RECENT evidence that 20 per cent of obese children have liver disease is worrying but entirely predictable.

The Food Standards Agency needs to adopt a different approach to health education in schools and the community.

Current labelling laws do not disclose trans fats in many processed foods and nutrition is not just about balanced supply of carbohydrates, fats and sugars.

There needs also to be a quality mark which identifies the loss of essential vitamins and minerals from refined foods such as white sugar, bread and rice and pastas, cooking oils and baking products.

Developments in food technology and distribution since 1900 have seen premature deaths due to heart disease and diabetes increase threefold, cancer six fold and the consumption ratio of Omega 3 to Omega 6 change from 1:3 to 1:30 with crucial implications for our health.

Omega 3 levels profoundly affect the body’s ability to control levels of inflammation, blood pressure and arterial damage. Excess Omega 6 blocks the formation of essential Omega 3 by products needed to control nutrient uptake, inflammatory responses, blood pressure and efficient supply of energy needed for a strong immune system, growth and repair.

The primary cause for these changes is excess sugar which converts into cholesterol-rich hard fats damaging the liver and arteries and excess refined, damaged fats.

These effects can be reversed by simple dietary means.

GPs should provide nutritional advice before issuing lifelong long prescriptions for high blood pressure and cholesterol levels and the FSA tighter regulations on food companies. Both measures would significantly reduce NHS costs.

BRIAN YOUNG, Christchurch