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  • Gestational Diabetes and Low-Calorie Sweeteners: Answers to Common Questions

    Gestational diabetes occurs when high blood sugar levels develop during pregnancy. This happens when the mother’s body can’t make and use all of the insulin it needs to “process” blood sugar normally. Women with gestational diabetes are at risk of developing type 2 diabetes at any time after the baby is born if diet is poor and too much weight is gained.

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  • High Fructose Corn Syrup: Consumer Communications

    To help address questions on the topic of high fructose corn syrup (HFCS), the International Food Information Council (IFIC) has conducted qualitative consumer research aimed at better understanding consumer perceptions of HFCS and developing effective and accurate communications to address those perceptions. This At-A-Glance summarizes the findings of that research.

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  • Questions and Answers About Food Biotechnology

    Since its introduction to food production in the early 1990s, food biotechnology has helped to produce better tasting, fresher foods, protect the environment, and provide greater crop yields. In the future, biotechnology may help keep food safe to eat, help farmers grow more food on less land, and provide more healthful foods. Foods produced through biotechnology have been determined to be safe based on broad consensus among the scientific community coupled with a strong regulatory system invo

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  • Weight Loss: Finding a Program That Works for You

    This easy-to-use booklet provides information and checklists for evaluating weight loss programs and helps consumers to choose a safe and effective weight loss method.

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  • Is Sodium on American Plates and Minds?

    Dietary sodium has received increasingly intense attention due to its effect on blood pressure and the increasing prevalence of hypertension in the U.S. population. Since 2005, the Dietary Guidelines for Americans , has recommended that healthy Americans without risk of hypertension should consume no more than 2,300 mg sodium per day. Those with or at risk for hypertension are advised to consume no more than 1,500 mg sodium per day.

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  • Everything You Need To Know About Glutamate And Monosodium Glutamate

    Monosodium glutamate, or MSG, is the sodium salt of glutamate. When MSG is added to foods, it provides a similar flavoring function as the glutamate that occurs naturally in food. MSG is comprised of nothing more than water, sodium and glutamate.

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  • Sugar Alcohols Fact Sheet

    Sugar alcohols or polyols, as they are also called, are sugar replacers and have a long history of use in a wide variety of foods. Recent technical advances have added to the range of sugar alcohols available for food use and expanded the applications of these sugar replacers in diet and health-oriented foods.

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  • Food Allergy Resource Page

    According to the U.S. Centers for Disease Control and Prevention, more than 12 million Americans have food allergies. That means about one in every 25 Americans has a food allergy, and that number increases in children under the age of three, when it is about one in every 17 infants. The CDC also notes that the prevalence of food allergies appears to be on the rise. See below for resources for everyone from health professionals to the concern public to understand more about food allergies.

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  • Food Ingredients & Colors

    For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible.

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  • From Science to Communication: Understanding Fructose, HFCS, and Sugars CPE Module

    The International Food Information Council (IFIC) and the International Life Sciences Institute (ILIS), North America have developed a Commission on Dietetic Registration-approved continuing professional education (CPE) self-study module, "From Science to Communication: Understanding Fructose, HFCS, and Sugars."

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IFIC Foundation Taste Test Challenge

To celebrate National Nutrition Month and the theme, "Enjoy the Taste of Eating Right," the IFIC Foundation filmed our very own taste test challenge. Take a look, think you would have passed?