Amid plans to extend front-of-pack nutrition labelling to key contributors of sodium and saturated fat in our diet, it’s worth thinking about whether notions of "healthy" and "unhealthy" foods are outdated, says Republic Polytechnic’s Dr Heng Kiang Soon.
Amid plans to extend front-of-pack nutrition labelling to key contributors of sodium and saturated fat in our diet, it’s worth thinking about whether notions of"healthy" and"unhealthy" foods are outdated, says Republic Polytechnic’s Dr Heng Kiang Soon.
When the Nutri-Grade ratings were first introduced for beverages, there was some confusion when the labelling went against common perceptions and habits. Sauces and seasonings, on the other hand, tend to be culturally significant - from soy sauce and oyster sauce to curry made with coconut milk. Food producers will likelyCommentary: Assigning grades to sugary drinks speaks to the Singaporean in me
Similarly, a food product high in saturated fat would be given a lower rating. However, if it is formulated with a significant amount of dietary fibre, the actual amount of fat absorbed by the body could be significantly reduced. We must move away from thinking of “healthy” and “unhealthy” food based on a single nutrient. The overall nutritional impact of a food product cannot be overlooked.
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