Omega-3 Fatty Acids Fact Sheet

Download the Omega-3 Fatty Acids Fact Sheet here It is well-established that dietary fats are an important part of a healthy and balanced diet. They add flavor and texture to foods and at the same time can be a source of health-promoting, vital nutrients. Of particular interest is a subgroup of dietary fats known as omega-3 fatty acids. These fats gained the attention of researchers in the late 1970s during observational studies of Greenland Inuits. The low occurrence of coronary heart disease (CHD) in Inuits was attributed to their traditional diet, which is rich in marine animals and fish.¹ Other population studies have also shown that cultures with high fish consumption, such as Japan, have similarly low rates of CHD mortality.² Discoveries like these jumpstarted a massive body of research on omega-3 fatty acids and their effects on human health. This fact sheet covers the current state of the science on these important compounds, as well as dietary recommendations and food sources of omega-3 fatty acids. What Are Omega-3 Fatty Acids? Understanding the role of omega-3 fatty acids in human health begins with knowledge of the chemical makeup of fatty acids, which are distinguished based on the number of unsaturated bonds between carbon atoms in the fatty acid chain. Polyunsaturated fatty acids (PUFA) have more than one cis double bond in their carbon chain. Omega-3 fatty acids, including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are a type of PUFA. These omega-3 fatty acids contain their first double bond on the third carbon molecule from the methyl (or omega) end of the fatty acid’s carbon chain.³ The naming of each fatty acid provides information regarding its chemical structure. As an example, DHA has a structure of 22:6n-3. The first part of the name (22:6) indicates that DHA […]

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Parents Uncertain About Times of Children’s Dietary Transitions; Gap Exists Between Expectations and Reality

Download the PDF FOR IMMEDIATE RELEASE: September 20, 2018 (Washington, D.C.)—Parents of children under 24 months old are quite confident that they are feeding them an age-appropriate and nutritious diet—admitting, in fact, that their children’s diets are more nutritious than their own. But a new survey by the International Food Information Council (IFIC) Foundation also reveals parents’ underlying concerns around issues like what foods to introduce into their kids’ diets and when. The survey of 1,001 parents with children from birth to 24 months (“B to 24”) found that 53 percent are very confident that they are feeding their child an age-appropriate, nutritious diet, while another 44 percent are at least somewhat confident. Despite that confidence, however, some parents expressed concerns and confusion about what they feed B-to-24 children. For instance, as parents introduce children to solid foods, 55 percent of them say that choking hazards are a major concern, with 38 percent concerned about the potential for allergic reactions. In addition, 21 percent said a major concern was what foods to introduce, and 24 percent said when to introduce them. For those with children less than six months old, the number was even higher (33 percent). Parents also are less than fully satisfied with the amount of information and guidance available about healthy eating and nutrition for children under 24 months. Only 42 percent are very satisfied. Pediatricians overwhelmingly are the primary source of information, cited by 77 percent of parents as a top source, followed by advice from their mother or mother-in-law (32 percent) and other family members (30 percent).  Also striking is the number of children whose child care provider has at least some impact on a child’s diet (79 percent). “What we feed our children as infants and babies can make a big difference in their […]

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IFIC’s research on COVID-19 and shopping habits, focusing on the shifts in food safety practices from April to May 2020, including how shoppers are being less careful about hygiene as the pandemic goes on.

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Americans Weigh In: International Food Information Council Releases New Research Examining Perceptions Around Obesity & Weight Loss Medications

(Washington, D.C.) — The International Food Information Council (IFIC) has published a new survey examining Americans’ attitudes and perceptions toward obesity medications. The IFIC Spotlight Survey: Americans’ Perceptions of Obesity Medications reveals significant insights into the growing awareness and interest in prescription medications as a tool for weight management.  Americans Struggle With Weight Management & Seek Solutions  Obesity affects 40.3% of U.S. adults, and rises to 73.6% when including overweight individuals, according to the U.S. Centers for Disease Control and Prevention. The IFIC Spotlight Survey reveals that nearly half of Americans (42%) are actively trying to lose weight, consistent with findings from previous IFIC surveys that show weight loss is a major motivator for dietary choices.   When asked about factors affecting their body weight, most Americans believe that what and how much they eat and drink have the greatest influence, compared to when, why, or where they eat and drink. Additionally, 57% feel less control over their eating habits when dining out or snacking.  “Data show that many Americans are actively trying to lose weight and considering multiple factors in the process,” says IFIC President and CEO Wendy Reinhardt Kapsak, MS, RDN. “The surge in popularity of weight loss medications over the past year reflects increased awareness, extensive media coverage, and open discussions among health professionals, celebrities, and the public. Given the relatively recent rise in their use, we aim to understand the American perspective: What motivates individuals to pursue—or avoid—these medications? What is their overall impact, and what implications do they hold for food, nutrition, and public health?”  More Than 4 In 10 Americans Show Interest In Weight Loss Medications    Forty-four percent of Americans express some level of interest—ranging from “extremely interested” to “slightly interested”—in taking prescription weight loss drugs. While nearly half (47%) report no interest, 3% report […]

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Food Allergen Labeling: Tips To Manage “May Contain” Labeling Risks

