Peer-Reviewed Publications

IAFNS is committed to sharing the results of the research we support, regardless of the outcomes. Our publications undergo stringent peer-review by qualified experts prior to publication and include disclosure of all sources of funding.

An Updated Framework for Industry Funding of Food and Nutrition Research: Managing Financial Conflicts and Scientific Integrity

The Journal of Nutrition, 2022

The IAFNS Assembly on Scientific Integrity has updated its Guiding Principles for Funding Food Science and Nutrition Research to provide a modernized framework for minimizing bias and promoting integrity in industry-funded research.

Read more about An Updated Framework for Industry Funding of Food and Nutrition Research: Managing Financial Conflicts and Scientific Integrity

Global Regulatory Frameworks for Fermented Foods: A Review

Frontiers in Nutrition, 2022

The review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts.

Read more about Global Regulatory Frameworks for Fermented Foods: A Review

Higher Protein Intake During Caloric Restriction Improves Diet Quality and Attenuates Loss of Lean Body Mass

Obesity, 2022

Increasing dietary protein during caloric restriction improves diet quality and may be another reason for reduced lean body mass.

Read more about Higher Protein Intake During Caloric Restriction Improves Diet Quality and Attenuates Loss of Lean Body Mass

Trends in Food Allergy Research, Regulations and Patient Care

Nutrition Today, 2022

Recent research on food allergies is summarized as well as the regulatory context for allergens. Patient care options are outlined as well as helpful tips for nutritionists concerned about addressing and managing food allergies with their clients.

Read more about Trends in Food Allergy Research, Regulations and Patient Care

Compendium of Sodium Reduction Strategies in Foods: A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, 2022

It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications.

Read more about Compendium of Sodium Reduction Strategies in Foods: A Scoping Review

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