What is IARC?

What do a cell phone and a career as a hairdresser have in common? Both could possibly be carinogenic (or cause cancer), according to the International Agency for Research on Cancer (IARC). It’s no wonder why IARC classifications cause hysteria. IARC’s purpose is to determine if specific agents could cause cancer in humans, not to communicate the nuances of their classifications. So, let’s figure out how these analyses work and what they mean. What is IARC? IARC, the International Agency for Research on Cancer headquartered in Lyon, France, operates under the auspices of the World Health Organization. IARC convenes groups of scientists from around the globe three times a year, and these Working Groups evaluate the weight of the evidence that an agent, chemical compound, complex mixtures (including individual foods), occupational exposures, physical and biological agents and lifestyle factors, can influence the risk of cancer in humans. How does IARC classify compounds with respect to their cancer risk? IARC classifies compounds into four groups based on the available scientific evidence for increasing cancer risk in animals and humans. In 2019, IARC revised its classifications. The four classifications are Groups 1, 2A, 2B and 3. For definitions of these groups, please see the Preamble. Classification Definition Real life example Group 1 Carcinogenic to humans Sunlight; outdoor air pollution; wood dust Group 2A Probably carcinogenic to humans Diesel engine exhaust; working as a barber/hairdresser; night shift work Group 2B Possibly carcinogenic to humans Gasoline exhaust; aloe vera Group 3 Not classifiable as to its carcinogenicity to humans Caffeine; hair coloring products; fluorescent lighting; coffee   For more information on IARC methods and classifications, please see the IARC Preamble. How many compounds have received a classification from IARC? Of the more than 900 substances classified by IARC to date, only one chemical compound […]

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Trust, Tensions & Tradeoffs: Perspectives On Food Choices From Parents & Caregivers

Research Overview The focus groups described in the IFIC Trust, Tensions & Tradeoffs: Perspectives On Food Choices From Parents & Caregivers report were conducted to understand consumer perceptions, trade-offs, and communication needs to improve diet quality. In addition to elevating the consumer voice, these groups aim to identify points of alignment and tension to inform balanced, evidence-based framing for education and communications related to food, nutrition, and health. Key findings from discussions with 24 American consumers include:​

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IFIC Spotlight Survey: Consumers’ Attitudes & Perceptions Of Environmentally Sustainable & Healthy Diets

A healthy and complete diet involves eating essential nutrients needed for physiological functions, which includes dietary proteins. Proteins can be consumed in various ways and are essential in our diets for maintaining muscle strength, bone health, and blood sugar control in addition to supporting the body’s immune defenses and promoting quicker healing. However, in the pursuit of both a healthful and environmentally sustainable diet, how to best access these essential proteins has come under question. Where are our purchasing decisions headed as we look to fulfill a complete, healthful, and sustainable diet? What does this mean for our plant-based and animal-based protein intake? The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about environmentally sustainable and healthy diets. One thousand adults aged 18+ years completed the survey from June 11-12, 2019, and responses were weighted to ensure proportional results.  Key findings include:  

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IFIC Elects 2022-2023 Trustees

