World Food Safety Day: Remembering Those Microbes!

World Food Safety Day is today (June 7th), and IFIC celebrates each year by considering how our food-supply chain can improve its safety—a critical part of our everyday nutrition and wellness. Supporting safe food manufacturing and processing is a core value of supporting mankind’s nourishment—even more so during the COVID-19 pandemic, when virus-related roadblocks have impacted the food industry workforce, facility operations, and grocery-store inventories all over the country. Ensuring food safety in the U.S. is a tall order, but individual actions count—so what concerns should we prioritize this year? The U.S. has one of the safest food systems in the world, and IFIC’s 2022 Food and Health Survey uncovered that for the past five years, a majority (68%) of people have felt confident in the safety of our food supply. However, this number is down from where it was in 2012, when 78% of consumers were confident in the supply’s safety. The 2022 survey also uncovered that among the most important food-safety issues cited for consumers is foodborne illness from bacteria. Since we’ve seen this issue remain consistent, let’s highlight some common foodborne illness–causing microbes, as well as ways to handle food properly in case of a recall and, finally, what to do if you suspect you have a foodborne illness. Nasty Little Buggers Although researchers have identified more than 250 types of foodborne illnesses, according to the Centers for Disease Control and Prevention (CDC), the top five bacteria that cause foodborne illness in the United States are Norovirus, Clostridium perfringens, Campylobacter, Salmonella, and Staphylococcus aureus (Staph). The CDC also estimates that, annually in the U.S., 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Beyond the U.S., foodborne illness from bacteria is a serious public health issue that impacts people globally. The […]

article

Free-Range Chickens and Cage-Free Eggs: The S(coop) on Poultry Labels

Eggs are often dubbed an “incredible” food for a reason: They’re nutritious and delicious, and many of us enjoy them—whether scrambled, boiled, or fried. And for meat eaters, chicken can be equally delicious in all its forms—from a classic Sunday roast to kid-favorite fried tenders to game-day buffalo wings. But while the jury may always be out on which came first in the chicken-or-egg debate, these two poultry-based foods bring other conundrums to the grocery aisle. Specifically, when we shop for eggs and chicken, do we know how to understand all the labels that can show up on their packaging? Terms like “free-range” and “cage-free” may sound good in theory, but what do they really mean? And how much do we know about the broader farming practices behind chicken and egg production? Read on to learn how you can confidently navigate poultry labels the next time you’re buying chicken or eggs. The Dish on Chicken-Raising Regulations Most of us know that chicken provides a host of food benefits: It’s a great source of protein and other nutrients, is often accessible in most grocery stores, and is easily incorporated into many individual and family meals. And according to the U.S. Department of Agriculture (USDA), chicken consumption around the world is on the rise, with chicken tracking as the most consumed livestock commodity globally. Animal welfare guidance for poultry includes regulations set forth and enforced by the USDA. Specifically, all U.S. chicken farmers are expected to adhere to both the federal Animal Welfare Act and the Poultry Product Inspection Act in their raising, handling, and processing of chickens for both meat (referred to as broilers) and egg-laying (layers). USDA expects that farms that raise chickens must ensure their facilities provide three foundational aspects to their production: proper nutrition (clean water and feed) […]

article

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

As found in IFIC’s 2019 Food and Health Survey, environmental sustainability has become increasingly associated with the foods that we eat as well as our food purchases. Yet sustainability can mean different things to different people. According to the Journal of Environmental Sustainability, environmental sustainability is the “condition of balance, resilience and interconnectedness that allows human society to satisfy its needs while neither exceeding the capacity of its supporting ecosystems to continue to regenerate the services necessary to meet those needs nor by our actions diminishing biological diversity.” Basically, this definition refers to the condition of reducing damage to our environment (through the renewable depletion of resources) so that future generations can also meet their own needs. 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? Let’s further explore findings from the Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets to shed some light on where protein choices may be headed and what consumers perceive as constituting a well-rounded and environmentally sustainable diet. Trouble defining “environmentally sustainable” The Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets found that 40 percent of consumers were unsure if an “environmentally sustainable diet” was the same as a “sustainable diet,” while 34 […]

research

Top 5 Takeaways About Fiber, Fruit & Vegetable Consumption & Its Impact On The Gut Microbiome

