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  1. Health Professionals, want to help?

    Health Professionals, want to help?

    The IEM (International Expert Movement to improve the dietary fat quality) 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 to promote such changes for the prevention of chronic disease and to achieve optimal health.

     

    People should be advised on 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.

     

    • “Reaching out to the public is going to require all of us... It's all of us together”

      Connie Diekman
      Connie Diekman, M.Ed, RD, LD, FADA is Director of University Nutrition at Washington University in St. Louis, Missouri.
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    One of the most effective options is to provide concrete examples. Replacing foods 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

    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 fats, reduce saturated fats and provide accurate information to enable people to make healthier choices.

    Health care professionals have a responsibility to ensure that their patients receive the right information and support on current dietary recommendations. They should provide their patients with advice on how to select dietary fats and if necessary, seek training to be able to provide proper advice, or refer them to nutrition specialists.

     

    Links and references

     
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