Food scientists urged to enter UK obesity debate
Speaking at a sugar and sweeteners masterclass in London on Thursday (May 8) organised by the Food & Drink Innovation Network, scientists from the food sector explained that it was short-sighted and potentially counterproductive to focus on individual nutrients such as sugar, rather than addressing overall calorie intakes and people’s lifestyles more holistically.
Dr Julian Cooper, head of food science for AB Sugar, pointed out that there were “unintended consequences” of just removing sugar from food formulations without taking account of the functional role they play in food manufacture and ensuring it is safe.
‘Unintended consequences’
It was necessary to consider what they might be replaced with, said Cooper. He cited instances in which the overall calorific value of some foods could actually increase when sugar was reduced, especially if other nutrients such as fats became more prominent.
“My contention is [reformulation] must reduce the energy density of foods,” said Cooper. “If you are going to take fat out, if you are going to take the sugar out, then you must reduce the calories in products.”
Ailbhe Fallon, a consultant who works with Ajinomoto, which supplies aspartame high intensity sweeteners, said it was time the industry explained more clearly to consumers and politicians the food science behind various product formulations. This made large reductions in sugar, fats and salts more problematic than many nutritionists and dieticians realised, she warned.
“I don’t happen to think that very many doctors know a whole lot about food,” said Fallon. “Other scientists are doing some excellent work, however, as scientist we have tended to be working in silos. And while it is very encouraging to see a move away from individual nutrients to whole foods – because that is what we eat or drink – there are some parts of the science dialogue that are quite silent.”
‘Start talking sense’
Fallon added: “There is relatively little dialogue between the food science and technology field and dietetics and nutrition … we need our food scientists to stand up and start talking sense against some of the people who are out there to actually perpetrate a lot of nonsense.”
In the run up to next year’s general election, lobby groups such as Action on Sugar have been lobbying politicians to increase pressure on the food and drink industry to progressively reduce levels of sugar in foods over the next four to five years and back this up with the threat of legal sanctions if it fails to meet the targets set.
At the same masterclass Graham MacGregor, professor of cardiovascular medicine at the Wolfson Institute of Preventive Medicine and chairman of Action on Sugar, said: “It is a scandal that we allow the food industry to market products [high in fats, sugar and salt, and in large portion sizes] that are going to kill you to our children.”
MacGregor is taking part in the Food Manufacture Group’s free one-hour webinar on obesity to take place at 11am on Thursday July 3.
The online seminar – Obesity and health: the big fat, sugar and salt debate – will offer an independent perspective on how these controversial topics affect the UK food and drink industry and how food and drink manufacturers can help to remedy the crisis.
Reserve your free place at the webinar by emailing Michael.stones@wrbm.com.
Meanwhile, shadow public health minister Luciana Berger confirmed leaked press reports that the Labour Party is considering legislation to tackle Britain's obesity crisis.
