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

What Is Magnesium?

Highlights The Basics Magnesium is one of the most abundant minerals in the human body, residing predominantly in our bones and soft tissue. It’s also naturally found in foods like seeds, nuts, leafy green vegetables, legumes, brown rice, and milk. Magnesium can be added to other food products through the process of fortification, and is also available in dietary supplement form. Additionally, magnesium is an ingredient in certain medications, such as antacids and laxatives. In the human body, magnesium plays a key role in hundreds of enzymatic reactions that regulate important biological processes, such as influencing muscle and nerve function, stabilizing blood sugar levels, and maintaining blood pressure. Magnesium is also important for the production of metabolic energy, the formation of bone and the synthesis of protein and DNA. Magnesium and Health Magnesium has been explored as a treatment or preventative measure for many health conditions— notably, for hypertension and cardiovascular disease, type 2 diabetes, osteoporosis, and migraines. Overall, while observational studies have demonstrated a lower risk of these conditions in people who consume higher amounts of fruits and vegetables, randomized controlled trials (RCTs) have not demonstrated clear therapeutic benefits specific to magnesium (derived from either foods or supplements), especially in people who are generally healthy and consume a varied diet. In early 2022, the U.S. Food and Drug Administration announced that it would allow a qualified health claim on packaged foods regarding magnesium consumption and the potential for reduced risk of hypertension. These health claims must be appropriately worded to avoid misleading consumers; for example, some suggested language advises that “[c]onsuming diets with adequate magnesium may reduce the risk of high blood pressure (hypertension). However, the FDA has concluded that the evidence is inconsistent and inconclusive.” Recommended Intakes The National Academies of Sciences, Engineering and Medicine have set dietary reference intakes […]

article

IFIC Spotlight Survey: Knowledge, Understanding & Behaviors When Feeding Young Children

Our dietary habits as young children have an especially strong influence over how we eat for the rest of our lives, demonstrating the importance of promoting good nutrition early on. Yet the past year has shone a spotlight on the challenges of raising children while balancing many other priorities. Understanding the decisions made by parents and caregivers—and the hurdles they face while trying to provide food for their children—provides valuable information for improving the dietary habits of children nationwide. A new survey by the International Food Information Council (IFIC), “Knowledge, Understanding and Behaviors When Feeding Young Children,” examines how parents and caregivers consider current diet recommendations for kids ages 2 to 10, how they interpret and implement nutrition advice, and what information sources adults rely on when making food and dietary choices for children. Methodology Survey results were derived from online interviews of 1,199 U.S. adults, conducted December 12, 2020, to January 4, 2021, by Dynata. Results were weighted to ensure proportional representation of the population, with a margin of error of ±3.1 points at the 95% confidence level, based on the general population sample of n=1,000. An additional 199 interviews were conducted among adults who identified as Black, African American, Hispanic, Latino, or of Spanish descent to assure adequate number of respondents to support comparisons. The research was supported by Abbott. Knowledge, Understanding and Behaviors When Feeding Young Children: Appendix Data

research

Ditching Fruit Because of Its Sugar Content? That’s Bananas!

A recent video on BuzzFeed compared the relative sugar content in various fruits, the not-so-subtle implication being that “sugar = bad.” Such a message is not only over-simplified—focusing, as so much clickbait does, on demonizing a single ingredient (sugar, in this case)—but its aim is to evoke a kneejerk reaction that could actually end up being worse for your health than the messenger might intend. The truth is that fruits contain a wide variety of nutrients that are vital to your health and well-being. In the public interest, we thought we would show you what else you’d be missing if you ditched the fruit shown in BuzzFeed’s ill-conceived video: Mangoes   Bananas   Strawberries   Grapes   Blueberries   Oranges   Raspberries   Apples   Yellow Peaches The bottom line is that if you are avoiding fruits solely because of their sugar content, then—to borrow a phrase from BuzzFeed—”you’re doing it wrong!”

