Meat and Other Novel Food Allergies

We likely all know someone allergic to peanuts, eggs, almonds or some of the other Big Eight allergens. But meat? That’s a new one. A meat allergy isn’t the only unique allergy you might run across. Cases of anaphylaxis to spices, celery, bananas and many other foods have also been reported in the past several years. Although these allergies affect a relatively small proportion of the population, they are still important to be aware of. First, let’s review allergies Before we dive into these novel food allergies, let’s recap the difference between an allergy and an intolerance. A food allergy is an immune-mediated response to a substance in foods and can be life-threatening. The immune system releases immunoglobulin E (IgE) antibodies in response to what it thinks is an invader, such as protein from peanuts or even peanut butter. On the flip side, an intolerance affects the digestive system and usually causes an upset stomach, nausea, vomiting or diarrhea, but is typically not life-threatening. Some symptoms might overlap, which for many, can be confusing to know whether it’s a true food allergy or an intolerance. It’s important to remember that only a board-certified allergist can truly diagnose an allergy. We’ll be discussing allergies here, but an intolerance to any of these foods is also possible. The Food and Drug Administration (FDA) currently recognizes eight major allergens (the “Big Eight”) which are responsible for ~90% of allergic reactions in the U.S.: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. FDA enforces the Food Allergen Labeling and Consumer Protection Act (FALCPA) which regulates labeling of these major allergens. According to FALCPA, a food that contains any of these allergens as an ingredient must be labeled on the packaging. FDA also recognizes that more than 160 foods can and do […]

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International Food Information Council Publishes Science Communications Guide On National Science Appreciation Day 

Supporting food and nutrition communicators to convey credible information to the public and build trust in science    (Washington, D.C.) — In the wake of years marked by misinformation and polarization, trust in science is on the decline.¹ The spread of misinformation on social media, the politicization of scientific issues, and sensationalized headlines have all contributed to this erosion of trust. As a result, efforts to bridge the gap between the scientific community and the public have become increasingly crucial: Now, more than ever, scientific literacy—and tools to help increase scientific literacy—are critical.  Understanding this need, the International Food Information Council (IFIC) recently published a new science communications guidance document, Understanding & Interpreting Food & Health Scientific Studies: Guidance For Food & Nutrition Communicators, fulfilling IFIC’s mission to effectively communicate science-based information on food safety, nutrition, and sustainable food systems. In publishing this document, IFIC celebrates scientific advancements and seeks to build trust in science by making science accessible and approachable.   “Consumers are inundated with conflicting food and nutrition information every day, causing confusion about what action, if any, they should take to improve their health,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “We see the Understanding & Interpreting Food & Health Scientific Studies guidance document as an invaluable resource for anyone seeking to communicate scientific concepts with clarity and impact. This document is a roadmap for communicators to navigate the complexities of science and engage audiences in meaningful dialogue,” Reinhardt Kapsak added.    Designed specifically for mass communicators—including media, health professionals, and educators, among others—this guidance document encourages critical thinking in understanding and interpreting food- and health-related scientific studies. Key features include:  “The diet and nutrition landscape is congested,” Milton Stokes, PhD, MPH, RD, IFIC Senior Director, Food & Nutrition, said. “While much of the content […]

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Gut Check: Fermented Foods and the Microbiome

We’re back again with another edition of Gut Check, our series on the relationship between food and the gut microbiome. So far, we’ve taken a closer look at how whole grains and fiber affect our gut microbes. Today we’re exploring a popular topic: fermented foods. Just a few years ago, a search for foods like miso, kimchi and kefir would have led us to a specialty store or a crunchy granola food co-op. These days, they’re on shelves in most grocery stores and are commonplace in farmers markets across the country. From the acidic hit of sauerkraut to the cooling tang of yogurt and the fizzy, sweet-and-sour flavor of kombucha, fermented foods offer a wide range of taste and health attributes that have been sought after for thousands of years. Not yet equipped with microscopes and modern technology, our ancestors may not have known that microbes like bacteria and yeasts were responsible for making these foods and beverages. However, based on what we now know about their microbial content, fermentation has been caught up in a probiotics-fueled health food frenzy. But just because a food is fermented, does that automatically make it a probiotic? Exactly what are the health benefits of fermented foods? Let’s take a closer look. How are fermented foods made? Fermentation is typically an anaerobic process (meaning that it happens without oxygen) in which bacteria or yeasts convert sugars in food to other compounds like alcohol or organic acids, while also producing energy for themselves. Usually, the end product is either alcohol or lactic acid. Microbes that convert sugars to alcohol are responsible for beer and wine; those that make lactic acid give foods like yogurt, sour cream, miso, kimchi, sauerkraut and some pickles the tangy flavors we know and love. Different foods and drinks are made […]

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Soy Series, Part One: The Basics of Whole Soybean Foods

