lunes, 2 de mayo de 2011

Traffic light labelling

signpost label 02 You're standing in a supermarket aisle looking at two similar products, trying to decide which to choose. You want to make the healthier choice but, as usual, you're in a hurry. Well, help is at hand.
A growing number of supermarkets and food manufacturers are using traffic light colours on the labels of some products to help you make your choice.

On this page

 What do the traffic light colours mean?

 How do traffic light colours fit into a healthy diet?
What do the different traffic lights look like?

 Which foods have traffic light colours on them?
How can I get more nutritional information?


What do the traffic light colours mean?

signpost label If we want to eat a healthy diet, one of the key things we should be doing is trying to cut down on fat (especially saturated fat), salt and added sugars.
Food products with traffic light labels on the front of the pack show you at-a-glance if the food you are thinking about buying has high, medium or low amounts of fat, saturated fat, sugars and salt, helping you get a better balance.
In addition to traffic light colours you will also see the number of grams of fat, saturated fat, sugars and salt in what the manufacturer or retailer suggests as a 'serving' of the food.
So, if you see a red light on the front of the pack, you know the food is high in something we should be trying to cut down on. It's fine to have the food occasionally, or as a treat, but try to keep an eye on how often you choose these foods, or try eating them in smaller amounts.
If you see amber, you know the food isn't high or low in the nutrient, so this is an OK choice most of the time, but you might want to go for green for that nutrient some of the time.
Green means the food is low in that nutrient. The more green lights, the healthier the choice.
Many of the foods with traffic light colours that you see in the shops will have a mixture of red, amber and greens. So, when you're choosing between similar products, try to go for more greens and ambers, and fewer reds, if you want to make the healthier choice.
The traffic light colours will make it easier for you to compare products at-a-glance. The label also tells you how much of each nutrient is in a portion, so if two labels have similar colours you can compare these figures, and choose the one that is lower to make a healthier choice.
But remember, it's all about getting the overall balance of our diet right.

How do traffic light colours fit into a healthy diet?

Kiwi close up If you want to choose a healthy diet, you should:
  • base your meals on starchy foods such as wholegrain bread, pasta and rice
  • eat lots of fruit and vegetables, which means try to go for at least five portions of a variety every day
  • have some protein-rich foods such as meat, fish, pulses, milk and dairy foods
  • keep foods (and drinks) high in fat, especially saturated fat, sugars or salt to a minimum
Traffic light colours can help you get the balance right by helping you to choose between products and keep a check on the amount of foods high in fat, sugars and salt that you are eating. You can use the signpost labelling to help put you in control, so keep a look out for the colours on the front of food packs.
Making the healthy choice isn't always easy – sometimes there seems to be so much to remember. But with traffic light colours you just need to go for as many greens as you can and avoid choosing too many reds. This way you'll know you'll be making a healthier choice.
You should also try to remember that although some products may contain a lot of sugars, they can be healthier choices if they contain lots of fruit. You can tell this by checking the ingredients list; the higher up the ingredients list the more fruit there is.

Check it out

sandwich top view Some products you might have thought were healthy choices could qualify for red lights.
Try comparing the fat and salt content of your favourite sandwich with other sandwiches. For example, a Waitrose poached salmon and cucumber sandwich qualifies for three green lights. Does your sandwich?

What do the different traffic lights look like?

Below are some examples of labels currently in stores. Click on the 'Traffic light label adopters' PDF below to see them.
Although the traffic light label designs may look different, you can still compare these foods because the companies are all using the Food Standards Agency guidelines. So when, for example, you are deciding between two pizzas, check out the colours to make a healthier choice.
These are the FSA examples of the traffic lights.

examples of traffic light labels

Asda Avondale
Bernard Matthews Boots
Brittania Brands Budgens/Londis
Galberts
Korkers Lockwoods
Marks & Spencer Mash Direct
McCain Moy Park
New Covent Garden Paterson Arran
Sainsbury's
S&B Herba Tasty Foods
Virgin Trains Waitrose
Yo! Sushi

Which foods have traffic light colours on them?

