Forum focuses on foods with medical claims
Riyadh, January 27, 2010
The General Administration for Nutrition in Saudi Arabia recently organised a meeting to identify the nature of food that has medical claims and its risks in addition to discuss enhancing effectiveness of periodic surveillance and health education.
Entitled “Foods that have medical claims”, the forum discussed food, its medical benefits and role in the treatment of various diseases under medical supervision.
The meeting, held at King Fahd Cultural Center in Riyadh, also featured an awareness exhibition, scientific sessions and seminars with participation of many nutrition scientists and experts along with related public and private authorities.
During the meeting, the participants assured the importance of identifying scientific recommendations for foods that have medical claims, intensifying efforts to amend and update the related regulations and specifications as well as enhancing the effectiveness of periodic surveillance and health education in order to reduce the risks and negative effects of this kind of food.
The event was co-sponsored by Al Rabie Saudi Foods, a pioneering producer of dairy products and juices in Saudi Arabia and the largest juice manufacturer in the Middle East.
“This scientific meeting plays an important role in promoting public awareness to reduce health risks related by the increasing prevalence of food and beverages that are marketed on a large scale on the basis that they have therapeutic and medical benefits,” said Dr Mona Sanan, nutritional consultant for Al Rabie Saudi Food Company.
“Through our participation in this event, we aim to highlight the nature of foods that have medical claims and their negative effects including tiredness, lack of the absorption of nutritional elements, gastrointestinal tract disorders, heart diseases and health complications such as kidney failure and liver cirrhosis,” she added.
“Al Rabie is keen to implement the best manufacturing practices through adopting the hazard analysis critical control point (HACCP) approach in all operations from receipt of raw materials to final product delivery to customers,” Dr Sanan continued.
“The adoption of this approach comes in line with our strategies aiming to ensure high quality health products, meet the food needs and requirements of the local society and develop new services according to high global standards,” she concluded. – TradeArabia News Service
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