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Tag: Institute for the Advancement of Food and Nutrition Sciences

  • Joint IAFNS-USDA Webinar Series Tackles Gut Health, Immune Function

    Joint IAFNS-USDA Webinar Series Tackles Gut Health, Immune Function

    Newswise — Washington D.C. – IAFNS is collaborating with U.S. Agriculture Department scientists to present a webinar series addressing gut health and the interaction of diet, stress and immune function this October 11th and 24th.

    The free webinars are the fourth in a series of ongoing IAFNS-USDA collaborative efforts to feature nutrition research at USDA centers around the country. The goal of the series is to make new science out of California on the gut microbiome and immune function available to interested scientists, researchers and other professionals.

    This 2-part series is co-organized by IAFNS and researchers with the USDA Western Human Nutrition Research Center in California. Join current scientists as they share their latest research!

    Webinar 1: Gut Microbiome, Nutrition and Health

    October 11, 1:00 – 2:30 pm ET

    Featured Speakers:

    Dr. Charles B. Stephensen, Research Leader

    Dr. Mary Kable, Research Molecular Biologist at USDA-ARS

    Dr. Danielle Lemay, Research Scientist at USDA-ARS

    Register here.

     

    Webinar 2: Interaction of Diet, Stress and Immune Function

    Oct. 24, 2023, 1:00-2:30 pm ET

    Featured Speakers:

    Dr. Ryan Snodgrass, Research Molecular Biologist at USDA-ARS

    Dr. Kevin Laugero, Principal Investigator, Lead Scientist at USDA/ARS

    Register here.

    IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of either the live or recorded viewing of each webinar.

    Learn more and register.

    The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is committed to leading positive change across the food and beverage ecosystem. IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research. iafns.org

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  • Cheaper, Abundant Recycled Plastics Can Be Sound Ingredients for Plastic Bottles, Food Packaging

    Cheaper, Abundant Recycled Plastics Can Be Sound Ingredients for Plastic Bottles, Food Packaging

    Newswise — Washington D.C. – New research on the growing uses of recycled polypropylene in plastic packaging finds it performs well and has the potential to meet environmental goals and reduce raw material costs.

    Conclusions suggest both cost optimization of additives can be improved and sustainability goals can be reached by increasing the use of post-consumer recycled (PCR) materials in food packaging.

    These findings come as many packagers are relying more on polypropylene and similar plastics than widely-used polyethylene terephthalate (PET) in bottled water and similar beverages.

    Polypropylene (PP) has a resin identification code of #5 and a high melting point and is often used in containers for hot liquids. It can also be found in yogurt containers, syrup, medicine bottles, caps and straws.

    The new study was conducted by Iowa State University scientists who gathered a small collection of recycled plastics and after testing, found they performed well mechanically in terms of strength, flexibility, integrity and other indicators like heat resistance.

    If future performance studies support these findings, and outside chemicals remain below regulatory limits, it could be a win-win for those seeking more sustainable packaging and efficiencies in their packaging recycling programs.

    According to the authors, “This study demonstrates the viability of a significant source of polypropylene and its notable long-term impacts, increasing profits by using PCR materials.” But the potential upside doesn’t end there.

    “This approach will produce environmentally responsible food plastic packaging in compliance with legislation in the circular economy,” the paper concludes.

    According to Iowa State’s Drs. Keith Vorst and Greg Curtzwiler, the findings are important because “they demonstrate PCR plastics can have higher value than just sustainability alone. PCR materials can also be used as a source of critical additives that would not need to be added to virgin plastics when blended together.”

    According to lead author Dr. Ma. Cristine Concepcion D. Ignacio, the research is unique in that it focuses on “determining the compliance and physical performance of extrusion blow molded material recovery facility (MRF)-recovered post-consumer PP bottle for direct food-contact applications.”

    The article appeared in a recent issue of the peer-reviewed journal Polymers and was supported by IAFNS’ Food Packaging Safety and Sustainability Committee.

    The study is available here.

    The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is committed to leading positive change across the food and beverage ecosystem. This paper was supported in part by IAFNS’ Food Packaging Safety and Sustainability Committee. IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research. iafns.org

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  • IAFNS Looks Ahead at 2nd Anniversary with Focus on Food, Nutrition, Transparency

    IAFNS Looks Ahead at 2nd Anniversary with Focus on Food, Nutrition, Transparency

    Newswise — Washington D.C. – The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) launched two years ago and saw both growth in new members and science productivity increase. In 2022 IAFNS supported 23 peer-reviewed scientific papers and hosted over 150 speakers at 37 events. IAFNS webinars reached over 11,000 nutritionists and food safety professionals in government, industry, academia and other stakeholder groups.

