Nutrition update January 2016

Nutrition update Nutrition in the news: sugars and fibre Nutrition claims ‘source of’ and ‘high in’ Classroom activities Sources of information.

Nutrition in the news

Sugars Headlines based on evidence reviewed in SACN (Scientific Advisory Committee on Nutrition) 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; consumption of sugars-sweetened drinks* results in greater weight gain and increases in BMI in children and adolescents; greater consumption of sugars-sweetened 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.

Sugars This led to the following recommendations: 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.

What counts? 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).

Sugars resource

Free sugars line up

Free sugars answers 0g 0.4g2.7g 4g 11.25g 21.3g 23.8g36g

Fibre SACN also 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 5-11); 25g/day (age ); 30g/day (age 16-18). The previous recommendation was equivalent to 23-24g/day AOAC fibre. 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?

Fibre in the classroom Thursday Breakfast White toast Spread Jam Orange juice Lunch White spaghetti with tomato-based sauce Evening meal Crumbed chicken breast Mashed potatoes Carrots Additional foods and drinks Low fat vanilla yogurt Cream crackers with cheese

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.

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 portion)

Iron NRV for Iron=14mg, Source of Iron=2.1mg, High in Iron=4.2mg per 100g 8.8mg = High in iron 11.2mg = High in iron 2.7mg = Source of iron 3.9mg = Source of iron 1.6mg = Not a source

Iron deficiency anaemia In the UK, substantial numbers of young children, teenage girls and young women have low iron intakes and so are at risk of iron deficiency anaemia. Evidence from blood tests indicates that 4.9% of girls (11-18 years) and 4.7% of women (19-64 years) have iron deficiency anaemia. More than 40% of teenage girls and young women aged years and 29% of women aged years have inadequate iron intakes (below the LRNI), compared with only 7% of teenage boys and 1% of adult men. (National Diet and Nutrition Survey, )

Sources of information Government (e.g. Public Health England, Food Standards Agency) NHS Choices Charities/organisations with the Information Standard: British Nutrition Foundation, British Dietetic Association Health Professionals (e.g. Registered Dietitians, Registered Nutritionists)