Restricting the marketing of high-fat, sugary and salty food and beverage products to children: progress achieved by the World Health Organization, Member States and other actors.

Kraak, V., Vandevijvere, S., Sacks, G., Brinsden, H., Hawkes, C., Barquera, S., Lobstein, T. & Swinburn, S. (2016). Restricting the marketing of high-fat, sugary and salty food and beverage products to children: progress achieved by the World Health Organization, Member States and other actors.. Bulletin of the World Health Organization, 94(7), pp. 540-548.

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Abstract

In May 2010, 192 Member States endorsed Resolution WHA63.14 to restrict the marketing of food and non-alcoholic beverage products high in saturated fats, trans fatty acids, free sugars and/or salt to children and adolescents globally. We examined the actions taken between 2010 and early 2016 – by civil society groups, the World Health Organization (WHO) and its regional offices, other United Nations (UN) organizations, philanthropic institutions and transnational industries – to help decrease the prevalence of obesity and diet-related
noncommunicable diseases among young people. By providing relevant technical and policy guidance and tools to Member States, WHO
and other UN organizations have helped protect young people from the marketing of branded food and beverage products that are high
in fat, sugar and/or salt. The progress achieved by the other actors we investigated appears variable and generally less robust. We suggest
that the progress being made towards the full implementation of Resolution WHA63.14 would be accelerated by further restrictions on
the marketing of unhealthy food and beverage products and by investing in the promotion of nutrient-dense products. This should help
young people meet government-recommended dietary targets. Any effective strategies and actions should align with the goal of WHO to
reduce premature mortality from noncommunicable diseases by 25% by 2025 and the aim of the UN to ensure healthy lives for all by 2030.

Item Type: Article
Additional Information: This article is published under the Creative Commons Attribution 3.0 IGO licence (CC BY 3.0 IG0)
URI: http://openaccess.city.ac.uk/id/eprint/18779

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