Food and Inflammation Series: Is Dairy Inflammatory?

What we eat has long been known to impact our health, and a wealth of research suggests that our eating patterns impact our risk for diet-related chronic diseases. More recently, the conversation surrounding how some dietary choices may lead to the development of chronic inflammation in the body has become a hot area in preventative nutrition. In our Food and Inflammation series, we take a closer look at how different dietary factors are related to inflammation. Our first two articles focused on gluten and sugar. In this article, let’s look at the connection between dairy and inflammation. What is inflammation? Inflammation is a natural process in the body that involves the immune system’s response to an irritant. It’s one way the body protects and heals itself. If you’ve ever had a paper cut or burned your tongue while drinking a hot cup of coffee, the process of healing those wounds was your body’s inflammatory response in action. Cuts and burns are examples of acute inflammation, which is a relatively short-lived response to injury, irritation, and/or infection. Acute inflammation can be brought on by infectious factors such as bacteria or viruses, non-infectious factors like injuries and chemicals, or psychological factors like stress or excitement. In contrast, chronic inflammation is a long-term physiological response that can last anywhere from weeks to years. Unlike acute inflammation, chronic inflammation is not always visible to the naked eye. It can be brought on by a number of factors, including autoimmune conditions, chronic stress, long-term exposure to pollutants, physical inactivity, and certain dietary exposures. When the human body experiences a constantly activated inflammatory response, it can play host to destructive reactions that damage cells and are linked to increased risk of health conditions like diabetes, cardiovascular disease, dementia, depression, and certain cancers. The Connection Between Food […]

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2022 IFIC Food & Health Survey: Spotlight On Parents Of School-Age Kids

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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What A Pediatric Nutrition Expert Says About Baby Food and Infant Formula

In light of a recent wave of media coverage related to a report stating that “alarming” levels of arsenic, lead and cadmium were found in baby food, we called a pediatric nutrition expert to help us navigate this news cycle. Dr. Keith T. Ayoob, a pediatric nutritionist and registered dietitian at the Albert Einstein College of Medicine, answered our questions about the safety of baby food currently on the market today. Here are Dr. Ayoob’s tips for parents: Based on the recent report, is there any reason to change a child’s diet? Not really. I wouldn’t change my recommendations about baby food, infant formula or a child’s diet based on one report. I also have strong concerns about it.  It’s not clear why the study and results were not submitted to a peer-reviewed journal of experts where toxicologists and other professionals could review the data, the findings and the context for the conclusions. For example, what trace amounts of metal have been found in baby food?  So, if they are detected in baby food, is this something new?  Wouldn’t the U.S. Food and Drug Administration (FDA) pull these products off the market? Wouldn’t we see a public health outbreak?  My experience and skills tell me this is not something new or anything to be alarmed about.  Peer-review would help ensure that any conclusions would be placed in the proper context whereas this latest incredible-to-believe piece of work got smeared across our media and news outlets without any context for the consumer. It troubles me to see the rapid spread of misinformation as a clinician who sees children regularly. I have the responsibility for giving evidence-based advice to parents and caregivers of all economic and cultural backgrounds.  Just as troubling is an organization can advocate for “greater transparency” on labels, yet doesn’t […]

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Building Trust In Food & Ingredient Safety In An All Or Nothing World

IFIC has long been an engaged leader and voice of reason in science, media, and stakeholder communications regarding food safety and nutrition. This point of view comes from our study of consumer knowledge and perceptions, as well as regulatory and policy actions, and how these factors, together, can potentially affect consumer behavior. Confidence In The Safety Of The Food Supply Continues To Erode The 2024 IFIC Food & Health Survey brought a disturbing finding to the forefront. Between 2023 and 2024, confidence in the safety of the U.S. food supply dropped significantly, with the percentage of people expressing strong or moderate confidence falling from 70% to 62%. This is despite the fact that the U.S. is widely regarded as having one of the safest food supplies in the world. We commissioned the IFIC Spotlight Survey: American Consumer Perceptions of Food Ingredient Safety to gain greater insight into how consumers consider both the risks and benefits of the foods and beverages they consume. Specifically, we sought to comprehend consumers’ thought processes around particular ingredients, and reported food choices, within our noisy communications environment. Top takeaways and key insights include: Americans are oriented toward food and beverage benefits over risks alone. Almost one in four Americans (23%) say they don’t think about the health risks or benefits of their food and drink choices. Meanwhile, nearly four in ten (39%) consider both factors equally. However, when looking at individual responses, a greater percentage of consumers (30%) report thinking about health benefits more often than health risks (8%). Widely covered food safety subjects are top-of-mind for consumers. Americans express the highest levels of consternation about E.coli and heavy metals, with 32% of consumers expressing concern over E. coli in beef, 29% concerned with lead, cadmium, and/or arsenic in baby food, and 27% concerned about […]

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Wellness, Nostalgia, Innovation and New Views of Sustainability Are Among the Food Trends for 2022

