Health claims in the labelling and marketing of food products:: the Swedish food sector's Code of Practice in a European perspective

Since 1990 certain health claims in the labelling and marketing of food products have been allowed in Sweden within the food sector's Code of Practice. The rules were developed in close dialogue with the authorities. The legal basis was a decision by the authorities not to apply the medicinal products’ legislation to “foods normally found on the dinner table” provided the rules defined in the Code were followed. The Code of Practice lists nine well-established diet–health relationships eligible for generic disease risk reduction claims in two steps and general rules regarding nutrient function claims. Since 2001, there has also been the possibility for using “product-specific physiological claims (PFP)”, subject to premarketing evaluation of the scientific dossier supporting the claim. The scientific documentation has been approved for 10 products with PFP, and another 15 products have been found to fulfil the Code's criteria for “low glycaemic index”. In the third edition of the Code, active since 2004, conditions in terms of nutritional composition were set, i.e. “nutrient profiles”, with a general reference to the Swedish National Food Administration's regulation on the use of a particular symbol, i.e. the keyhole symbol. Applying the Swedish Code of practice has provided experience useful in the implementation of the European Regulation on nutrition and health claims made on foods, effective from 2007

The influence of calcium and magnesium in drinking water and diet on cardiovascular risk factors in individuals living in hard and soft water areas with differences in cardiovascular mortality

BACKGROUND: The role of water hardness as a risk factor for cardiovascular disease has been widely investigated and evaluated as regards regional differences in cardiovascular disease. This study was performed to evaluate the relation between calcium and magnesium in drinking water and diet and risk factors for cardiovascular disease in individuals living in hard and soft water areas with considerable differences in cardiovascular mortality. METHODS: A random sample of 207 individuals living in two municipalities characterised by differences in cardiovascular mortality and water hardness was invited for an examination including a questionnaire about health, social and living conditions and diet. Intake of magnesium and calcium was calculated from the diet questionnaire with special consideration to the use of local water. Household water samples were delivered by each individual and were analysed for magnesium and calcium. RESULTS: In the total sample, there were positive correlations between the calcium content in household water and systolic blood pressure (SBP) and negative correlations with s-cholesterol and s-LDL-cholesterol. No correlation was seen with magnesium content in household water to any of the risk factors. Calcium content in diet showed no correlation to cardiovascular risk factors. Magnesium in diet was positively correlated to diastolic blood pressure (DBP). In regression analyses controlled for age and sex 18.5% of the variation in SBP was explained by the variation in BMI, HbA1c and calcium content in water. Some 27.9% of the variation in s-cholesterol could be explained by the variation in s-triglycerides (TG), and calcium content in water. CONCLUSIONS: This study of individuals living in soft and hard water areas showed significant correlations between the content of calcium in water and major cardiovascular risk factors. This was not found for magnesium in water or calcium or magnesium in diet. Regression analyses indicated that calcium content in water could be a factor in the complexity of relationships and importance of cardiovascular risk factors. From these results it is not possible to conclude any definite causal relation and further research is needed

Roman Jasinsky as Icare (centre) and artists of the company as Greek Youths, in Icare, The Original Ballet Russe, Australian tour, His Majesty's Theatre, Melbourne, May 1940 (3) [picture] /

From: Icare : choreographic legend in one act / ballet and rhythms by Serge Lifar ; orchestrated by Antal Dorati.; Inscription: "4V/16".; Part of the collection: Hugh P. Hall collection of photographs, 1938-1940.; Choreography by Serge Lifar ; scenery and costumes by Sidney Nolan.; Also available in an electronic version via the internet at: http://nla.gov.au/nla.pic-vn4173875. One of a collection of photographs taken by Hugh P. Hall of 28 ballet productions performed by the Covent Garden Russian Ballet (toured Australia 1938-1939) and the Original Ballet Russe (toured Australia 1939-1940). These are the second and third of the three Ballets Russes companies which toured Australasia between 1936 and 1940. The photographs were taken from the auditorium during a live performance in His Majesty's Theatre, Melbourne and mounted on cardboard for display purposes. For conservation and storage, the photographs have been demounted. The original arrangement of the photographs has been recorded, and details are available from the Pictures Branch of the National Library

Glycaemic index:Relevance for health, dietary recommendations and food labelling

The glycaemic index (GI) concept is based on the difference in blood glucose response after ingestion of the same amount of carbohydrates from different foods, and possible implications of these differences for health, performance and well-being. GI is defined as the incremental blood glucose area (0-2 h) following ingestion of 50 g of available carbohydrates in the test product as a percentage of the corresponding area following an equivalent amount of carbohydrate from a reference product. A high GI is generally accompanied by a high insulin response. The glycaemic load (GL) is the GI×the amount (g) of carbohydrate in the food/100. Many factors affect the GI of foods, and GI values in published tables are indicative only, and cannot be applied directly to individual foods. Properly determined GI values for individual foods have been used successfully to predict the glycaemic response of a meal, while table values have not. An internationally recognised method for GI determination is available, and work is in progress to improve inter- and intra-laboratory performance. Some epidemiological studies and intervention studies indicate that low GI diets may favourably influence the risk of chronic diseases such as diabetes and coronary heart disease, although further well-controlled studies are needed for more definite conclusions. Low GI diets have been demonstrated to improve the blood glucose control, LDL-cholesterol and a risk factor for thrombosis in intervention studies with diabetes patients, but the effect in free-living conditions remains to be shown. The impact of GI in weight reduction and maintenance as well as exercise performance also needs further investigation. The GI concept should be applied only to foods providing at least 15 g and preferably 20 g of available carbohydrates per normal serving, and comparisons should be kept within the same food group. For healthy people, the significance of GI is still unclear and general labelling is therefore not recommended. If introduced, labelling should be product-specific and considered on a case-by-case basis

The Effects of Meal Glycemic Load on Blood Glucose Levels of Adults with Different Body Mass Indexes

Aims: The aim was to determine the effect of meal glycemic load (GL) on blood glucose levels of healthy people with different body mass indexes (BMIs). Methods: Thirty healthy controls were included in this study. The participants were divided into two groups according to their BMI as normal group (BMI = 18.5–24.9 kg/m2, n = 15) and overweight group (BMI = 25.0–29.9 kg/m2, n = 15). Dietary assessment was done by the 24-h recall method for 3 successive days. Cases were fed by breakfasts with two different GL on consecutive days. Energy values of the test meal, adjusted to meet 25% of daily energy requirements of each case, were identical in low and high GL meal (483 kcal and 482 kcal, respectively). Finger-prick capillary blood samples were taken on 0, 15, 30, 45, 60, 90, and 120 min. Results: Average daily energy intake in normal and overweight group was found as 2514.3 ± 223.8 kcal, 2064.1 ± 521.6 kcal and 2211.4 ± 368.7 kcal, 2494.8 ± 918 kcal in males and females, respectively. Blood glucose level was increased and remained more stable in both high GL meal groups compared to low (P < 0.05). The effects of GL on BMI classified groups were also found different. High GL meal was found to be more effective for increasing blood glucose level, especially on overweight group (P < 0.05). Conclusions: The effects of GL meal were found to be different on normal and overweight individuals. The high GL meals were more effective to increase the blood glucose level than low GL meal, especially on overweight people.PubMedScopu