Saturated fats - PDF Document

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  1. ------------------------------------------------------------ Issue 5 / October 2016 Saturated fats The headlines state that butter may be good for us, certainly not bad. What’s your view on the scientific evidence? Let’s take this in stages; FACT 1: butter is a concentrat- ed form of saturated fat (54%); FACT 2: saturated fat has been irrefutably shown in good quality clinical studies to raise blood cholesterol, particularly LDL-cholesterol; FACT 3: raised LDL-cholesterol is unequivocally associated with increased risk of heart disease. However some of the recently reported pooled analyses of studies have questioned the significance of this link between saturated fat intake and heart disease. While these papers are recent, the data in many of cited studies is not, much of it was collected in the 1970s and 80s; much originates from big welcome! cohort studies in the US where dietary patterns and food ingredients are very different to those in the UK/EU today and the data-pooling techniques used have been questioned. Consequently the best quality evidence continues to support moderation in saturated fat intake and ‘taking it easy’ on butter is part of this approach. I am delighted to share this final issue of The Oatly Way for 2016. The feature article is our interview with leading Nutrition Consultant, Dr Janice Harland, in which she answers our questions on saturated fats, helping us to understand the recommendations, to sort out fact from fiction and ensur- ing our advice is accurate. Also in this issue you will find details of the recently published SACN report on Vitamin D and Health, our involvement at the CPHVA Annual Conference, our support for HEART UK’s National Cholesterol Month and, last but not least, our new products! I hope you enjoy this issue and that you have enjoyed reading the newsletters throughout 2016. We would welcome your feedback and suggestions for topics in 2017. What are current fat recommendations for the general population and have these changed? The current fat recommenda- tions, which have largely remained unchanged since the 1990s are that we should consume on average 10% total energy as saturated fat and 35% energy as total fat. In the UK there are no specific recommen- dations for total unsaturated fat or cholesterol intake. Dr Janice Harland PhD, R Nutr is a qualified nutritionist and nutrition and health claims expert with over 25 years experience. She has conducted a number of systematic reviews and meta-analyses for scientific publications including scientific dossiers for submission to EFSA. She is the author of numerous scientific papers and publications, including the recently published ‘The Plant- based Plan - 10 scientific reasons for more plant-based eating’. Janice is also a part time lecturer at the University of Bath Spa. Julia Strömblad Lenhoff Registered Dietitian, Oatly keep reading on next page!