    In 2022 IAFNS expanded public and private sector membership, embraced the next generation of scientists with Summer Research Opportunity Fellowships, and was cited in over 270 media outlets including the San Francisco Chronicle, Yahoo!, The PBS News Hour and Forbes. IAFNS Executive Director Dr. Wendelyn Jones published 10 Op-Eds on topics as diverse as leadership and core values, the Bioeconomy, data access, climate and corn pathogens, and heavy metals. This media coverage and thought leadership demonstrates IAFNS ongoing relevance and agility in the always dynamic food and beverage ecosystem.

    IAFNS created new ways to meet future opportunities by hosting its second Science Innovation Showcase highlighting plant-based proteins, the FDA’s new “healthy” food definition and a session on Generally Recognized as Safe (GRAS) criteria. It featured timely presentations from start-up leaders and scientific experts and included dialogue sessions on Canadian front of pack labels and lively input from NGO stakeholder groups.

    In 2022 IAFNS leaders doubled down on their core values of scientific integrity centered on transparency, collaboration and public benefit. The organization’s leadership in these areas has been recognized by securing a Platinum Seal of Transparency from GuideStar at Candid – a recognition achieved by fewer than 1 percent of nonprofits. IAFNS-supported scientists also adhere to the TOP guidelines as a signatory to the Center for Open Science – demonstrating our active shepherding of this commitment.

    According to IAFNS’ Dr. Wendelyn Jones, “This has been another banner year for actionable science that advances public health as evidenced by our output and recognition by external stakeholders. We’re pleased to report that 2022 brought a 20% increase in new supporting members to IAFNS as we continue to build our science-driven programs to support evidence-based decision-making by all sectors.”

    Mark your calendars as we will be hosting the IAFNS Annual Summer Science Symposium on June 13 and 14 in Washington, D.C.  The event is proving to be a unique gathering of scientific and regulatory experts where connections are made and collaborations are formed to drive positive change. More details to come here.

    For more on how you can engage with IAFNS, follow us on LinkedIn, sign-up for our Science Briefs, and visit our events page to learn about upcoming nutrition and food safety presentations. Learn more about joining IAFNS here.

    The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is committed to leading positive change across the food and beverage ecosystem. IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research. iafns.org

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  • Top 15 Sources of Sodium Updated in Bid to Reduce Intake

    Top 15 Sources of Sodium Updated in Bid to Reduce Intake

    Newswise — Washington D.C. – Identifying the top sources of sodium in the American diet can inform policies and programs aimed at reducing sodium intake, a key risk factor for hypertension and cardiovascular disease. Nearly 90 percent of Americans consume sodium in excess of dietary guidance, much of it from prepackaged foods.

    A new study on the subject by researchers at the University of Toronto and supported by IAFNS appears in the peer-reviewed journal Nutrients. The scientists studied over 7,000 research subjects using the 2017-2018 National Health and Nutrition Examination Survey which consists of information on the health and nutritional status, including dietary recall information on foods consumed, of a nationally representative sample of adults and children in the United States.

    Efforts to curtail population sodium intake through consumer education and food labelling campaigns have had minimal impact. This suggested a need to have a more recent assessment of food contributors to sodium intake.

    According to the researchers, the top 15 food categories accounted for 50.83% of total dietary sodium intake: pizza (5.3%); breads, rolls and buns (4.7%); cold cuts and cured meats (4.6%); soups (4.4%); burritos and tacos (4.3%); savoury snacks (4.1%); poultry (4.0%); cheese (3.1%); pasta mixed dishes (2.9%); burgers (2.5%); meat mixed dishes (2.5%); cookies, brownies and cakes (2.4%); bacon, frankfurters, sausages (2.4%); vegetables (2.2%); and chicken nuggets (1.5%).

    According to the authors, “This study found that the top 15 food category contributors to dietary sodium represent just over 50 percent of total dietary sodium intake for American adults, with pizza, breads, cold cuts, soups and burritos being the top five contributors. Our findings were consistent across the population subgroups.”

    The research contributes key data on the food categories that could be reformulated to reduce sodium content to have the greatest impact on North Americans’ diets. The World Health Organization and Centers for Disease Control and Prevention recommend that limiting population-level sodium intake can reduce hypertension, an important preventative strategy to lower the risk of cardiovascular diseases — among the leading causes of death in North America. The study provides an updated understanding of the top sources of sodium intake in the American population overall.

    According to the authors, “The present research contributes important information pertaining to the food categories that would be amenable to reformulation and have significant impact on Americans’ diets.”

    Lead author Mavra Ahmed says, “This data is important in light of the FDA Voluntary Sodium Reduction Goals which bring renewed focus on the importance of limiting sodium in the food supply and can help focus future efforts.”

    The study can be found by clicking here.

    This research was supported by a competitive grant from the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) Sodium in Foods and Health Implications Committee. IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize industry, government and academia to drive, fund and lead actionable research. IAFNS has over forty scientific projects and programs all focused on delivering science that matters. Learn more at iafns.org.

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