I’m keynoting the workship on Food, Ethics, Politics at 4:00 with a reception to follow. My talk, “”Food, Ethics, Politics: The View from 2022,” will be in the Andlinger Center for Energy and the Environment, Maeder Hall, Room 002. This event is part of the University Center for Human Values (UCHV) Conferences, Workshops & Special Events. To register to attend, click here.
Industry-funded study of the week: fiber supplements
This study, produced by Tate & Lyle, was sent to me by a reader, but Tate & Lyle also sent me:
- A press release: “Fibre fortification could lower risk of heart disease and diabetes for 7 in 10 UK adults.”
- An infographic with the results of the study: “Benefits of Reformulating with Fibre.”
The press release worked. FoodNavigator.com did a story with this headline: “Fibre fortification in everyday foods could lower risk of heart disease and diabetes”
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk of heart disease and diabetes.
I give FoodNavigator.com high marks for stating right up front who paid for this study:
New research from ingredie3nt supplier Tate & Lyle, published in Cambridge University Press’ British Journal of Nutrition, found reformulating everyday foods with added fibre could reduce the risk of cardiovascular disease and type 2 diabetes for 72% of the UK adult population.
The study: Estimating the potential public health impact of fibre enrichment: a UK modelling study. Kirstie Canene-Adams, Ieva Laurie, Kavita Karnik, et al. Br J Nutr. 2022 Jan 7;1-7. doi: 10.1017/S0007114521004827. Online ahead of print.
Conclusions: The fibre enrichment intervention showed a mean fibre intake of 19·9 g/d in the UK, signifying a 2·2 g/d increase from baseline. Modelling suggested that 5·9 % of subjects could achieve a weight reduction, 72·2 % a reduction in cardiovascular risk and 71·7 % a reduced risk of type 2 diabetes with fibre fortification (all Ps ≤ 0·05).
Conflict of Interest statement: Authors are employees of Tate & Lyle PLC (IL and KK) or Creme Global (BF, WG, SP) as indicated by our affiliations. KCA was employed by Tate & Lyle PLC at the time of research and writing the article and is now employed by Mars Wrigley. This work was funded by Tate & Lyle, London, UK which specialises in fibres and low-calorie sweetening ingredients used by food and drink producers worldwide. Creme Global is a company based in Dublin, Ireland which specialises in scientific modelling in the areas of food, nutrition and cosmetics.
Comment: Tate & Lyle collected data on what consumers currently eat and drink using the UK’s National Diet and Nutrition Survey. Investigators applied statistical models to determine how fiber-supplemented food would change consumers’ diet and health.
My translation: Tate & Lyle employees added fiber to foods, predicted that if people ate foods with added fiber they would take in more fiber (duh), and found just that.
Tate & Lyle makes fiber supplements. Are Tate & Lyle fiber supplements as good for health as the fiber found naturally in food? That, alas, is beyond the scope of a modeling study.
Hugh Joseph sent along this video from Tate & Lyle. It’s about all the good things T&L ingredients do for Jane’s diet. Oh dear.