Rapid Responses to:
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Rapid Responses: Rapid Responses published:
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tfX: Labelling of trans fats is not enough
- Oliver T Tickell (28 July 2006)
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Health warnings need statistical warnings
- GH Hall (30 July 2006)
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Re: Health warnings need statistical warnings
- June M Malkin, Chadacre Road Stoneleigh KT17 2HQ (14 August 2006)
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Oliver T Tickell, Health campaigner tfX, 379 Meadow Lane, Oxford OX4 4BL
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tfX (the UK campaign against trans fats in food) welcomes the excellent article by Robert Clarke and Sarah Lewington, "Trans fatty acids and coronary heart disease". We agree with the call to label trans fats in nutrition panels on packaged food. Astonishingly, the current European Directive on nutrition labelling makes this illegal, unless accompanied by a claim regarding trans fats. However the labelling of trans fats is not a sufficient response, for two main reasons: 1. There are many people who do not read food labels, understand nutritional information or act on the information provided. By and large, these are the people who are eating the highest levels of trans fat, as more health-aware people are already avoiding products containing hydrogenated oil. Trans fat labelling would be of no help to those who ignore nutritional information, or their children, except by the indirect route by which the compulsory labelling of trans fat will encourage manufacturers to reduce levels generally. 2. Most of the trans fat many people eat is not in packaged food at all, but in unpackaged baked goods, pub and restaurant food, and take-away / fast food. These unpackaged foods are not subject to any labelling requirement and as such will be unaffected by a labelling regulation. For these reasons the only truly effective solution is to impose legal limits on trans fat, following the example of Denmark which imposed such limits in 2003, and now Canada which has indicated its intention to impose similar legislation. To look at the Danish example, the food industry has been able to comply with the regulation (Executive Order No. 160 of 11 March 2003) which limits industrial trans fat to 2 percent of the fat and oil content of food, with no apparent inconvenience to consumers or increase in the price of food. There is no obvious reason why the UK should not do the same, and realise considerable improvements in public health at little or no cost to anyone. Sincerely, Oliver Tickell, tfX
Competing interests: None declared |
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GH Hall, Retired physician EX1 2HW
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I think I shall take the advice of Peter Gotzsche, on page 233 of the last issue of the BMJ, and discount the recommendation on page 214 to shun trans fatty acids. The increased risk imputed to the latter is only 1.23 (CL 1.11 to 1.37), which doesn’t reach the size (3) required to impress “experienced epidemiologists.” Perhaps the editor should tell us when inconsistent advice is given- at least, when present in the same issue! Competing interests: None declared |
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June M Malkin, Primary School Secretary Nonsuch Primary School, Chadacre Road Stoneleigh KT17 2HQ
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You may be surprised to get a response from just an 'ordinary mum'. I work as a Primary School secretary and have two grown up children. I think it is important that readers of the BMJ should know that 'Joe public' are very grateful that they are now better informed and are able to make educated choices about the foods we should or should not eat to be healthy. This is thanks to the extensive research and papers being written by the medical profession, most recently:-Robert Clarke and Sarah Lewington July 06, David Spurgeon April 06. Due to this most essential research over recent years there has now been enough statistics given to the Food Standards Agency and the Department of Health for them to make recommendations to the food industry. At last it is noticeable on the supermarket shelves that the nutritional value of our foods are being labelled clearly. Also notable reductions in the use of potentially harmful chemicals, fats, sugars ans salts in their products. I have just received a very pleasing response from Waitrose saying that they have have been eliminating Hydrogenated Vegetable Oils from a variety of products since 2004, and reduce salt and sodium. They are making rapid progress in this area to reflect their commitment to improving the nutritional profile of its products. This follows recommendations from the D of H and the FSA following the announcement outlining the dangers of trans-fats and HVO's published in the BMJ. Also they assure me that Waitrose feel strongly about clear food labeling. (Once again this follows a study in the BMJ by researchers at the Uni of Oxford). They gave me a very encouraging quote from the Waitrose nutritionist, Moira Howie:- "At Waitrose we constantly aim to provide our customers with a nutritionally sound choice of quality foods. Our commitment to clearer labeling means that we list hydrogenated vegetable oil in the ingredients panel. Our work in the removal of HVO's from our products also means that the need to label trans-fats in a nutritional panel will soon be completely redundant". My husband had a heart attack a few years ago which has made me very aware of trans fats and HVO's. I didn't know about these things a few years ago so when media coverage brought this to my attention I was absolutely appalled that we have, and still eat, this harmful fat hidden in thousands of products. I and millions of other concerned 'ordinary people' are now able to make an informed choice and I want to thank the many doctors and nutritionist who have done extensive research on this subject. I keep myself as informed as I possibly can to make the right choices and listen to, and read media reports on the subject. I also want to thank the BMJ for publishing these reports which have informed the medical profession, the public, the D of H and the FSA, and last but not least, the many food manufactures who, like Waitrose, are choosing to abide by the recommendations and clearly label nutritional values, and either reduce to safe levels, or not use potentially harmful substances. Nobody would choose to eat harmful chemicals often used as colourants, flavour enhancers and preservatives or too much sugar, salt, and artery clogging saturated and trans-fats. Their links to cancers, intestinal problems and heart problems are now proven. They should never have been allowed to be used in our food manufacturing in the first place. My response isn't your usual repose full of medical jargon and statistics. Just a very simple 'thank you' from a grateful mum! Competing interests: None declared |
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