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.
Functional Foods for Health Promotion: Implications for Reducing Obesity
Nutrition Today, 2005
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Effect of Chronic Caffeine Intake on Choice Reaction Time, Mood, and Visual Vigilance
Psychology and Behavior, 2005
This study, published in Psychology and Behavior (2005;85:629-634), discusses the lack of research and expands on current research to examine chronic caffeine intake and how it affects our reaction time, mood, and visual vigilance.
Fluid-Electrolyte and Renal Indices of Hydration During Eleven Days of Controlled Caffeine Consumption
International Journal of Sport Nutrition and Exercise Metabolism, 2005
After identifying critical gaps in caffeine research, this study examined the effects of tolerance and withdrawal from caffeine on hydration status in subjects who are regular users of caffeine. The findings were published in the International Journal of Sport Nutrition and Exercise Metabolism (2005;15:252-265).
Kinetic and Mechanistic Data for a Human Physiologically Bases Pharmacokinetic (PBPK) Model for Acrylamide
Advances in Experimental Medicine and Biology, 2005
Despite gaps and limitations to the database, model parameters have been estimated to provide a relatively consistent description of the kinetics of acrylamide and glycidamide using a single set of values (with minor adjustments in some cases). This review, published in Advances in Experimental Medicine and Biology (2005;561:117-125), discusses the PBPK model for acrylamide.
Human Exposure and Internal Dose Assessments of Acrylamide in Food
Food and Chemical Toxicology, 2005
This review, published in Food and Chemical Toxicology (2005;43:365-410), provides a framework contributing to the risk assessment of acrylamide in food. It is based on the outcome of the ILSI Europe FOSIE process, a risk assessment framework for chemicals in foods and adds to the overall framework by focusing especially on exposure assessment and internal dose assessment of acrylamide in food.
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