I sometimes think the response we got in the media took away from the words we actually had in the consultation, but it has become obvious to us that there was a problem of interpretation. We are taking the advice we've heard, and we've heard it from other places as well. We're looking at that.
Secondly, with respect to high-fat milk for young children, in no way or form do we want to restrict high-fat milk, when you're actually giving milk. That's certainly something our other witness has been involved with, nutrition for healthy-term infants. We're very clear on that as well.
As to where you go with really high in saturated fats, there is very strong and convincing evidence for wanting to reduce saturated fats, but by substituting in unsaturated fats. I think we got into problems before with the messages that were out there over the last 25 to 30 years to decrease total fat. What that did, as things became reformulated, was to substitute in sugars and salt, so you fixed one thing but then you created all sorts of other problems.
We want to make sure that we don't go down that particular road. That's partially what's behind our thinking in terms of focusing on those three nutrients of public health concern at all times. Again, our proposal for front-of-pack is that by having both of those there, you wouldn't see switching from one nutrient and public health concern to the other, and then just reformulating to make things bad. There is certainly that out there.
Now obviously with respect to research, you can basically find whatever you want out there when you go out and search. On this particular question, when we're talking about dietary fats and cardiovascular disease, there is something from the American Heart Association, which put out its position point just earlier this year. It concludes strongly that lowering intake of saturated fat and replacing it with unsaturated fat, especially polyunsaturated fat, will lower the incidence of cardiovascular disease. That's at that particular level and everyone has been supporting it.
But they also put out the point that, to the best of their knowledge, and there was quite a large list of experts working with the American Heart Association, no information from controlled studies supports the hypothesis that fermentation adds beneficial nutrients to cheese that counteract the harmful effects of its saturated fat.
Again, one can get different sorts of evidence out there. But when we look at the types of evidence, where we look at these bodies of academics who are evaluating the different types of evidence, where you're sort of grading the evidence, and it's coming from a body that is not being supported by industry, those are the ones that come through quite strongly.