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health foods


An internationally respected researcher in human nutrition, has criticised ''so-called health foods'' that were actually ''not healthy'' and urged big reforms in supermarket food labelling.
Dr Lisa Te Morenga and Prof Mann, both of the Otago human nutrition department, are the first authors in an Otago University-led study on the effects of sugar, which was commissioned by the World Health Organisation.

This research was published early this year in the British Medical Journal, and was among the topics discussed by both researchers in a public lecture on ''sugar and human health'' at the university.

Earlier this year, Dr Te Morenga said people should stay alert to avoid being ''tricked'' into consuming foods and drinks high in sugar, such as sports drinks, snack bars and some cereals.

Prof Mann, also of the Edgar National Centre for Diabetes and Obesity Research, said some snack bars promoted as healthy were actually excessively high in sugar and some in fat- ''the so-called health foods are not healthy''.

Many people wanted to eat healthy food but existing labelling of food product contents in supermarkets was confusing and inadequate.

''That labelling is critical''.

''One of the key things that we do need from Government is actually the labelling,'' he said in an interview.

One so-called ''health bar'' which was promoted as ''97% fat-free'' was also ''loaded with sugar''.

He warned that consuming too many sugary foods and drinks remained a significant contributor to tooth decay, and this public health problem deserved more attention.

Adding fluoride to New Zealand water supplies had helped reduce dental caries, but the advent of more sugary soft drinks and highly sugary foods such as many snack bars meant that the diet-related risks to dental health were also increasing.

The New Zealand Government deserved credit for ''fantastic'' moves to reduce the smoking-related health burden by becoming, with Australia, a ''world leader'' in the introduction of plain packaging of cigarettes.

But much more could be done to introduce food labelling reforms to ensure the proportion of key food contents was much more clearly stated on product labels.