International Food Information Council
International Food Information Council
News Article | April 2, 2017
The world's strongest coffee has just been named, and it has dangerously high levels of caffeine in it. Caffeine is an organic substance that can naturally be found in as many as 60 plant sources — including coffee beans, tea leaves, cacao pods, and kola nuts. It can also be present in various prescription and over-the-counter drugs, such as allergy medications and pain relievers. It's also a common additive in most fat-loss supplements. Both the U.S. Food and Drug Administration and the International Food Information Council recommend 400 milligrams of caffeine daily. To get an idea of how much caffeine most commonly consumed beverages contain: Caffeine works as a natural stimulant by giving the central nervous system a kick. It blocks adenosine receptors in the brain, which is a neurotransmitter that relaxes the brain and makes one feel tired. Caffeine also amps up blood adrenaline levels and increases brain activity of the neurotransmitters dopamine and norepinephrine. In effect, caffeine is lauded for its incredible ability to keep a person awake all night, sharpen focus, improve concentration, and keep energy levels up. The stimulating effects of caffeine can start as early as 15 minutes after consumption and last up to 6 hours, based on an article by the University of Michigan Health Services. But aside from that, mounting research also shows that caffeine, especially in a hot cup of coffee, can bring amazing health benefits, such as: But of course, as with all things, too much of something is bad. How much is too much? For FDA, 600 milligrams, which is roughly four to seven cups of coffee, is considered too much. In excess, the common side effects of caffeine may include migraine, insomnia, irritability, stomach problems, and palpitations. Too much caffeine may also lead to sleep deprivation and eventually result in mood disorders and anxiety-related feelings, such as extreme nervousness, sweating, and tremors. In children, experts believe caffeine may negatively impact a developing brain. "Notably, caffeine interferes with sleep, and sleep plays a critical role in learning. Some laboratory research suggests that caffeine interferes with sleep and learning among adolescent rodents, which, in turn, hinders normal neurological development that is noticeable into adulthood," Steven E. Meredith, post-doctoral research fellow at the Johns Hopkins University School of Medicine, told Medical News Today. © 2017 Tech Times, All rights reserved. Do not reproduce without permission.
Dwyer J.T.,Tufts Medical School |
Dwyer J.T.,Frances Stern Nutrition Center |
Woteki C.,Education and Economics |
Bailey R.,U.S. National Institutes of Health |
And 7 more authors.
Nutrition Reviews | Year: 2014
This article reviews the current landscape regarding food fortification in the United States; the content is based on a workshop sponsored by the North American Branch of the International Life Sciences Institute. Fortification of the food supply with vitamins and minerals is a public health strategy to enhance nutrient intakes of the population without increasing caloric intake. Many individuals in the United States would not achieve recommended micronutrient intakes without fortification of the food supply. The achievement and maintenance of a desirable level of nutritional quality in the nation's food supply is, thus, an important public health objective. While the addition of nutrients to foods can help maintain and improve the overall nutritional quality of diets, indiscriminate fortification of foods could result in overfortification or underfortification in the food supply and nutrient imbalances in the diets of individuals. Any changes in food fortification policy for micronutrients must be considered within the context of the impact they will have on all segments of the population and of food technology and safety applications and their limitations. This article discusses and evaluates the value of fortification, the success of current fortification efforts, and the future role of fortification in preventing or reversing nutrient inadequacies. © 2014 International Life Sciences Institute.
Wellman N.S.,Florida International University |
Borra S.T.,International Food Information Council Foundation |
Schleman J.C.,International Food Information Council Foundation |
Matthews J.A.,International Food Information Council |
Amundson D.,George Washington University
Nutrition Today | Year: 2011
From 1995 to 2005, the International Food Information Council Foundation and the Center for Media and Public Affairs conducted biennial surveys of how news media outlets-print, broadcast, and the Internet-cover the important topics of food safety, nutrition, and health. The purpose of these surveys has been to document what kind of media-based information is readily available to consumers, as well as to make some general assessments about the quality of that information and to evaluate the context in which the information was presented.Media outlets are the primary sources of consumer information on nutrition, food safety, and health; accuracy and helpfulness may be lacking because of consistent lack of context in news coverage. Copyright © 2011 Lippincott Williams & Wilkins.
Dwyer J.T.,Tufts University |
Dwyer J.T.,U.S. National Institutes of Health |
Fulgoni III V.L.,LLC Battle Creek |
Clemens R.A.,E. T. Horn La |
And 3 more authors.
Advances in Nutrition | Year: 2012
This paper, based on the symposium "Is 'Processed' a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S." describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses misinformation about processed foods by showing that processed fruits and vegetables made important dietary contributions (e.g., fiber, folate, potassium, vitamins A and C) to nutrient intake among NHANES 2003-2006 participants, that major sources of vitamins (except vitamin K) were provided by enrichment and fortification and that enrichment and fortification helped decrease the percentage of the population below the Estimated Average Requirement for vitamin A, thiamin, folate, and iron; describes how negative consumer perceptions and consumer confusion about processed foods led to the development of science-based information on food processing and technology that aligns with health objectives; and examines challenges and opportunities faced by food scientists who must balance consumer preferences, federal regulations, and issues surrounding food safety, cost, unintended consequences, and sustainability when developing healthful foods that align with dietary guidelines. © 2012 American Society for Nutrition.
Benson A.P.,International Food Information Council
Food Control | Year: 2011
Today, in the twenty first century, the food supply chain is increasingly global in nature and relies on a complex system involving farmers, growers, ingredients suppliers, food processors, food distributors, food importers, and food retailers in many different regions of the world. To achieve safety of food from farm to fork, and to reduce the frequency, impact and severity of foodborne illness outbreaks, there have to be effective working partnerships and cooperation throughout the entire food chain. However, the delivery of safe food depends on the chain's weakest link, since this is where problems are most likely to occur. This paper addresses the importance of key elements in crisis planning, crisis preparedness and crisis management, which are summarized in key recommendations for effective risk communication during food incidents for all key stakeholders. © 2010 Elsevier Ltd.
Schorin M.D.,LLC LLC |
Sollid K.,International Food Information Council |
Edge M.S.,International Food Information Council |
Bouchoux A.,International Food Information Council
Nutrition Today | Year: 2012
The prevalence of diabetes, obesity, and hypertension in the United States is concerning. The etiologies of these chronic diseases are multifactorial in nature, involving varying genetic, social, and environmental factors. The relationship between food and food ingredients and risk for chronic disease has been particularly questioned. Specifically, scientific investigators have extensively examined the relationship between sugars and health. Consensus to date includes the following: total sugar intake does not cause type 2 diabetes; evidence linking sugar consumption to obesity is inconsistent; and intake of carbohydrates, including sugars, is not considered an independent risk factor for cardiovascular disease. Although more research is needed in some areas, in general, the available data show no direct link between moderate consumption of sugars and serious diseases or obesity. Copyright © 2012 Lippincott Williams & Wilkins.