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July 2009
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This month's articles:
The Story of Sodium-- Part 1
Salt has played a significant role in culture, diet and health throughout human history. Salt has been used to add flavor to foods, keep foods fresh, make icy roads and sidewalks safer and was even a form of currency in Ancient Rome. However, you may be hearing more about it recently as increasing concerns about how much salt we consume have prompted public health efforts to reduce intakes. Read more.
Keeping Food Science and Nutrition Research Bias-Free
In recent years, there has been vigorous public debate about the susceptibility of research to biases of various kinds. To date, the overwhelming focus of the discussion has been on industry-funded science. Read more.
A Food Insight Series on the Power of Protein: A Peek at Protein and Weight Management
Outside of the necessity of eating protein and the benefits attributed to foods that contain high-quality protein including low-fat dairy, lean meats, eggs, and soybeans, new studies suggest that there are some emerging and unique health benefits that deserve to be explored. Read more.
The Science of Dietary Sweeteners Containing Fructose (NewsBite)
The Journal of Nutrition published a timely Supplement in June 2009, featuring the research papers presented at “The State-of-the-Science on Dietary Sweeteners Containing Fructose” Workshop co-sponsored by the International Life Sciences Institute North America and the USDA, Agricultural Research Service. Read more.
Consumer Fact Sheets Hot Off the Presses (NewsBite)
The International Food Information Council Foundation has just published two new reader-friendly fact sheets on sugars and high fructose corn syrup (HFCS); subjects of interest—and confusion—for many consumers. Read more.
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