Research on dietary fats and health has advanced considerably in recent years, revealing their complex and critical roles in overall health and well-being. A strong understanding of fats in foods and their component fatty acids is essential for guiding consumers towards a healthful eating pattern. Mixing the right measure of unsaturated fatty acids and a dash of kitchen wisdom will help consumers to enjoy foods that are both healthful and tasty.
The following resources provide science-based information regarding common questions about food colors, such as what they are and common foods containing them, how they are regulated in the United States, and whether they cause hyperactivity in children.
Not all research is created equal. Many times, scientific studies conclude results that contradict each other, and scientists express opposing viewpoints on subject matter.
You can’t turn on the television, read a paper, or surf online these days without seeing the terms “gluten” and “gluten-free”. But what exactly is gluten and why are so many people avoiding it?
The 2013 Functional Foods Consumer Survey is the eighth in a series of quantitative studies focused on Americans’ awareness of and attitudes toward functional foods. This research continues to provide insights into consumer perceptions of the roles of foods and beverages in promoting health and wellness.
According to the US Centers for Disease Control and Prevention (CDC), there are an estimated 76 million cases of foodborne illness reported in the US each year, resulting in 350,000 hospitalizations and 5,000 deaths. Everyone can do their part to help ensure the safety of our food supply. This page will provide resources on foodborne illness, food safety practices,and the regulatory system in place to keep food safe in the US.
Arsenic is a naturally occurring element in our environment that is widely distributed within the earth’s crust. It is present in the air, soil and water from which our food and beverages are grown and harvested.
It is not surprising that arsenic is being found in foods and beverages because it’s present in the air, soil and water where our food supply is grown and harvested.
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. In fact, they can also play an important role in a weight management program that includes both good nutrition choices and physical activity.
Dietary protein has become a “hot” topic in the news. Health professionals along with consumers need to be knowledgeable about the latest research related to the beneficial effects of adequate dietary protein.
The International Food Information Council (IFIC) Foundation would like to extend an invitation to you to participate in Food Safety Education during the full month of September. This year's theme is “Food Safety Matters,” emphasizing the importance of food safety from farm to fork. During September, the IFIC Foundation is hosting a series of events and activities throughout the month to promote the importance of food safety and why it matters to everyone across the entire food chain.
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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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?