After having provided guidance on dietary reference values (DRV) of fats, carbohydrates, fibre and water, EFSA published a scientific opinion on protein intake after extensive consultation with Member States, the scientific community and other. These DRV establish optimum intakes of nutrients in a balanced diet which when part of an overall healthy lifestyle, contribute to good health.
Indeed, EFSA has been asked by the European Commission to review and update the reference values for nutrient and energy intakes established in 1993 by the Scientific Committee on Food. In doing so EFSA is taking into account new scientific evidence and recent recommendations issued at national and at international level. This will permit to provide comprehensive nutrition guidelines, for example for food labelling and for setting public health targets in Europe.
Find these scientific opinions on the EFSA website. For more information contact our experts.
Kiri, La vache Kiri, Uncle Ben’s, and Thiriet have all four committed to improving the nutritional quality of their products by signing a voluntary charter to nutritional improvement.
Kiri and La vache Kiri undertake to reduce the average fat content by 5.7% and 5.6% respectively, as well as the average sodium content by 5.8% and 6.4% respectively. In addition, La vache Kiri is committed to increasing the average calcium content by 38%.
Similarly, Uncle Ben’s plans to reduce the average level of sodium from 18 to 24% for Sauces and Express products, respectively.
Finally, Thiriet committed to integrating nutrition criteria to the requirements for its suppliers. In addition, Thiriet committed to reducing by 60% in average the levels of saturated fatty acids, and to replace palm oil with other oils slightly more saturated.
While a new health and nutrition national program has just been launched, the PNNS3 (2011-2015), it is encouraging to see new businesses involved in this process.
A randomized clinical study was performed for 18 weeks in 84 overweight subjects with metabolic syndrome, in order to determine the effects of high-protein diet and high-cereal-fiber diet on insulin sensitivity and diabetes risk.
After 6 weeks, insulin sensitivity test was done in participants by using euglycemic-hyperinsulinemic clamps. The results showed that people who ate the high-cereal-fiber diet had insulin sensitivity 25% higher than people under high-protein diet. These effects decreased after 18 weeks of diet probably because of the lack of acceptability of the high-protein diet.
This study asks the problem of too rich protein diets which can reduce insulin sensitivity and thus affect statue of people already suffering of metabolic syndrome. Dietetic diet should be controlled to avoid adverse effects on body.
References: Weickert MO, Roden M, Isken F, Hoffmann D, Nowotny P, Osterhoff M, Blaut M, Alpert C, Gögebakan O, Bumke-Vogt C, Mueller F, Machann J, Barber TM, Petzke KJ, Hierholzer J, Hornemann S, Kruse M, Illner AK, Kohl A, Loeffelholz CV, Arafat AM, Möhlig M, Pfeiffer AF. Effects of supplemented isoenergetic diets differing in cereal fiber and protein content on insulin sensitivity in overweight humans. Am J Clin Nutr. 2011;Jun 1.
Three new signatory companies have undertaken to improve the nutritional quality of some of their products: the French federation of porkbutchers industrialists, meat processors (FICT), Kellog’s, and Cereal Partners France (CPF).
Kellog’s France commitments include a 9% reduction in simple sugars content, a 15.8% reduction in sodium content, and a 25.6% increase in fiber content in average by 2014 for breakfast cereals.
As for the CPF, it has pledged to reduce the level of simple sugars by 12% on average without compensation by adding fat, and to increase whole grain content of 5% to 16% by 2012, as well as to reduce by 17% in average the sodium level for Nestlé breakfast’s cereals.
Finally, the FICT committed to developing a strategy to further reduce sodium levels (at least 5%) and fat (at least 5%) of the main cooked pork meats produced in France by changing their composition rules to lead eventually to a modification of the code of practice. The profession is also committed to promoting nutrition labeling.