Introduction

Patterns of food consumption vary considerably from one country to another, even from one region to another. To this geographical diversity can be added socio-economic and agricultural diversity, strongly influenced by cultural, historic and religious factors.

At the scientific level, it is recognised that nutritional needs differ from person to person. These needs, both physiological and psychological, are influenced by a variety of factors: genetic characteristics, age, sex, race, size, activity level, heredity, sensorial preferences, etc. Depending on the individual, these needs - which will vary over time - can be met by an infinite number of different food combinations. Consequently any discussion of nutritional requirements has to take into account the dietary diversity of Europe and also recognise certain diet-related issues specific to subgroups within a community.

All foods have nutritional value and can therefore contribute to a balanced diet: there is no such thing as a 'good' or 'bad' food, there are only good or bad diets. As a varied diet is an essential condition for balanced nutrition, it is important to assess a person's diet in terms of its total nutritional content.

The food and drink industry aims to satisfy consumer needs and expectations by supplying a wide variety of safe, tasty and nutritious foods at affordable prices throughout the year. The industry recognises that clear and accurate information, provided on the packaging, enables consumers to exercise an informed choice in selecting products according to their needs.

There are many parameters that guide and affect food choice. Although the nutritional dimension is a critical one, cognitive, symbolic, cultural and social variables also have an impact on eating behaviour. Such aspects should be taken into account when developing nutrition policies, nutrition information, education programmes and, specifically dietary recommendations. Furthermore, there is a need for a clearer understanding of consumer knowledge, attitudes and expectations regarding foods and diet.

Industrialised Western society can be characterised, more than any other, by the notion of freedom of choice for the consumer, especially in the food that the individual chooses to eat. Product information must be readily available to enable the consumer to have freedom and at the same time, understand and use nutrition information in conjunction with other sources.

This information needs to be scientifically sound and easy to understand so that the consumer can quickly assess the role of a specific food product in the context of overall diet. Emphasis should be placed on the importance of 'balance' in total diet and on the individual's lifestyle. On the basis of such objective information, it is up to the consumer to decide whether and how to modify his/her diet and lifestyle. But, in order to understand and utilise such information, the consumer needs adequate nutrition education.

CIAA believes this to be a major issue.

Earlier this century, discussions on diet-related problems centred on deficiencies of essential nutrients, particularly proteins, vitamins and minerals. Whilst the significance of nutrient deficiency diseases within the European population as a whole has diminished, in part because the food industry provides an ever-increasing range and availability of foods, they still have an impact on certain groups in the population.

More recently, attention has tended to concentrate on the so-called "diseases of affluence", for example obesity, coronary heart disease and cancer. These medical conditions are generally recognised as having multi-factorial causes and, although diet certainly plays a role, its importance is frequently over-emphasised. For example coronary heart disease is related to such life-style factors as smoking, levels of physical activity, genetic, socio-economic and environmental factors, and high blood pressure. Any dietary modification that is to be recommended for either individuals or whole communities must be based on an objective evaluation of the available evidence within the context of these lifestyle factors.

CIAA believes that any consideration of dietary recommendations at the European level will need to take into account all the above considerations in order to be of benefit to the Community's 371 million citizens. This will be difficult to achieve unless recommendations developed at the European level, with the general public in mind are kept deliberately very broad. Guidelines need to promote a healthy balanced diet rather than the attainment of specific numerical goals.

Acceptable and appropriate dietary recommendations are to be found in the FAO booklet "Get the best from your food" which advocates the following simple guidelines for the general public:

• enjoy a variety of foods
• eat to meet your needs
• protect the quality and safety of your food, and
• keep active and stay fit.

CIAA believes that, if these recommendations are followed up, there will be a consensus in support of the following constructive appeals:

• eat plenty of fruit and vegetables
• aim for a moderate and balanced fat intake
• make carbohydrate foods the basis of your diet
• exercise regularly and
• maintain a healthy body weight.

This summary is an extract of the CIAA document MIN/011/98E Final.