09/03/2010

The President of the Spanish Agency for Food Safety and Nutrition, Roberto Sabrido, today presented AESAN’s basic lines of activity for 2010 to the Commission for Health, Social Policy and Consumer Affairs of the Congress of Deputies, at his own request.

During his speech, Sabrido explained that the Spanish Agency for Food Safety and Nutrition would set conditions for the maintenance and exploitation of the Spanish database on the composition of foodstuffs, as well as updating the database on food supplements. In this respect, the AESAN President stated that during the Spanish Presidency of the European Union efforts would be made to improve clarity and order with regard to the use of food supplements so as to avoid their use and sale as miracle products. He also described initiatives aimed at homogenising the labelling of food products in order to make it “comprehensible and legible to all citizens”.

With regard to the draft Food Safety and Nutrition Bill he pointed out that, to date, proposals had been received from 81 organisations, including the Council for Consumers, regional governments and the Economic and Social Council. Suggestions are currently being studied in order, if appropriate, for them to be incorporated into the bill before it is sent to Parliament.

Following his appearance before the committee, responding to journalists’ questions, Sabrido explained, among other things, the initiative by which AESAN intends to reach a consensus with the regional governments, with regard to healthy eating guidelines for schools, and in which “no food item will be forbidden, as there are no good and bad foods, but rather healthy or unhealthy diets”. In addition, information will be made available to families. Also, as outlined in the food safety bill, efforts will be made to ensure that vending machines on school premises offer healthy food items, “with lower salt, sugar or fat content”.

During his speech Sabrido also reminded his audience that research into obesity is due to be completed this year designed to show the true extent of the problem. This research will be completed along with that already under way into the composition of foodstuffs, which will allow initiatives to be carried out with industry in order to reduce fat and salt content.