The UK’s Institute of Food Science and Technology has provided new advisory information related to dietary fibre, salt and trans fatty acids.
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Regarding salt, the IFST said that the majority of its intake arises from salt in manufactured and other prepared foods, but noted that some manufacturers had lowered salt content over a period, and that the UK Food and Drink Federation had responded positively to FSA recommendations.
The IFST said that although the consumption of trans fatty acids has been declining in the UK, that it would continue to support research in the area. It said that progress had been made in the industry to reduce the levels of TFA’s from hydrogenation.
The independent body, which this month replaces its June 2001 stance, said that tests show a low intake of fibre is associated with a number of diseases, but that no method of analysis had been able to fully correlate its specific physiological function.
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