Despite Public Discourse, Most Americans Believe Seed Oils Are Healthy: International Food Information Council Releases New Research Examining Perceptions Of Seed Oils

(Washington, D.C.) — A new study from the International Food Information Council (IFIC) sheds light on one of today’s most debated food ingredients: seed oils. The IFIC Spotlight Survey: Americans’ Perceptions Of Seed Oils reveals key insights into public concerns and misconceptions surrounding the healthfulness of these widely used oils.  “In recent years, the topic of seed oils has become somewhat controversial with many media headlines—driven by politicians, policymakers, and online influencers—thrusting these dietary fats into the spotlight,” said IFIC President and CEO Wendy Reinhardt Kapsak, MS, RDN.   Despite the science, skepticism remains. “Dietary fats, including seed oils, have long been scrutinized, even as they remain one of the most extensively studied nutrients. Bridging the gap between scientific evidence and public perception starts with understanding consumer sentiment and concern,” Reinhardt Kapsak added. “This IFIC research and corresponding expert webinar provide crucial insights to unpack the complexities of this divisive topic.”  Seed Oils Uncovered: What They Are & Why They Matter   Before diving into perceptions, it is important to define what seed oils are—and what consumers believe them to be.  Seed oils are oils extracted from plant seeds. The term “seed oils” has been used more recently by some to refer more broadly to certain vegetable oils. Vegetable oils are a staple in many home kitchens, restaurants, foodservice operations, and packaged foods. Many commonly used cooking oils—such as canola, soybean, and corn oil—are considered seed oils because they come from plant seeds.  Despite their prevalence, consumer awareness of seed oils varies. While 25% of Americans say they have never heard the term “seed oils,” nearly 1 in 5 (19%) report seeing it often, and another 18% say they encounter it sometimes. The most common sources of information about seed oils—friends and family (24%) and social media (22%)—may not necessarily be rooted […]

Media

What is Oat-based Milk?

IFIC’s 2020 Food and Health Survey found that in the past year nearly one in every four people say they’re consuming more plant-based dairy alternatives. Almond, coconut, oat, rice or soy—you name it, someone’s turned it into something that resembles cow’s milk. Specifically, oat-based milk has made a name for itself with its allergen-free profile and unassuming taste. But what is oat-based milk, and should you consider drinking it? The basics Although oat-based milk is described as “milk,” it does not contain dairy, nuts or soy and is a vegan-friendly alternative to traditional cow’s milk. Oat-based milk is made using steel-cut oats that are soaked in water, blended and then strained through a cheesecloth. While the leftover pulp contains most of the fiber and protein that oats offer, the left-over liquid or “milk” also contains some of those nutrients. While oat-based milk is appealing to those who cannot tolerate or are allergic to dairy, nuts or soy, it’s also an option for those who have celiac disease or difficulty digesting gluten (although cow’s milk and other plant-based dairy alternatives are also valid options in this case). Oats are naturally gluten-free, but they can sometimes be processed in a facility that processes gluten-containing products. If you require a gluten-free diet, it’s important to choose oat-based milk that is certified gluten-free to ensure that there hasn’t been any cross-contamination. Oat-based milk and health Whole oats have been well-researched and are known for their heart-healthy benefits, and oat-based milk can offer similar benefits. Oat-based milk contains beta-glucan, which is a soluble fiber that can help reduce LDL cholesterol and may reduce the risk of heart disease. Fortified oat-based milk also contains essential nutrients like vitamin D and calcium, which are important for bone health. Here are the nutrition facts for a one-cup serving […]

article

What Is Grass-Fed Beef, and How Is It Regulated?

