Jiří BrátCzech Chemical Society, Section on Fats & Oils
Fediol General Assembly13th June 2014, Prague
Fats & oils eating habit and relatedissue in CR/CEE and the way howto manage them
CEE – fragmented region
•18 countries•not all are EU members•different legislation•different culture•different eating habit•different health status
Mortality rates in Europe, relatedrisk factors and dietaryrecommendation
Comparison WE and CEE
Age-standardized mortality in Europe
men women
Coronary heart disease (CHD) mortalityrates in Europe*
<30
>=30, <45
>=45, <80
>=80, <130
>=130
Deaths per 100,000
Age-standardized data, men aged 0 - 64 year*European cardiovascular disease statistics, 2008.
2000Shift from “low” tomoderate fat and
low SAFA
Recommendations shiftedfrom low-fat to fat quality
1980“Low-Fat” diets
(quantity)
2003The qualitative
compositionof fats important
Current dietary recommendations on fatintake
FAO/WHO 2008 % of total energy
Total fat 20-35%
SFA <10%
Total PUFA 6-11%
Omega 6 PUFA 2.5-9%
Omega 3 PUFA 0.5-2%
TFA <1%
MUFA by difference
% energy fromtotal fat increased
% energy from PUFA(upper level) and omega 6PUFA slightly increased
What issues dowe have?
http://naturaltransfats.ca/
MEDIA VIEW SEEMS TO BE OFTENDIFFERENT
Czech Republic and CEE are not exceptions
Internet – main source of information Information on internet are not always true and scientifically
proven Myths about foods are spread quite quickly Some group of activists become aggressive, no discussion or
argumentation accepted Focus on specific topic rather than overall nutrition
Headlines are different – example from US
Headlines are different – example from CREat fatty meal. You become healthier and loose weight
Spreading information across media
The same titleeverywhere
Order of health risk perception –expert vs. consumer
Health risk from foodOrder According to nutritionist According to consumer
1. Diet (food composition) Chemical contaminants
2. MB contamination incl.toxins
Food additives („E“numbers)
3. Natural toxic compounds MB contamination incl.toxins
4. Chemical contaminants Diet (food composition)
5. Food additives („E“numbers)
Natural toxic compounds
Consumer research resultsRelation Food & Health
* Highest value* Lowest value N=10.742
Yes. I amafraid
I am a bitworried
I am notworried
I do notcare
I do notknow
Chemical residues (e.g. Antibiotics in meat,dioxin in oil) 50.2% 30.1% 13.8% 3.1% 2.5%
Pesticides in F&V, cereals 47.2% 32.4% 15.2% 2.5% 2.4%
MB contamination 43.2% 26.4% 20.5% 7.3% 2.3%
GMO 33.9% 26.9% 20.8% 13.4% 4.7%
Animal diseases transfer 33.2% 25.7% 26.8% 12.1% 1.9%
Bad nutrition composition 16.8% 38.9% 30.6% 8.9% 4.5%
Diseases caused by bad diet 33.6% 38.8% 17.1% 7.8% 2.4%
Weight uptake 25.3% 37.6% 22.6% 11.4% 2.8%
Foods additives 36.5% 37.3% 17.9% 4.9% 3.1%
Food allergies 21.2% 28.9% 26.4% 19.2% 4%
TOP 2 boxes55,7% only
Fat & Oils related programs,campaigns
How to help consumer better understand theproblematic No by state organization lead projects related to fat & oil
problematic Campaign supporting usage of rapeseed oil in food
granted by EU Few NGO activities
Choices Initiative „Vím, co jím“– Promoting lower intake SAFA, TFA, salt and added
sugar STOB
– Stop obesity, adequate energy intake, balanceddiet
Health Nutrition Forum– General dietary advise
Educational campaign from General Practitioners– Reduce SAFA intake
Campaign supporting usage of rapeseed oil infood
leaflets tastingweb
articles competitionspress conferences
IssuesTrans Fatty Acids
Trans Fatty Acids issue
Margarine damages health.
Chain letter:„Margarine damages health“
TFA content in tub margarine
Almost all products VTF, except one private label
TFA content in baking margarines, white fats
Some products VTF, some TFA content around 4 %
Rapid Information Flow
Originated in US book translation internet hot topic /media interest
US market is different Raw material portfolio different Need for hardening Higher TFA level
Eckel et al, Circulation, duben 2007
TFA content in chocolate alternatives
ProductTFA SAFA MUFA PUFA
143,48 30,93 22,82 2,77
20,54 78,38 17,41 3,67
331,98 44,42 22 1,6
40,79 90,99 6,12 2,1
Source: Jana Dostálová, ICT Praha, 2013
TFA content in fine bakery products
18,417,324,539,730,7Kapsičky kokosové
9,221,330,738,730,0Kapsičky višňové
21,716,032,529,528,3Linecké kolečko
6,38,534,151,122,2Croissant
10,714,034,740,630,6Loupák
28,89,929,731,426,8Koblihy IV
12,28,532,247,130,8Meruňková kapsa
0,329,559,810,25,3Vánočka III
9,820,326,543,319,4Loupák neplněný
0,88,738,252,238,5Koblihy III
0,128,662,18,99,4Velká buchta
10,521,627,939,924,0Loupák plněný
0,948,835,514,45,3Vánočka II
22,88,732,535,921,5Koblihy II
1,755,427,415,411,4České buchtičky II
1,555,027,116,25,3Vánočka I
0,812,237,949,024,4Koblihy I
2,254,427,315,610,9České buchtičky I
TRANSPUFAMUFASAFAFatcontent
Product
Source: Jana Dostálová,ICT Praha, 2009
Issues
Palm oil
Palm oil issue – sensitivity mapping percountries
Negative consumer behaviour andlegislative threat
Reputational issue but not visibleconsumer or authority activity
Little reputational issue
Palm oil - example
„Palm oil – well hidden killer“
Finding are miss-interpreted
http://www.stream.cz/adost/775252-palmovy-olej-dobre-utajeny-zabijak
Over303000visit
PO anti-campaign argumentation
7 times higher SFA content compare to rapeseed oil,BUT never compared with
lard or butter
PO anti-campaign argumentation
talking more about deforestation, than sustainableproduction or social aspects
PO anti-campaign argumentation
talking about methane emissions, BUT not aboutbio-energy potential or LCA comparison of different
products e.g. butter vs. margarine
4 x global warming potential2 x eutrofication potential2 x acidification potential2 x land use
http://conservationmagazine.org/2014/03/butter-vs-margarine-environmental/
PO anti-campaign argumentation
Oil / fat presence in a product ScoreTraditional butter 2Fresh butter 1Rapeseed oil 1Rapeseed oil – one sort 3Any oil refined 0Vegetable oil / fat non specified -2Hardened fat -3Coconut, palmkernel, palm oil -5
Productevaluationbased onpresence ofingredient
rather than
nutrition profile
Issues
Saturated Fatty Acids,Polyunsaturated FattyAcidsOmega 6 & 3Carbohydrates
Saturated fatty acids are not problem?
