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Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption
Advances in Nutrition, 2022
Read more about Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption
Guidance and Perspectives on Highly Processed Foods
Applied Physiology, Nutrition, and Metabolism, 2022
This paper discusses advantages and disadvantages of highly processed foods (HPF) explored at a Food for Health workshop in 2021.
Read more about Guidance and Perspectives on Highly Processed Foods
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.
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
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