Type 2 diabetes (T2D) is a significant public health burden in the U.S. today. As the incidence is predicted to increase, advancing our understanding of food-based recommendations that reduce the risk of T2D is critical to improve public health. Over […]
May 28, 2025
Personalized nutrition (PN) delivers tailored dietary guidance by integrating health, lifestyle, and behavioral data to improve individual health outcomes. Recent technological advances have enhanced access to diverse data sources, yet challenges remain in collecting, integrating, and analyzing complex datasets. To […]
February 5, 2025
The National Academies Food Forum hosted a public workshop in September 2024 to explore science-informed hazard- and risk-based approaches to safeguarding both the domestic and global food systems. Speakers considered nutritional, economic, and equity implications in food safety decision-making, as […]
January 14, 2025
This study was conducted to explore the contrast between hazard-based and risk-based assessments of food safety through a case study of the food ingredient titanium dioxide. Based on a hazard-based assessment, titanium dioxide has been banned by the European Food […]
September 1, 2024
Wijayatunga NN, Chang Y, Brown AW, Webster AD, Sollid K, Ahn JJ, Bailey D. Perceptions and preferences for environmentally sustainable food and associated factors: A cross-sectional analysis of a nationally representative survey of United States consumers. Am J Clin Nutr. […]
July 30, 2024
During the COVID-19 pandemic, U.S. adults reported increased sustainable dietary behaviors, especially in cooking at home and eating healthier. White and higher-income individuals adopted more ecological and economic practices, while Black participants showed notable health-related improvements. Use of local food […]
March 14, 2024
This study analyzed U.S. adults’ perceptions and behaviors toward plant-rich diets from 2012–2022 using IFIC survey data. While awareness of sustainable eating grew, it had limited impact on purchasing decisions. Plant-rich diet adoption rose from 12.1% to 25.8%, and red […]
December 1, 2023
Sollid K, Webster A, Paipongna M, Smith K. Food perceptions, beliefs, and behaviors amid a global pandemic: Results of the International Food Information Council 2021 Food & Health Survey. Nutr Today. 2022;57:26-33. doi:10.1097/NT.0000000000000524.
December 1, 2022
Cereals and pulses are key sources of carbs and protein, yet U.S. consumers have reduced carbohydrate intake over the past decade. While fiber, whole grains, and plant proteins are viewed favorably, Americans seek diverse eating styles for both health and […]
November 1, 2020
Burt KG, Fera J, Lewin-Zwerdling A. Differences in US adults’ value of and preferences for sustainable food by race/ethnicity, income, and education. J Hunger Environ Nutr. 2020;16(3):321-335. doi:10.1080/19320248.2020.1823927.
October 4, 2020
The NOVA food classification advises avoiding ultra-processed foods (UPF) to combat obesity, but its non-traditional criteria—like ingredient count and additives—diverge from standard definitions. Evidence linking UPF to poor nutrition may reflect circular logic, as added sugars help define UPF. Avoiding […]
September 25, 2018
Public perception and consumer opinions are major drivers of shifts in dietary trends, as has been demonstrated most recently by the increased attention paid by consumers to low-carbohydrate eating patterns and concerns about added sugars. It is important for nutrition […]
May 1, 2018
The development of antibiotic-resistant bacteria is associated with increases in mortality, morbidity, length of hospitalization, and health-care costs (6). While the medical community and the general public are becoming increasingly aware of this association, widespread strategies are needed to prevent […]
September 1, 2016
This study evaluated how consumers perceive the proposed inclusion of “Added Sugars” on the Nutrition Facts Panel (NFP). Through qualitative interviews and a national survey of 1,088 adults, researchers found that many consumers misunderstood the meaning of “Added Sugars,” often […]
June 9, 2015
Eicher-Miller HA, Fulgoni VL III, Keast DR. Energy and nutrient intakes from processed foods differ by sex, income status, and race/ethnicity of US adults. J Acad Nutr Diet. 2015;115(6):907-918.e6. doi:10.1016/j.jand.2014.11.004.
January 8, 2015
As food systems grow more complex, public understanding of chemical risks in food remains limited. This study explored U.S. mothers’ perceptions through focus groups and a national survey, revealing confusion, concern, and knowledge gaps. Findings highlight challenges and opportunities for […]
January 1, 2015
This study explored how eating occasions differ by age, gender, presence of children, and BMI among U.S. adults. Using data from 2,702 respondents reporting 6,689 eating or drinking events, researchers found that age had the strongest influence on eating patterns. […]
August 20, 2014
This expert panel convened by the American College of Sports Medicine, the Academy of Nutrition and Dietetics, and USDA addressed the nation’s obesity crisis by focusing on strategies to promote energy balance. The group explored how to better integrate nutrition […]
July 1, 2014
This study assessed how different formats of front-of-package (FOP) nutrition labeling affect consumer comprehension. Over 7,300 U.S. grocery shoppers evaluated four versions of a fact-based FOP system, ranging from no FOP label to labels showing calories, nutrients to limit, and […]
June 1, 2014
Processed foods are an integral part of American diets, but a comparison of the nutrient contribution of foods by level of processing with the recommendations of the Dietary Guidelines for Americans regarding nutrients to encourage or to reduce has not […]
September 18, 2012
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