Over the past few years, the terms “microbiome” and “gut health” have exploded into the public consciousness due to an increase in newly published scientific research, media coverage, health and wellness trends, and food and beverage product innovation. Interestingly, Google Trends data show a steep incline in the amount of people searching for “microbiome,” indicating a steady increase in public awareness and curiosity in what factors impact our gut health. The gastrointestinal tract is home to trillions of microbes, collectively called the gut microbiome. The amount and types of bacteria found in our gastrointestinal tracks and our entire bodies can vary drastically from person to person, and there has been some debate about what makes up a “healthy” human microbiome. Specifically, there is great interest in the health impact of consuming fiber-rich foods, including fruits and vegetables, on the gut microbiome. Researchers focused on the gut microbiome extensively examine how dietary choices can impact the gut microbial profile, including the influence of prebiotics and probiotics from foods and beverages. This new and emerging research field has shed additional light on the fact that eating more fruits and vegetables is important for positive health outcomes. While this connection may not be surprising, it is troublesome when we consider that most people do not consume the recommended amount of fruit and vegetables. The International Food Information Council (IFIC) Expert Webinar, “An Apple A Day? Emerging Research On The Impact Of Fruits, Vegetables & Fiber On The Gut Microbiome,” explored how fiber-rich foods, including fruits and vegetables, impact the gut microbiome, as well as new research on the diverse makeup of prebiotic and probiotic availability in fruits and vegetables and potential positive health impacts. Here are the top takeaways from the webinar, featuring Dr. Katrine Whiteson and Dr. Wisnu Wicaksono (of the Dr. […]

insights

Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets

Cultivating Diets That Are Both Healthy and Environmentally Sustainable Download the full report. As found in IFIC’s 2019 Food and Health Survey, environmental sustainability has become increasingly associated with the foods that we eat as well as our food purchases. Yet sustainability can mean different things to different people. According to the Journal of Environmental Sustainability, environmental sustainability is the “condition of balance, resilience and interconnectedness that allows human society to satisfy its needs while neither exceeding the capacity of its supporting ecosystems to continue to regenerate the services necessary to meet those needs nor by our actions diminishing biological diversity.” Basically, this definition refers to the condition of reducing damage to our environment (through the renewable depletion of resources) so that future generations can also meet their own needs. 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? Let’s further explore findings from the Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets to shed some light on where protein choices may be headed and what consumers perceive as constituting a well-rounded and environmentally sustainable diet. Trouble defining “environmentally sustainable” The Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets found that 40 percent of consumers were unsure if an […]

Media

New Survey Shows Dairy Differences: 80% of Americans Age 55+ Consume Dairy Multiple Times a Week; A Third Under 55 Opt for Plant-Based Alternatives

(Washington, D.C.)— While foods from apple pie to hot dogs claim to be quintessentially American, few of them have the broad appeal of dairy products, which we are consuming at historic rates.  But with the proliferation of nondairy, plant-based alternatives on store shelves and in refrigerator cases, how do their consumption and popularity compare among Americans who already consume dairy? A new survey by the International Food Information Council (IFIC), “Understanding Dairy Consumers’ Purchasing Behaviors and Habits,” is providing some answers.  The survey of 1,014 American adults who consume dairy at least a few times a year compared how often and why they choose dairy products and their plant-based alternatives, with a special focus on preferences and awareness around yogurt, product labels and concepts like probiotics.  Dairy and Nondairy: Living Together in Harmony?  Despite the ever-growing options available for dairy alternatives, dairy itself remains overwhelmingly popular among dairy consumers. According to the findings, nearly three-quarters (72%) of adults who consume dairy foods or beverages do so several times a week, compared to about one-quarter (28%) who say the same of nondairy alternatives like nut-, oat- or soy-based milk, ice cream, yogurt or cheese.   Older adults have the strongest preference for dairy compared to other age groups, with four in five (80%) of those age 55+ saying they consume dairy foods or beverages multiple times per week, compared to two-thirds (67%) of 18- to 34-year-olds and 73% of those ages 35 to 54. Conversely, only 10% of adults age 55+ consume plant-based alternatives multiple times a week, compared to about one-third of younger people (34% of those ages 18 to 34 and 31% of those 35 to 54). Half of adults age 55+ say they never consume nondairy alternatives, standing in stark contrast to just under 8% of 18-34-year-olds who say the same.  When the results are broken down by specific foods, Americans prefer cheese made from dairy over plant-based versions. About three-quarters (74%) said they always choose the dairy version of cheese, while 20% sometimes choose nondairy.  Comparing other products, 68% always choose the dairy version of butter, while 23% sometimes choose nondairy; 66% always choose the dairy version of ice cream, while 26% sometimes choose nondairy; 64% always choose the dairy version of milk, while […]