All of the manufacturers and retailers shown above are using traffic light labelling on some or all of their products, and the Agency is also in discussions with other companies that are considering using it.
Awareness of traffic light labelling is also on the increase in the service sector, with train companies such as GNER and Virgin, Roadchef motorway service stations, and shoppers websites such as Mysupermarket.com all using the Agency's recommended approach.
The Agency recommends that traffic light colours are used on processed convenience foods such as ready meals, pizzas, sausages, burgers, pies, sandwiches and breakfast cereals.
This is because people have told us that they find it difficult to understand the nutritional content of these sorts of foods.

When will the traffic light colours be in other supermarkets and in my local shop?

The FSA is continuing to encourage as many supermarkets, manufacturers and service providers as possible to use this approach.
If you'd like to see them in your supermarket, or on your favourite products, why not contact the supermarket or manufacturer yourself?
Please let us know what you think of traffic light labelling by completing our feedback form available at the link below.

How can I get more nutritional information?


The traffic light colours on the front of food packs are a quick and easy guide, but when you have time, and if you are particularly interested in finding out more, you can still check the back of packs for more information.
On the back of some food packs, you will find the nutrition panel, Guideline Daily Amounts information and the ingredients list.

Nutrition panel

You often see this panel on the back of food packs. It gives the nutritional breakdown of the food.
This is the sort of information you might see: the amount of energy, protein, carbohydrates, sugars, fat, dietary fibre and sodium.
You can use this information to help you make healthier choices. See the link below for more information and an explanation of these terms.


Guideline Daily Amounts

Guideline Daily Amounts (GDAs) were developed by food manufacturers and retailers and you can find out more by visiting the IGD website. IGD is a food and grocery industry research organisation.

Ingredients list

To get a feel for whether a product is high in a certain ingredient such as fat, salt or added sugars, you might need to look at the ingredients list.
Ingredients lists always start with the biggest ingredient first and are listed in descending order of weight at the time they were used to make the food.
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domingo, 1 de mayo de 2011

Acrylamide

crisps Acrylamide is a chemical found in starchy foods that have been cooked at high temperatures. These include crisps, chips, bread and crispbreads. It was first discovered by scientists in Sweden in 2002.
Acrylamide causes cancer in animals and so might also harm people's health.

On this page

 Acrylamide is produced naturally
 
Cooking and storing potatoes
 
Are home-cooked foods safer?

 What is the Agency doing about acrylamide?
 
Are there any legal limits set for acrylamide?

Acrylamide is produced naturally

Acrylamide is produced naturally when starchy foods are cooked at high temperatures.
From the research available so far, it seems that boiling food doesn't produce acrylamide.
It isn't possible to stop acrylamide being produced or to remove it from foods once it has been produced. Therefore research is being carried out to find out how the levels of acrylamide produced in food can be reduced.

Cooking and storing potatoes

If you want to help reduce the amount of acrylamide in your diet, here is some advice on cooking and storing potatoes.
Potatoes should be kept somewhere cool and dry but not in the fridge. This is because putting potatoes in the fridge can increase the amount of sugar they contain, this could lead to higher acrylamide levels when the potatoes are roasted, baked or fried at high temperatures.
Additionally, research carried out by the Agency has shown that if you are making your own chips, they contain less acrylamide when they are cooked to a lighter colour than chips cooked to a darker colour. You can also reduce acrylamide levels by soaking potatoes in water for 30 minutes before frying them. But remember excess water should be dried off before putting the chips into hot oil. If you are using frozen chips, the levels of acylamide are lower when the cooking instructions on the packaging are followed.

Are home-cooked foods safer?

The Agency has carried out research including tests on pre-cooked, processed and packaged foods, plus chips that were prepared from potatoes and cooked by the researchers. High levels were found in the home-cooked foods and in the processed foods.

