, sugars and salt same in Scotland and UK for children
and young people aged 4 – 18 years.
• Saturated fat higher in 4-10 year old Scottish boys compared to
UK average.
• Fibre lower in 4-10 years boys and girls in Scotland compared
to the UK average.
• Calcium higher in Scottish boys aged 4-10 years to the UK
average.
NDNS Results for Scotland, 2008/09 –
2011/12: 4 – 18 year olds
Foods: Differences between Scotland and UK
There were statistically significant differences in consumption
of:
• Sugar sweetened drinks: Boys aged 11-18 years in Scotland
drink more than those in the UK.
• Confectionery: Scottish boys aged 4-10 – 10 year olds in
Scotland consume more than in the UK.
• Biscuits: Boys and girls aged 11-18 years in Scotland consume
fewer than those in the UK.
• Vegetables: 4-18 year old boys, and 4-10 year old girls in
Scotland had lower intakes.
Contribution of foods to energy intakes: 4-18 yrs
Contribution of food groups to energy intakes
Includes sugar and
chocolate confectionery
which contribute around
70 - 80% of this.
40
% contribution
35
30
25
Includes: biscuits, buns,
cakes and pastries, and
fruit pies which
contribute around a
quarter of this.
20
Includes chips, roast
potatoes and potato
products which
contribute around 60%
of this.
15
10
5
0
Total boys (4-18yrs)
Total girls (4-18yrs)
Made up of
fruit juice and
non-diet soft
drinks
Contribution of foods NMES intakes: 4-18 yrs
Contribution of food groups to NMES intakes
45
Made up of fruit
juice and non-diet
soft drinks.
40
% contribution
35
Includes sugar and
chocolate confectionery
which contribute around
70% of this.
Includes biscuits, buns,
cakes and pastries, and
fruit pies which
contribute around 60%
of this.
30
25
20
Includes yogurts,
fromage-frais, dairy
desserts and ice cream
which contribute over
80% of this.
15
10
5
0
Cereals and
cereal
products
Milk and milk Meat and meat Vegetables and
products
products
potatoes
Total boys (4-18yrs)
Fruit
Total girls (4-18yrs)
Sugar,
Non-alcoholic
preserves and beverages
confectionery
Contribution of foods to total fat intakes: 4-18 yrs
Contribution of food groups total fat intakes
30
% contribution
25
20
Includes biscuits, buns,
cakes and pastries, and
fruit pies which
contribute over 40% of
this.
15
10
Includes sugar and
chocolate confectionery
which contribute around
80% of this.
Includes burgers and
kebabs, sausages and
meat pies and pastries
which contribute around
40% of this.
5
0
Total boys (4-18yrs)
Total girls (4-18yrs)
Contribution of foods to saturated fat intakes: 4-18 yrs
30
Includes biscuits, buns,
cakes and pastries, and
fruit pies which
contribute around 4050% of this.
Contribution of food groups saturated fat intakes
% contribution
25
20
15
10
Includes yogurts,
fromage-frais, dairy
desserts and ice cream
which contribute around
20% of this.
Includes burgers and
kebabs, sausages and
meat pies and pastries
which contribute around
40-50% of this.
5
0
Total boys (4-18yrs)
Total girls (4-18yrs)
Includes sugar and
chocolate confectionery
which contribute over
85% of this.
How do the dietary goals
translate into food and
drink?
Example of translating dietary
recommendations to foods
2048 kcal
15.5% protein
33.5% total fat
9.8% saturated fat
51% total carbohydrate
8.7% NMES
Example of translating dietary
recommendations to foods
2021 kcal
15.9% protein
33.4% total fat
8.4% saturated fat
50.7% total carbohydrate
5.0% free sugars
To meet new SACN
recommendations
FSS Board Meetings and
Papers
Introduction to the FSS Board
• FSS is governed by a Board which provides FSS with strategic
direction and oversight
• The FSS Board consists of a Chair and seven members and
regularly meets in public.
