Public Health Responsibility Deal

Lord Sharkey Excerpts

Tuesday 14th January 2014 Lords Chamber

Asked by

[Lord Sharkey]

To ask Her Majesty’s Government what progress they have made in persuading further fast food chains to sign up to the Public Health Responsibility Deal pledge on calorie reduction.

[The Parliamentary Under-Secretary of State, Department of Health (Earl Howe) (Con)]

We are working hard to persuade other fast food chains to join the wide range of food businesses which have already signed up to the public health responsibility deal calorie reduction pledge and to sign up to other food network pledges. Eleven fast food partners are signatories of the responsibility deal and are taking action in a range of areas including calorie reduction. These partners cover most of the food sold in the fast food sector.

[Lord Sharkey (LD)]

I think the Minister will agree that these public health responsibility deal pledges are very useful. Given the dangers of excessive sugar in our diets, will the Minister consider adding a specific sugar-reduction pledge to the current list—with specific targets, as is already the case for salt—and will he help reduce sugar consumption by following the latest advice of Dr Susan Jebb, chair of the department’s public health responsibility deal food network, and removing fruit juice from the five-a-day recommendations?

[Earl Howe]

My Lords, I shall take my noble friend’s final question back with me. We will certainly look at it. However, I stress that our current emphasis is on overall calorie reduction, of which sugar can form a part. The scope for a reformulation to reduce sugar levels varies widely depending on the food and a reduction in sugar levels does not always mean that the overall calorie content is reduced—for example, when sugar is replaced by starch or other ingredients. The Scientific Advisory Committee on Nutrition—SACN—is currently undertaking a review of carbo- hydrates and is looking at sugar as part of that. Its report will inform our future thinking.