Advances in Nutrition, 2024
Numerous systematic reviews and meta-analyses on low-calorie sweeteners have been published in recent years, concluding that low-calorie sweeteners have beneficial, neutral, or detrimental effects on various health outcomes, depending on the review.
Frontiers in Nutrition, 2024
Processing of foods has existed since prehistoric times when foods were fermented, preserved with salt, sun dried, and cooked using various types of what are now considered traditional methods.
Closing the gap between science and consumers and fostering co-creative approaches to nutrition research are critical to the development of products and dietary recommendations that support realizable cognitive benefits that benefit public health.
Toxic metals like cadmiun and lead in foods can be harmful to our health especially for babies and young children who are more vulnerable due to their small size and rapid development.
Frontiers in Nutrition, 2024
The reliance by North American regulatory authorities on in vivo rodent bioassays to measure the protein quality for protein content claim substantiation represents a major barrier for innovation in the development and marketing of protein foods.
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Processed foods have been part of the American diet for decades, with key roles in providing a safe, available, affordable, and nutritious food supply. The USDA Food Guides beginning in 1916 and the US Dietary Guidelines for Americans (DGA) since 1980 have included various types of commonly consumed processed foods (e.g., heated, fermented, dried) as part of their recommendations. However, there are multiple classification systems based on "level" of food processing, and additional evidence is needed to establish the specific properties of foods classified as "highly" or "ultra"-processed (HPF/UPFs). Importantly, many foods are captured under HPF/UPF definitions, ranging from ready-to-eat fortified whole grain breakfast cereals to sugar-sweetened beverages and baked goods. The consequences of implementing dietary guidance to limit all intake of foods currently classified as HPF/UPF may require additional scrutiny to evaluate the impact on consumers' ability to meet daily nutrient recommendations and to access affordable food, and ultimately, on health outcomes. Based on a meeting held by the Institute for the Advancement of Food and Nutrition Sciences in May 2023, this paper provides perspectives on the broad array of foods classified as HPF/UPFs based on processing and formulation, including contributions to nutrient intake and dietary patterns, food acceptability, and cost. Characteristics of foods classified as UPF/HPFs are considered, including the roles and safety approval of food additives and the effect of food processing on the food matrix. Finally, this paper identifies information gaps and research needs to better understand how the processing of food affects nutrition and health outcomes.
Find the meeting agenda here. Videos for the referenced meeting sections are available below.
Sections I & II
Section III
Section IV
Section V
Sections VII, VIII and IX
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