  2. The most recent review of scientific evidence relating to fat was undertaken by the scientific committee responsi- ble for the Dietary Guidelines for Americans (2015). They re- tained a maximum 10% saturated fat recommendation. In the UK, the SACN is currently under- taking a review of fats and health, similar to that conducted on carbohydrates. bered that fat has the highest calorific density at 9 kcal/g compared to carbohydrates and protein at about 4 kcal/g; important in this era of rising levels of obesity. When looking for alternatives the focus should be on improving the ‘fat quality’ of the diet, in other words, replacing saturated fat with some unsaturated fat, for example including small amounts of vegetable oils, such as rapeseed and olive oil, and reducing energy density. This can be achieved by including more plant foods, for example, fibre-rich wholegrains, plant proteins, such as legumes, beans, peas, soya etc, vegeta- bles and fruits. Cereals such as oats and barley are fibre- rich and contain unsaturated fat. Reducing saturated fat can be achieved by choosing low fat dairy products or calcium- fortified dairy alternatives and lean cuts of meat as these two categories comprise almost half the saturated fat in the diet. bits & pieces Calling all Community Practitioners and Health Visitors When you look at the average fat intake in the UK, how are we doing compared to recommen- dations? Total fat intake in the UK, on average, meets the 35% recom- mendation, but not the 10% saturated fat target. From the NDNS data and taking a perspec- tive from the 2000 survey through to the most recent rolling program (2012) there has been a modest reduction in saturated fat consumption from 13.2% to 12.6%, but still a massive 25% overshoot of the target, with less than 1 in 3 people achieving it. Whether this 0.05% reduction/year is real is debatable due to the populations not being directly comparable - overall it’s a very modest change and contin- ued efforts to modify saturated fat intake are required. On 15th and 16th November 2016, Oatly will be at the CPHVA Annual Conference at the Telford International Centre. Come and visit us at stand 34. For more information on the conference visit National Cholesterol Month Coconut oil = good or bad? Healthcare professionals (HCPs) say it isn’t healthy yet con- sumers believe it is healthy? This seems to be the latest example of a mismatch between HCP and consumer beliefs, why do you think that is? The flurry of cookery books, celebratory endorsement and new products containing coconut oil no doubt persuade consumers that it’s healthy, but coconut oil contains, on average, 90% saturated fat, of which 75% are LDL-cholesterol and total cholesterol-raising - it’s simply not a healthy option. Oatly are delighted to be supporting HEART UK’s National Cholesterol Month, throughout October. National Cholesterol Month is an entire month devoted to raising awareness of the dangers of high cholesterol and raising funds for HEART UK’s life-saving work. Click here for more information on how you can become involved and help raise valuable funds. If we follow recommendations to cut down on saturated fat, does it matter what we eat instead? What practical advice would you give to those of us keen to follow dietary recom- mendations? While the focus is the link between saturated fat and heart disease, it should be remem- references Vitamin D and Health Report The UK’s Scientific Advisory Committee on Nutrition (SACN) recently published its report on Vitamin D and Health 1. One recommendation which received a lot of coverage in the media, as it was a change from previous advice, was: The setting of a Recommended Nutrient Intake (RNI) for vitamin D of 10 µg/d, throughout the year, for the general UK population. Meaning all adults and children over the age of one (and not just those considered at risk) should now consider taking a daily supplement containing 10 µg of vitamin D, especially during autumn and winter (October to March). There are some great, new resources on vitamin D, see links 2, 3. 1. system/uploads/attachment_data/file/537616/ SACN_Vitamin_D_and_Health_report.pdf 2. VitaminD.pdf 3. journal/10.1111/(ISSN)1467-3010/homepage/ vitamin_d_virtual_issue.htm

  3. NEW OATLY PRODUCTS IN TESCO We have fantastic news regarding four new Oatly products. The 100% plant-based products are: NEWS! Creamy Oat Fraiche (200 ml) A fermented cooking base. Oat Drink Chilled (1 litre) Same nutrition profile as Original Oat drink, in a fresh format. Fortified foods can make a valuable contribution towards vitamin D intakes. Oatly oat drinks - Original, Chilled, Foamable and Chocolate are all fortified with vitamin D. One 250 ml glass providing 3.75 µg. Vanilla Custard (250ml) Oat based vanilla flavoured alternative to custard. From the end of October 2016 you will find these new products in the chiller cabinets of selected branches of Tesco. Creamy Oat (250 ml) Oat based alternative to single cream. Creamy Carrot and Tahini Soup Serves 4 INGREDIENTS, SOUP: - 1-2 tbsp. rapeseed oil - 500 g carrots, washed and chopped into small pieces - 1 large onion, finely chopped - 2 garlic cloves, finely chopped - 1 knob of ginger, finely chopped - 1/2 red chilli, finely chopped - 1 litre vegetable stock - 200 g Oatly Organic Creamy Oat - 3 tbsp. tahini - Juice from ½ an orange - Salt and pepper INGREDIENTS, TOPPING: - 120 g freekeh (or other grain) - 300-400 mls vegetable stock - 3 tbsp. dill (or other herb, coriander works equally well), finely chopped - 1 tbsp. olive oil METHOD 1. Heat the oil in a saucepan and sauté the carrots and the onion for 10 min. Add the garlic, ginger and chilli and let it all sauté together for a few more min. Next add the stock, bring it to the boil and then let it simmer for about 20 min. 2. Meanwhile cook the freekeh in the stock in a small saucepan for about 15 min. (or according to manufacturer’s instructions). Let it cool down before mixing with the dill and olive oil. 3. When the carrots are tender, use a hand blender (or transfer to a blender) and purée until completely smooth. Stir in the Oatly Organic Creamy Oat. Bring the soup back to a simmer and season with the tahini, orange juice, salt and pepper. If needed, add more stock. 4. Serve the soup topped with pumpkin seeds, herbs and a slice of your favorite bread. Oatly AB. Stora Varvsgatan 6A, SE-211 19 Malmö, Sweden. Consumer contact: | +46 20 – 84 28 43 |