Infant Feeding with Anna Maria Siega-Riz, PhD [Podcast]

How we feed our children in their earliest years of life can play a big role in their dietary success and health down the road. Because of the importance of those choices, the upcoming 2020 Dietary Guidelines for Americans for the first time will include recommendations for infants from birth to 24 months. On this edition of DataDish: Your Trusted Serving of Science, we talk with Anna Maria Siega-Riz, PhD, who is a professor and Associate Dean for Research in the School of Nursing at the University of Virginia. An expert in nutrition and maternal and child health, she brings us up to speed on “complementary feeding” and why the first foods introduced to babies are vital to setting up healthy dietary patterns for life. Some highlights from our conversation: Enjoy the podcast!

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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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Labs or Plants: Which Makes the Best Meat?

In the past year, our consumer research has explored peoples’ perceptions of environmentally sustainable and healthy diets and what they might mean for protein consumption. We’ve also seen an uptick in interest in alternative eating patterns, including a plant-based food diet and the flexitarian diet. These and other alternative eating patterns have led to an increased interest in consuming alternative meat products (e.g., “meat” made from vegetables). Variations of meat alternatives that have been around for years typically use ingredients such as soy, gluten and textured vegetable protein. More unusual alternative ingredients include tempeh, jackfruit, lentils, quinoa, mushrooms and more. What if you could still enjoy animal-based meat products without causing harm to animals and the environment? To meet this desire, food scientists are working to bring cultured meat (also known as “lab meat” because it is produced in a facility) to a grocer or restaurant near you. As consumers are committing to eating healthier—both for themselves and the planet—environmentally sustainable diets consisting of meat alternatives and/or plant-based meat products are becoming increasingly popular. Let’s take a closer look at the latest innovations in alternative protein production. Cell-cultured meat: if you grow it, they will come? Cultured meat goes by many names: cell-based meat, cell-cultured meat, lab-grown meat and “clean” meat. At the end of the day, all these designations refer to the same thing: growing a full piece of meat from animal cells in a lab. As we previously have discussed, these meat cells start from animal stem cells, a specific type of cell that can give rise to many other kinds of cells. After the stem cells are harvested, they are incubated in a nutrient-rich broth. Cells multiply, divide and begin development into muscles cells. After a time, these cells will start to rearrange themselves into small fibers, […]

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IFIC Spotlight Survey: Americans’ Perceptions Of Food Allergens, Intolerance & Sensitivities

The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to measure knowledge, attitudes, and beliefs about food allergens, intolerances, and sensitivities. One thousand adults ages 18 years and older completed the online survey from January 18-22, 2025, and respondents were weighted to ensure proportional results. Key findings include:

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Monosodium Glutamate (MSG): From A to Umami

Has there ever been a taste that you enjoyed, but couldn’t quite explain? Perhaps you are noticing what has been coined as the fifth taste, “umami”; a taste attributed to foods containing glutamate, an amino acid that is one of the building blocks of protein. Think about a bowl of hot pasta with tomato sauce and Parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp vegetables in a savory soy sauce. In all of these dishes, there is a common flavor denominator that may be surprising to many: monosodium glutamate, also called MSG. This fact sheet provides everything you need to know about MSG and its umami favor.   Get the Fact Sheet Favorably Reviewed by the American Association of Nurse Practitioners - http://www.aanp.org/   Fast Facts   What is glutamate? Glutamate is an amino acid (the building blocks of proteins) that is naturally abundant in both plant and animal proteins. Hence, protein-rich foods contain sizeable amounts of glutamate as part of the protein. In addition, many foods also contain small amounts of “free” glutamate, usually in the form of sodium glutamate (monosodium glutamate or MSG). This free glutamate gives an umami taste to such foods (e.g., ripe tomatoes and Parmesan cheese).   How is glutamate used by the body? Almost all of the glutamate present in food is used to produce energy by the intestinal cells, never making it past the intestinal lining. The small remaining amount is used by these same cells, along with other amino acids, to make proteins and the antioxidant glutathione, both essential for optimal intestinal function.   How is Monosodium glutamate (MSG) made?  MSG is comprised simply of sodium and glutamate, and is produced by natural fermentation. Natural fermentation is a process that that has been used for centuries to make common foods such as beer, vinegar, and yogurt. MSG is often produced through the fermentation of sugar […]

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Is It Safe To Follow a Vegan Diet While Pregnant?

