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