What is the Agency doing about acrylamide?

The Agency has carried out its own research, which confirmed the original findings of the scientists in Sweden who discovered acrylamide. The Agency has also played a significant role in contributing to European and international efforts to find out how acrylamide forms in food.
Although some studies have already been carried out, further research is needed to work out how best the issue might be resolved. As part of the international efforts to investigate acrylamide, the Agency is continuing to fund research.
The Agency's research includes projects investigating acrylamide in the UK diet, the effect of home cooking on acrylamide, how it is formed, and how levels can be reduced. The main aim is to minimise the amount of acrylamide present in food.

Are there any legal limits set for acrylamide?

There is no general limit set for acrylamide in food because levels of this sort of chemical should be kept as low as is reasonably practical. There is a legal limit set for acrylamide from plastics used in contact with food, such as packaging, so that acrylamide from this source should not be found in food at levels at or above 10 parts per billion.
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More on food intolerance

pasta jars big If you think you have a food allergy or intolerance, it's important to get a proper diagnosis. Don't cut food groups out of your diet without medical advice, because you could miss out on important nutrients.

Click on a type of food allergy or intolerance on the right-hand side to find out more.

On this page

What's the difference between allergy and intolerance?

 Which foods cause food allergy?

 Children and food allergy



What's the difference between allergy and intolerance?

Food allergy and food intolerance are both a type of food sensitivity. When someone has a food allergy, their immune system reacts to a particular food as if it isn't safe. If someone has a severe food allergy, this can cause a life-threatening reaction. This means that people with food allergies, particularly peanut allergy, need to be extremely careful what they eat.
Food intolerance doesn't involve the immune system and is generally not life-threatening. But if someone eats a food they are intolerant to, this could make them feel ill or affect their long-term health.

Which foods cause food allergy?

In theory, any food can cause a food allergy. But in fact just a handful of foods are to blame for 90% of allergic reactions to food in the UK. They are:
  • celery
  • cereals containing gluten (including wheat, rye, barley and oats)
  • crustaceans (including crabs and prawns)
  • eggs
  • fish
  • lupin
  • milk
  • molluscs (such as mussels and oysters)
  • mustard
  • nuts (including Brazil nuts, hazelnuts, almonds and walnuts)
  • peanuts (groundnuts or monkey nuts)
  • sesame seeds
  • soya
  • sulphur dioxide or sulphites
Labelling rules mean that when any of these ingredients are intentionally added to pre-packed foods they must be listed on the label.
In adults, most allergic reactions are to peanuts, nuts, fish, shellfish and wheat.

Children and food allergy

In children, the most common allergic reactions to food are to:
  • eggs
  • milk
  • nuts
  • peanuts
  • soya
  • wheat
Usually children grow out of most types of food allergy in early childhood.
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Pulses, nuts and seeds

nuts assorted Pulses include beans, lentils and peas. They are a low-fat source of protein, fibre, vitamins and minerals and they count as a portion of fruit and veg.

Nuts and seeds are a tasty source of protein and other nutrients.

On this page

What's a pulse?
 
Pulses and 5-a-day

 Buying pulses
 
Cooking and storing pulses
 
Nuts and seeds

What's a pulse?

pea pod big A pulse is an edible seed that grows in a pod. Pulses are a great source of protein for vegetarians, but they are also a very healthy choice for meat-eaters.
Pulses include the whole range of beans, peas and lentils such as:
  • baked beans
  • red, green, yellow and brown lentils
  • black eyed peas
  • garden peas
  • runner beans
  • chickpeas
  • broad beans
  • kidney beans
  • butter beans
You can add pulses to soups, casseroles and meat sauces to add extra texture and flavour. This means you can use less meat, which makes the dish lower in fat and cheaper - important if you have a big family, are on a budget or catering for a large number.
Pulses also count as a starchy food and add fibre to your meal. The fibre found in pulses may help lower blood cholesterol so they are also good for your heart.
Pulses are a good source of iron, but try to have some food (such as peppers or dark green vegetables) or a drink rich in vitamin C (such as orange juice) with your meal because this might help you absorb the iron. The type of iron found in pulses is harder for the body to absorb compared to that found in meat.
And you should also avoid tea and coffee for half an hour after eating an iron-rich meal because these drinks might make it harder for the body to absorb iron.

