Policy recommendations to address sugars intake | Knowledge for policy

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Examples of policy recommendations to address sugars intake

Restrict or eliminate choice^a
JPGN 2017 Introduce standards for kindergarten and school meals which include limits on free sugars.
ANSES 2016 'given the limited effectiveness of charters on voluntary decreases, consider the establishment of regulatory measures targeting the main vectors of added sugars'. 'limit the availability of sweetened products in automatic vending machines and in particular in all places of education and teaching (primary and secondary schools, higher education facilities, universities, etc.)'.
IDF 2015 Ban on selling SSB and high sugar foods in schools, restriction policies for workplaces.
ESC 2016 'Legislation on composition of foods to reduce energy density, salt and saturated fat, and (added) sugar content of foods and beverages, and to limit portion sizes is recommended'.
CDC 2010 Limit access to SSBs. Policies to […] reduce SSBs in post-secondary institutions and worksites to target young adults.

Guide choice through (dis)incentives^a
WHO 2015, WHO 2015a Develop measures to reduce intake of free sugars through various public health interventions such as fiscal policies targeting foods and beverages high in free sugar. 'There is reasonable and increasing evidence that appropriately designed taxes on sugar-sweetened beverages would result in proportional reductions in consumption, especially if aimed at raising the retail price by 20% or more'.
JPGN 2017 Introduce 'fiscal measures such as taxation for SSBs and sugar-rich foods and/or incentivising the purchase of healthy food'.
IDF 2015 Government financial incentives including taxes to reduce consumption of SSBs and high sugar foods and promote replacement by F&V.
ESC 2016 'Taxes on foods and beverages rich in sugar and saturated fat, and on alcoholic drinks are recommended'.
PHE 2015b Introduce a price increase of a 10-20% minimum on high sugar products (e.g. tax or levy on SSBs).
DGAC 2015 Fiscal approaches, using incentives and disincentives should be explored – higher SSB taxes may encourage consumers to reduce consumptions. Tax revenues could be used to subsidize fruits and vegetables or nutrition and health promotion efforts.
CDC 2010 'Decrease the relative cost of more healthful beverage alternatives through differential pricing of SSBs'.

Enable or guide choice through changing defaults^a
WHO 2015 'Develop policy measures that engage food retailers and caterers to improve the availability, affordability and acceptability of healthier food products […] with reduced content of […] free sugars'. Reformulate processed foods high in sugar.
ANSES 2016 'take measures to limit the incentive to consume sweet products (visual, audio-visual or audio advertising, free distributions, etc.)'.
PHE 2015b Make clean drinking water freely available in schools, workplaces, public open spaces. Increase availability and affordability of fresh vegetables, fresh fruit and drinking water. Establish a regulatory framework for reformulation of processed foods to reduce sugar content. Ban advertising of SSBs and foods high in sugar to children and adolescents and sponsorship of sporting events by SSB or high sugar content food manufacturers.
ESC 2016 'Legislation restricting marketing aimed at children of foods that are high in fats, sugar and/or salt, less healthy options, junk foods, drinks with alcohol and non-alcoholic beverages rich in sugar (e.g. on TV, internet, social media and on food packages) is recommended'.
PHE 2015b Reduce number and type of price promotions of sugary products in retail outlets and out of home services sector. Introduce a program of gradual portion size and sugar content reduction. Reduce marketing and advertising of high sugar foods and drinks to children and adults across all media.
ANSES 2015 Free, readily available water should be available in public settings, worksites, children gathering locations etc. Reduce added sugars in foods and SSBs in school meals. Introduce policies to limit exposure and marketing of foods and beverages high in added sugars in youth. Change policies to encourage purchase of healthier products, low in added sugars, for nutrition assistance and supplementation programmes.
CDC 2010 Ensure access to drinking water. Promote access and consumption of healthful alternatives to SSBs. Limit marketing of SSBs and minimise its impact in children.

Provide information^a
WHO 2015 , WHO 2015b Develop measures to reduce intake of free sugars through various public health interventions such as labelling, consumer education, WHO proposes nutrient profile criteria for restricting marketing of foods to children, establishing limits (g/100 g), per food category for total and added sugars; if these limits are exceeded in a food product, its marketing to children should not be permitted.
JPGN 2017 Include information on free sugars on the nutrition information of food labelling, expressed both in grams and as % daily energy intake. A more practical way might be to add number of teaspoons of total sugars and free sugars on front-of-pack labels. 'However, further research testing consumer preferences and understanding is required'.
ANSES 2016 'raise the awareness of the population about the health effects of sugars, from a very early age, through information campaigns; the emphasis should be on nutritional education provided in schools; children should learn to identify the products that are vectors of sugars and to limit them as part of a varied diet'. 'make it mandatory to provide composition data on added sugars in manufactured products'.
IDF 2015 Introduction of clear, colour-coded front of pack labelling giving total sugar content (including all types of sugars). Revise healthy eating guidelines to reduce consumption of foods with naturally high sugar (e.g. dried fruit, fruit juices). Public health campaigns to educate people about the health risks of excess sugar intake.
PHE 2015b Set a clear definition of high sugar foods – review and strength the Ofcom nutrient profile model.
DGAC 2015, DGA 2015 Encourage consumers to drink water, a healthy, low-cost, zero-calorie beverage. Public education campaigns to help consumers reduce added sugars and SSBs. Nutrition Facts Panel should include added sugars (grams and teaspoons) and include a percent daily value to assist consumers in making informed decision. Introduce standardised, easily understood front-of-pack labels, including calories, added sugars, saturated fats & sodium.
CDC 2010 Include counselling regarding risks of SSB consumption as part of routine medical and dental care visits. Expand knowledge and skills of medical care providers to conduct counselling on SSBs.

Monitor^a
WHO 2015 Assess current intake of free sugars.

^a Based on the Nuffield intervention ladder as described in Public Health: ethical issues from the Nuffield Council on Bioethics Nov 2007 (pdf)

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