British diet

BRITISH DIET
In 1983 the National Advisory Committee on Nutritional Education (N.A.C.N.E.) presented dietary goals for the United Kingdom. . The Lancet, the U.K.’s chief medical journal, summarized the goals as follows:
“The long-term dietary goals set out in the report of the N.A.C.N.E. working party propose substantial reductions in the national consumption of fat (25 percent for total and 40 percent for saturated fat), sugar (50 percent), and salt (25 percent), and a rise in consumption of dietary fibre (50 percent). A reduction in alcohol consumption is also recommended. . . .
“The British diet, in common with nearly all national diets, is constantly changing. Until about 200 years ago, sucrose was eaten in very small amounts and only by the affluent. The intake proposed by the N.A.C.N.E. working party corresponds to that in 1870-74. For the mass of the population, total fat consumption was below 30 percent of total energy until well into this century. Those who doubt the practicality of change may overlook the substantial changes in the British diet since 1945 and even in the past 10 or 15 years, towards a higher level of processing and the introduction of many new foods of which a large number are not British in origin (e.g., hamburgers, yogurt, pasta).” See Macrobiotics.
Source: “Implementing the N.A.C.N.E. Report,” Lancet 2:1151-56, 1983.

• Red Meat and Cancer - People who eat more than 5 ounces of red meat a day should cut back their consumption to reduce the risk of cancer, the British government recommended in 1997. In a report issued by the Committee on Medical Aspects of Food and Nutrition Policy (COMA), the influential advisory panel linked meat consumption with increased risk of cancer, especially that of the colon and rectum.
Source: Times of London, Sep. 25, 1997

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