Projects Funded by IAFNS
The Institute for the Advancement of Food and Nutrition Sciences catalyzes food safety and nutritional science for the benefit of public health. View projects* funded by IAFNS below.
Identify Safety Barriers to Broad Adoption of Recycled Polyolefins for Food Packaging
Defining a path to the production of clean recycled plastics is key to their sustainable use in food and beverage packaging. Despite significant advances in recycling science, obstacles remain to broad utilization of recycled plastics including the need for reliable […]
Read MoreMetabolic and Physiological Effects of Added Fibers for Children Across the Age Spectrum
Fibers added to foods may provide specific health benefits, but these relationships would benefit from research specifically on children rather than extrapolated from adults. This project will prioritize research needed to understand the relationship between fibers added to foods and […]
Read MoreAddressing Perceptions of Low- and No-Calorie Sweeteners in the Healthcare Practitioner Community
Misperceptions are not new about low- and no-calorie sweeteners (LNCSs) within the healthcare practitioner (HCP) community and among consumers. Some confusion can be attributed to the mixed literature on LNCSs that results from variation in study hypotheses, design, interpretation and […]
Read MoreAdvancing Exposure Assessment for Food Contaminants Through Implementation of Probabilistic Modeling
Risk assessments for foods, ingredients and additives have evolved over the past few decades to incorporate new techniques such as benchmark dose modeling, and to further develop the utility of tools such as the threshold of toxicological concern, and even […]
Read MoreEvidence Map on the Relationship Between Exposure to Dietary Sweetness and Body Weight-Related Outcomes in Adults
Dietary recommendations from numerous governmental and health organizations recommend reduced intake of added sugars due to the health risks, including the risk of overweight and obesity. Some recommendations include avoiding dietary sweetness – regardless of the source – based on […]
Read MoreCardiometabolic Effects of Low Carbohydrate/ Healthy Fat Diets
Despite robust research on the implications of modifying the fat content and composition of the diet on health, this has not been systematically studied in those following various low carbohydrate diets. Recommendations for lower carbohydrate diets should be clear about […]
Read MoreSimulating Powdered Product Sampling to Improve Food Safety Sampling Plans
Drawing accurate conclusions about whether an ingredient or finished product is safe based on the results of a test is important to the evaluation and management of food safety risk. With the expected prevalence of contamination in today’s food system […]
Read MoreAssess Macronutrient Intakes and Diet Quality for Contemporary Consumer Diets
A wide range of self-selected contemporary diets restrict or eliminate specific foods or food groups (e.g., gluten free). Health professionals advising consumers may be unaware of the relationship between specific diets and nutrient insufficiency as well as low diet quality […]
Read MoreAssessing the Relationship between Low-Calorie Sweetener Use and Quality of Life Measures in Adults with Type 1 Diabetes
Low- and No- calorie sweeteners (LNCSs) have been acknowledged as a tool for reducing the intake of total carbohydrates and particularly added sugars in the nutritional management of diabetes. LNCSs may also help to improve Quality of Life (QoL). QoL […]
Read MoreBroader Dietary Value of Food Category Contributors to Sodium Intake
As noted in the 2020 Dietary Guidelines Advisory Committee report, there is significant overlap between food categories that contribute to sodium intake and to vegetable intake. To ensure appropriate and effective messaging, dietary guidance, and food development or modification, it […]
Read MoreImpact of Ingested Live Microbes on Health: An evidence Map
Human gut microbiome research has linked imbalances in the gut microbiota with several suboptimal health conditions. Consequently, the application of dietary interventions including foods (i.e., fermented foods [FFs]) and food supplements (i.e., probiotics) that contain live microorganisms to positively […]
Read More*Projects from 2013 and later are included in this repository. To view projects supported by IAFNS prior to 2013, please visit our Peer-Reviewed Publications page.