Vegan diets exclude all animal products and emphasize nutrient-dense plant foods like legumes, whole grains, fruits and vegetables. Well-planned vegan diets rich in plant-based foods can be beneficial to health. However, by excluding animal-based foods, following a vegan diet can make it more difficult to get the recommended amount of some nutrients. As nutrient needs are higher during pregnancy, some may wonder if it’s safe for pregnant women to follow a vegan diet. This article summarizes the potential health benefits and specific nutrients to focus on if you’re following a vegan diet while pregnant. Health Benefits Vegan diets can offer a variety of health benefits. They tend to be rich in fruits, vegetables, legumes and whole grains (and many of these foods are rich in fiber and antioxidants), which is one reason why vegan diets have been associated with positive health outcomes, such as lower LDL cholesterol, improved blood glucose levels (in people with type 2 diabetes) and lower blood pressure. During pregnancy, eating patterns that are higher in fiber, as vegan diets tend to be, are associated with a decreased risk of developing gestational diabetes. Some research shows that pregnant women following a vegan diet may have a lower risk of cesarean section (C-section) delivery, maternal or infant mortality, and postpartum depression. The Academy of Nutrition and Dietetics has issued an official position supporting the healthfulness of appropriately planned vegan diets during pregnancy while noting the importance of obtaining certain key nutrients (which vegan diets can often lack) through supplementation and fortified foods. Let’s review the specific nutrients, food sources and potential supplements to be aware of if following a vegan diet while pregnant. Special Nutrients of Interest Vitamin B-12 Vitamin B-12 is important for making DNA and in keeping our nerves and blood cells healthy, in addition to […]

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New Plant-Based Foods Round-up

The plant-based foods trend is nothing new, but it does seem to be growing as fast as a weed. In particular, plant-based proteins are gaining attention and consumers are gradually becoming more interested in diversifying their plates to include more plant-based proteins. Although plant-based alternatives to animal products have been around for millennia, it seems that new options arise constantly, as innovators redesign everything from milk, to burgers, cheeses and even eggs. While products like soy milk and veggie burgers are now commonplace in many coffee shops and burger joints, new technology is bringing goods like plant-based cream cheese, hard-boiled eggs and chicken nuggets to our grocery stores. For the bagel connoisseur: plant-based cream cheese First in our new foods round-up is plant-based cream cheese. Vegan cheeses that use soy or nuts to mimic the texture of dairy-based cheeses have existed for decades, but cheese-derived products like cream cheese have constantly been in development to mimic the characteristic creamy texture. Current plant-based cream cheese products are typically soy or nut-based, similar to other plant-based cheese products, and will usually have lactic acid or lactic acid-producing bacteria added during production. Despite what its name implies, lactic acid does not add lactose; rather it is needed to acidify the product to make the plant-based “curds” that are essential in dairy-based cream cheese production. Acidification changes the structure of the start product, which is often liquid drained from soaking nuts or soy, creating a thicker, creamier structure, which is expected in cream cheese. Additionally, since milk fat isn’t inherent in these plant-based alternatives, some manufacturers may use coconut in their formulations to add more creaminess. For the champion of breakfast: plant-based hard-boiled eggs Plant-based eggs have been around for a short while, though typically in liquid form, which makes for easy scrambled eggs […]

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Diversifying MyPlate: Chinese Cuisine

The Dietary Guidelines for Americans and their associated MyPlate graphic are commonly referenced resources for learning about healthy and nutritious eating. The recently updated 2020–2025 Dietary Guidelines for Americans put a stronger focus on meeting dietary recommendations while keeping cultural preferences in mind, and resources highlighting culturally inclusive approaches are valuable tools for translating the general messages of MyPlate and the Dietary Guidelines to more Americans. This article is part of a series that shows how healthy eating can take on many different forms outside of the Western diet. The featured guest authors will demonstrate what healthy eating looks like in their culture and how many of the MyPlate food groups and principles can translate across varying cultures and world cuisines. Each article in this series is written by a registered dietitian who is experienced in integrating culturally inclusive approaches into their work. About the Author My name is Michelle Jaelin (in Traditional Chinese, 關靜嫻). I’m a TV-media and communications dietitian, and my main focus in dietetics is on Asian food and cultural nutrition. I’m of Chinese descent, my parents are from Hong Kong, and I am Canadian-born. Watching my English-as-a-second-language parents try to navigate and understand the healthcare system inspired me to focus on this area in dietetics. Given that traditional dietary guidelines are based on Euro-centric diets, I didn’t find the information out there inclusive enough to Asian Canadians and other ethnic groups. My cultural preference is on mainly the Chinese diet in North America. In China there are many diverse cuisines, eight of which are considered primary or “high” cuisines. This particular article emphasizes mostly cuisine from Guangdong province, a coastal province in South China that has evolved to become a part of American culture. The History of Chinese People and Cuisine in North America The Chinese […]

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