Day 252 - 20 May 96 - Page 42


     
     1        higher risk of CHD or cardiovascular disease, they are
     2        recommended to have about half that level of maximum, are
     3        they not?
     4        A.  The concern is mostly with cerebral vascular disease
     5        rather than coronary heart disease with hypertension, yes.
     6
     7   Q.   OK.
     8        A.  The problem with making recommendations of this kind is
     9        that the average person has not the faintest idea of how
    10        much salt they are consuming.  All one can do is to make a
    11        statement to try and eat less salt but that is about as far
    12        as one can go.
    13
    14   MS. STEEL:  Right, but food manufactures could put less salt in
    15        their products so that when people eat them, their sodium
    16        intake has been reduced?
    17        A.  Yes.  This would be useful in the sense that one is
    18        unlikely to add salt to certain types of food.  I am aware
    19        myself sometimes that eating bread, I feel it has too much
    20        salt in it and people are unlikely to sprinkle salt on
    21        bread, so that would be a good way of reducing it.
    22
    23   Q.   If we just move on to fats.  If we turn to page 8 of this
    24        book?
    25        A.   Page 8?
    26
    27   Q.   Yes?
    28        A.   In the Recommendations for Dietary Nutrients in S211:
    29
    30        "Saturated fatty acids (principally from dairy and meat
    31        products and fats breads) there is strong evidence that
    32        increasing or decreasing the contribution of saturated
    33        fatty asides for dietary energy is followed by a rise or
    34        fall in the concentration and low density lipoprotein (LDL)
    35        cholesterol and in the commensurate risk of coronary heart
    36        disease (CHD).
    37
    38        The degree of change in cholesterol for a given change in
    39        intake of saturates varies between individuals and with the
    40        particular fatty acids but on avenue is reproducible and
    41        can be quantified for groups of people. Evidence suggests
    42        that the lower the intakes of saturated fatty acids, the
    43        lower the risk of CHD.  The current average proportion of
    44        food energy which is provided from saturated fatty acids is
    45        about 60 per cent according to the National Food Survey."
    46
    47        You would agree with that?
    48        A.   Yes, I do not dispute it.
    49
    50   Q.   Then in S.2.1.2, the part that is bolded: 
    51 
    52        "We recommend that the average contribution of saturated 
    53        fatty acids to dietary energy be produced to no more than
    54        about 10 percent."
    55
    56        You would agree with that?
    57        A.   Yes.
    58
    59   MR. JUSTICE BELL:  Where are you now? .
    60

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