As summer ends, many of us can look back on some great barbequed treats enjoyed with family and friends. Among those foods there may have been a juicy burger, a tender steak, or beef sausages. Summer dishes aside, beef products are often featured in our year-round grocery carts. And if you’ve visited the meat section of your local store, you’ve likely taken note of—or purchased!—the beef products labeled as “grass-fed.” But what exactly is grass-fed beef, and how does its production compare with that of other beef products? Let’s take a look at the regulations and food-labeling practices that ensure our red-meat supply is both healthy and nutritious. Food-Producing Animal Care Wholesome, safe, and reliable animal-derived products begin with the proper care of farm and ranch animals. Part of livestock’s responsible and humane care includes the diet that is supplied to the animals. To help ensure that farm animals are fed a healthy diet, the U.S. Food and Drug Administration (FDA) upholds the Federal Food, Drug, and Cosmetic Act. The FDA must approve animal feed that is given to farm animals in a way that is similar to how they decide what is safe for people to eat. Additionally, animal feed receives overview by the Association of American Feed Control Officials (AAFCO). AAFCO comprises state and federal feed regulators that oversee the approval process for feed ingredients. In addition to being well-fed, animals produced for food should also receive medical attention when they become sick. For example, veterinarians and animal-food producers have long administered antibiotics to food animals (primarily poultry, swine, and cattle, and mostly for the purposes of fighting or preventing diseases). The FDA has provided a tightly regulated framework for how antibiotics can be used safely in the food supply. Importantly, livestock must go through a withdrawal period […]

article

Seven Common Cooking Oils: Health Benefits and How To Use Them

Our latest consumer survey on dietary fats found that most people report they are trying to limit their fat intake at least some of the time. And yet, there is no need to fear fat in our food. Fat is an essential part of a healthy diet and is involved in many parts of digestion and nutrition, from improving the taste of our food to providing us with a major source of energy to helping our bodies absorb vitamins to refereeing communication between cells in our body. Cooking oils are a source of dietary fat that many of us encounter every day. And with so many options on the market, it’s common to feel overwhelmed when trying to decide which cooking oil is right for you. Fear not: Many oils that may already reside in your pantry are health-promoting and perfect for everyday use in the kitchen. Let’s explore the basics of a few common cooking oils—including their uses, flavor profiles and health benefits—to help you find what works best in your kitchen. Avocado oil Whether piled on toast or mashed into guacamole, avocados are a fan favorite. In addition to being a popular food source, avocados are also a source of cooking oil. Avocado oil is produced by various extraction methods that extricate the fruit’s pulp. The result is a neutral-tasting oil that works well as an ingredient in salad dressings, as a way to brown roasts, and as a fat for searing. Avocado oil is composed primarily of oleic acid, an omega-9 monounsaturated fatty acid, which may help decrease inflammation and reduce the risk of cardiovascular disease and stroke. Canola oil Canola oil is made by heating and crushing the seeds of the rapeseed plant. Canola oil has a neutral taste, which makes it a great all-purpose oil […]

insights

IFIC Survey: Perceptions and Use of Dietary Sweeteners in 2021

Download the survey results here Highlights It’s common to hear cautious phrases surrounding sugar intake, whether in regard to day-to-day consumption or around holidays and special occasions where food, drinks and desserts are focal points. But who do people really trust when it comes to information about the health effects of sugar and sweeteners? And are people more likely to consume foods and beverages that contain certain sweeteners over others? In addition to seeking the answers to these questions, this survey aimed to explore which information sources and labels are the most influential when buying sweet foods and beverages, how people use Total or Added Sugars information in making their purchasing decisions, and how the perceptions and behaviors of parents and caregivers of those under 18 may or may not differ from those without children in their care. Here are some key findings: When buying sweet foods and beverages, the ingredients list and Nutrition Facts label are the most influential information sources found on packaging. Over one in three (37%) ranked the ingredients list and Nutrition Facts label as one of their top two most influential information sources. Fewer felt the same about on-package claims—“no artificial sweeteners” was the most influential of the claims, with one in four (25%) highly ranking this, and just over one in five (22%) saying that “no added sugars” and “sugar-free” held sway in their decision. While claims were overall less influential, demographic comparisons show that certain claims resonated more with specific groups. People under age 45 were more likely to say that “reduced sugar” and “lightly sweetened” most influences their purchases, compared with those age 45–64 and 65+. Parents or caregivers of a child aged newborn to 10 years old were more likely to say that “no artificial sweeteners,” “sugar-free,” “reduced sugar,” and “lightly […]