• The Board met in July and December 2015, and January
2016 to discuss and make key decisions on the direction
of travel for nutrition within FSS.
Inter-sessional meeting, to discuss the
recommendations contained in the Carbohydrate and
Health Report. (7th July 2015)
http://www.foodstandards.gov.scot/fss-board-response-sacn-carbohydrate-and-healthreport
The Board:
• Accepted the SACN recommendations.
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Noted the scale of the challenge of effecting dietary
changes that will deliver health benefits.
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Agreed to write to the Minister of Public Health with the
Board’s acceptance of the recommendations, and to note
that further advice on risk management actions will be
provided in due course.
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Agreed that FSS will work collaboratively in developing
advice on risk management actions.
Review of Scottish Dietary Goals in light of the SACN
recommendations on carbohydrates and health (9th
December 2015) http://www.foodstandards.gov.scot/fss-board-meeting-09-december-2015
Recommendations to change the SDGs have been made to ministers
Old SDG
Proposed new SDG
Total
Carbohydrate
n/a
Total carbohydrate to be
maintained at an average
population intake of approximately
50% of total dietary energy with no
more than 5% total energy from
sugar.
Sugar
Average intake of non-milk extrinsic
sugars to reduce to less than 11%
of food energy in children and
adults.
Average intake of free-sugars not
to exceed 5% total energy in adults
and children over 2 years.
Fibre
An increase in average
consumption of NSP fibre to
18g/day by increasing consumption
of wholegrains, pulses and
vegetables
Average population intake of AOAC
fibre for adults (16+) to increase to
30g/day. Dietary fibre intakes for
children to increase in line with
SACN recommendations.
Diet and Nutrition: Proposals for Setting the Direction
for the Scottish Diet. (20th January 2016)
http://www.foodstandards.gov.scot/fss-board-meeting-20-january-2016
Approved by FSS Board January 20th 2016.
Set out proposals on measures required to improve the extent to
which members of the public have diets which are conducive to
good health.
Includes key principles and proposed broad measures for FSS
action to reduce calorie intake and rebalance the diet through:
• Reductions in sugars, fats, salt and discretionary foods.
• Increases in fibre rich foods such as whole grains, fruits and
vegetables.
Diet and Nutrition: Proposals for Setting the Direction
for the Scottish Diet. (20th January 2016)
Paper outlines a set of principles, which FSS believe are key
to developing a successful diet and nutrition strategy:
• Principle 1: Collaborative working
• Principle 2 : Progression towards a healthier food and drink
environment
• Principle 3 : All options to be considered, including nonvoluntary measures
• Principle 4 : Consumer understanding and education
• Principle 5 : The public sector as an exemplar
• Principle 6 : A wide range of actions is required
Diet and Nutrition: Proposals for Setting the Direction
for the Scottish Diet. (20th January 2016)
Recommends a suite of areas for action , with a range of actions
sitting underneath.
Areas of action relating to industry:
1.
2.
3.
4.
5.
Price and promotions
Portion size reductions
Advertising and marketing
Reformulation
Taxation
Diet and Nutrition: Proposals for Setting the Direction
for the Scottish Diet. (20th January 2016)
Recommends a suite of areas for action , with a range of actions
sitting underneath.
Areas of action relating to consumers:
1.
2.
3.
4.
5.
Empowering Consumers
Public Information Campaigns
Education on Diabetes
Affordability and Acceptability of a Healthy Diet
Provision of Consistent Dietary Messaging
Summary
• Current Scottish Dietary Goals are not being met , leading to high
levels of diet related illness such as type II diabetes and obesity.
• New SACN recommendations provide a renewed focus on
improving the Scottish Diet, particularly for sugar and fibre.
• A suite of actions have been agreed by the FSS Board to address
the poor Scottish diet.
• FSS will be working with industry, consumers and partners to
explore actions to “improve the extent to which the Scottish
population have diets conducive to good health”.
Thank you for your
attention.
Any questions?