What happens when a small group of committed nutrition professionals in a small country like 🇳🇴 join to encourage consumers to:
Reduce ultra-processed foods
Choose less processed versions within each food group
Cook at home, and chose meals from whole foods when eating out.
🧵
The Norwegian Food and Beverage Association @nhomatogdrikke surveyed consumers' knowledge and attitudes towards ultra-processed food and found this:
11% of respondents reported changing their diet to a healthier one, which included reducing ultra-processed food consumption.
60% believe they understand the term "ultra-processed foods" well enough to explain it to others. Among them, many correctly identified example products as ultra-processed or not.
(these independent consumers can now spread the message to others)
The newly enlightened consumers have stopped mindlessly following the industry-friendly profiling tool used in Norway: The Keyhole. They know that many of the Keyhole-labeled products are health-washed and ultra-processed, and not better choices.
The survey reveals that this happens among people of different ages, life situations and socio-economic status. The common denominator is the opinion that ultra-processed foods should be discouraged in the authorities' dietary advice.
They also think that the Norwegian food industry uses unnecessary additives, too little whole foods and thereby contributes to a poor diet. A growing number consider that the health authorities' dietary advice is not the most important guideline for healthy choices.
This is bad for business.
In a memo for a meeting between health authorities and the food industry, NHO Mat og Drikke have asked the authorities to help control dietary claims made by social media players like me.
The memo in pictures (in Norwegian).
Our health authorities should regulate the food industry, not nutrition professionals who encourage people to consume less ultra-processed foods. It’s time to ask why the UPF food industry are allowed to take their conflicts of interest to this table at all.
Read and spread the paper by @DoctorChrisVT and collegues, who call for a zero tolerance 🙏
Increased dietary saturated fatty acids lead to increased cholesterol in lipoproteins, but we don’t know why. Enter the #HADLmodel, which explains changes in lipoprotein cholesterol as adaptive homeostatic adjustments that ensure optimal cell membrane fluidity and cell function.
We propose that circulating lipoproteins enable appropriate redistribution of cholesterol molecules between specific cells and tissues, to accomodate changes in dietary fatty acid supply, due to our omnivore nature and variable intake of fatty acids. #HADLmodel