Day 021 - 29 Jul 94 - Page 06

     
     1        A.  Yes, I have it here.
 
     2   Q.   It is the Dietary Reference Values for Food Energy and
              Nutrients for the United Kingdom.  Could you just, before
     3        we go into a couple of details in that, say what you feel
              the importance and significance of DRVs is on what we
     4        discussed before.  Just re-emphasise what you said before
              as regards the relevant issues, which is fat, cholesterol,
     5        sodium and sugar?
              A.  Based on what is published here in the grey book?
     6
         Q.   Your opinion as someone who advises McDonald's.
     7        A.  Sure.  Well, first of all, I accept that the totality
              of the evidence which has been generated over the last 40
     8        or 50 years means that if we are to make substantial
              improvements in public health by reducing the death rate
     9        from coronary diseases, from cardiovascular diseases
              I should say, it would be advisable to reduce the amount
    10        of saturated fat in the diet; that it would also be
              advisable for many people in this country to reduce the
         total amount of calories they consume, and because the fat
              is by far the most concentrated source of calories in the
    12        diet, then from that point of view it also makes sense for
              many people to reduce the total amount of fat in the
    13        diet.
 
    14        So, from that point of view, I fully agree with the
              recommendations which have been made in the report here on
    15        Dietary Reference Values with respect to saturated fat, in
              particular, and to total fat.
    16
              If we go on then to consider the question of sugar, salt
    17        and fibre, as far as sugar is concerned, again I accept
              that there is a case for reducing the average amount of
    18        sugar there is in the British diet, and we are talking
              here about non-milk extrinsic sugar -- if I get my term
    19        correct.
 
    20   Q.   That is the criteria they use?
              A.  That is right, yes, although I should emphasise the
         main concern there is, the main disease concern that there
              is with sugar in the diet is in relation to teeth decay.
    22
         MR. JUSTICE BELL:  Caries?
    23        A.  That is right, and that it is not simply a matter of
              the amount of sugar; it is also the frequency with which
    24        foods which contain high sugar contents are actually
              consumed.
    25
         MR. MORRIS:  Is that an implication for obesity as well, is it 
    26        not? 
              A.  I think that is debatable.  I mean, clearly from the 
    27        point of view of trying to -- if you have a diet in which
              there is an excessive amount of calories and that a high
    28        proportion of those calories come from sugar, then it
              would make sense to reduce the sugar because you are
    29        simply reducing the calorie intake and you are not
              affecting the amount of any other nutrients that come from
    30        that particular diet.