The dietary sodium-to-potassium ratio is shown to be more strongly associated with an increased risk of cardiovascular disease (CVD) and CVD-related mortality than either sodium or potassium intake alone. The aim was to estimate the sodium-to-potassium ratio in the diet of US adults. Institution: USDA Agricultural Research Service Principal Investigator: Alanna Moshfegh, MS, RD Amount Awarded: […]
The aim of this project is to characterize the existing literature regarding intervention trials on industrial trans fatty acid intake as a substitute for cis-monounsaturated fatty acids or saturated fatty acids and resulting changes in LDL- or HDL-cholesterol.
Institution: Biofortis
Principal Investigator: DeAnn Liska, PhD
Year Awarded: 2014
Read more:
Trans fatty acids and cholesterol levels: An evidence map of the available science
View Part 2 of this project: Partially Hydrogenated Oils: Dose Response Evaluation
Learn more about the IAFNS Partially Hydrogenated Oils Committee.
Spices and herbs are obtained from plants that are grown in open fields and later subjected to a drying process that often involves sun drying in open environments. Therefore, bacterial pathogens are likely to be present in these products. Despite implementation of preventive measures, outbreaks of foodborne disease and recalls have been linked to spices. The aim of this study is to define validation protocols for the pathogen reduction processes used to treat spices and validate treatment efficacy to achieve the targeted pathogen reduction.
Institution: Texas A&M University
Principal Investigator: Gary Acuff, PhD
Year Awarded: 2013
Read more: Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation
Learn more about the IAFNS Food Microbiology Committee.
Thousands of studies have been completed on a wide range of fiber and fiber-rich foods examining a wide range of health outcomes. The aim of this project is to develop a comprehensive database of fibers to enable efficient conduct of systematic evidence reviews linking specific fibers and fiber sources with high potential human health outcomes.
Institution: Jean Mayer USDA HNRCA at Tufts University
Principal Investigator: Nicola McKeown, PhD
Year Awarded: 2013
Learn more about the IAFNS Carbohydrates Committee.
Ethical questions have been raised regarding conflict of interest, making it more challenging for the formation of expert advisory committees that advise government agencies and public health officials in formulating nutrition and food safety policy. Due to the growing complexity of the interactions among government, industry, and academic research institutions, ever-more stringent conflict of interest […]
Worldwide, spices are used to enhance the flavor of foods. In many cultures, spices are considered ready-to-eat and are added to foods after cooking, creating some risk for consumers if the spices have been contaminated with human pathogens. Several outbreaks of foodborne illness, associated with the consumption of spices have occurred; furthermore, numerous recalls of spices contaminated with bacterial pathogens have occurred in the last several years. The majority of these outbreaks and recalls were attributed to one pathogenic bacteria, Salmonella. The aims of this project are to: 1) Develop standardized validation protocols for the treatment of black peppercorns and cumin seeds, 2) Identify appropriate Salmonella surrogates for use in on-line process validations of these selected spices, 3) Develop pathogen and surrogate inoculation and stabilization protocols in the selected spices, 4) Provide proof of principle by using these protocols to validate two of the most common technologies (i.e., Steam, ETO, Irradiation) for treatment of the selected spices, and 5) Evaluate the sensory properties of the spices.
Institution: Virginia Tech
Principal Investigator: Monica Ponder, PhD
Year Awarded: 2013
Read more:
Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity
Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization
Learn more about the IAFNS Food Microbiology Committee.
Replacement of caloric sweeteners with lower- or no calorie alternatives may facilitate weight loss or weight maintenance by helping to reduce energy intake. However, past research examining the relationship between low-calorie sweeteners (LCSs) and body weight has produced mixed results. The aim of this study was to systematically review and quantitatively evaluate randomized controlled trials and prospective cohort studies, separately, that examined the relation between LCSs and body weight and composition.
Institution: Exponent
Principal Investigator: Paige Miller, PhD, MPH, RD
Year Awarded: 2013
Learn more about the IAFNS Low-Calorie Sweeteners Committee.
The IAFNS Food and Chemical Safety Committee invests in the training and education of future scientists and leaders in the fields of food and chemical safety and food toxicology by supporting a Summer Fellowship Program for doctoral students. This project focused on Toxicology and Risk Assessment of Chemical Mixtures.
Institution: University of Cincinnati
Summer Fellow: Mansi Krishan, PhD
Year Awarded: 2013
Learn more about the IAFNS Food and Chemical Safety Committee.
The aim of this project is to identify research gaps and prioritize research needs related to dietary sugars and potentially related health outcomes.
Institution: Tufts University
Principal Investigator: Mei Chung, PhD
Year Awarded: 2013
Learn more about the IAFNS Carbohydrates Committee.