can I do?

Informing people

People should be advised how
to decrease their saturated fat intake and increase the proportion of unsaturated and essential polyunsaturated fats and oils in a practical, sustainable and actionable way in order to be healthy today and tomorrow.

Health professionals

The International Expert Meeting
calls on scientists, health care professionals, governments, food industry, health authorities and media around the world to advocate consistent, simple and effective messages to improve the fat quality of the diet of people everywhere and promote such changes for the prevention of chronic disease and to achieve optimal health.
Key scientific facts  >  What can I do?

Informing people

One of the most effective options is the provision of concrete examples of replacing foods in a diet generally high in saturated and trans fats (e.g. butter, fatty cheeses, fatty meats, products fried in
unhealthy fats) with products with lower content of saturated and trans fats, and preferably use of foods high in unsaturated and essential polyunsaturated fats (e.g. sunflower oil, soybean oil, rapeseed oil, olive oil and products made from these such as soft margarines and mayonnaise).

An additional option is to provide people with important information on the content of food products on pack in a clear, usable, understandable way, including energy content per portion size
and fat quality.

Use simple language when communicating with the public, e.g. good/healthy fats and bad/unhealthy fats and use consistent, scientific and coherent language when communicating with
health experts.

Call to action to professionals

Nutrition and health experts should provide consistent evidence‐based information supporting public health goals and become nutrition communicators. They also should continue to seek
collaboration with the food industry, governments and non-governmental organisations.

The food and food service industry should collaborate with health and nutrition experts to ensure appropriate messaging based on current recommendations, to eliminate trans, reduce saturated fats and provide accurate information to enable people to make healthier choices.

Health care professionals should take responsibility for ensuring that patients receive the right information and support on current dietary recommendations. They should provide their patients with advice on selection of dietary fats as they do on other preventive actions and if necessary, seek training to be able to provide proper advice or to refer them to nutrition specialists.

Look into the "country examples" section of this website for inspiration.
‘Reaching out to the
public is going to
require all of us...
It's all of us together’

Ms Connie Diekman,
MEd, RD, LD, FADA, Director of University Nutrition, Washington University in St Louis
‘Consumers do sometimes
not follow the information that
comes from academics. Simply because it is put in a language that consumers cannot understand.’

Prof. Ibrahim Elmadfa,
Director, Institute of Nutritional
Sciences, University of Vienna,
President of the International Union
of Nutritional Sciences