1. Healthy Foods, Reformulation Initiatives and Role of Government
THIRD MEETING OF THE OECD FOOD CHAIN ANALYSIS NETWORK
Healthy Foods, Reformulation Initiatives and Role of Government
F.Branca
Director
Department of Nutrition for health and Development
WHO/HQ
OECD Paris, 25-26/10/2012

2. Questions for panel II
What public and private initiatives for the production and marketing of healthy foods?
What innovations and reformulations of foods are underway to increase the healthy food options?
Is there a role for governments in providing for the production of healthy foods?
OECD Paris, 25-26/10/2012

3.  Healthy foods
OECD Paris, 25-26/10/2012

4. Ranges of population nutrient intake goals (WHO/FA0, 2003)
OECD Paris, 25-26/10/2012

5. Global Strategy on Diet, Physical Activity and Health (2004)
Reducing trans fatty acids and salt
Restricting availability of energy dense foods and high calorie non-alcoholic beverages
Increasing availability of healthier foods including fruits and vegetables
Practice of responsible marketing to reduce impact of unhealthy foods to children
Making healthy options available and affordable
Providing simple, clear and consistent food labels that are consumer friendly
Reshaping industry to introduce new products with better nutritional value
Making physical activity accessible in all settings
OECD Paris, 25-26/10/2012

6. "Best buys" interventions to address NCDs
13/04/2017
"Best buys" interventions to address NCDs
Population-based interventions
addressing NCD
risk factors
Tobacco use
Excise tax increases
Smoke-free indoor workplaces and public places
Health information and warnings about tobacco
Bans on advertising and promotion
Harmful use of alcohol
Excise tax increases on alcoholic beverages
Comprehensive restrictions and bans on alcohol marketing
Restrictions on the availability of retailed alcohol
Unhealthy diet and physical inactivity
Salt reduction through mass media campaigns and reduced salt content in processed foods
Replacement of trans-fats with polyunsaturated fats
Public awareness programme about diet and physical activity
Individual-based interventions
addressing NCDs in primary care
Cancer
Prevention of liver cancer through hepatitis B immunization
Prevention of cervical cancer through screening (visual inspection with acetic acid [VIA]) and treatment of pre-cancerous lesions
Cardiovascular disease and diabetes
Multi-drug therapy (including glycaemic control for diabetes mellitus) for individuals who have had a heart attack or stroke, and to persons at high risk (> 30%) of a cardiovascular event within 10 years
Providing aspirin to people having an acute heart attack
OECD Paris, 25-26/10/2012 6

7. Proposed NCD Global monitoring framework Targets and indicators
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8.  Food reformulation initiatives
OECD Paris, 25-26/10/2012

9. Salt reduction in the UK
2003 : 3 pronged strategy
campaign to raise awareness
targets for food industry to reduce salt levels in 80 food categories
front of pack labelling
2008 : 26,000 t/y salt removed
24h urinary sodium in a random sample of adults has decreased 10% (from 9.5 to 8.6 g/d salt)
≈ 6000 deaths/yr - strokes, heart attacks saved
2010: ↓20-40% in processed food products
OECD Paris, 25-26/10/2012

10. Setting Guiding Benchmark Sodium Reduction Levels for Processed Foods (Canada)
OECD Paris, 25-26/10/2012

11. Salt reduction in catering (USA)
Targets to guide company reductions in the salt levels in 25 categories of restaurant food. The initiative includes voluntary 2012 and 2014 targets for average salt levels in each food category as well as a maximum salt level for all items served in restaurants.
 When a restaurant signs on to the initiative, it pledges that its overall sales in a given category – cheeseburgers, for example – will meet the relevant target for salt content, even if some individual products don't.
OECD Paris, 25-26/10/2012

12. TFA reduction in New York City
2007 regulation : restricts from using, serving, storing, serving foods that contains PHVO and has a total 0.5 g or more TFA per serving
Angell et al. Ann Intern Med 2012;157:81-86
OECD Paris, 25-26/10/2012

13. Australia – food category action plan
To achieve the overall objective of reducing sodium and saturated fat in processed meats, participants have agreed to:
reduce the sodium content of nominated bacon2 and ham/cured meat products to 1090mg per 100g.
reduce the sodium content of nominated emulsified luncheon meats3 to 830mg per 100g.
reduce by 10 per cent the saturated fat content of nominated cooked/smoked sausages4 and emulsified luncheon meats that have in excess of 6.5g of saturated fat per 100g.
The timeframe for action will be 1 January 2010 to 31 December The products targeted and the amount of sodium and saturated fat to be removed from products each year will be determined by the individual companies involved.
OECD Paris, 25-26/10/2012

14. Potential impact of “my choice” program on key nutrient intake
WHO
Dutch Menu
My Choice Menu
Energy
kcal
2421 kcal
2058 kcal
Saturated fat
<10 E%
10.9 E%
7.1 E%
Trans fat
<1 E%
0.4 E%
0.1 E%
Free sugars
19.1 E%
7.8 E%
Fiber
>25 g
27 g
38 g
Sodium
<2400 mg
3579 mg
2773 mg
Jansen L. VOEDING NU 2007; 4:21-23
OECD Paris, 25-26/10/2012

15.  Role of governments
OECD Paris, 25-26/10/2012

16. Current food policy environment
Hawkes, BMJ 2012; 344:e2801
OECD Paris, 25-26/10/2012

17. Consumer purchases with traffic light food labelling of nutrients as proposed by UK's Food Standards Agency
JS Ham & Pineapple Thin & Crispy Pizza 335g
1 red, 2 amber, 2 green
JS Ham and Pineapple Pizzeria 356g
all 5 GREEN on WoH
42%
55%
Wheel of Health (WoH)
'Taste the Difference' Melting Middle Chocolate puddings
4 red, 1 amber
'Be Good to Yourself' Chocolate sponge puddings
4 Green, 1 amber
42%
89%
Sainsbury's Supermarket presentation to The National Heart Forum, UK., 2006.

18. Evidence of the impact of advertising regulations
Quebec (1980)
Between 7.1% and 9.3% drop in the probability of purchasing fast food
Annual drop of between 11 million and 22 million fast-food meals
Baylis & Dhar (2007)
UK (2008)
Children aged 4–9 saw 52% less advertisement on unhealthy food
Children aged 10–15 saw 22% less advertisement on unhealthy food
Ofcom (2010)
France (2004)
21% of individuals above age 15 changed their eating habits
17% of individuals above age 15 changed their food-purchasing habits
Ministère de la santé de la jeunesse et des sports (2008)
OECD Paris, 25-26/10/2012

19. Population approached to improve diet recommended by the American Heart Association
Sustained, focused media and educational campaigns, using multiple modes, for increasing consumption of specific healthful foods or reducing consumption of specific less healthful foods or beverages as part of multicomponent strategies (I B)
Multicomponent school interventions (I A)
Subsidy strategies to lower prices of more healthful foods and beverages (I A)
Restriction of TV advertisement (I B)
Regulatory policies to reduce specific nutrients in foods (I B)
Mozaffarian et al. Circulation 2012;126:
OECD Paris, 25-26/10/2012