Saturated fats advocacy through mediaScientists been mistaken, killer for heart are sugars not fats
Saturated fatty acids to be limited – GPcampaign
Coconut – Superfood?
Increase of HDL-cholesterol,but not mentioned effect onLDL- cholesterol
Paleodiet
Vegetable fats,margarine to beremoved
LA intake % Energy
0
1
2
3
4
5
6
7
8
9
10
Hungary Slovakia Israel US Japan Germany Belgium China UK Australia SouthKorea
Finland Sweden Mexico
WHO recommended level:2.5-9 E%
Data based on individual dietary surveys
Linoleic acid intake is withinrecommendation, but there is room forimprovement
Intake of alpha linolenic acid is at the lowerend of recommendations and can beincreased
ALA intake % Energy
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
1,8
2
Finland UK Germany Israel Japan Belgium China Sweden US Australia Slovakia SouthKorea
Hungary Mexico
WHO recommended level: 0.5-2 E%
Data based on individual dietary surveys
SAFA and PUFA intake in different countries
H.K.Rajwinder et al: Intake of Fatty Acids in General Populations Worldwide Does Not Meet DietaryRecommendations to Prevent Coronary Heart Disease: A Systematic Review of Data from 40 Countries. Ann.Nutr. Metab . 2013;63:229–238
Omega 6 & 3 in tub margarine is balanced
Population dataDocumented changes in eatinghabits and consequences
Risk of CHD According to P:S Ratio
0.0
0.2
0.4
0.6
0.8
1.0
1.2
0.2 0.3 0.4 0.5 0.6
Dietary P:S Ratio (circles for NHS, squares for Poland)
RR
of C
HD
in N
HS
RR
for C
HD
Mor
talit
y in
Pola
nd
1.0
0.7
Poland1990
1996
1992
1994
1999
.33 .56
Source: W. Willet webvideoconference , 25.4.2014
Age-adjusted Death Rates for CoronaryHeart Disease, US 1950-2007
Source: W. Willet webvideoconference , 25.4.2014
Deaths 100,000 Population
1,137,000 Deaths Averted in 2007 Due to Declinefrom Peak Rate in 1968 (1,543,000-406,000)
Year
North Karelia – change of eating habits
1972 no consumption of low fat milk 1997 50% women / 40% men 1972 90% population bread with butter 1997 10% population bread with butter
1972 – 1997 consequencesTotal cholesterol - 18%Mortality rate in productive age - 82%Life expectancy +7 years
no fats
Consumption of fats on bread in NorthKarelia
low fat margarinemargarine with stanols„soft“ margarinemelanges
máslo
P. Puska: Institute on Public Health, Helsinky, Finland. 2005
Death rate per100 000
Mortality rate change in Finland
P. Puska: Institute on Public Health, Helsinky, Finland. 2005
CR – change of eating habits 1997 versus1989
1989 = 100 %
130 % vegetable oils, margarines
118 % poultry
110 % fruit and vegetable
92 % pork54 % beef
44 % butter
1997
Mortality rate change in Czech Republic
men
women
lard
butter
Vegetable fats
CVD mortality rate /100000
Fat consumption per person / year
IKEM
Reduction of non-HDL cholesterol 1988-1997 ~ 13%
Mortality rate reduction CR vs. othercountries
Source: WHO Regional Office for Europe 2012
REPLACEMENT AVAILABLE EVIDENCE SAFA PUFA: convincing SAFA MUFA: possible/probable SAFA Carbohydrate: depends on type of carb TFA Anything: convincing
ADDITION OMEGA-3
MARINE EPA/DHA convincing/probable
VEGETABLE ALA possible
Dietary fats and risk of heart disease -evidences
Nordic Nutrition Recommendation
http://www.norden.org/en/publications/publikationer/nord-2013-009
published in September 2013
● Vegetable oils play key role in the nutrition, they are integrated partof latest dietary recommendation
● TFA are gradually disappearing from food industry and catering
● Saturated fats to be replaced by polyunsaturated – a convincingopinion of expert in nutrition
● Palm oil represents a good alternative for PHVO replacement andfrom nutrition point of view it is better or on parity with animal fats
● Omega 6 FA are not in overconsumption, the problem is generallylow intake of omega 3 FA in order to get a proper balance
● It is difficult to fight against all myths and get the proper attention onmore important nutrition elements like basic food composition incl.proper and balanced fat intake to be in line with dietaryrecommendation
Summary
Do not forget about PhysicalActivity
Thank you for attention