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