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Doc. 9614
31 October 2002
Functional food: serving the interests of the consumer or the food industry ?
Opinion1
Social, Health and Family Affairs Committee
Rapporteur: Mr Bent Høie, Norway, Group of the European People’s Party
I. Conclusions of the committee
1. The Committee fully supports the draft resolution adopted by the Committee on the Environment, Agriculture and Local and Regional Affairs, inviting member states of the Council of Europe: to promote sound and scientific research to back claims on functional foods; to establish and draw up national legislation on health claims in line with the Council of Europe’s “Guidelines Concerning Scientific Substantiation of Health-related Claims for Functional Foods”; and to make additional efforts in public health education to promote a balanced diet and a healthy lifestyle.
2. The Committee underlines that health claims should be regulated at the European level in order to be communicated clearly, understandably and truthfully to the consumer, disclosing comprehensive information on product labels, such as: quantities of “functional” ingredients; target population; length and quantity of optimum consumption; interaction with other components or drugs; side-effects; impact of cooking methods, etc.
3. But above all, consumers should be offered healthy, nutritious food which meets their expectations rather than food which simply serves the economic interests of the agro-food industry.
II. Explanatory memorandum by Mr Høie
Nutrition as a major health factor in 21st century
4. According to Euromonitor2 estimates, 80% of Europeans associate some difficulty with trying to eat a balanced diet due to long working hours and “snack culture”. The problem is of particular concern in regard to children, young people and working adults.
5. Numerous international expert reviews, including those of WHO3, have identified close links between certain nutritional factors and risks of major cardiovascular diseases. Important nutritional risk factors are blood LDL cholesterol, elevated blood pressure, elevated blood glucose tolerance and obesity. Research has also shown the links between nutritional factors and many forms of cancer, musculo-skeletal problems, diabetes, etc.
6. The trends in Europe and worldwide are towards a reduced intake of fruit and vegetables and increased intake of fats (especially saturated fats) and sugar. When associated with reduced physical activity, this leads to increasing weight and growing problems of obesity. Salt consumption is high in many populations, greatly contributing to elevated blood pressure levels and risk of cerebrovascular strokes. Also, in many populations, intake of fibre is decreasing.
7. It should be pointed out that nutritional issues behind noncommunicable chronic diseases are not limited to obesity. Many nutrition related problems, e.g. elevated blood cholesterol or elevated blood pressure, can be seen in people with normal weight but unbalanced nutrition.
8. It is of serious concern that undernutrition is returning as a health problem in certain countries in Eastern Europe due to growing poverty.
Role of Governments
9. In the context of changing life styles and profound changes in food production and food consumption, food safety and nutrition are becoming a major concern to people in Europe.
10. Consumer choice is becoming more and more complex due to abundance and a variety in supply and a plethora of publicity campaigns for foods and their “enhanced” qualities. Today, food is becoming part of a globalised market with a growing share of industrially processed food. In France4 for example, the agro-food industry produces 80% of the food products consumed in the country. Functional foods in particular represent one of the fastest growing markets in the developed world, corresponding to 32 billion USD and 15-20% annual growth worldwide5.
11. The above illustrates an urgent need for governments to regulate the new market at the European level, and at national level to step up their efforts in public health education to promote balanced diet and healthier lifestyles.
12. The Rapporteur therefore recalls the recommendations already made by the Assembly in this regard, namely Recommendation 1244 (1994) on food and health, Recommendation 1389 (1998) on consumer safety and food quality and Recommendation 1445 (2000) on health safety for Europe’s population.
III. Amendments proposed to Doc. 9604 presented by Mr Høie (Norway, EPP) on behalf of the Social, Health and Family Affairs Committee
Amendment No. 1:
In paragraph 10 ii a of the draft resolution, after the words “ways that are understandable” insert “and truthful”.
Amendment No. 2:
In paragraph 10 ii of the draft resolution, replace item b with the following:
“to coordinate nutrition-based research at European level in order to provide manufacturers with normative guidelines in respect of foods that need to be produced for the benefit of public health, rather than leaving it to manufacturers to decide purely on commercial considerations”.
Amendment No. 3:
In paragraph 10 ii of the draft resolution, change the order of sub-paragraphs by bringing item d and then b, in front of item a.
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Reporting committee: Committee on the Environment, Agriculture and Local and Regional Affairs
Committee for opinion : Social, Health and Family Affairs Committee
Reference to committee: Doc. 8322, Reference No. 2361, 30.03.99
Opinion approved by the committee on 24 October 2002
Committee Secretariat: Mr Newman, Mrs Meunier, Mrs Karanjac and Mr Chahbazian
2 “Functional foods: a World survey”, 2000 Edition, Euromonitor International
3 World Health Organization (WHO), Department of Noncommunicable Disease Prevention and Health Promotion
4 Ministry of Agriculture, France; http://www.agriculture.gouv.fr/ega/point_presse/alimentation.htm
5 Euromonitor data