What are pesticides, and how do they impact the food we eat? The IFIC Pesticides Toolkit is designed to help answer common questions with credible, science-based information. From consumer perceptions to regulatory oversight, you’ll find resources that support clear communication about how pesticides are used and how they contribute to a safer, more sustainable food system.
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Putting Mercury In Food Into Perspective: What You Need To Know The presence of heavy metals in food is not new. Mercury, like most heavy metals, is naturally occurring and can be detected at trace levels in food. Mercury can, however, accumulate in oceans, lakes, and streams, where it transforms into methylmercury, which can build up in seafood. People are primarily exposed to mercury by eating seafood. Exposure to mercury remains extremely low per the U.S. and global monitoring systems that are in place. Still, overexposure to mercury can cause adverse health effects. Adults can safely consume 2 – 3 servings of “Best Choices” fish per week. Pregnant women, breastfeeding mothers, and young children are advised to choose options like salmon or shrimp, in a category identified as “Best Choices” according to U.S. Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) due to their lowest methylmercury content. Ongoing FDA testing and monitoring help reduce risks and ensure seafood safety for consumers. To further reduce exposure to mercury and other heavy metals through food as well as promote good health and nutrition, consumers should continue to eat a variety of nutrient-dense foods across and within the main food groups of vegetables, fruits, grains, dairy, and proteins. What Is Mercury? Mercury is a naturally occurring element that can accumulate in oceans, lakes, and streams, where it transforms into methylmercury, which can build up in fish and shellfish. How Are Consumers Exposed To Mercury Or Methylmercury? While consumers can become exposed to mercury in various ways, the primary human exposure is through consuming contaminated fish and seafood. Once in the air, mercury settles into bodies of water where microorganisms convert it into methylmercury, which can accumulate in fish and shellfish. The highest methylmercury concentrations are found in larger fish that eat other […]
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The International Food Information Council (IFIC) Foundation’s 2016 Food and Health Survey, “Food Decision 2016: The Impact of a Growing National Food Dialogue,” marks the 11th edition of an ongoing investigation into the beliefs and behaviors of Americans. The Survey, commissioned by the International Food Information Council (IFIC) Foundation, delves deeply into issues of health and diet, food components, food production, sustainability, and food safety. For eleven years, the Survey has uncovered important insights and trends for health professionals, government officials, educators, and others who seek to understand and improve the health of Americans. The 2016 Food & Health Survey continues this tradition, with a special focus on understanding the complex array of factors that influence food decisions in the United States. Suggested citation for the 2016 Food and Health Survey: International Food Information Council. 2016 Food & Health Survey. 11 May 2016.
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With summer on the wane and back-to-school season in full swing, many parents of school-age children are pivoting their food purchases in order to accommodate their kids’ new schedules. But what factors influence what parents decide to put in their grocery carts—for their children and themselves? IFIC’s 17th annual 2022 Food and Health Survey explores Americans’ perceptions and behaviors around food and food-related purchasing decisions, including some particularly interesting findings regarding parents with children under the age of 18. Read on for some fascinating insights on this influential demographic. Perceptions on Health It won’t come as a surprise to any parent that the top health benefits this demographic seeks from foods, beverages, and nutrients are “energy/less fatigue” (with 35% saying so) and “improved sleep” (30%). The nutritional needs and sleep schedules—or lack thereof!—of their young children, coupled with work and other family demands, make a clear case for these health benefits topping the list. Parents of school-age kids are also more likely to say that they seek out “emotional/mental health” benefits from what they eat or drink, with nearly one-quarter (24%) saying so. Additionally, this year’s survey found that parents were more likely to report feeling “very” or “somewhat” stressed over the past six months (69% versus 48% of those who don’t have children under 18). Among parents who reported feeling stressed, 33% said they made changes to their nutrition or diet to help manage or reduce stress; the most common changes included consuming foods or beverages intended to reduce stress, consuming less caffeine, and taking dietary supplements intended to relieve stress. Diet and Eating Patterns This year’s survey found a surge in the number of Americans following a specific diet or eating pattern in the past year, and parents of school-age kids were no exception, with 70% doing so. […]
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There’s a lot of conflicting nutrition information out there which can make food decisions challenging. As a parent, the pressure mounts even higher because naturally, you want to do what’s best for your kids so that they grow up healthy and strong. Nutrition plays a big part in that and so does their relationship with food. But how do you teach a child to have a healthy relationship with food? We explore this question and more on this episode of DataDish, with Anne Mauney. Anne is a Washington, D.C.-based Registered Dietitian Nutritionist. She also has a Master’s of Public Health in Nutrition from the University of North Carolina at Chapel Hill. Anne works with clients using a method called Intuitive Eating, helping them to improve their relationship with food and reduce the associated stress that some people experience. Some highlights from today’s episode include: Enjoy the podcast! To learn more about intuitive eating, check out more of these Food Insight resources.
