March 30, 2017

expert reaction to PHE’s new guidelines on sugar reduction and reformulation by the food industry

Public Health England (PHE) have published new guidelines for industry to reduce sugar in everyday food eaten by children.

Dr Amelia Lake, Dietitian and Public Health Nutritionist, Durham University, and Fuse (Centre for Translational Research in Public Health), said:

“This is an excellent approach using strong research evidence and we are being world leaders on the international stage in our sugar reduction programme.

“PHE are focusing on the foods that contribute the most sugar to children’s diets.  These are biscuits, breakfast cereals, cakes, chocolate confectionery, ice cream, lollies and sorbets, morning goods (e.g. pastries, buns and waffles), puddings (including pies and tarts), sweet confectionery, sweet spreads and sauces, and yogurt and fromage frais.

“Not only are these commonly consumed by children – but also by the whole family.

“As a Dietitian as well as a mum to small children, I welcome these changes.

“This in addition to the soft drinks industry levy, currently being developed by HM Treasury, is important in terms of tackling the very real problem of overweight and obesity facing us all!”

* ‘Sugar Reduction: Achieving the 20%; A technical report outlining progress to date, guidelines for industry, 2015 baseline levels in key foods and next steps’ was published by Public Health England at Thursday 30 March 2017.

Declared interests

Dr Amelia Lake: “Paid employment or self-employment – Durham University & Fuse.

Grant funding – NIHR SPHR (current).

Voluntary appointments – BNF scientific committee.

Memberships – BNF, BDA, Nutrition Society, Association for Nutritionists, ASO.”