The Eatwell Guide recommendations – Foods high in fat, salt and sugar

This includes products such as chocolate, cakes, biscuits, full-sugar soft drinks, butter, cream and ice-cream. Eat less often and in small amounts

Check the label and avoid foods which are high in fat, salt and sugar

Sugar has the reputation of being bad for our teeth in children and adults and it can cause tooth decay and serious oral health issues. Sugar and other foods containing sugar should be brushed off the teeth at least twice a day to help avoid these issues. Sugar adds extra calories to a person’s diet and contributes to weight gain, obesity, heart disease and other health conditions.

Sugar is often added to processed foods to improve flavour and the sugars hidden in foods can be hard to spot and very confusing due to the many names and sources sugars go by.

Below are some examples of what you might see on a food label;

  • Sucrose
  • Glucose
  • Fructose
  • Maltose
  • Fruit juice
  • Molasses
  • Hydrolysed starch
  • Invert sugar
  • Corn syrup
  • Honey

Consuming too much salt in a daily diet can cause health problems such as high blood pressure that could lead to a stroke or a heart attack. Salt is often hidden in processed foods and added to home cooking. Using salt in home cooking can be a habit that has been passed down by parents when teaching children to cook or adding to food at mealtimes. Hidden salt is in highly processed foods such as:

  • Bacon
  • Sausages
  • Cured meats
  • Crisps
  • Biscuits
  • Ready meals
  • Sauces
  • Soups
  • Cereals

The Scientific Advisory Committee on Nutrition (SACN) recommends no more than 3g/day for children aged four to six years, and no more than 6g/day for healthy adults (1); however national food surveys show that many of us still exceed this recommendation by up to 33%.

Furthermore, the National Institute for Health and Care Excellence (NICE) recommends that we should aim to have no more than 3g/day by 2025 and that people at risk of heart disease should already be halving their salt intake.

  1. SACN report 2003 – Salt and Health
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