FSA calls for switch to 1 per cent fat milk

To mark the start of phase 2 of its campaign to reduce saturated fat levels in diets, the agency has published the findings of a survey suggesting that consumers are prepared to make the switch.

The UK-wide survey of consumer attitudes to 1 per cent fat milk found that three quarters of consumers liked the taste just as much as semi-skimmed.

The research, which involved households substituting semi-skimmed for 1 per cent fat milk over a period of around five days, found that 56 per cent were able to taste a difference.

But 94 per cent or more found it to be an acceptable alternative across a range of uses, including in hot drinks, over cereal, as a drink on its own, in milk shakes and in cooking.

And 85 per cent of those who gave it to their children said they did not notice the switch when given the lower fat milk.

The agency’s £1.65 million campaign aims to give consumers, via press, poster and radio advertising, ‘positive tips’ to help them cut down on their saturated fat intake, including choosing 1 per cent or a lower fat milk and cutting the fat off meat.

The FSA said that, typically, consumers drink around half a pint (300ml) of milk a day a day, or over two litres a week.

With whole milk (fat content around 3.5 per cent) that would equate to 80 grams of total fat a week, while using semi-skimmed (1.7 per cent) would reduce this to 40 grams.

Switching to 1 per cent would take this down to just 20 grams, the agency said, adding that it is also suitable for children aged over five years.

FSA head of nutrition Dr Clair Baynton, said: “Our research shows that people are prepared to consider switching to 1 per cent fat milk and those who regularly use semi-skimmed like the taste as much. We tend to use milk on a daily basis so this small step will make a big contribution to reducing our saturated fat.”

She added that 1 per cent fat milk still provides the important nutritional benefits, including calcium, protein, minerals and vitamins but with half the fat of semi-skimmed.

Dairy products contribute the most saturated fat (24 per cent) to the nation’s diet, followed by meat and meat products (22 per cent), fat spreads including butter (11 per cent), biscuits, buns, cakes and pastries (8 per cent) and chocolate confectionary (5 per cent ), according to a 2001 National Diet and Nutrition Survey.

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