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Driving Dietary Guidance Through Innovative Approaches to Cognition and Nutrition
Nutrition Today, 2024
Read more about Driving Dietary Guidance Through Innovative Approaches to Cognition and Nutrition
Associations between Essential Amino Acid Intake and Functional Health Outcomes in Older Adults: Analysis of the National Health and Nutrition Examination Survey, 2001–2018
Current Developments in Nutrition, 2024
The relationships between habitual essential amino acid intake and body composition, muscle strength, and physical function in older US adults are not well defined. This cross-sectional study evaluated associations between usual amino acid intakes and body composition, muscle strength, and physical function in US adults at 65 years.
Unintended Food Safety Impacts of Agricultural Circular Economies, with Case Studies in Arsenic and Mycotoxins
Science of Food, 2024
New research finds that arsenic and mycotoxin risks could be amplified by sustainabile farming practices.
An Overview of Reviews on the Association of Low Calorie Sweetener Consumption With Body Weight and Adiposity
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.
Toward a Science-Based Classification of Processed Foods to Support Meaningful Research and Effective Health Policies
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.
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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.
Access Full Publication
2023 Workshop Agenda
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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