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Having a healthy heart begins with knowledge. According to the American Heart Association, one out of every three people in the U.S. is affected by heart-related diseases. The major risk factors for heart disease include high cholesterol, high blood pressure and excess weight. In addition to working with a health professional, you can also take action to minimize these risk factors by making dietary changes and adding physical activity into your daily routine.
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The European Food Safety Authority (EFSA) launched a public consultation on its draft scientific opinion on the safety of the low-calorie sweetener aspartame.
EFSA's scientific experts have drawn upon all available information on aspartame and its breakdown products and, following a detailed and methodical analysis, concluded in this draft opinion that aspartame poses no toxicity concern for consumers at current levels of exposure.
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Dr. David R. Lineback discusses the safety of acrylamide and why you shouldn't be worried about it (especially if you take the proper precautions).
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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.
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Arsenic is one of many naturally occurring elements in the air, water, rocks and soil. This means that it is common for a variety of foods and beverages to naturally contain trace amounts of arsenic that are not harmful to consumers. Ongoing monitoring of our food supply indicates there is no reason to be alarmed about arsenic in the consumable products that you enjoy. Want to know more? Please reference our resources below for more information.
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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.
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Dietary acrylamide is a naturally forming compound that is present in a wide variety of foods; however, it is not added to food as an ingredient. It occurs naturally during the normal cooking process of many starch–rich foods.
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Sugar or dietary sugars have been under scrutiny for years. Sugars have been blamed for causing everything from cavities to obesity and a lot of conditions in between.
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For answers to the most common questions regarding ammonium hydroxide's use in food production read the following Q&A.
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Increased interest in where our food comes from has led to more frequent use of common food production terms. Often, confusion reigns over the true meaning of these terms, which can lead to misinformed conclusions about the benefits of one type of food production versus another.
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