Blog: Nutrition whiplash? Give me a break
Dean Best | 1 November 2007
Nutrition whiplash. That, according to the American Meat Institute, is the sensation consumers will feel when they hear that what they eat can help determine whether or not they get cancer.
The report, from the World Cancer Research Fund, has provoked a fierce response from industry. Suggestions that consumers should cut down on red meat are dismissed as “extreme” and “alarmist”.
However, the media attention given to this report around the world should set alarm bells ringing among all the food industry. Instead of dismissing this study, industry should take it seriously and watch its impact on consumer behaviour with care.
Consumers are far from suffering “nutrition whiplash”. Consumers are taking more and more care over their health and, as we’re told continuously by the industry itself, “health and wellbeing” is the number one factor in food purchasing decisions right now.
The food industry braced itself for flak following the World Cancer Research Fund's (WCRF) report linking diet to cancer. However, did the scale of the report mean its message for consumers was lost? ...
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