http://www.ific.org/foodinsight/ Latest articles from the food insight newsletter. en-us Wed, 14 May 2008 08:56:23 EST Wed, 14 May 2008 08:56:23 EST http://blogs.law.harvard.edu/tech/rss CommonSpot http://www.ific.org/foodinsight/2008/ma/foodcolorsnbfi208.cfm The European Food Safety Authority (EFSA) has determined that a recent study linking artificial food colors to increased hyperactivity is not sufficient to serve as a basis for changing current Acceptable Daily Intake (ADI) levels in Europe. Mon, 12 May 2008 10:39:23 EST http://www.ific.org/foodinsight/2008/ma/foodcolorsnbfi208.cfm http://www.ific.org/foodinsight/2008/ma/cpeprogramfi208.cfm Tired of long lectures in cold conference rooms? Try taking one of the International Food Information Council (IFIC) Foundation’s Continuing Professional Education (CPE) courses from the comfort of your living room where there’s no need to even change out of your pajamas. The IFIC Foundation offers 12 free CPE courses you can take right from our Web site. Mon, 12 May 2008 10:31:48 EST http://www.ific.org/foodinsight/2008/ma/cpeprogramfi208.cfm http://www.ific.org/foodinsight/2008/ma/omegasfi208.cfm Although some consumers still view fats as something to avoid, the awareness that certain fats can have beneficial effects on health is starting to resound. Of the types of fats in food, saturated and trans fats are considered major contributors to heart disease, while polyunsaturated and monounsaturated fats play important roles in promoting heart health. Within the family of polyunsaturated fats, omega-6 and omega-3 fatty acids have earned a reputation as "good" fats. When consumed in moderation to replace saturated and trans fatty acids, omega-6 and omega-3 fatty acids are well recognized as fats that can help reduce both blood cholesterol levels and risk for heart disease. Mon, 12 May 2008 10:00:40 EST http://www.ific.org/foodinsight/2008/ma/omegasfi208.cfm http://www.ific.org/foodinsight/2008/ma/spicesfi208.cfm Research suggests that some herbs or spices may aid in appetite suppression, increase insulin sensitivity or lipid metabolism, or reduce risk of cancer or Alzheimer’s disease. Emerging potential health benefits of these conveyers of good taste are welcome news for "foodies," who have proclaimed the value of enjoying flavorful food, independent of nutritional benefits. Mon, 12 May 2008 09:39:35 EST http://www.ific.org/foodinsight/2008/ma/spicesfi208.cfm http://www.ific.org/foodinsight/2008/jf/whonbfi108.cfm Dr. Peter Karim Ben Embarek, Department of Food Safety, Zoonoses and Foodborne Diseases, World Health Organization, presented the Keynote address at the International Symposium on Food Safety and Nutrition Communications, December 6, 2007 in Bangkok, Thailand. Thu, 06 Mar 2008 02:41:14 EST http://www.ific.org/foodinsight/2008/jf/whonbfi108.cfm http://www.ific.org/foodinsight/2008/jf/caffeinenbfi108.cfm The IFIC Foundation has newly updated its IFIC Review Caffeine & Health: Clarifying the Controversies. The Review is a comprehensive summary of the research on caffeine’s effects on a wide variety of health conditions, as well as health benefits and emerging areas of science, such as immunity and genetics. Thu, 06 Mar 2008 02:31:33 EST http://www.ific.org/foodinsight/2008/jf/caffeinenbfi108.cfm http://www.ific.org/foodinsight/2008/jf/pregnancybrochnbfi108.cfm Good nutrition is essential for a healthy pregnancy outcome for both mother and baby. During pregnancy, a woman needs an adequate intake of protein, calcium, iron and folic acid and about 300 extra calories per day in the second and third trimesters. A balanced diet rich in a variety of whole grains, fruits, vegetables, low-fat dairy products, low-fat meat and beans, and other foods can help meet nutrient needs. Thu, 06 Mar 2008 02:19:36 EST http://www.ific.org/foodinsight/2008/jf/pregnancybrochnbfi108.cfm http://www.ific.org/foodinsight/2008/jf/socialmediafi108.cfm Ready or not, the world of "consumer journalism" has arrived thanks to Web 2.0. Despite the name, Web 2.0 is not a software update, but rather the "second generation of the World Wide Web" complete with blogs, vlogs, RSS feeds, wikis, podcasts, and a whole host of user-generated content. The key is open-source software, which allows individual users to become journalists, opinion makers, and community organizers. Thu, 06 Mar 2008 01:30:29 EST http://www.ific.org/foodinsight/2008/jf/socialmediafi108.cfm http://www.ific.org/foodinsight/2008/jf/energydrinksfi108.cfm It's hard not to notice the flood of stories about energy drinks in the media these days. Energy drinks have become popular with both teens and adults alike because of their claim to increase stamina and mental and athletic performance. However, despite their popularity and the lower-calorie alternatives that are available, a number of questions have been raised pertaining to energy drinks' appeal to the younger crowd and their caloric and caffeine content. Thu, 06 Mar 2008 01:17:07 EST http://www.ific.org/foodinsight/2008/jf/energydrinksfi108.cfm http://www.ific.org/foodinsight/2008/jf/transfatfi108.cfm It is hot news, but not “new” news. Trans fat was more widely introduced to the American diet during the 1960s when food producers were encouraged to cut saturated fat by public health advocates. At the time, initial research suggested that replacing animal fats with partially hydrogenated fats was suitable but the health implications of partial hydrogenation remained to be fully determined. Decades later, epidemiologic research has emerged to associate trans fat with an increased risk of coronary heart disease and stroke. Coupled with heightened attention to nutrition, considerable pressure has mounted to reduce or remove trans fat from the food supply. On January 1, 2006, federal trans fat labeling regulations went into effect, impacting food products on grocery store shelves. Thu, 06 Mar 2008 12:57:04 EST http://www.ific.org/foodinsight/2008/jf/transfatfi108.cfm