Noakes ‘vindicated by Swiss’

Global consumption of butter is growing at a rate of 2 to 4% annually, while in the US, whole-milk sales are up by 11 percent

I GREATLY appreciate the kind letter of my mentor, Professor Lionel Opie, published in the Cape Times on September 25: “Noakes vindicated.” I am sure Professor Opie is also aware that additional vindication for my position comes from an unexpected source.

The research institute of the Swiss Bank, Credit Suisse, published an 84page report titled “Fat: The New Health Paradigm” (https://doc. re s e a r c h - a n d - a n a l y t i c s . c s f b. com/docView?language=ENG&source= ulg&format=PDF&document_id=105324 7551&serialid=MFT6JQWS%2B4Fvvu MDBUQ7v9g4cGa84/ gpv8mURvaRWdQ%3D).

Among conclusions summarised by Giles Keating, vice-chairman of Investment Strategy & Research at the bank, are that: “We found that 40 percent of nutritionists and 70 percent of general practitioners surveyed believe that eating cholesterol-rich foods has damaging cardiovascular effects.

“This is not true, according to the extensive research that has become available in recent years. Furthermore, they have limited knowledge of the potential benefits and risks of increased fat consumption”… so that “There is a concerning knowledge gap between the facts on fat and what consumers have been told.” (http://www.prnews wire.com/news-releases/credit-suissepublishes-report-on-evolving-consumerperceptions-about-fat-300144839.html)

The report shows further that global consumption of butter is growing at a rate of 2 to 4 percent annually, while in the US, whole-milk sales are up by 11 percent, while skim-milk sales fell by 14 percent in the last six months. Organic-egg consumption also rose by 21 percent in the last 12 months.

The report concludes that fat consumption will continue to grow over the next 15 years, with fat accounting for 31 percent of calorie intake by 2030, up from 26 percent currently, so that saturated fat should account for 13 percent of all calorie intake by 2030, from just above 9 percent now.

In contrast, global carbohydrate consumption will fall because the “rising awareness of the link between excess carbohydrate consumption and metabolic syndrome, type 2 diabetes, and cardiovascular issues will largely contribute to this decrease”.

The authors also predict that redmeat consumption will grow by 23 percent in the next 15 years, with egg consumption increasing at 4 percent a year, so that “by 2030, the world could con- sume close to 300 eggs a year per capita (just over five eggs a week)”.

Stefano Natella, global head of Equity Research and an author of the study, concludes: “We believe that consumers are at a turning point and this has distinct implications for investors. The report’s conclusion is simple – natural unprocessed fats are healthy and are integral to transforming our society into one that focuses on developing and maintaining healthy individuals.”

My co-authors and I are especially proud that the citizens of Cape Town and South Africa were first informed of this by our book The Real Meal Revolution (November 2013) and more recently by Raising Superheroes (August 2015). Professor Timothy Noakes