RE: Not even a £1000 traded today.16 May 2023 09:52
Let's hope we get some tangible news tomorrow, about time Business Customers such as Tate & Lyle follow-up on their research and rhetoric with action on fiber intake in lieu of sugar.
"Researchers claim heart disease and diabetes risk could be cut through fibre fortification A research project by scientists at Tate & Lye has concluded that boosting fibre content of everyday UK foods could lead to 50 per
cent more adults getting adequate fibre in their diets and lower the risk of heart disease and diabetes.
The research suggested that including baked goods, dairy products, soups, smoothies and dressings will enable 50 per cent more adults to get the recommended daily amount of fibre in their diets and lower the risk of heart disease and diabetes for the majority of UK adults.
In the peer reviewed health and nutrition data modelling study
published in the British Journal of Nutrition, scientists, working
with specialist data analytics company, Crème Global, found that
reformulating everyday foods with added fibre could reduce
cardiovascular and type 2 diabetes risk for 72 per cent of the adult
population and more than double the number of children in the UK
meeting their fibre intake recommendation. It also suggested six per
cent of Brits could lose weight through higher fibre consumption.
Dr Kavita Karnik, Global Head, Nutrition & Regulatory Affairs at Tate &
Lyle and a co-author of the health and nutrition data modelling study,
explained: “Most people understand that eating fibre helps keep bowel
function regular, but fewer understand that getting the right amount
of fibre in your diet is highly beneficial for wider health and wellbeing,
including cardiovascular, immunity, skin, brain and gut health.
“However, for most people, it is difficult to get enough fibre into their
diet without exceeding their recommended calorie intake. This is where
fibre fortification could play a highly beneficial role to public health – it
would allow consumers to continue eating the products they prefer
while potentially lowering rates of cardiovascular disease, type 2 diabetes
and help maintain a healthy weight across the population.”
Sara Stanner, Science Director at the British Nutrition Foundation,
added: “We know that we need diets to change to support better health
but encouraging people to make sustained changes to their behaviour is
notoriously difficult. This is where reformulation of the everyday products
that people eat and drink can be really effective in improving nutritional
intakes. We have seen how reformulation has helped to reduce salt
consumption and it’s important that the food industry continues
to innovate to produce healthier products, in some cases, reducing
nutrients such as salt or sugar or by adding beneficial components,
such as fibre.”
Tate & Lyle recently signed up to the UK’s Food and Drink Federation’s
Action on Fibre initiative.
https://www.targetpublishing.com/pdfs/imagmarchapr