Pulses and 5-a-day

lentils Pulses count as one of the variety of at least five portions of fruit and veg we should be aiming to eat each day.
Three heaped tablespoons of pulses = one portion.
But pulses can only make up a maximum of one portion a day. This is because we need to eat a variety of fruit and veg to make sure we get all the important nutrients we need.

Buying pulses

Tin  
Tinned pulses
Tinned pulses are very quick and easy to use because they have already been soaked and cooked so you only need to heat them up or add them straight to salads if you're using them cold.
Tinned baked beans are a healthy choice but they can be high in sugar and salt. So check the nutrition information on the label to help you choose those with less sugar and salt.
f you buy tinned lentils, beans or peas (or other vegetables), always try to choose those with no added salt and sugar if possible.

Dried pulses
Dried pulses need to be soaked and cooked before they are tender enough to use. Dried kidney beans and soya beans contain toxins so these need to be cooked properly before you can use them, check the information in Cooking and storing pulses.

Cooking and storing pulses

If you're cooking dried kidney beans or soya beans, check the advice below.
Many other types of dried pulses need to be soaked to make them easier to digest. Cooking times vary depending on the type of pulse and how old they are, so it's best to follow the instructions on the packet or in a recipe book.

Cooking kidney beans

If you buy dried kidney beans, it's important to cook them properly. This is because kidney beans contain a natural toxin (called lectin) that can cause stomach aches and vomiting. However, it's easy to destroy the toxin if you prepare the beans properly.
Follow these three steps to destroy the toxins:

1. soak the dried beans for at least 12 hours
2. drain and rinse the beans then cover them with fresh water
3. boil them vigorously for at least 10 minutes

Then you need to simmer the beans for approximately 45 to 60 minutes to make them tender.
If you buy tinned kidney beans, they have already been through this process so you can use them straight away.

Cooking soya beans

If you buy dried soya beans, it's also important to cook them properly. This is because the raw beans contain a natural toxin (which is called a 'trypsin inhibitor') that can stop you digesting food properly. However, it's easy to destroy the toxin if you prepare the beans properly.
Follow these three steps to destroy the toxins:

1. soak the dried beans for at least 12 hours
2. drain and rinse the beans then cover them with fresh water
3. boil them vigorously for 1 hour

Then you need to simmer the beans for approximately 2 to 3 hours to make them tender.
If you buy tinned soya beans, they have already been through this process so you can use them straight away.

Storing cooked pulses

If you cook pulses and you aren't going to eat them immediately, cool them as quickly as possible and then put them in the fridge or freeze them.
Don't leave pulses (or other cooked foods) out at room temperature for more than an hour or two, because this could allow bacteria to grow and multiply.
If you keep cooked pulses in the fridge, eat them within two days.
If you freeze them, it should be safe to keep them for a long time, providing they stay frozen. However, keeping food frozen for too long can affect its taste and texture, so it's a good idea to follow the freezer manufacturer's instructions about how long to store certain foods.

Nuts and seeds

nuts Nuts
Nuts are high in fibre, rich in a wide range of vitamins and minerals and a good source of protein (which is important for vegetarians).
Nuts can be a good alternative to snacks high in saturated fat. They are a good source of monounsaturated fat, which can help reduce the amount of cholesterol in our blood. They also contain other unsaturated fats called 'essential fatty acids', which the body needs for good health.
However, nuts are also high in fat, so it's a good idea not to eat too many of them. And try to avoid salted nuts because they are very high in salt.

