Bovine Spongiform Encephalopathy (BSE), or Mad Cow Disease, continues to be in the news worldwide. Surveillance programs are in place to assure consumers that American beef and other food products derived from cattle are safe.
BPA (Bisphenol A) is a chemical used in certain food contact materials and was first approved by FDA in the early 1960s. According to the FDA, the scientific evidence at this time does not suggest that the very low levels of human exposure to BPA through the diet are unsafe. Many health authorities around the world recognize this consensus science and confirm the safety of BPA.
This is a collection of all IFIC Foundation resources about Sugars and Health. Included are Fact sheets and Q&As to help clear up confusions about the role of sugars in a healthful diet.
What are omega-6 and omega-3 fatty acids? Are they healthful or harmful? What is the science behind an omega-6:omega-3 ratio? What do health professionals and consumers need to know?
U.S. dioxin emissions from man-made sources have declined more than 92% since 1987 due to a number of industry and government initiatives. Dioxin is a byproduct commonly found in the environment as a result of natural and industrial processes. There have been concerns over the years about the potential health impacts of dioxins, but consensus science reports indicate that there are no known established health effects in people resulting from typical dioxin exposure through diet and environment.
Carbendazim is fungicide that is used in a number of crops to help control the growth of unwanted fungus and mold. There is no reason for you to be concerned at this time. The low levels of carbendazim found in a number of beverages are well below any level of concern. FDA is not taking any action at this time because the low levels of carbendazim currently detected do not pose any health risk. There is no reason for you to change your diet at this time.
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.
Aspartame is a low-calorie sweetener used in foods and beverages in more than 100 countries around the world. It is about 200 times sweeter than sugar. The calories in foods can be substantially reduced, and in some products eliminated, by using aspartame in place of sugar.
The International Food Information Council (IFIC) Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program on the subject of carbohydrates and health. If you are a registered dietitian or a dietetic technician, registered, simply follow the instructions to earn one CPE credit hour following your successful completion of the CPE questions.
By: Liz Williams, President of the SoFAB Institute Date: 12/4/2013
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Filmed in Washington, DC asking real people real questions from the 2013 IFIC Food and Health Survey.
In this video we ask people their thoughts on food safety. Here's what they had to say...
More about the 2013 Food & Health Survey here.