Public-Private Board to Oversee Promotion of Evidence-Based Information on Nutrition, Food Safety & Agriculture (Washington, D.C.) — The International Food Information Council (IFIC) confirmed a diverse group of Trustees at the organization’s annual meeting in December. IFIC is a 501(c)(3) nonprofit organization that promotes science-based information on nutrition, food safety and agriculture. IFIC is led by a public-private Board of Trustees comprised of academic and food industry leaders with expertise in nutrition, food safety, risk communications, biotechnology and epidemiology. The majority of IFIC’s board is comprised of independent academic researchers.  “IFIC’s mission is to communicate the best available evidence-based information at the intersection of food and health,” said IFIC CEO Joseph Clayton. “In too many cases, today’s consumer is inundated with inaccurate information and claims about food. Through consumer research and education, IFIC staff experts look forward to working with our Trustees to offer accurate and actionable information about food, ingredients, production, diets and health.”  The 2022 IFIC Board of Trustees includes:   Regan Bailey, PhD, MPH, RD, Professor, Faculty Associate, Purdue University (Co-Chair)  Regina Benjamin, MD, Bayou Clinic, Inc. & Former U.S. Surgeon General   Susan Bond, Vice President Regulatory & Scientific Affairs, Kerry, Inc.   Jessica Campbell, PhD, Senior Nutrition Manager, Global Scientific and Regulatory Affairs, General Mills  Russ Dyer, SVP, Chief Communications Officer and Head of Public & Government Affairs, Mondelez International (Co-Chair)  Mario Ferruzzi, PhD, Director, Arkansas Children’s Nutrition Center, Chief, Section of Developmental Nutrition, Department of Pediatrics, University of Arkansas for Medical Sciences   Don Jones, Senior Vice President, Quality, Simply Good Foods (Co-Vice Chair)  Simin Meydani, D.V.M, PhD, Senior Scientist and Director of Nutritional Immunology Team, Jean Mayer USDA Human Nutrition Research Center on Aging, Professor of Nutrition and Immunology, Tufts University   Amy Preston, PhD, Senior Manager, R&D Regulatory, Nutrition and Agile Innovation, The Hershey Company   Tia Rains, PhD, Vice President, Customer Engagement & Strategic Development, Ajinomoto Health & Nutrition North America   Dojin Ryu, PhD, Professor, Department of Animal, Veterinary and […]

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What is Choline?

Highlights Choline is an essential nutrient involved in brain and nervous system function, cell membrane support, making DNA, fat transport and metabolism. The Food and Nutrition Board of the National Academy of Medicine has established Adequate Intakes and Tolerable Upper Intake Levels for choline, which vary depending on sex and age. Animal-based foods are rich in choline. Cruciferous vegetables, legumes and the emulsifier lecithin also provide choline. Although choline deficiency is rare, most people do not consume the recommended amounts. Pregnant and breastfeeding women have particularly high choline needs and many do not get enough. THE BASICS OF CHOLINE Choline (pronounced KOH-leen) is an essential nutrient needed for brain and nervous system function and regulation of mood and memory. It’s also critical for supporting the membranes that hold our body’s cells together, is a key player in fat transport and metabolism, and is involved in synthesis of DNA. Although choline plays a vital role in many aspects of our health, it’s less well-known than many other essential nutrients. For most people, choline intake is lower than recommended. Unlike many other nutrients, humans can produce some choline, mostly in the form of phosphatidylcholine (foss-fa-TIE-dull-KOH-leen) in the liver. However, the amount that our bodies can make isn’t enough to meet our daily needs, so getting choline from food is important. CHOLINE AND HEALTH Choline’s importance begins before birth and extends through the lifespan. Some of its important roles in human health include: Early brain development. Maternal nutrition is critical for proper growth and development of children, both during pregnancy and while breastfeeding. When pregnant women consume choline, it is passed on to the developing baby through their interconnected bloodstreams, and it’s also passed to infants through breast milk. An increasing amount of research supports that exposure to choline during development and after […]

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Red Meat Recommendations: Controversial, Yet Consistent