Media

Let’s Bust 3 Common Myths About MSG

These days, there are too many food myths to count. Even with so much noise out there, some common myths continue to capture our attention. Some of these common misperceptions center on monosodium glutamate, or MSG. It’s about time we expose a few of the common myths you may have heard. But first, what exactly is MSG? MSG is created when sodium and glutamate (an amino acid that is found in both plant and animal proteins) are combined. It is naturally occurring in tomatoes, Parmesan cheese, walnuts, sardines, mushrooms, clams, meat and asparagus. MSG is also used as a flavoring component in foods to bring out savory, umami flavors to a dish. Myth #1:  “MSG gives me headaches and other problems.” Over the years, we have seen anecdotal reports linking MSG to headaches and nausea.  Ever since the first incidents were reported, there’s been no strong, medical evidence to support these claims. The FDA investigated some of these claims and has “never been able to confirm that the MSG caused the reported effects.” In addition, the FDA commissioned a group of independent scientists from the Federation of American Societies for Experimental Biology to examine the safety of MSG in the 1990s. The FASEB report determined that MSG is safe.   Myth #2:  “I’m allergic to MSG.” First off, MSG is not an allergen, so it will not cause allergies.  The FDA, leading health authorities, consumer advocates and researchers in the field have identified eight common known allergens: wheat, soy, peanuts, tree nuts, fish, shellfish, eggs and milk. These allergens are the leading foods that cause the majority of reactions to individuals. Furthermore, decades of research have failed to demonstrate that MSG causes allergic reactions. However, if you’re having an allergic reaction dial 911 or consult a health provider immediately.  Myth […]

article

A “Basic” Examination of the Alkaline Diet

The web is once again abuzz with suspicious claims about the alkaline diet. A staple of some alternative medicine circles for years now, this eating plan isn’t new to the pantheon of internet health-woo.  Practitioners of this food fad claim that it can help prevent many ailments, including cancer, by regulating your internal pH. Sound suspicious yet? You don’t need a PhD in chemistry for this diet to raise some major red flags. A quick examination of the science, and a few simple facts about the human body, show that this diet is… pretty basic. What is an alkaline diet? Some compounds produced through digestion are acidic while other compounds are basic (alkaline). As a quick chemistry primer: Acids and bases are measured on the pH scale. On the pH scale, 0-7 represents an acidic compound, while 7-14 represents a basic compound. Alkaline diet proponents claim that alkaline compounds (7-14 on the pH scale) are good for the body, and that a build-up of acidic compounds (0-7 on the pH scale) could lead to negative health effects. The main goal of the alkaline diet is to increase the amount of “alkaline foods” you eat and decrease the rest. Which foods are included (and excluded)? Many foods that are staples of a healthy eating pattern are actually included in the alkaline diet. Fruits, vegetables and nuts are all included as “alkaline foods.” Plant-based proteins from beans and soy products are also heavily encouraged on an alkaline diet. Unfortunately, that is where the good recommendations stop. The alkaline diet encourages adherents to (unnecessarily) restrict dairy, eggs, meats and cheeses. Besides the fact that these foods definitely don’t affect the pH of your blood (more on that later), the 2015 Dietary Guidelines for Americans show that they are important parts of a healthy eating […]

article