Publication - Research finding

Background Paper to Supporting Healthy Choices

Published: 26 Jun 2014
Part of:
Health and social care
ISBN:
9781784125615

Background Paper to Supporting Healthy Choices

40 page PDF

300.0 kB

40 page PDF

300.0 kB

Contents
Background Paper to Supporting Healthy Choices
3. Summary and References

40 page PDF

300.0 kB

3. Summary and References

3.1 Summary

This paper provides a summary of the evidence to support the approach taken within Supporting Healthy Choices. While we recognise the improvements that industry has made particularly in reformulation, there is clearly much more that needs to be done to reformulate food and drinks that contribute significantly towards energy, fats, sugars and salt to drive a measureable improvement in dietary intakes and towards achieving the dietary goals.

A combined approach including industry efforts to reformulate healthier products, consumer education, addressing the balance of promotions on offer to consumers and improvements to out of home catering are all required in order that positive dietary changes are achieved.

FSA Scotland will continue to monitor population intakes of foods and nutrients, and trends in purchase and promotions following sign up to the commitments within the Supporting Healthy Choices document.

3.2 References

1 http://www.scotland.gov.uk/Resource/0043/00434590.pdf

2 Scottish Diabetes survey http://www.diabetesinscotland.org.uk/Publications/SDS%202011.pdf

3 http://intl-jpubhealth.oxfordjournals.org/content/early/2011/05/11/pubmed.fdr033.full.pdf+html

4 http://www.scotland.gov.uk/Resource/Doc/302783/0094795.pdf

5 Department of Health. Nutritional Aspects of Cardiovascular Disease. Report on health and social subjects 46. London: HMSO, 1994

6 World Health Organization. Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation. Technical report series no 916. Geneva: 2003

7 Department of Health. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Report on health and social subjects 41. London: HMSO, 1999

8 http://www.sacn.gov.uk/pdfs/sacn_salt_final.pdf

9 http://www.foodbase.org.uk//admintools/reportdocuments/749-1-1324_Final_Report_2001-2009.pdf

10 http://www.scotland.gov.uk/Resource/0042/00421385.pdf

11 http://www.scotland.gov.uk/Resource/0040/00402630.pdf

12 http://www.foodbase.org.uk//admintools/reportdocuments/777-1-1329_FS424019_FINAL_Pt1.pdf

13 http://www.foodbase.org.uk//admintools/reportdocuments/607-1-1097_sugarintakescot2008rep.pdf

14 http://www.foodbase.org.uk//admintools/reportdocuments/654-1-1154_S14032_Revised.pdf

15 http://www.foodbase.org.uk//admintools/reportdocuments/681-1-1229_S14047.pdf

16 Kantar Worldpanel Report for Scotland (in press)

17 http://www.foodbase.org.uk//admintools/reportdocuments/855-1-1592_FSAS-_Final_OOH_report_050414.pdf

18 http://www.foodbase.org.uk//admintools/reportdocuments/808-1-1480_salt_paper2542013finalversion_sent_for_publication.pdf

19 http://www.food.gov.uk/scotland/scotnut/salt/saltreduction

20 http://www.foodbase.org.uk//admintools/reportdocuments/749-1-1277_S14035_Energy_Density_Final_Report.pdf

21 http://www.wcrf-uk.org/cancer_prevention/recommendations/energy_density_and_cancer.php

22 WPT James, A Ralph, CP Sanchez-Castillo. The dominance of salt in manufactured food in the sodium intake of affluent societies. The Lancet. Volume 329, Issue 8530, 21 February 1987, Pages 426-429 http://www.sciencedirect.com/science/article/pii/S0140673687901279

23 http://www.foodbase.org.uk//admintools/reportdocuments/749-1-1586_Contributing_Foods_Short_Report_final_17-3-2014.pdf

24 http://www.foodbase.org.uk//admintools/reportdocuments/749-1-1279_S14035_Finalredmeat.pdf

25 http://euroglaces.eu/en/upload/docs/Edible_ices_codes/Code%20for%20Edible%20Ices%20Version%202013.pdf


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