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PDF printable version of Food and Health Dialogue Communique (PDF 42 KB)

19 November 2010

The Australian Government Parliamentary Secretary for Health, Catherine King, today chaired the fifth meeting of the Food and Health Dialogue which provides a framework for government, industry and public health groups to work together to help address poor dietary habits and promote healthier food choices for all Australians.

The Food and Health Dialogue was established by the Australian government in March 2009 as a practical measure to try to improve dietary intakes in the Australian community. It was prompted by the release of results from the 2007 National Children's Nutrition and Physical Activity Survey which disturbingly found that the dietary patterns of many Australian children included high consumption of salt, sugar and saturated fat, and low consumption of fruit and vegetables. It was expected that there are similar eating patterns within the adult population.

"Obesity represents a significant burden on Australian society, in terms of immediate health impacts on affected individuals, loss of workplace productivity, increased demands on the health system and loss of quality of life," Ms King said today.

"It was estimated that the combined cost to society in 2008 of obesity was around $58.2 billion for the year.

"In April 2008 Commonwealth, State and Territory Health Ministers agreed at the Australian Health Ministers' Conference (AHMC) to make obesity a health priority area recognising that curbing obesity and the promotion of healthy eating was a shared responsibility.

"The Food and Health Dialogue brings together many of the key players who have a role in influencing our eating habits and I am determined that our discussions result in actions that will make a real difference to the promotion of better dietary intake in the community," Ms King said.

Members of the Dialogue in Canberra today discussed progress against key milestones and priorities. Items included:

Progress reports – Bread and Breakfast Cereal Roundtables

Members discussed the progress to date achieved by participants on the Bread and Breakfast Cereal Roundtables to reduce the sodium content of their products. The Roundtables include representation from manufacturers and retailers identified for their market share at a national and regional level.

Participants on the Bread Roundtable have committed to reduce the sodium content of more than 100 bread products by the end of 2013. Breakfast Cereal Roundtable participants have committed to reduce the sodium content of more than 20 ready-to-eat cereals by the end of 2013. This builds upon the 77% of the ready-to-eat cereals market that is already at or below 400mg per 100g for sodium content.

Sodium is the component of salt linked to hypertension, which in turn is a risk factor for heart attack, kidney disease and stroke. Together, bread and breakfast cereals contribute almost 30 per cent of the salt consumed in the average Australian diet. Reducing salt across these products offers potentially large public health benefits for the Australian population.

Next priority food categories

Members noted that roundtables were also held with the processed meat and simmer sauce sectors in October 2010, and that agreement on sodium and saturated fat reformulation targets is expected in the coming months.

Members endorsed processed poultry and soups as the next priority food categories to be targeted after processed meats and simmer sauces. Engagement with these sectors will commence in the first half of 2011.

Food composition database

Members discussed the outcomes of a scoping study on developing a comprehensive food composition database, and noted that there were a range of options for progressing this issue. The proposed database, which will house up-to-date nutrient information on a range of food products, will help to inform the changes needed to create a healthier Australian food supply and will assist in monitoring reformulation activities under the Food and Health Dialogue. Discussions will be held between the Australian Food and Grocery Council and the Department of Health and Ageing to map a way forward and recommendations will be presented to Members for consideration out-of-session.

Research and modelling

Members noted the $900,000 committed by the Australian Government from 2010-11 to undertake research and modelling to support the Dialogue’s future activities. This will include a ‘review of learnings’ from programs being undertaken nationally and internationally to address poor dietary intake through food reformulation, consumer education and/or portion standardisation. The review, which will focus on initiatives with industry involvement, is due for completion by mid 2011.

Future work plan

Members agreed to the development of a three year work plan for the Dialogue, under which a minimum of four priority food categories will be addressed in any 12 month period. It was agreed that the work plan would include options to extend the activities of the Dialogue to the quick service restaurant sector, with a focus on reducing intakes of energy, saturated fat, salt and sugar.

Members of the Food and Health Dialogue are:

Ms Catherine King, Parliamentary Secretary for Health and Ageing (Chair)
Dr Lyn Roberts, Chief Executive Officer, National Heart Foundation of Australia
Mr Andrew Hall, Director Corporate and Public Affairs, Woolworths
Dr Manny Noakes, Senior Dietitian and Research Scientist, CSIRO
Mr Michael Moore, Chief Executive Officer, Public Health Association of Australia
Ms Kate Carnell, Chief Executive Officer Australian Food and Grocery Council
Dr Amanda Lee, Manager, Nutrition and Physical Activity, Health Promotion Branch, Queensland Health (state-territory representative)

For more information, please contact the Parliamentary Secretary's Office on (02) 6277 4230