Seeds
There are many different types of seeds such as:
  • sunflower
  • pumpkin
  • sesame
  • poppy
  • flax
Seeds contain protein, fibre and vitamins and minerals. They also add extra texture and flavour to various dishes and can be used to coat breads.
They make a healthy snack and you could try adding them to salads, casseroles and breakfast cereals.
You can eat them raw, or try dry frying or dry roasting them in a frying pan or in a roasting tin without any oil.
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Fruit and veg

Woman with kiwi Most people know that we should be eating more fruit and veg. But most of us aren't eating enough. Did you know that we should be eating at least five portions of fruit and veg every day?
You can choose from fresh, frozen, tinned, dried or juiced. But remember, while potatoes don't count towards your 5-a-day they do play an important role in your diet because they're a starchy food.

On this page

 How much fruit and veg should I be eating?
 
Getting your five portions a day

Getting the most out of fruit and veg

 Why it's important
 
Recommendations

How much fruit and veg should I be eating?

avocado pear Lots! Fruit and veg should make up about a third of the food you eat each day. And it's also important to eat a variety. Five-a-day is a good, achievable target. If you count your portions each day it might help you to increase the amount you eat.

But what is a portion?
ONE portion = 80g = any of these
1 apple, banana, pear, orange or other similar sized fruit
2 plums or similar sized fruit
½ a grapefruit or avocado
1 slice of large fruit, such as melon or pineapple
3 heaped tablespoons of vegetables (raw, cooked, frozen or tinned)
3 heaped tablespoons of beans and pulses (however much you eat, beans and pulses count as a maximum of one portion a day)
3 heaped tablespoons of fruit salad (fresh or tinned in fruit juice) or stewed fruit
1 heaped tablespoon of dried fruit (such as raisins and apricots)
1 handful of grapes, cherries or berries
a dessert bowl of salad
a glass (150ml) of fruit juice (however much you drink, fruit juice counts as a maximum of one portion a day)

Getting your five portions a day

pears If you eat one or two portions with each meal and have the occasional fruit snack you might be surprised at how easy it is to eat five-a-day.
At breakfast you could:
  • add a handful of dried fruit to your cereal
  • eat half a grapefruit or an apple
  • drink a glass of fruit juice
At lunch you could:
  • eat a bowl of salad
  • have a banana sandwich
  • have some fruit salad
At your evening meal you could:
  • add vegetables or pulses to your curry, casserole or stir fry
  • serve at least two types of vegetables with your fish, chicken or meat
And don't forget, when you fancy a snack, reach for an apple, banana or perhaps even some dried fruit.

Getting the most out of fruit and veg

Carrots - baby sized Some vitamins and minerals can be easily lost when fruit and veg are prepared or cooked, so try to remember:
  • eat fresh fruit and veg as soon as possible rather than storing for a long time - or use frozen instead
  • don't overcook. Start with boiling water and cover tightly to keep in the steam, because this speeds up the cooking. You could use a steamer or a microwave
  • use as little water as possible when you cook fruit and veg. If you use the cooking water for sauce or soup, you'll recapture some of the lost vitamins and minerals
  • avoid leaving any vegetables open to the air, light or heat if they have been cut. Always cover and chill them. But don't soak, because vitamins and minerals can dissolve away
  • don't keep food hot for too long because vitamin levels start to drop within a few minutes

Why it's important

child eating melon Fruit and veg are good sources of many vitamins and minerals, yet most of us don't eat enough of them.
There is evidence to suggest that people who eat lots of fruit and veg are less likely to develop chronic diseases such as coronary heart disease and some cancers.
And don't forget, fruit and veg are also very low in fat.

Recommendations

pea pod big Eat a wide variety of fruit and vegetables and aim for at least five portions a day. Try to avoid:
  • adding fat or rich sauces to vegetables (such as carrots glazed with butter)
  • adding sugar or syrupy dressings to fruit (such as stewed apple)
 
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