insights

Thinking Through Regulation and Safety Before Your Next – or First CBD Purchase

New foods and beverages can be fun and interesting to try. Certainly, those with added benefits such as those that provide alertness or induce calmness can add another layer of intrigue. New options that provide these behavioral inducements are becoming available very frequently; one of the more popular ones include cannabinoid ingredients. Cannabinoids are substances derived from the cannabis plant – also referred to as hemp, and include both the psychoactive and non-psychoactive compounds Tetrahydrocannabinol (THC) and Cannabidiol (CBD), respectively. Depending on where you live, you may have seen grocery stores and pharmacies carrying products containing CBD. Many of us may live in states that permit the sale of products containing THC from designated dispensaries. You may wonder what the differences are between products containing these two compounds, how they are regulated for safety and what further actions food regulatory agencies plan to take to formulate more structure around the sale of both types of products. Let’s walk through these components to answer some foundational questions. CBD and THC: What’s the Difference? While both CBD and THC compounds come from the cannabis plant, concentrations of both substances can vary between plant strains, and from plant to plant within the same strain. Additionally, even within one plant compound, concentrations can differ from one section to another; specifically, the flowering tops of female plants contain the highest concentration of cannabinoids. CBD is present in both male and female plants, while THC is found only in female Cannabis sativa or Cannabis indica plants. As mentioned above, CBD is non-psychoactive, while THC is psychoactive. Psychoactive compounds can influence how your brain works and result in changes in mood, emotion, awareness and behavior. In contrast, non-psychoactive compounds can impact the brain in a way that can change mental processes but do not change perception or […]

article

Women Pioneers in Food Science

Female scientists have been breaking glass ceilings for decades and inspiring young girls and women for just as long. The United Nations recognizes October 11 as International Day of the Girl Child, which is the perfect time to acknowledge the female agriculture, food and nutrition scientists who have shaped these fields. On October 6 and 7, 2021, the International Food Information Council (IFIC) is hosting the first Agricultural Technology and Food Salon. This event features women specialists in science and technology showcasing the impact their work has in science and food systems today. In observance of the event, IFIC would like to highlight a few women in food science who have had and are having powerful impacts in these complex fields. Marie Maynard Daly, PhD Marie Maynard Daly was the first Black American woman to earn a PhD in chemistry. Daly grew up fascinated by science, deepening her curiosity through fervent reading and encouragement from peers and mentors through high school. In 1947, she earned her PhD after researching human digestive enzymes, which propelled her into a world of human nutrition science. Although immediately following her studies, Daly studied nucleic acids, which would later help with the discovery of DNA and RNA, she is best known for her research on the effects of cholesterol on the human body. Thanks to Daly’s research, we now know that excess cholesterol can clog arteries, contributing to hypertension and heart disease. Daly also helped to examine the detrimental effects that hypertension and aging have on a human’s heart, lungs, and blood vessels. Her excitement for chemistry advanced human nutrition to a new realm and her research now informs general diet and exercise practices as well as specific medical treatment of heart disease. Temple Grandin, PhD Animal scientists everywhere will recognize Temple Grandin’s name due […]

article

Celebrating Women Scientists

Female scientists have been breaking glass ceilings for decades and inspiring young girls and women for just as long. March is Women’s History Month, which is the perfect time to acknowledge the female agriculture, food and nutrition scientists who have shaped these fields. In observance, IFIC would like to highlight a few notable women scientists who have had and are having powerful impacts on our food system and public health. Marie Maynard Daly, PhD Marie Maynard Daly was the first Black American woman to earn a PhD in chemistry. Daly grew up fascinated by science, deepening her curiosity through fervent reading and encouragement from peers and mentors through high school. In 1947, she earned her PhD after researching human digestive enzymes, which propelled her into a world of human nutrition science. Although immediately following her studies, Daly studied nucleic acids, which would later help with the discovery of DNA and RNA, she is best known for her research on the effects of cholesterol on the human body. Thanks to Daly’s research, we now know that excess cholesterol can clog arteries, contributing to hypertension and heart disease. Daly also helped to examine the detrimental effects that hypertension and aging have on a human’s heart, lungs, and blood vessels. Her excitement for chemistry advanced human nutrition to a new realm and her research now informs general diet and exercise practices as well as specific medical treatment of heart disease. Temple Grandin, PhD Animal scientists everywhere will recognize Temple Grandin’s name due to her contributions to the field, however the impact she has had on women and people living with autism is invaluable. Grandin holds a PhD in animal science and has written numerous scientific studies in the areas of animal behavior, animal handling and transport and humane treatment of livestock. She revolutionized cattle transport when she recognized […]

article

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