THE "SALTY "DILEMMA-SELF CONTROL VS MANDATORY REGULATION

Salt has been known to mankind for centuries and why it has become a villain in human foods during the last 5-6 decades must raise alarms all around. Probably one of the most logical reasons could be the increasing dependence of the population on manufactured industrial foods which are invariably "salted" very heavily for enhancing taste and acceptability, almost bordering on addiction. It is fairly well known that foods containing high levels of salt, sugar and fat are liked by most consumers and these "hyper" foods can be as addictive as cigarettes or opiates. If processed foods are the main culprit for the modern health crisis, what can be done to arrest the deteriorating situation? The most logical answer is to make the industry realize their "mistake" and reduce salt content in all foods by substantial amounts. But most democratic countries prefer the industry to exercise voluntary restraint in cutting down on salt without any pressure or force from the government. Unfortunately such an approach does not seem to be bringing any dramatic impact on the salt front as is being realized by many countries in the West. The recent finding that health benefits because of compulsory regulation of salt in processed foods can bring about 20 times more health benefits, as compared to voluntary restraint, may persuade many countries to restrict salts in packed foods through appropriate regulatory policy.

"However, in a press release, the BMJ reports that the study authors discovered that "the health benefits across the population could be 20 times greater if the government imposed mandatory limits… amounting to a reduction of 18% in ill health from cardiovascular disease." Reuters reports that the study also found that 94% of Australian men and 64% of women in the country eat more salt than is recommended. The news agency also cites an unnamed study which reported that 90% of all Americans consume too much salt as well. "When it's so excessive, it makes sense for the government to step in to take action," Cobiac told Reuters. "It's cost saving to the government in the longer term to reduce salt content in food." In an interview with BBC News, British Heart Foundation senior dietitian Victoria Taylor added, "We're making progress without the need for compulsory limits and as a result we've seen a reduction in salt intake… But as three quarters of the salt we eat is already in the food we buy, we need to build on this work and watch carefully to make sure the food industry doesn't slip back into old habits."

While the food industry can be easily regulated and forced to reduce salt levels in their products, what about the restaurant foods? With eating out becoming a regular family activity, especially amongst the middle income group, these foods can be equally dangerous as far as salt levels are concerned. Regulatory bodies must take up this issue and make the restaurants conform to guidelines regarding addition of salt in prepared foods. Voluntarily it is unlikely that the eateries will agree for any reduction because the most critical factor that attracts customers is the taste of food offered and unless there is an upper limit prescribed, no one will resist the temptation to use maximum levels of salt that can ensure best taste to their preparations. Of course the lobbyists for the industry and restaurants can be expected to continue to sing the "voluntary restraint" song for delaying any mandatory rules as much as possible.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE GREAT CALORIE "COMMITMENT"-FOOD INDUSTRY ON REFORMIST PATH?

The propensity of the food processing industry to flood the market with high caloric density foods is often cited as the main reason for all the ills experienced by populations all over the world, especially in rich countries with high per capita income. Though collectively the industry knows this bitter truth, at individual level the market is driven by the insatiable consumer demand for food products that give highest sensory pleasure. Recent reports that the international Mexican food chain Taco Bell, with thousands of outlets across the world has launched a $ 2 "meal" loaded with calories and fat at unacceptable levels, is a typical example of playing to consumer demand for low cost foods with "satisfying" organoleptic quality. Probably this fast food chain could have given some attention in balancing the new low cost "meal" in terms of various nutrients and calories. It is here that the food industry is perceived to be irresponsible vis-à-vis their social commitment and this is precisely the area the American authorities are trying to instill some voluntary restraints on them.

"Sixteen of the top U.S. food and beverage manufacturers announced yesterday they will work toward removing 1.5 trillion calories from the American diet annually by 2015, with a total of 1 trillion to be cut by 2012. The pledge to cut major calories from food products is an agreement between the Partnership for a Healthier America, an independent, nonpartisan organization, and The Healthy Weight Commitment Foundation, a coalition of 80 of the nation's largest retailers, non-profits and food and beverage companies. First Lady Michelle Obama, who is leading a national effort to solve the childhood obesity epidemic within a generation, praised the agreement at a White House press event yesterday, during which the announcement was made".

The fact that this feat was possible because of the proactive interest of the "First Lady", without any official authority, speaks well for the changing attitudes amongst some of the leading industry players who partook in such an historical event. The commitment is in gross terms and how much effect it will have at the consumer level is some thing one can only guess. Also debatable is whether focusing only on calories will have any impact while the necessity for the industry to widen its product base to include more options of balanced foods has been over looked. Nonetheless it is a welcome beginning and such initiatives must come from responsible public personalities in other countries also. One can only hope that the "historical event" at the White House will have snow balling effect across the world.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

"TRANS FATS" IN FOODS-INDUSTRY ON THE "DOCK"

Use of hydrogenated fats (PHO) by the food processing industry, especially the bakery industry, continues unabated in spite of massive evidence generated during the last few years on the effect of trans fats present in PHO, often exceeding 45%. Recent reports even suggest that those already suffering from coronary heart disease may have much higher chance of sudden cardiac death if PHO containing foods are consumed. A country like Canada where the industry offered voluntary cuts in PHO use in various products two years ago, stiff mandatory regulations are likely to be enforced after the failure of the industry to keep to its promise.

"High trans-fat intake has been linked to coronary heart disease, in which fatty plaques build up in the heart arteries, sometimes leading to a heart attack. But whether trans fats raise a person's risk of dying suddenly from cardiac arrest has not been clear. Sudden cardiac death is usually caused by rhythm disturbances in the heart's upper chambers that render the organ incapable of pumping blood to the rest of the body. Some research suggests that trans fats could promote heart-rhythm abnormalities, but there is only limited evidence that they raise the odds of sudden cardiac death. In the new study, researchers found that among nearly 87,000 U.S. women followed for 26 years, trans fat intake was not linked to the risk of sudden cardiac death across the whole study group. However, when they looked only at women who had underlying coronary heart disease, there was evidence of an increased risk. In this group, women who ate the most trans fats -- typically getting 2.5 percent of their daily calories from the fats -- were three times more likely to die of cardiac arrest than those who ate the least -- getting less than 1 percent of daily calories in the form of trans fat. Health Minister Leona Aglukkaq says the government's voluntary approach to get some food companies and restaurants to reduce the amount of trans fats in their products has failed — laying the ground work for possible regulations to limit the artery-clogging ingredient in everything from cookies to french fries. Final results from Health Canada's two-year voluntary program are in, and the numbers show many processed foods and restaurant dishes are still stacked with trans fats, Aglukkaq admitted. She singled out bakery products, doughnuts, cookies and desserts that "remain high in trans fat," as well as small- and medium-sized food service operators that "face challenges in controlling" trans fat levels in their menu items".

If trans fats are confirmed to be harmful, why no one is taking the preventive action to ban the manufacture and selling of PHO is not clear. Could it be because PHO has other non-food uses that prevents such an approach? It is high time that there is a global agreement on this vexatious issue with out much loss of time and precious lives.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com