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Playing The Long Game: Why Progress On Food, Nutrition & Health Takes Persistence, Patience & Positivity

For the second time in fifteen years, the importance of good nutrition beginning in childhood is at the forefront of national politics. In 2010, Michelle Obama launched Let’s Move!, a campaign aimed at solving childhood obesity within a generation. Today, the Make America Healthy Again (MAHA) movement takes up the mantle, focusing on decreasing diet-related chronic diseases in children, including obesity. What may feel like déjà vu is actually an important reminder: while the names and faces may change, nutrition remains a powerful and enduring public health priority. The benefits of consuming nutrient-dense diets are undeniable – longevity, greater productivity, improved quality of life, and lower healthcare costs, to name just a few. Simply put: eating well matters. Good nutrition must begin in childhood. And, Americans still have a long way to go before realizing the health and well-being benefits of greater diet quality. These are facts that most of us can agree on. Where consensus often falters is in how to empower and support Americans to eat healthier, so that they can be healthier. Discerning Disruption From Chaos What do we do if our efforts to increase diet quality in the U.S. have been unsuccessful? Some people are fans of disruption – I’m one of them. Disruption can be a powerful catalyst for change when rooted in science, data, and an understanding of human behavior. Others call for scrapping current approaches entirely. This approach can be less helpful as improving public health while also preserving public trust takes time and energy as well as some degree of consistency. In addition, changing long-standing habits and achieving measurable and meaningful gains at the population level often spans generations. Making America Healthier At IFIC, our north star is the consumer. If we can appreciate where Americans stand –perceptions, emotions, intentions, and behaviors […]

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IFIC Communicator’s Guide: Plant Biotechnology

Navigating the food and nutrition landscape can be challenging for many consumers. The purpose of this guide is to inform and assist food and nutrition communicators in improving public understanding of plant biotechnology. Significant scientific research has been conducted on plant biotechnology in the 30 years since the first genetically modified crop (GM or GMO) was brought to market. This research has carefully examined the safety and environmental impacts of GM crops, particularly the associated use of herbicides and insecticides. Researchers have also thoroughly studied the role of GM crops in reducing carbon emissions and improving sustainability in the agricultural sector. Additional research has explored the health effects of GM crops, such as nutritional qualities and allergenic potential. Many studies have also looked at agricultural yields (the amount of a crop harvested from a given area of land), economic costs and benefits to farmers, as well as the climate resilience of biotech crops. As a result, biotech crops are the most studied foods in history. The mounting evidence supports the consensus of numerous international regulatory bodies and health organizations that foods producedthrough biotechnology are as safe as conventionally produced foods. The scientific literature also confirms that biotech crops have tangible benefits for farmers, consumers, and the environment. Meanwhile, to further address safety and transparency issues, an extensive regulatory framework has been created to oversee the development, commercialization, trade, and labeling of biotech food products, domestically and internationally. These regulatory schemes continue to be updated in response to rapid new developments in plant biotechnology and plant breeding innovations such as genome editing, as well as biopesticides and biofertilizers, tissue culture and micropropagation, and synthetic biology. This guide seeks to accomplish two main objectives:

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What Is Titanium Dioxide?

There seems to be a lot of misunderstanding about titanium dioxide, which can be used as a colorant in foods. While headlines may suggest titanium dioxide is a health concern, scientific research has actually shown titanium dioxide to be safe. So what is it used for and why is it used? Read on to learn more! Titanium dioxide (TiO2) is a naturally occurring mineral that is mined from the earth, processed and refined, and added to a variety of foods, as well as other consumer products. White in color, it is used to enhance the color and sheen of certain foods and is also key for food safety applications. In its natural state it exists in different bulk crystalline forms, such as anatase and rutile, but during processing it is ground into a very fine powder. Is Titanium Dioxide Safe? Yes. According to the FDA and other regulatory agencies globally, “titanium dioxide may be safely used for coloring foods”. Titanium dioxide is safe to use, and the FDA provides strict guidance on how much can be used in food. The amount of food-grade titanium dioxide that is used is extremely small; the FDA has set a limit of 1 percent titanium dioxide for food. There is currently no indication of a health risk at this level of exposure through the diet. In food, titanium dioxide has a few different uses. Most notably, its food-grade form is used as a colorant to enhance and brighten the color of white foods such as dairy products, candy, frosting, and the powder on donuts. For foods that are sensitive to UV light, titanium dioxide is used for food safety purposes to prevent spoilage and increase the shelf life of food. Titanium dioxide has similar uses in non-food products. It is used in sunscreen as […]

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Fiber Fundamentals

Make no mistake: Dietary fiber is good for your health. Yet most Americans only get about half as much fiber as they should each day—and this nutritional deficit has been the case for decades. Even with all its overt health benefits, fiber is consistently overlooked. In fact, in our 2022 Food and Health Survey participants said that when grocery shopping, the only information on the Nutrition Facts label that they looked at less often than fiber was servings per container and sugar alcohols. If you need inspiration for increasing your fiber intake, read on for a refresher on the fundamentals of fiber and its unique role in human health. Fiber Facts Carbohydrate, fat, and protein—collectively called macronutrients—are the over-arching nutrient groups that provide calories in the foods and beverages we consume. Dietary fiber is a non-digestible form of carbohydrate—but that doesn’t mean we shouldn’t eat it! In actuality, our inability to completely digest fiber is part of what makes it so good for us. Fiber has numerous health benefits confirmed through decades of scientific research. Fiber may be best known for its ability to relieve constipation, but it does more than keep you “regular.” Fiber also helps us feel full for longer periods of time; maintain a healthy gut microbiome; stabilize blood sugar; and lower LDL (“bad”) cholesterol, blood pressure, and inflammation, which collectively reduces our risk for developing cardiovascular disease and heart disease. Fiber is naturally found in plants and plant-based foods, including fruits, legumes (like beans, peanuts, peas, pulses, and soybeans), nuts, seeds, vegetables, and whole grains. Most of what we eat and drink is thoroughly broken down during digestion. Fiber, however, avoids the full breakdown process. Because we lack the enzymes needed to completely digest fiber, it remains mostly intact throughout its journey through the stomach and […]

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