Last week was Food Allergy Awareness Week, and we’re bringing attention to this growing public health concern. Food Allergy Research and Education (FARE) estimates that 32 million Americans are affected by food allergies and that the prevalence of food allergies continues to rise. With those statistics, there is a good chance you or someone you know deals with a food allergy daily. The rise in food allergy prevalence is not due to pure chance, and several theories have been put forward to explain the upward curve. The “hygiene hypothesis” suggests that children today are growing up in cleaner environments and thus are exposed to fewer germs that are able to “train” their immune systems to know what is and is not dangerous. Other theories attribute the increase in food allergies to changes in the gut microbiome, switches in diet, and certain environmental factors. Whatever the reason, food allergies are on the rise, and while many people can self-manage their allergy, food allergen labeling is key to creating a safe food supply for everyone. Effective food allergen management According to IFIC’s 2019 Food and Health Survey, consumers most commonly manage their food allergies by carefully reading labels (45%) or avoiding certain types of restaurants and cuisines (37%). In this vein, IFIC encourages consumers to learn how to read labels carefully, exploring various terms that less commonly describe an allergy (e.g., casein protein versus milk), as well as to know which questions to ask when eating out. To outsiders, a food allergy may not be obvious, so many people with allergies also wear a medical bracelet, carry medication, and have emergency contact information ready in case they need help. Consumers aren’t the only ones responsible for managing food allergies. The Food Allergen Labeling And Consumer Protection Act (FALPCA) is a Food and Drug Administration (FDA) mandate that all food must be labeled […]

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When Is the Best Time To Introduce Potential Allergenic Foods to Your Infant?

The possibility of an allergic reaction after eating gives many Americans pause when making food choices. No one wants to worry that a bite into a savory sandwich or decadent dessert will cost them a swollen lip—or worse, a trip to the E.R. As adults, we have more control when it comes to the foods we are exposed to, but what about children? Or better yet, infants? When should we introduce potentially allergenic foods to our babies? According to Food Allergy Research & Education (FARE), food allergies among kids have increased over the last couple of decades. Faced with uncertainty, many parents avoid feeding their babies certain foods in the hope of preventing a potential allergic reaction. But is such avoidance helpful in the long run? Food allergies are a public health concern The U.S. Food and Drug Administration recognizes nine major food allergens: milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, sesame and soybeans. Allergic reactions can vary from person to person and may also result from foods not included in the “Big Nine.” If you are allergic to an allergenic food, eating that food activates your immune system, causing your body to think the food is an “invader.” When your immune system is unnecessarily activated, many parts of the body—including your gut and other organs and tissues—can be affected. Sometimes, one allergic reaction can make you more sensitive to other allergens. Food allergies are serious, and they can be life-threatening, especially for infants, who cannot tell you when something feels wrong. Currently, one in 13 children in the U.S. has food allergies. Food allergy rates have steadily increased over the past couple decades, presenting a major concern for parents, health care workers and public health professionals alike. To help families identify potential allergens, legislation (like FALCPA) has been passed, […]

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Back to School with Food Allergies

Fall is on the horizon, and with it comes back-to-school season. Many American students have already returned to the classroom this month, while some are still revving up for a new year of learning. The new school year can prompt mixed feelings of anticipation and joy as students get ready to learn new things, be with friends again and begin new activities. However, starting school again can also be complicated by many factors including dealing with food allergies in both classrooms and cafeterias. While it may seem stressful, a bit of knowledge and preparation can help both parents and students feel confident to re-enter the school environment. Special Considerations for the Fall 2021 School Year The 2021-2022 school year presents a food allergy community of parents, students, and teachers with a unique set of challenges due to the ongoing COVID-19 pandemic. The Centers for Disease Control and Prevention (CDC) has several recommendations to prevent the spread of COVID-19 in schools. The CDC, known and respected across the globe for leading by science, provides several practical recommendations to protect the public from Coronavirus infections while prioritizing the need for in-person learning for school-aged children. The CDC goes further by encouraging vaccination for those aged 12 and up, advising for universal indoor masking in schools, physical distancing and practicing frequent handwashing. Some of these recommendations may be a relief for an already close-knit community, as well as a growing community of food allergy-conscious parents and students. Public health practices like increased cleaning and handwashing can be proven effective in reducing the potential risk of children having an adverse reaction to an offending food or protein. Regardless, families may feel heightened stress and anxiety surrounding new protocols regarding food and cleanliness in classrooms. Food Allergy Research and Education (FARE) offers back to school […]

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Food Safety Sprouting Up

You may have heard of the recent Salmonella food safety incident brought on by the consumption of clover sprouts on sandwiches. People in several states have contracted foodborne illness and have reported being very sick. Specifically in this case, the strain of Salmonella making all of these folks sick is called Salmonella Montevideo. Let’s take a quick look at some info on this bacteria, safe food-handling tips and what you should do if you think you may have foodborne illness. Skipping the Side of Sprouts? Farmers take great care to provide safe and nutritious fruits and vegetables to us all. In addition, to help further support sprout farmers in their efforts to produce these veggies in the safest way possible, the Food and Drug Administration’s Sprout Safety Alliance has developed best practices for growing sprouts and supplying them to stores, markets and restaurants. Still, sprouts have been associated with several foodborne illness outbreaks and have gained a bit of a “reputation” for being notable culprits in causing foodborne illness. For example, the FDA recorded that between 1996 and July 2016 in the United States, there were a total of approximately “46 reported outbreaks associated with sprouts, accounting for 2,474 illnesses and 187 hospitalizations.” These outbreaks are mainly tied to the nature of how sprouts are grown, which is in a warm, moist and nutrient-rich atmosphere. The sprout crop environment happens to be the same atmosphere Salmonella  (and other bacteria such as E. coli) thrives in. These conditions can lead to the sprout seed’s being contaminated and carrying the bacteria. In most cases of sprout-caused foodborne illness, the contamination can be traced back to the sprout seeds. Sly Salmonella While we have one of the safest and most reliable food supplies in the world, the Centers for Disease Control and Prevention (CDC) estimates that Salmonella […]

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