Dairy Organizations Call for Positive Approach to Tackle European Obesity
The impact of obesity and food related diseases on the health of EU citizens and the economy is ever growing. Thankfully this can be overcome, and food policy has a central role to play.
10 May 2012 --- At the EU level, food policies aimed at reducing obesity and diet-related diseases focus very much on calorie restriction. However, in addition to calories, foods also contain a multitude of beneficial nutrients that can improve overall health. By adopting a more positive approach to food, we can effectively improve dietary habits within the EU while effectively tackling health issues and lowering healthcare costs. In this light, the French Dairy Inter-Branch Organization (CNIEL) and the Dutch Dairy Association (NZO) are hosting a two-day symposium – Obesity and Food in Europe: The Policy Challenge – currently taking place in Brussels. Its aim is to address the role of positive food policies in disease prevention.
The impact of obesity and food related diseases on the health of EU citizens and the economy is ever growing. Thankfully this can be overcome, and food policy has a central role to play. As highlighted by David McCarron, from the University of California, if people were to consume the recommended daily intake of all essential nutrients, net healthcare savings in developed countries could represent 500-600 billion euro during the first year alone. In itself, this is more than enough reason to devote more time and resources to prevention rather than care.
But what is the exact link between diet and health? Using the findings from research, we can draw a series of general and universal conclusions, but it is often more complicated to determine which eating pattern or macronutrient has an effect - for instance on obesity. As explained by Didier Chapelot, from the University of Paris 13, fat is not the only macronutrient responsible for obesity. Indeed, in the onset of a chronic disease, overall dietary patterns need to be assessed to determine the cause. In relation to this aspect, research findings will be presented during the conference on the link between dietary patterns, chronic diseases and nutrient profiling.
Ultimately, we cannot neglect the fact that foods and diets that are energy-rich but nutrient-poor are often associated with obesity and weight gain. However, observational studies suggest that although the diets of obese people are often lower in certain essential nutrients, they are not necessarily higher in fat and calories. As highlighted today by Adam Drewnowski, from the University of Washington in Seattle: “New strategies for obesity prevention should therefore focus on making nutrient-rich foods affordable and appealing. Milk is one of these foods.”
During the last session of the conference, Gary Taubes, a leading American science and health journalist, will also focus on the role of fat. He will argue that the hypothesis on energy balance and obesity is false, highlighting that the disease can more often be attributed to a hormonal disorder resulting from insulin resistance and improper insulin regulation which causes the body to store more fat. This insulin imbalance can occur as a result of an over consumption of refined and/or easily-digestible carbohydrates. The implication of his theory on the approach to tackling obesity will be addressed by researchers, nutritionists, policy makers and other relevant stakeholders during the symposium.
