Caffeine is one of the most comprehensively studied ingredients in the food supply. There is considerable knowledge of this compound, with centuries of safe consumption in foods and beverages. However, some questions and misperceptions about the potential health effects associated with this ingredient still persist, including those centering around heart disease, hydration, addiction, fertility, pregnancy, miscarriage and consumption by children/kids and teens.
Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.
Humans are born with a desire to consume foods that taste sweet. Scientists believe newborns readily accept life-sustaining breast milk because of its slightly sweet taste. Hence, it may be difficult to find someone who doesn’t possess a sweet tooth.
Understanding Food Allergy provides an overview of food allergies, including the Big 8 food allergens (milk, eggs, peanuts, tree nuts, fish, soy, wheat, and shellfish), food allergy symptoms (including anaphylaxis), avoidance, and management. Understanding Food Allergy also describes how a food allergic reaction differs from a food sensitivity or food intolerance.
After a decade of consumer attitudinal research, it is clear that a majority of consumers are confident in the safety of the U.S. food supply and express little to no concern about food and agricultural biotechnology. A significant majority also have no outstanding concern about labeling foods produced using biotechnology as such.
By: Stephanie Masiello, Cornell University PhD Candidate & IFIC FDNSylvia Rowe... more »
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Filmed in Washington, DC asking real people real questions from the 2013 IFIC Food and Health Survey.
How would you grade your diet & would you rather lose $1,000 or gain 20 pounds?
More about the 2013 Food & Health Survey here.