research

Understanding How Animal Protein Production Is Regulated

As kids growing up, many of us were often given a message along the lines of, “Be sure to eat your protein—it’s good for your muscles!” For sure, dietary protein is an essential nutrient for maintaining muscle strength, bone health and blood sugar control. As part of appreciating the plethora of protein choices available to many of us as we seek to build healthy meals, let’s take a look at the farming practices and regulations that support the production of animal protein in our food system. It all starts on the farm Shelter, food and medical care are three top areas farmers focus on as they seek to care for the animals that make up our food system. These three areas are subject to regulatory oversight that creates standards for safe and reliable animal protein production. To help ensure farm animals are fed a healthy diet, the U.S. Food and Drug Administration (FDA) upholds the Federal Food, Drug and Cosmetic Act. The FDA must approve animal feed that is given to farm animals similarly to how the agency oversees the safety of human food. According to the agency, FDA regulators work to certify that all animal feed displays the following core characteristics: purity, wholesomeness, produced under clean conditions, free of harmful substances, and labeled appropriately and truthfully. Additionally, animal feed regulation is supported by the Association of American Feed Control Officials (AAFCO). AAFCO, formed in 1909, comprises state and federal feed regulators who oversee the approval process for feed ingredients. In addition to being well-fed, animals must also receive medical attention to prevent and treat illnesses. For more than 50 years, veterinarians and producers have administered antibiotics to animals being raised for meat—primarily to poultry, swine, and cattle. For each newly proposed drug to become part of the animal-care toolbox, […]

article

What a Dairy Farmer Wants You to Know

Many healthy and delicious foods that come from cows, including milk, cheese and yogurt, are staples in many of our homes. While some people opt for cow’s milk alternatives, a great number of us desire cow’s milk instead. A recent consumer survey of ours found that 62 percent of Americans only buy cow’s milk as opposed to other plant-based milks such as almond or cashew. It could be for a taste preference, tradition or for the hearty nutrition profile that cow’s milk offers. It may make sense that high quality dairy products start with properly cared for cows. But what do dairy farmers do to ensure that their cows are well taken care of and that they produce the best milk possible? To learn more, we caught up with California dairy farmer Brian Fiscalini to tell us more about how he cares for cows and what consumers should know about the dairy business. Q: How long has your family been in the dairy farming business and how have you seen the business change over the years? A: The Fiscalini family has been in the dairy business for over 100 years in California. My great-grandparents dairy farmed in Cambria before relocating to Modesto in 1912. We have been dairy farming at the same location that my great-grandparents purchased over 100 years ago. My love of dairy farming has not changed, although the challenges and volatility of commodity prices have. Q: What are some key challenges you have faced while being a dairy farmer and what did you do to overcome them? A: We continue to clear up misconceptions that consumers may have about our practices and products. We use various platforms to share our story and remind consumers that the care of our cows and land help us produce safe, healthy […]

article

Fiber Fact Sheet

Download the Fiber Fact Sheet here Dietary fiber is a plant-based nutrient found in a wide variety of foods. “Fiber” is a broad term that encompasses several types of non-digestible carbohydrates that offer a diverse array of health benefits. In recent year, significant developments have been made in our understanding of fiber and its role in the promotion of health and disease risk reduction. A wealth of scientific evidence demonstrates that adequate dietary fiber intake has a number of health benefits, including maintenance of a healthy gastrointestinal tract and reduced risk of cardiovascular disease and some types of cancers. This fact sheet will examine many topics of interest around dietary fiber, including its definitions, food sources and associations with human health. Definition of fiber There are several definitions of dietary fiber worldwide and a singular definition remains the subject of ongoing discussion. Some of the definitions were the result of analytical methods used to isolate dietary fiber whereas others stemmed from the physiological benefits associated with this food component. The National Academies of Sciences, Engineering and Medicine (NASEM) Food and Nutrition Board (formerly known as the Institute of Medicine Food and Nutrition Board) defines dietary fiber as, “nondigestible carbohydrates and lignins that are intrinsic and intact in plants”, whereas “added fiber” consists of isolated, nondigestible carbohydrates that have beneficial physiological effects in humans.” NASEM defines “total fiber” as the sum of dietary fiber and added fiber. The Codex Committee on Nutrition and Foods for Special Dietary Uses offers a more technical definition of dietary fiber as, “carbohydrate polymers with a 10 or more monomeric units…not hydrolyzed by the endogenous enzymes in the small intestines of humans…” Additionally, Codex included a footnote that the “Decision on whether to include carbohydrates of 3 to 9 monomeric unites should be left up to […]

article