If our 2019 Food and Health Survey and perhaps many conversations you’ve had yourself about food this year are any indication, plant-based protein is big and its presence in our dietary lexicon is on the rise. Soy foods have been a key player in this arena for decades, and they’re seeing even more attention as part of a new wave of plant-centric products. Since soy is so versatile, we’re launching a four-part series on the basics of soy foods. The first article in this series focuses on whole soybean food products, the second article discusses soy-derived ingredients used in many familiar foods, and the third homes in on soybean oil. We wrap things up with our fourth article, which looks at how soy foods impact our health. What is soy? Soy is technically classified as a legume, a group of plants whose seeds grow in enclosed pods, like peas and peanuts. But soy’s nutritional content sets it apart from most others in the legume family: Soybeans are much higher in protein and fat and lower in carbohydrates than other legumes. In addition, unlike other plant protein sources, soy is considered a complete protein since it contains each of the essential amino acids our body needs for cell metabolism, building and repairing tissues, and providing energy. In addition to its high protein content, soy is a source of fiber, polyunsaturated fats, vitamins and minerals. It’s also a plant source of omega-3 fatty acids, which are known for their cardioprotective effects. Compared with other legumes, soybeans contain more calcium, iron, magnesium, and potassium, all of which have been identified as under-consumed nutrients in the American diet. Lastly, soy provides a high concentration of isoflavones, which are plant-derived compounds that can behave like a weaker form of human estrogen and exert positive effects on our health. Examples […]

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Test Your Food I.Q. With Our New Food Ingredient Quiz

If you’re like the 50 percent of Americans who look at the ingredient list before you buy, then you know how difficult it can be to know what the ingredients in our food products do and why food additives are there in first place. Food additives and ingredients sometimes have mystifying names. At times, they can be overwhelming and hard to pronounce. Other times, we can be mystified by the roles they play in the foods and beverages we consume. So, a little extra knowledge can go a long way toward making you an empowered consumer. To get a small “taste” of what you know, we’ve come up with the Test Your Food I.Q. Ingredient Quiz for you to test your knowledge and learn more about food ingredients. Whether your score is high or leaves room to learn more, this quiz will guide you to resources where you can get more information about the foods we eat. Before you take the plunge and test your Food I.Q., here are a few facts you’ll already want to know. They may come in handy as you test your knowledge about food ingredients. Now that you’ve had a chance to review what you already knew or to learn something new, it’s time to take the plunge and test your food ingredient I.Q. Each time you take the quiz you will receive a score. Get them all correct, and you’re on your way to becoming a consumer expert. Be sure to share the quiz with friends, family, and co-workers. Most importantly, share your knowledge about food ingredients with others. Enjoy the quiz and have fun with its resources. And be sure to post your results on social media, too! +++ Food Ingredient Quiz

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Coronavirus: Healthy Habits During a Pandemic

It’s hard to miss the news headlines or the Centers for Disease Control and Prevention (CDC) updates about a wide-spreading pathogen, the coronavirus known as COVID-19. With travel restrictions rising and health officials advising the public to practice social distancing, many people are concerned about how contagious this virus is and what they can do to prevent themselves from getting sick. The Food and Drug Administration (FDA), CDC, World Health Organization (WHO) and other public health authorities currently are working together to help keep the public informed and safe, but they are still investigating this new virus and its pathogenic characteristics, symptoms and rate of infection. As we continue to learn more about the person-to person spread of the new coronavirus, thoughts about best practices for safe food handling may come to mind. Let’s talk a bit more about this virus and how routine hygienic practices like handwashing are at the forefront of prevention. What is the new coronavirus? The coronavirus disease that is currently circulating is called COVID-19. The disease has now been labeled as a pandemic due to its worldwide spread and impacts. The CDC defines a pandemic as a global outbreak of disease that occurs when a new virus infects and passes between people persistently. Due to there being minimal to no pre-existing immunity among the human population against the new coronavirus, it is now spreading rapidly and exponentially worldwide. The COVID-19 virus is part of a family of other coronaviruses. These viruses can cause illness in animals and humans. The new coronavirus was first discovered during a disease outbreak in Wuhan, China, in December 2019. The vast majority of confirmed cases of the new coronavirus are in mainland China. However, there are growing instances of infection on other continents and reported cases—including deaths—in the United States […]

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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, […]

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Can Processed Foods Find a Place in Your Balanced Diet?

What comes to mind when you think of the term “processed foods”? Consumer confidence in defining this colloquial term varies, according to IFIC’s recent consumer survey, “Perceptions on Processed.” The survey found that nearly half of respondents selected the answer “I can easily explain what processed foods are and identify examples of processed foods.” But what are those explanations? For some, “processed” equates solely to “low in nutrients,” whereas others have a more wholistic definition, acknowledging that processing occurs on a spectrum and that many of the foods we eat are processed on some level. If you’re wondering why these varying definitions matter, consider that how we think about processed foods is the first step in directing how we can appropriately incorporate them into our eating patterns. For example, our survey found that when respondents were asked to choose the positive aspects of processed foods from a list of attributes, the most popular options were “convenience” (with 45% saying so), “affordability” (39%), and “shelf-life” (38%). On the other hand, when provided with the same list of attributes but asked to choose which aspects respondents perceived as negative, the most selected options were “impact on health” (44%), “quality of ingredients” (33%), and “nutrition” (31%). Are these fair assessments on the part of consumers? Let’s review how processed foods may (or may not) play a helpful role in an eating pattern that is nutritious overall. Saving Time Some processed and packaged foods are non-perishable or quick to prepare while still featuring minimal processing, so you can keep your kitchen stocked with fast and healthy options and spend less time prepping dinner. Some great grocery-list suggestions include frozen fruits and vegetables, canned beans, legumes, and soups (be sure to check the Nutrition Facts Label for low-sodium options), fortified cereal and granola bars, microwavable brown rice, […]

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