(Washington, D.C.)—As we enter the new year and the world begins year three of the COVID-19 pandemic, we find ourselves in a decade that proves the adage, “The only constant is change.” The food system is hardly immune to turmoil.  The causes and consequences include persistent disruptions in global supply chains, new perspectives on worker welfare and safety, and a renewed focus on food insecurity. In addition, climate change continues to be a major concern. Despite these challenges, innovative approaches that harness the power of science and technology continue to emerge.  To help make sense of it all, the International Food Information Council (IFIC) — drawing on its credentialed experts and wealth of consumer survey data — once again offers a forecast of food trends for the upcoming year.  Well, Well, Well…ness  Unsurprisingly, the pandemic lockdowns for many Americans marked a period of food indulgence and dietary backsliding. But IFIC data also suggest that wellness is becoming a watchword for many of us. Our recent surveys show that consumers are proactively looking for positive food attributes like whole grains and fiber, and they’re exploring immune health more so than previously.  What’s more, messages about healthy diets might be sinking in. IFIC’s annual Food and Health Survey has found that awareness of the federal Dietary Guidelines for Americans has doubled over roughly the past decade, with 46% of consumers saying in 2021 that they know at least a fair amount about them, compared to just 23% in 2010.  But the pandemic also revealed a precarious state of food insecurity for many Americans, where a startling number of people live a single economic shock away from hunger and deprivation — and children are hit the hardest. Consequently, we might expect more attention in 2022 from policymakers on issues like federal feeding programs, the need to act on health and nutrition disparities, and the role of lifestyle-related noncommunicable diseases — including the links between comorbidities and overall susceptibility to COVID.  In 2022, Americans also will broaden their horizons in search of more effective ways to manage their stress, […]

Media

What a Survey on DNA in Food Tells Us About Science Communications

Headlines on the latest consumer survey popped up all over my feeds this week. They varied from exasperated (80% Of Americans Support Mandatory Labels On Foods Containing DNA. DNA!) to insulting (Are Americans really dumb enough to worry about food containing DNA?). Oklahoma State University’s Agricultural Economics Department asked consumers, “Do you support or oppose the following government policies?” 86.5% of respondents support mandatory country of origin labels for meat. A large majority (82%) “support mandatory labels on GMOs.” But curiously, about the same amount (80%) also “support mandatory labels on foods containing DNA.” Yes, DNA: the building block of all living things and practically every food. So what are we supposed to take away from this? Should science communicators be crying into our cereal? Should we be sitting smugly, proclaiming, “See, it’s the audience’s fault”? Here’s what these headlines say to me: Is this survey taker answering what she thinks she’s answering? 1. Dig deeper into surveys. There is a lot of data circulating about what food issues Americans do or don’t support. Remember how influenced this information can be by survey design. One example is around biotechnology labeling, which is a key parallel these headlines draw with the OSU survey. In our IFIC Food Technology survey, we ask what information consumers would like to have that isn’t on the label. Only about 4% of those surveyed say that they want information about biotechnology. That’s a dramatically different percentage than when you just give a survey taker a yes-or-no option. 2. Improve scientific communications. When a lot of different scientific concepts come together, it’s easy to muddy the waters. DNA, selection, modification, genetics, engineering. It’s not surprising that many folks can’t explain all these notions and how they fit together. For those of us who focus on science communications, don’t let […]

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Tips for Parents of Picky Eaters

“What’s for dinner?” It’s a question you may hear weekly (or even daily!) if you’re a parent of young children. But depending on the individual tummies and appetites in your home—here’s looking at you, kids—the answer may not always be clear. How can parents of picky eaters tackle dinner as well as other meals, including snacks? Let’s start by noting that there isn’t a hard and fast definition of a “picky eater”, but generally can be defined as someone who consumes an inadequate variety of food through rejection of a significant amount of both familiar and unfamiliar food. Picky eaters can vary in age, but “picky” behaviors, especially refusing to eat certain foods (no matter how many ways a parent tries to convince the child to take a bite), usually start around age two—right around the time children begin forming food habits that include likes and dislikes. And because a toddler’s early eating habits and preferences can sometimes last well into adulthood, it’s essential to help your little one develop a palate that includes a variety of healthy foods. There are many perspectives when it comes to helping picky eaters broaden their food horizon, but getting your child on board with diverse, nutritious meals may take a few different strategies, so we’ve rounded up a few for you to try: Finally, as you prepare for your next meal, keep an open mind. Getting your children to consistently try and eat a variety of foods can be difficult. Stay firm, calm, responsive, and loving, and it will get better!    

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Eight Ways To Save Money on Groceries

Americans are feeling the effects of rising food costs. IFIC’s 2023 Food and Health Survey found that nine in ten consumers have noticed an increase in food and beverage prices in the last year. As a result, many of us are interested in cutting back on our grocery bills—wherever and whenever possible. While there are numerous factors that contribute to the cost of one’s food bill—including where you shop, what dietary restrictions you may have, and how many mouths you need to feed—there are a few tips you can employ to help you save money on groceries.  1. Simplify your meal planning. While it’s tempting to whip up exotic dishes from the wealth of extravagant recipes you can find in cookbooks and online, a surprising truth is that many people feel satisfied with a fewer number of meal options per week—simple and nutritious favorites that can be repeated over and over again. Unsure where to start? Try this method: Choose one or two breakfast options, two or three options for both lunch and dinner, and two or three snack options. A few ideas to choose from: Breakfast: Lunch or dinner: Snacks: 2. Before you head to the store, take inventory of what you already have on hand. Often, we default to going right to the grocery store without taking inventory of what’s already in our kitchen. It’s likely that you already have some ingredients that can be used in this week’s meals. If you have non-perishables like rice, pasta, canned goods, and snacks (such as nuts, popcorn, or crackers) or any frozen items, how might you combine or add these items to this week’s meals and snacks? 3. Browse coupons and various store promotions before you shop. Paying attention to current coupons and promotions—as well as purchasing in-season foods—can save […]

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