Dietary fiber: Still alive

Dietary fiber (DF) was established as a key dietary constituent some decades ago, as were some of its mechanisms of action and health effects. Although there is consolidated evidence on many features regarding DF, at the same time there are still many aspects to be explored in the field, e.g., deeper explorations of the contribution of phenolic compounds linked to cell walls to the biological activities of DF, or of the relevance of the gut-brain axis. At the same time, increasing DF intake should be seen as a major public health problem since worldwide intakes are quite far from recommendations. The awareness of this fact by public bodies should lead, among others, to the assessment of effective strategies for promoting DF intake among general population or specific groups; and to consider potential regulatory modifications in order to clarify several aspects potentially misleading for consumers.

A new era for food in health? The FDA announces a qualified health claim for yogurt intake and type II diabetes mellitus risk reduction

INTRODUCTION

Over the last two decades research has grown regarding dairy intake and health. It has been reported by many that yogurt intake may be associated with reduced risk of type 2 diabetes mellitus (T2D). In this report, the United States Food and Drug Administration (FDA) decision to announce a qualified health claim for yogurt products regarding reduced risk of T2D in response to a Danone North America petition is discussed.

METHODS

Relevant literature cited in the petition along with supporting evidence from PubMed and Google Scholar databases until April 1st, 2024 were used. Literature was found using relevant keywords.

RESULTS

On March 1st, 2024, the United States Food and Drug Administration (FDA) announced the first ever qualified health claim, stating that there that eating yogurt regularly may reduce the risk of T2D according to limited scientific evidence. The enforcement discretion letter was critically reviewed and discussed regarding its future implications for people with T2M and public health.

CONCLUSIONS

It is unclear how this FDA decision will affect public health and nutrition in the long-term. Limited scientific evidence suggests that at least 3 servings of yogurt per week may reduce the risk of T2D incidence for the general population. Yogurt will not cure or treat people with T2D.

On account of trans fatty acids and cardiovascular disease risk - There is still need to upgrade the knowledge and educate consumers

AIMS

Trans fatty acids (TFAs) are unsaturated lipids either of industrial origin or naturally occurring in ruminant meat and milk. TFAs generated through food processing (industrial) is the main source in our diet and studies provide converging evidence on their negative effect on cardiovascular health. Since April 2021, the European Commission has put into effect a regulation for TFAs providing maximum 2% of total fat in all industrially produced foods. In light of this development, we review the evidence regarding the health attributes of different types of TFAs, their dietary sources and current intakes, and we describe the history of TFA-related legislative actions in an attempt to anticipate the efficiency of new measures.

DATA SYNTHESIS

The PubMed database was searched including original research (observational and intervention studies), systematic reviews and meta-analyses. Scientific reports of competent authorities and organizations have also been screened.

CONCLUSIONS

Trans-fat elimination provides a fine example of how evidence has led to the application of horizontal regulatory measures regarding legal food ingredients in order to protect consumers' health. In EU Member States, TFAs currently provide on average less than 1% of energy (1%E) and intakes marginally exceed recommendations primarily among young adults. Large dietary surveys however provide evidence for additional, less-well known sources of TFAs in the diet. Raising public awareness of "hidden" trans-fat found naturally in foods such as cheese, as well as of the trans-fat generated through traditional cooking practices is needed, if the goal to eliminate trans-fat from the diet is to be met.

Innovations in nanoscience for the sustainable development of food and agriculture with implications on health and environment

A rapid increase in world population is leading to the rise in global demand of food and agriculture (agri) products. Nanotechnology and its applications have emerged as one of the most pioneering and promising technology for transforming conventional food and agri industries, with the aim of sustainable farming, improving the food security, quality and safety which could revolutionize the food and agri industries. Current developments in nanotechnology have led to the new paths progressively and bringing the radical changes the way food is perceived throughout the farming, transportation, processing, packaging, storage, monitoring and consumption. This review brings the current updates on novel nanomaterials in food and agri industries. Emphasis is given on the importance of nanotechnological applications, offering complete food solutions from farm to fork; including nutraceutical and functional foods, improving bioavailability, efficiency, nutritional status, nano-additives, food texture, color, taste and packaging. Agricultural sector also witnessed several nano-based products, such as nano-fertilizer, nano-pesticide, nano growth promoters and many more for the development of sustainable farming and crop improvement. Despite of numerous advantages of nanotechnology, there are still toxicity challenges, safety concerns, which needs to be addressed and demands transformations in regulatory policies. Rapid development is projected to transform several foods and agri sectors, with rapid increase in market stake and investment. Government agencies, private research centers as well as academicians are also coming together to explore the benefits of nanotechnology to improve food scarcity in the coming years.

How effective is food industry self-substantiation of food-health relationships underpinning health claims on food labels in Australia?

OBJECTIVE

The Food Standards Code regulates health claims on Australian food labels. General-level health claims highlight food-health relationships, e.g. 'contains calcium for strong bones'. Food companies making claims must notify Food Standards Australia New Zealand (FSANZ) and certify that a systematic literature review (SLR) substantiating the food-health relationship has been conducted. There is no pre- or post-notification assessment of the SLR, potentially enabling the food industry to make claims based on poor-quality research. The present study assessed the rigour of self-substantiation.

DESIGN

Food-health relationships notified to FSANZ were monitored monthly between 2013 and 2017. These relationships were assessed by scoping published literature. Where evidence was equivocal/insufficient, the relevant government food regulatory agency was asked to investigate. If not investigated, or the response was unsatisfactory, the project team conducted an independent SLR which was provided to the government agency.

SETTING

Australia.ParticipantsSelf-substantiated food-health relationships.