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This year’s Food and Health Survey marks the 15th time the International Food Information Council (IFIC) has surveyed American consumers to understand their perceptions, beliefs, and behaviors around food and food purchasing decisions. This year, the survey continues an examination of issues related to health and diet, food components, food production, and food safety. It also explores new topics, such as how food and health behaviors have changed in the past decade (2010-2020) and the impact of the COVID-19 pandemic on our eating habits. DOWNLOAD THE PRESS RELEASE Download the 2020 Food & Health Survey by filling out this form: <!– Past Survey Results: 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 –> Suggested citation for the 2020 Food & Health Survey: International Food Information Council. 2020 Food & Health Survey. 10 June 2020. https://foodinsight.org/2020-food-and-health-survey/
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(Washington, D.C.)—Whether they impact flavor, appearance, nutrition, freshness or texture, food ingredients have been used for centuries for a variety of purposes. But the names of those ingredients or how they are described can make a big difference in whether we buy a particular food—or pass it by. A new survey by the International Food Information Council (IFIC) is revealing just how big a role ingredients play in the food attitudes and purchasing habits of American consumers. The survey, “From ‘Chemical-Sounding’ to ‘Clean’: Consumer Perspectives on Food Ingredients,” shows that our interest is strong, “clean” is popular and health is paramount. Ingredient Interest Nearly two-thirds (63%) of adults say the ingredients in a food or beverage have at least a moderate influence on what they buy. When we are shopping, the product itself is overwhelmingly where we look for information about the ingredients: 62% consult the ingredients list and 52% look at front-of-package information. Other sources of information trail far behind, including the websites or social media accounts of brands/companies (20%), family or friends (16%) and QR codes on packages (8%). But the calculus changes somewhat when Americans seek more general information about food ingredients, with 20% saying family and friends are their top source, followed by websites or social media accounts of brands/companies (19%), the top articles shown after an online search (18%), their personal health care provider (16%) and websites or social media accounts of U.S. government agencies (15%). Only 4% of Americans cite food/nutrition social media influencers or bloggers as their top source of food ingredient information. Not only is the influence of ingredients on purchasing decisions high, but consumer attentiveness is also growing, with 62% of respondents saying they are paying more attention to ingredient lists now than they did five years ago. The survey also found pluralities of consumer support for the benefits of preservatives: 42% agree that adding preservatives to foods is a way to help reduce food waste (21% disagree) and 39% agree that adding an ingredient to a food would be positive if it extended shelf life (23% […]
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Food waste is a continual issue in the United States. A new study reported that nearly 150,000 tons of food is wasted, or about one pound per American daily. Recently, “healthy eaters” have been pinned as the worst offenders, with produce as one of the most wasted foods. But who wants to be told they’re contributing to waste when they’re just trying to eat fruits and vegetables? While you may be trying to do your body some good by increasing your produce intake, you might need some inspiration to get creative with how you buy and utilize your groceries. Let’s dive into some practical tips that may help you be more mindful of your food choices and reduce the amount of food you waste. 1. Get Creative at Home Too often we assume that because it’s grocery shopping day, we automatically need to stock up on X, Y or Z at the supermarket. Challenge yourself one day each week to make meals with the foods you still have — whether that’s some meat in the freezer, canned goods in the pantry or the long-lost veggies in the crisper drawer. You may also want to consider giving your fridge a makeover by putting produce in more visible areas. 2. Finish Now or Finish Later Mindful eating is about awareness while eating. A common practice is to notice all the different sensory aspects of food (taste, texture, aroma, etc.) while limiting distractions during mealtimes. Pairing mindful eating with intuitive eating (which aims to remove food rules and bring back the joy of eating) can help you focus on your hunger cues and be present for your meal. It’s just fine if you end up finishing it all at once — but if you want to save some for later, that works too. […]
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