3. Relationship between calories, nutrients of public health concern and health harms
3.1 Discretionary foods are high in total fat, saturated fats, free sugars (also referred to as added sugars) and/or salt (sodium). These nutrients are of public health concern because our consumption currently exceeds requirements. Saturated fats, free sugars and salt can directly increase the risk of health harms such as cardiovascular disease, high blood pressure and tooth decay. These risks are outlined in the Scientific Advisory Committee on Nutrition (SACN) reports on Carbohydrates and Health (2015), Salt and Health (2003), Saturated Fats and Health(2019) and the Committee on Medical Aspects of Food and Nutrition Policy report on the Nutritional Aspects of Cardiovascular Disease (1994).
3.2 Total fat, saturated fats, and free sugars also contribute indirectly to health risks through excess calorie consumption which can be a driver of weight gain and obesity, increasing the risk of conditions such as type 2 diabetes, certain cancers, and cardiovascular disease as evidenced within the 2011 SACN report on dietary reference values for energy (see Figure 1). With a third of adults (31%) in Scotland living obesity, reducing intake of discretionary foods could play a significant role in lowering excess calorie consumption and improving population health.
Figure 1. Importance of a healthy diet
| Dietary risk factors | Protective dietary factors |
|---|---|
| Red and processed meat increases the risk of bowel cancer. | Fruit and vegetables decrease the risk of cardiovascular disease and some cancers. |
| Salt increases the risk of high blood pressure and stroke. | Fibre decreases the risk of bowel cancer. |
| Sugar increases the risk of tooth decay and can contribute to weight gain. | Oil-rich fish decreases the risk of cardiovascular disease. |
| Saturated fat increases the risk of cardiovascular disease. | |
| Sugary drinks increase the risk of type 2 diabetes. | |
| Too many calories increase the risk weight gain. |