RESULTS

There were sixty-seven relationships notified by thirty-eight food companies. Of these, thirty-three relationships (52 %) from twenty companies were deemed to have sufficient published evidence. Four were excluded as they originated in New Zealand. Three relationships were removed before investigations were initiated. The project initiated twenty-seven food-health relationship investigations. Another six relationships were withdrawn, and three relationships were awaiting government assessment.

CONCLUSIONS

To ensure that SLR underpinning food-health relationships are rigorous and reduce regulatory enforcement burden, pre-market approval of food-health relationships should be introduced. This will increase consumer and public health confidence in the regulatory process and prevent potentially misleading general-level health claims on food labels.

Nutrient profiling for regulatory purposes

In this paper, I first provide definitions of nutrient profiling and of a nutrient profile model. I set out the purposes of nutrient profiling: both general and specific. I give two examples of nutrient profile models that have been developed for regulatory purposes by the Food Standards Agency (FSA) in the UK and the WHO for its European Region - the UK FSA/Ofcom and the WHO-Euro models - and compare the way the models are constructed and function, how they have been developed, the extent to which they have been tested and validated and their use in regulation. Finally I draw some conclusions about the future use of nutrient profiling for regulatory purposes. I argue that its full potential has yet to be realised and give some reasons why. I pose some urgent research questions with respect to nutrient profiling.

In the interest of food safety: a qualitative study investigating communication and trust between food regulators and food industry in the UK, Australia and New Zealand

BACKGROUND

Food regulatory bodies play an important role in public health, and in reducing the costs of food borne illness that are absorbed by both industry and government. Regulation in the food industry involves a relationship between regulators and members of the industry, and it is imperative that these relationships are built on trust. Research has shown in a variety of contexts that businesses find the most success when there are high levels of trust between them and their key stakeholders. An evidence-based understanding of the barriers to communication and trust is imperative if we are to put forward recommendations for facilitating the (re)building of trusting and communicative relationships.

METHODS

We present data from 72 interviews with regulators and industry representatives regarding their trust in and communication with one another. Interviews were conducted in the UK, New Zealand, and Australia in 2013.

RESULTS

Data identify a variety of factors that shape the dynamic and complex relationships between regulators and industry, as well as barriers to communication and trust between the two parties. Novel in our approach is our emphasis on identifying solutions to these barriers from the voices of industry and regulators.

CONCLUSIONS

We provide recommendations (e.g., development of industry advisory boards) to facilitate the (re)building of trusting and communicative relationships between the two parties.

A qualitative study of consumer perceptions and use of traffic light food labelling in Ecuador

OBJECTIVE

To analyse patterns of knowledge, comprehension, attitudes and practices regarding the traffic light label placed on processed food packages to inform Ecuadorian consumers about levels of added fat, sugar and salt.

DESIGN

Twenty-one focus group discussions organized by age group, sex and place of residence. Interviews with representatives of companies that manufacture or market processed foods. Analysis of regulations and structured observations of processed food labels.

SETTING

Cities and towns in Ecuador's coastal, highland and eastern lowland regions.

SUBJECTS

One hundred and seventy-eight participants in twenty-one focus group discussions and nine key informants.

RESULTS

Focus group participants knew about the traffic light label and understood the information it conveys, but not all changed their attitudes and practices related to the purchase and consumption of processed foods. Children, adolescents and adult males reported using the information infrequently; adolescents interested in health and adult women used the label the most to select products. Representatives of companies that manufacture or market processed foods generally opposed the policy, stating that the information is misleading. Nevertheless, some companies have reduced levels of added fat, sugar or salt in their products.

CONCLUSIONS

The traffic light label is an effective tool for conveying complex information. Its potential contribution to reduce consumption of products with high levels of fat, sugar and salt could be enhanced by promoting healthy diets among consumers who have not changed purchasing and consumption behaviour, by placing the label on front panels and by monitoring the production and marketing of processed foods.

Investigating nutrient profiling and Health Star Ratings on core dairy products in Australia

OBJECTIVE

To determine whether the ratings from the Australian front-of-pack labelling scheme, Health Star Rating (HSR), and the ability to carry health claims using the Nutrient Profiling Scoring Criterion (NPSC) for core dairy products promote foods consistent with the Australian Dietary Guidelines.

DESIGN

The Australian nutrient profiling model used for assessing eligibility for health claims was compared with the nutrient profiling model underpinning the HSR system to determine their agreement when assessing dairy products. Agreement between the extent to which products met nutrient profiling criteria and scored three stars or over using the HSR calculator was determined using Cohen's kappa tests.

SETTING

The four largest supermarket chains in Sydney, Australia.

SUBJECTS

All available products in the milk, hard cheese, soft cheese and yoghurt categories (n 1363) were surveyed in March-May 2014. Nutrition composition and ingredients lists were recorded for each product.

RESULTS

There was 'good' agreement between NPSC and HSR overall (κ=0·78; 95 % CI 0·75, 0·81; P<0·001), for hard cheeses (κ=0·72; 95 % CI 0·65, 0·79; P<0·001) and yoghurt (κ=0·79; 95 % CI 0·73, 0·86; P<0·001). There was 'fair' agreement for milk (κ=0·33; 95 % CI 0·20, 0·45; P<0·001) and 'very good' agreement for soft cheese (κ=0·84; 95 % CI 0·75, 0·92; P<0·001). Generally, products tended to have HSR consistent with other products of a similar type within their categories.

CONCLUSIONS

For dairy products, the HSR scheme largely aligned with the NPSC used for determining eligibility for health claims. Both systems appeared be consistent with the Australian Dietary Guidelines for dairy products, with lower-fat products rating higher.