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Effective obesity prevention requires a synergistic mix of population-level interventions including a strong role for government and the regulation of the marketing, labelling, content and pricing of energy-dense foods and beverages. In this paper we adopt the agenda of the Australian Federal Government (AFG) as a case study to understand the factors generating or hindering political priority for such ‘regulatory interventions’ between 1990 and 2011. Using a theoretically-guided process tracing method we undertook documentary analysis and conducted 27 interviews with a diversity of actors involved in obesity politics. The analysis was structured by a theoretical framework comprising four dimensions: the power of actors involved; the ideas the actors deploy to interpret and portray the issue; the institutional and political context; and issue characteristics. Despite two periods of sustained political attention, political priority for regulatory interventions did not emerge and was hindered by factors from all four dimensions. Within the public health community, limited cohesion among experts and advocacy groups hampered technical responses and collective action efforts. An initial focus on children (child obesity), framing the determinants of obesity as ‘obesogenic environments’, and the deployment of ‘protecting kids’, ‘industry demonization’ and ‘economic costs’ frames generated political attention. Institutional norms within government effectively selected out regulatory interventions from consideration. The ‘productive power’ and activities of the food and advertising industries presented formidable barriers, buttressed by a libertarian/neolibertarian rhetoric emphasizing individual responsibility, a negative view of freedom (as free from ‘nanny-state’ intervention) and the idea that regulation imposes an unacceptable cost on business. Issue complexity, the absence of a supportive evidence base and a strict ‘evidence-based’ policy-making approach were used as rationales to defer political priority. Overcoming these challenges may be important to future collective action efforts attempting to generate and sustain political priority for regulatory interventions targeting obesity. [ABSTRACT FROM AUTHOR]

Abstract Background Excessive consumption of added sugar is negatively associated with many health outcomes. Cakes and biscuits are popular discretionary foods that contribute significant amounts of added sugar to people's diets. Food reformulation may allow an efficient reduction in dietary sugar at a population level without shifting the individual's dietary pattern. Scope and approach The aim of this review was to examine the literature on reformulation of baked products to reduce added sugar. Sucrose plays multiple vital roles in baked products, such as sweetness and bulking, and suitable substitutes must be able to address these functions. A range of potential sucrose substitutes are discussed. Key findings and conclusions Polyols provide both bulk and sweetness though less than sucrose. Non-nutritive sweeteners (NNS) are commonly used in combination with polyols and bulking agents. Stevia, though with a noticeable metallic aftertaste, is the most studied NNS in baked products. Acesulfame-K, sucralose and encapsulated aspartame are also able to replace sucrose with low-calorie carbohydrates (oligofructose, maltodextrin and polydextrose) or polyols. This review indicates that maltitol seems the most suitable sole sucrose substitute at present, while diverse mixtures of NNS, polyols and low-calorie carbohydrates can also deliver the functionalities of sucrose in baked products. Highlights • Cakes and biscuits contribute high amounts of added sugar intake worldwide, and food reformulation is effective to reduce added sugar intake. • Very limited quantity of sucrose can be reduced from cakes and biscuits without replacing sucrose with suitable alternatives. • Non-nutritive sweeteners, polyols and low-calorie carbohydrates in baked products are reviewed as potential alternatives to sucrose • Commercially reformulated low/no added sugar baked products are reviewed. • The currently most feasible options for reformulation of sugar reduced cakes and biscuits are presented. [ABSTRACT FROM AUTHOR]

Summary: Background: It has been suggested that socioeconomic status (SES) may influence the risk of obesity; however it is important to consider individual changes in SES over the life-course in addition to SES at specific time-points to better understand the complex associations with obesity. We explored the relationship between lifetime-specific and life-course SES and risk of obesity and overweight in Danish adults. Methods: Data were used from the Danish Youth and Sports Study (DYSS) – a 20–22 year follow-up study of Danish teenagers born between 1964 and 1969. Baseline data gathered in 1983 and 1985 included self-reported BMI, SES and physical activity. The follow-up survey (2005) repeated these assessments in addition to an assessment of diet. Complete data on adolescent and adult SES and BMI were available for 623 participants. Results: Following adjustments, adolescent SES had no significant association with overweight/obesity in this sample, however females of low or medium adult SES were significantly more likely to be overweight/obese compared to those of high SES (low SES: OR: 2.7; 95% CI: (1.3–5.8); p =0.008; medium SES: OR: 4.0, 95% CI (1.6–10.2); p =0.003). Females who decreased in SES during adulthood were significantly more likely to be overweight/obese compared to those who remained of high SES (OR: 3.1; 95% CI (1.1–9.2); p =0.04). Conclusion: Effects of early life-factors may be conditional upon the environment in adulthood, particularly for the women. Further research should consider the timing of SES exposure and the mechanisms which may be responsible for the socioeconomic gradients in prevalence of obesity and overweight. [Copyright &y& Elsevier]

Summary: Objective: To examine the consumption patterns of energy-dense, nutrient-poor ‘extra’ foods among Australian children and to determine any changes in consumption since the 1995 National Nutrition Survey (1995 NNS). Methods: ‘Extra’ food consumption was analysed by age group and gender using 24-h recall data from the 2007 Australian National Children''s Nutrition and Physical Activity Survey (2007 Survey; n =4380) and the 1995 NNS (n =2435). Differences in percent consuming, amounts consumed and percent energy contribution were assessed. Results: ‘Extra’ foods contributed 35% to daily energy intake in the 2007 survey, ranging from 24% in the 2–3 year olds to 38% in the 9–13 and 14–16 year olds. The foods contributing most to energy intake included ‘fried potatoes’ (2.9%), ‘cakes, muffins, slices’ (2.9%) and ‘potato crisps and similar snacks’ (2.6%). Compared to the 1995 NNS, total energy intake was significantly lower in the 2007 Survey (8621kJ in 1995 versus 8330kJ in 2007), as was the consumption of ‘extra’ foods (both in terms of weight and energy) (3645kJ in 1995 versus 3049kJ in 2007). All age groups reported a decline in energy intake from ‘extra’ foods of approximately 600kJ. Conclusion: The overall consumption of ‘extra’ foods seems to have decreased from 1995 to 2007. However, ‘extra’ foods continue to be over-consumed by Australian children and continuous monitoring of ‘extra’ foods consumption is highly warranted. [Copyright &y& Elsevier]

Objective: To investigate consumers' understanding of terms commonly used to provide guidance about frequency and quantity of food consumption. Methods: A survey of 405 shoppers explored how frequently consumers thought food labeled with the terms "eat often," "eat moderately," "eat occasionally," "a sometimes food," and "an extra food" should be eaten. In a separate phase, 30 grocery buyers responded to open-ended questions about their interpretation of these terms. Results: Responses indicated significant differences in meaning between the terms. However, the specific interpretation of each term varied considerably across respondents. The qualitative research found the terms to be highly subjective, and there was a high degree of uncertainty about the meaning of the term "an extra food" in particular. Conclusions and Implications: Food frequency and descriptive terms currently used do not provide meaningful or consistent nutritional guidance. There is a need for simple, unambiguous terminology. [ABSTRACT FROM AUTHOR]