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TAKING CARE OF YOUR HEART: FOOD INDUSTRY AND HEART DISEASE PREVENTION
Food producers and processors could play a major part in heart-disease prevention. For the prudent diet to be adopted widely, the demand for suitable foods, and their marketing, would have to grow in parallel. The food industry has an essential role in supplying and promoting the sale of such foods. Primarily, of course, the industry exists to make a profit, and to provide a livelihood for millions of people involved in producing and marketing food. Are these roles compatible?
Any change in the national diet would have some impact on food production. The time scale is important: such changes evolve gradually, and public re-education might well require a period of one to two decades. If the food industry soon accepted the view that these changes were necessary and likely, there would be abundant time for the effects to be accommodated. Fortunately, most branches of the industry are highly efficient. The technical and administrative know-how required to adapt and meet these needs is largely available. For the industry as a whole, declining demand for one product would be balanced by expansion of the need for others; but particular industries would need to diversify.
Food processors, rather than farmers, have the major influence on demand, through skilled advertising, modern marketing methods and high technology. This sector of industry has a capacity to create demand for, and to supply, foods which would meet the needs of the prudent dieter.
Adoption of the prudent diet would lead to increased consumption of carbohydrates and protein from vegetable foods, fruit, and grain products, decreased consumption of saturated fats and cholesterol and a moderate increase in consumption of polyunsaturated fats. The demand for many agricultural products would grow; and the popularity of whole-meal (high-extraction) bread – both wheat and rye – would increase. There would be a need for greater production of legumes and cereals, especially those contributing usefully to our sources of protein: soybeans, peas, chick-peas and lentils. Such foods make it possible to meet part of our protein, vitamin and mineral requirements from foods which are not also rich in saturated fat and cholesterol.
In the U.K., we know from recent surveys of the foods bought for the average household that 20 per cent of food energy comes from saturated fat. The major sources include meat, which provides about 5 per cent; milk, cream and cheese also supply around 5 per cent, and butter 4-5 per cent. Cereal foods provide about 1-5 per cent and margarines a little less.
*63/202/5*