As we know here at IFIC, food trends come and go all the time. One day we’re talking about the pegan diet or alkaline water, the next we’ve moved onto food combining. But some topics stay more consistent than others—like the discussion over what we should be eating to promote our own health—and, more recently, how these choices impact the world around us. Red meat stands at the nexus between these two questions, and it’s become a perennial flashpoint in the nutrition community. Red meat: the basics According to the U.S. Dietary Guidelines for Americans, “red meat” includes all forms of beef, pork, lamb, veal, goat, and nonbird game (e.g., venison, bison, and elk). Meats vary in fat content, and it’s recommended that people choose lean meats, which contain less than 10 grams of fat, 4.5 grams or less of saturated fats, and less than 95 milligrams of cholesterol per 100 grams and per labeled serving size (e.g., 95% lean ground beef and pork tenderloin). Red meat is rich in protein, zinc, iron and vitamin B12, all of which are important nutrients for maintaining our health. It’s been a part of our meals throughout history, and throwing burgers on the grill in the summer or putting a rack of lamb in the oven during the holidays has become entwined with our American identity. At the same time, red meat, particularly cuts that are higher in saturated fat, has been linked to increased risk for health conditions like heart disease, type 2 diabetes and some types of cancer, the latter associated with compounds created when red meat is cooked at high heat. And its environmental impact is high compared with plant sources of protein. These pros and cons create a dilemma for individuals, governments and health-focused nonprofits as to what and […]

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What Are Resilient Crops?

Shifts in weather patterns and harsh weather conditions are phenomena that humankind has been witnessing for many years. These occurrences can impact our day-to-day lives in many ways, particularly in the realms of agriculture, food production and food access. You’ve likely read about how climate change has been observed over decades, and how over these years the concentration of greenhouse gases in the atmosphere—mainly carbon dioxide—has risen considerably. Additionally, we’ve written about how many environmental scientific experts agree that climate change is happening and that humans are the cause. While many industrial companies, public health stakeholders and members of the general public are employing climate-change mitigation strategies, utilizing different innovations, and changing their daily operations to lessen their impact on the environment, climate change is still present, and our growing population still needs to thrive and be fed. Thus, farmers have had to undertake new technologies to maintain food productivity. One of these new technologies is the development of resilient crops. Climate challenges There are three primary climate challenges that impact farming: seasonal shifts, ecological disturbances, and extreme weather and/or extreme weather events. All these occurrences impact the foundational needs of crops: water, sun and soil. They also affect the agricultural animals that survive and grow from crop consumption. Seasonal weather predictability is a cornerstone of farming, and non-seasonal weather variability can pose many agricultural challenges. Shifts in seasonal weather can cause several problems, such as increased atmospheric carbon dioxide, increased length of the frost-free season, increased nighttime temperatures, and earlier and faster snowmelt-driven runoff, which can result in reduced summer stream flows (water supplies). Ecological disturbances include incidents such as wildfires, landslides, flooding, windstorms and pest outbreaks. Disturbances often yield short-term landscape changes but can have very significant, longer-term ecosystem impacts. An ecosystem is an environmental area in which […]

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Snacking Production Series: Protein Bars

IFIC’s 2022 Food and Health Survey showed that people really enjoy snacking—and that enjoyment is not likely to change. Specifically, last year’s survey showed that nearly three in four respondents (73%) reported snacking at least once a day. In comparison with our 2021 survey, snacking frequency has increased substantially—in 2021, 58% of respondents reported snacking at least once a day or more. One popular snack that offers both nutritional complexity and a variety of flavor is the protein bar. Protein bars have grown exponentially in flavor, texture, and ingredient options in the past decade, and many people (and about 30% of our 2022 survey respondents) reach for some form of nutrition bar as their go-to snack daily. But while many of us enjoy protein bars, how much do we actually know about their ingredients? Read on for more insights about how to enjoy a protein bar that’s right for you. First Things First: Why Protein? Dietary protein plays a vital role in every cell of our bodies: Proteins provide energy, catalyze metabolic reactions, and provide structure to our tissues and organs. Protein is also an essential nutrient for maintaining muscle strength, bone health, and blood sugar control. In addition, protein-rich foods contain many of the vitamins and minerals needed to support the body’s defenses and promote quicker healing. The composition of amino acids in the protein content of foods is especially important to consider, since our bodies need amino acids to make vital proteins for different body functions. Animal-based protein (such as whey) is considered to be “complete,” since it contains all the essential amino acids, which our bodies cannot make on their own. In comparison, most plant-based proteins are lacking in one or more essential amino acids (soy-based protein is an exception to this rule). Many people look to protein […]

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