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Attitudes to dietart fats and health: implications for animal production

Published online by Cambridge University Press:  22 November 2017

S J Fallows
S J Fallows*
Affiliation:
Food Policy Research University of BradfordBRADFORD BD7 1DP
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Extract

The COMA report on “Diet and Cardiovascular Disease“ has stimulated government Initiatives which form the beginnings of a national food and health policy. Recommended changes to food consumption patterns are significant and refer principally to fat Intakes. COMA recommended an average decrease for saturated fatty acids of 25 per cent. The average recommended decrease for total fats is 17% (assuming P:S ratio of diet changes to 0.45) or 25% (If P:S ratio remains 0.23). This advice is of particular relevance to the animal production Industries as animal sources account for 55.3% of total fats in the British diet and 66% of saturated fatty acids. The implications of the COMA panel recommendations for British agriculture have been discussed elsewhere.

Type
Consumer Attitudes and Heat Composition
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1986 , March 1986 , pp. 89
Copyright
Copyright © The British Society of Animal Production 1986

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References

1 DHSS (1984) “Diet and Cardiovascular Disease” Report of the Panel on Diet In Relation to Cardiovascular Disease, Committee on Medical Aspects of Food Policy. Report on Health and Social Subjects No 28. HMS0. London Google Scholar
2 Jopling, M (1985) Written answer to question on ‘Food Labelling’ from Sir Mills, Peter Weekly Hansard No 1340, 12 March, pp 41–42 Google Scholar
3 MAFF (1985) “Household Food Consumption and Expenditure: 1983” Annual Report of the National Food Survey Committee. HMSO. London Google Scholar
4 Wheelock, J V & Fallows, S J (1985) “Implications of the COMA Report on ‘Diet and Cardiovascular Disease' for British Agriculture” Food Policy Research, University of Bradford Google Scholar
5 Fallows, S J & Gosden, H (1985) “Does the Consumer Really Care”? (NACSE, COMA and the Influence of Nutritional Issues on Consumer Choice of Foodstuffs) Food Policy Research, University of Bradford Google Scholar