3. Summary and References
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.
2 Scottish Diabetes survey http://www.diabetesinscotland.org.uk/Publications/SDS%202011.pdf
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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
16 Kantar Worldpanel Report for Scotland (in press)
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
Email: Leigh Edwardson