Food Standards Scotland (FSS) has warned that the Scottish Government’s progress towards improving public health remains “too slow” despite announcements to restrict the promotion of high fat, salt and sugar (HFSS) products.
Following the publication of the Population Health Framework (PHF), FSS cautioned that the current proposals fall short of delivering the “scale of change” needed to transform Scotland’s food environment.
Heather Kelman, chair of the FSS Board, commented: “We welcome the direction of travel, but action must be stronger, faster, and better resourced. Public health cannot continue to take a back seat to commercial interests. Delays and compromises only serve to deepen existing health inequalities with a continuing increase in dietary related health costs.”
FSS highlighted that Scotland continues to face “some of the poorest diet-related health outcomes in Europe”, with rising levels of obesity, type 2 diabetes and other non-communicable diseases among those in the most deprived communities.
Current food promotion restrictions “must go further”
Public Health Scotland data shows that children living in the most deprived areas are now more than twice as likely to be at risk of obesity compared with those in the least deprived areas.
FSS warned that the current restrictions on food promotions must go further if they are to be fully effective. FSS evidence showed that expanding measures to include temporary price reductions, for example, could result in a fourfold greater reduction in calories purchased.
Kelman continued: “This should not be a choice between health or growth. When HFSS sales increase, the NHS and taxpayers pick up the bill. Of course we recognise that growth is important, but we need a system that prioritises public health over commercial interests.”
“Without urgent and coordinated action, Scotland risks missing its ambition to halve childhood obesity by 2030, and allowing diet-related illness to continue placing unsustainable pressure on the NHS.”
FSS noted that Scotland continues to lag behind other parts of the UK in implementing diet-related measures and is calling for stronger collaboration with the UK Government to tackle shared challenges. It said it will be writing to the Secretary of State for Health and Social Care to “urge a more joined-up and ambitious approach” to reserved issues such as food marketing, extension of the sugar levy and labelling.
Kelman stated: “Without urgent and coordinated action, Scotland risks missing its ambition to halve childhood obesity by 2030, and allowing diet-related illness to continue placing unsustainable pressure on the NHS. Clinical solutions can help but are not a panacea and preventing dietary related ill-health conditions is still a much better solution.
“We need a bold strategy to reshape the food environment. The intent is there. Now we need delivery, leadership, and the political will across all UK administrations to follow through.”
FSS works with businesses to reformulate food
FSS says action must be taken to “stem the tide” of foods high in fat, sugar and/or salt so that healthier choices “become easier and more appealing” for everyone.
Laura Wilson, head of public health nutrition at FSS, said: “We need to rebalance the food environment towards food that is healthy, available, and affordable.
“We’re not here to discourage anyone from enjoying a takeaway – we understand it’s enjoyed by many and here to stay. But Government policy needs to be more ambitious in tackling the widening health inequalities and meet Scotland’s ambition to halve childhood obesity by 2030.”
FSS said it had successfully worked with food business operators on recipe and product reformulation to help improve food on offer in Scotland.
Wilson continued: “There are straightforward steps that food outlets and the wider industry can take to reduce overall calorie content and enhance the nutritional quality of their offerings.
“Making a modest reduction in portion size has the potential to reduce calories, reduce food waste and increase profitability if prices are retained, and support health whilst doing so.”
