30 g of fibre a day: An achievable recommendation?

Hooper, Beverley; Spiro, A.; Stanner, Sara

doi:10.1111/nbu.12141

Cited by 35 publications

(30 citation statements)

References 6 publications

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“…Table 5 summarises the deliberations and conclusions of the panel: (32). Modelling suggests that the new sugar and fibre guidelines make the totality of recommendations even harder to achieve (33).…”

Section: Promoting the Eatwell Guidementioning

confidence: 99%

What can the food and drink industry do to help achieve the 5% free sugars goal?

Gibson¹,

Ashwell

Arthur

et al. 2017

Perspect Public Health

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General rightsThis document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/pure/about/ebr-terms 1 What can the food and drink industry do to help achieve the 5% free sugars goal? AcknowledgementsThis work was funded by an unconditional grant from Sugar Nutrition UK. We followed guidelines for scientific integrity that ensured the funders had no role in the workshop or preparation of documents and no sight of the article until after submission. DisclosuresSigrid Gibson has received research grants and consulting fees from Sugar Nutrition UK, the International Sweeteners Association and food and beverage companies. Margaret Ashwell has received consulting fees from the Global Stevia Institute and food and beverage companies. Jenny Arthur is director of nutrition and innovation at Leatherhead Food Research which provides expertise and support to the global food and beverage sector. Lindsey Bagley has received consulting fees for product development from food and ingredient manufacturers. Alison Lennox (Stephen) has been on scientific advisory groups for Nestle and the British Nutrition Foundation. Peter Rogers has received grant support from Sugar Nutrition UK for research on the effects of sugar on human appetite, payments for consultancy services from Coca Cola Great Britain, and speaker's fees from the International Sweeteners Association. Sara Stanner is Science Director at the British Nutrition Foundation which receives some income through membership and donations from the food industry. Ethical approval was not required because this was not a research study. Abstract AimsTo contribute evidence and make recommendations to assist in achieving free sugars reduction, with due consideration to the broader picture of weight management and dietary quality. MethodsAn expert workshop in July 2016 addressed options outlined in the Public Health England report "Sugar Reduction: The evidence for action" that related directly to the food industry. Panel members contributed expertise in food technology, public heath nutrition, marketing, communications, psychology and behaviour. Recommendations were directed towards reformulation, reduced portion sizes, labelling and consumer education. These were evaluated based on their feasibility, likely consumer acceptability, efficacy and cost. ResultsThe panel agreed that the 5% target for energy from free sugars is unlikely to be achievable by the UK population in the near future, but a gradual reduction from average current level of intake is feasible. Progress requires collaborations between government, food industry, non-government organisations, health professionals, educators and consumers. Reformulation should start with the main contributors of free sugars in the diet, prioritizing those products high in free sugars and relatively low in micronutrients. There is most potential for replacing free sugars in beverages using high potency sweetene...

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Section: Promoting the Eatwell Guidementioning

confidence: 99%

What can the food and drink industry do to help achieve the 5% free sugars goal?

Gibson¹,

Ashwell

Arthur

et al. 2017

Perspect Public Health

View full text Add to dashboard Cite

show abstract

“…This is a substantial increase from the previous adult population dietary reference value (DRV) of at least 18 g/day NSP fibre, which was based on the relationship between fibre, bowel health and faecal weight, and is equivalent to around 23 g of fibre measured by the AOAC method (Hooper et al . ). Since the Committee on Medical Aspects of Food Policy's (COMA) report in 1991, the evidence has notably strengthened and broadened regarding the health benefits of dietary fibre.…”

Section: Why Should We Be Consuming Wholegrains?mentioning

confidence: 97%

“…For the UK population to meet the 30 g/day recommendation, women need to increase their fibre intake by around 75% and men by 50% (Hooper et al . ), an extremely challenging dietary modification.…”

Section: Is the Uk Consuming Enough Wholegrains?mentioning

confidence: 99%

The challenge of increasing wholegrain intake in the UK

Robinson

Chambers

2018

Nutrition Bulletin

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While fibre and wholegrains are often discussed simultaneously, they are distinct with the former classified as a nutrient and the latter as a food group that provides fibre, along with other important nutrients. Wholegrains are an integral part of a healthy, balanced diet and have been linked to several health benefits, including reduced risk of cardiovascular disease, type 2 diabetes and colorectal cancer. Yet consumption in the UK is low, and barriers to increasing wholegrain intake exist among the UK population. These include confusion around how much to consume, which foods contain wholegrains and how they are beneficial to health, acceptance of the organoleptic properties (e.g. taste, texture) of wholegrain foods, lack of knowledge about how to cook wholegrains and negative perceptions about starchy carbohydrates. The absence of a standardised wholegrains definition and a quantified wholegrain intake recommendation in the UK remains a challenge for consumers and industry, and may limit the impact of public health messages. The Healthgrain Forum has recently proposed definitions for ‘wholegrains’ and ‘wholegrain foods’ that are readily useable by the food industry and regulatory bodies. To help increase wholegrain intake in the UK, co‐operation and collaboration is required by stakeholders to educate consumers about wholegrains and inform initiatives. Food retailers have an important role to play in making wholegrains more accessible, convenient and palatable through actions such as product development and wholegrain labelling.

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“…This demonstrates the importance of starchy foods, particularly high‐fibre and wholegrain varieties, in achieving the fibre target (Hooper et al . ). Whilst fruit, vegetables, pulses and nuts are good sources of fibre, contents vary (Table ).…”

Section: ‘Cut Carbs’ – a Solution For Type 2 Diabetes?mentioning

confidence: 97%