Megan Meyer's blog

What I Learned at the 2017 Experimental Biology Conference

At the end of April, I had the opportunity to attend, co-chair a session, and present at this year’s Experimental Biology (EB). Last year, I wrote about the top three things I learned from EB and thought it would be a good series to continue moving forward. This conference is a wonderful opportunity to learn about the latest research and attend sessions from leaders in nutrition and food science research as well as network with this engaged community.

Newsbite: Can Science Survive Without Reproducing?

It’s pretty easy to find an article touting the latest one-off study saying “X food will cure cancer” and then find another article saying “X food will cause cancer.” While reporting these findings is extremely important, often, the evidence from totality of science is overlooked, and conclusions from one-off studies are given much more attention. Even worse, follow-up research related to such studies are rarely covered in the media leaving misleading one-off studies unchallenged.

Peer Review: Referees Without Whistles

If you’re a sports fan like me, then you were glued to the couch watching the Final Four and National Championship game this past week. March Madness is one of the greatest spectacles in sport. It rarely disappoints, and this year was no different. Congrats to the Tarheels, by the way!

Sound Science: Two More Reasons to Eat Wholesome Whole Grains

We’re rounding out National Nutrition Month, with a new Sound Science analysis. In fact, this Sound Science piece includes a double feature. Recently published in the American Journal of Clinical Nutrition, a pair of studies focused on a variety of health benefits associated with whole grain consumption, specific to the body weight and microbiome. Whether you are a carb enthusiast, carb skeptic, or somewhere in the middle, it’s important to take note new scientific findings and see how they align, enhance, or refute the current body of evidence.

Heart-y Snack Attack

In honor of American Heart Month and National Snack Foods Month, I thought it would be a great opportunity to talk about some of the best snack foods that also support heart health. So get ready to snack your heart out!

Sound Science: Cozy Up with Some Caffeine

Aging in humans is often accompanied by chronic, low-grade inflammation. This inflammation poses a risk for the elderly as most age-related diseases start due to inflammation. Scientists aren’t sure what causes this inflammation and its role in adverse health conditions. That’s why research identifying the pathways (a series of actions inside a cell that cause it to change) that control age-related inflammation is important.

Fast Take: When Bad Headlines Overshadow Good Science

It only took two weeks into 2017 to have splashy, click bait headlines from a new study, generating a swirl of confusion about food.  Even more troubling is the complete disregard of the important findings in Pascual, et al.'s study, published in Nature. 

Making Sense of Sugars: Fruit in All Forms [INFOGRAPHIC]

A healthy eating style focuses on overall diet quality, proper portion sizes and can include added sugars within recommended amounts.

Top 8 Articles on Partner Sites in 2016

Last year, we featured articles that we published on our partner sites. We thought that we’d do the same this year as a nice way to reflect on our year at FoodInsight. This year, the IFIC Foundation continued its partnerships with Lifehack, Runtastic, and MyFitnessPal, and developed new partnerships with Elite Daily, Forbes, US News & World Report and The Huffington Post to author 35 articles on topics related to nutrition, agriculture, and health.

Vitamin C and Iron: A Perfect Match

When you think of vitamins and minerals, what is the first one that comes to mind? I know for me personally, it’s vitamin C. As an immunologist, it’s the micronutrient I get asked about a ton, especially around cold and flu season.

You might see vitamin C listed as ascorbic acid, ascorbyl palmitate, calcium ascorbate, or sodium ascorbate. Despite having different and sometimes difficult-to-pronounce names, they are the same thing.

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