Public Heath England chief nutritionist Dr Alison Tedstone discusses why food and drink manufacturers need to up their game when it comes to reducing sugar and calories in their products.
Targeting larger companies only in the out-of-home (OOH) sector, as part of the Government’s drive to combat obesity, risks “squeezing the balloon” in favour of independent operators, the boss of the UK’s largest bakery chain has warned.
More emphasis should be given to understanding genes that influence behaviour if obesity is to be tackled more effectively, a leading academic in the field has argued.
Misconceptions among the British public over how much red meat should be consumed on a daily basis may be leading to the unnecessary cutting down of portions, a new study has found.
Premature deaths from cardiovascular disease (CVD) have fallen considerably, in part due to new treatments – but ill health associated with the disease remains high and could even be rising in older age groups.
Reducing calories and portion sizes would play a more important role in curbing obesity than putting pressure on manufacturers to cut sugar in their products, according to an expert in food science.
The Soft Drinks Industry Levy (SDIL) helped to boost sales for the industry, rather than dampening performance, according to Britvic’s 2018 Soft Drinks Review, which was made public on 11 April.
The one-size-fits-all approach to nutritional advice in the UK should be further tailored to an individual’s dietary needs, according to Professor John Mathers, director of the Human Nutrition Research Centre at Newcastle University.
Food manufacturers have been warned that they could fall foul of Trading Standards rules after a study revealed three-quarters of products with five-a-day claims fell short of the recommended 80g portion size.
Policy-makers should shift their emphasis from dietary restriction to promoting healthy food after one-in-five deaths globally were linked to a poor diet, a major study has revealed.
The nutrient levels of thousands of the most commonly eaten foods and recipe dishes in the UK has been made available online following a tie up between Public Health England (PHE) and the Quadram Institute.
British Nutrition Foundation director general Professor Judy Buttriss discusses the decline of micronutrient intakes in the UK and its impact on dietary intake.
A study linking increased consumption of ‘ultra-processed’ food with a higher chance of death has been met with scepticism from the scientific community.
