IFIC Spotlight Survey: Survey Of Birth To 24 Months Parents

The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and feeding beliefs of parents of children ages birth to 24 months. about birth to 24 months feeding of children by parents. One thousand adults aged 18+ years completed the survey from June 4-15, 2018. The survey was funded by the National Yogurt Association. Key findings include:

research

The Protein Truths You’ve Been Waiting For

The word of cod. The gospel of tofu. The dogma of soy. Finally, the 2015 Food and Health Survey has shed light on what Americans think about all things protein (and plenty of other food issues too!). While a few protein facts seem well-known, some of us could use a refresher on the benefits of protein.   Protein 101 Gear up for a crash course in protein wisdom, and see if you know protein better than the average American. #1 “It is important to get enough protein in your diet”  (Americans nailed it!) 9 out of 10 Americans know it’s important to get enough protein in their diet. We humans are essentially made of proteins; protein provides structure for every cell in the body. Brittle hair, lackluster skin, and fatigue are all symptoms of protein deficiency. Consuming adequate protein allows for optimal muscle growth and keeps us full between meals.   #2 “Distributing your protein intake throughout the day is the best way to consume protein.”  (A little weaker…) 1 in 4 Americans are unaware that you need to distribute protein evenly throughout the day to promote muscle health. A 2014 study in the Journal of Nutrition showed that muscle growth is 25% higher when protein is evenly distributed through breakfast, lunch, and dinner, compared to the traditional high-protein evening meal. A good rule of thumb is to get 15-30 grams of protein per meal. Cheat sheet: 3 oz of chicken has roughly 25 grams of protein, and 3 oz of firm tofu contains 6 grams of protein.   #3 “Protein can help maintain muscle as you age” (Needs improvement!) Almost 20% of Americans are unaware of the benefits of protein in aging. Older adults require consistent protein intake at each meal to maintain muscle health. However, certain diseases and […]

article

Road Testing Dairy-Free Milks

I love this time of year. Specifically, the food this time of year. From holiday sugar cookies to festive gingerbread, I am never short on delicious seasonal treats. My favorite treat this season is hot chocolate. It’s the perfect blank canvas to customize however you want. Add some peppermint, or a teaspoon of hazelnut syrup, or even a handful of chocolate chips! I love my hot chocolate with milk, for that extra creamy texture, with bonus added protein, vitamin D, and calcium. But, unfortunately, I have difficulty enjoying hot chocolate with milk, since I am lactose intolerant.  Lactose intolerance is the inability to digest the sugar, lactose, found in milk. I’m definitely not alone in being lactose intolerant, and symptoms include bloating, abdominal cramps, nausea, and gas. It’s a common problem, and the only cure is to avoid foods with lactose. That means I need to get crafty with dairy-free milks to find the perfect replacement for hot chocolate. I tried almond milk, soy milk, rice milk, and cashew milk, and the nutritional facts are based on a standard 8oz glass. Almond Milk Almond milk is a big personal favorite, in terms of taste. It’s also only 30 calories, along with vitamins and minerals. It’s not strong on the protein front, so make sure you’re mixing in other protein options if almond milk ends up as your drink of choice! Calories: 30 Fat: 2.5 g Saturated Fat: 0g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.5 g Fiber: 1 g Protein: 1 g Calcium: 45% Vitamin A: 10% Iron: 2% Soy Milk Compared to almond, rice, and cashew milk, soy milk is the most nutritionally dense, with some major benefits for every age group. It’s loaded with protein, and has a variety of vitamins and minerals including vitamin B and iron. Calories: 131 […]

article

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

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

Everything You Need To Know About Acesulfame Potassium

What is acesulfame potassium? Acesulfame potassium is a no-calorie sweetener that is used in foods and beverages to provide sweetness without the added calories contained in sugars. While some types of sweeteners are considered no-calorie (e.g., acesulfame potassium, monk fruit sweeteners, stevia sweeteners and sucralose) and others are low-calorie (e.g., aspartame), this category of ingredients is often collectively referred to as artificial sweeteners, high-intensity sweeteners, low-calorie sweeteners, low- and no-calorie sweeteners, nonnutritive sweeteners or sugar substitutes. Originally developed by German researchers in 1967, acesulfame potassium was first approved for use in Europe in 1983. Five years later, in 1988, it was approved in the U.S. Today, it is often used in combination with other low- and no-calorie sweeteners, such as aspartame and sucralose, to provide a more sugar-like taste than acesulfame potassium provides on its own. Like other low- and no-calorie sweeteners, acesulfame potassium is intensely sweet. It is about 200 times sweeter than sucrose (table sugar), so only small amounts are used to match the sweetness provided by sugar. Acesulfame potassium retains its sweetness at a wide range of temperatures and in many food-processing conditions, which allows it to be used as an ingredient in a variety of food products, including baked goods, beverages, candies, chocolates, dairy products, desserts, and more. When acesulfame potassium is used as an ingredient in a packaged food or beverage, it will appear in the ingredient list for that product as either Ace-K, acesulfame K, or acesulfame potassium. Acesulfame potassium is also used as an ingredient in some tabletop sweeteners. The most common brand of sweetener in the U.S. that contains acesulfame potassium is Equal® Original. What happens to acesulfame potassium after consumption? Acesulfame potassium provides sweet taste quickly after it is consumed. Eventually, it is completely absorbed into our blood from the gut, […]

article