International Life science Institute
International Life science Institute
Chang A.S.,International Life science Institute |
Yeong B.-Y.,International Life science Institute |
Koh W.-P.,National University of Singapore
Nutrition Reviews | Year: 2010
Reported here is a summary of the proceedings of the Symposium on Plant Polyphenols: Nutrition, Health and Innovations, which was cosponsored by the Southeast Asia Region branch of the International Life Sciences Institute and the Nutrition Society of Malaysia in Kuala Lumpur, Malaysia, June 22-23, 2009. The symposium provided a timely update of research regarding the protective effects of polyphenols in chronic diseases, such as cardiovascular disease and cancer, as well as the development of innovative polyphenol-containing food products with enhanced nutritive and health properties. Presentations covered polyphenols froma wide range of food sources such as tea, coffee, nuts and seeds, cocoa and chocolate, soy, and Asian fruits, vegetables, and spices. The symposiumwas attended by a large and diverse group of nutritionists, dietitians, researchers and allied health professionals, as well as management, research and development, and marketing personnel from the food and beverage industry. Their enthusiastic participationwas a testament to the increasing awareness and interest in polyphenols in the prevention and control of chronic diseases. Presented here are some of the highlights and important information from the symposium. © 2010 International Life Sciences Institute.
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.
Latulippe M.E.,International Life science Institute |
Skoog S.M.,Princess Medical Center
Critical Reviews in Food Science and Nutrition | Year: 2011
Concern exists that increasing fructose consumption, particularly in the form of high-fructose corn syrup, is resulting in increasing rates of fructose intolerance and aggravation of clinical symptoms in individuals with irritable bowel syndrome. Most clinical trials designed to test this hypothesis have used pure fructose, a form not commonly found in the food supply, often in quantities and concentrations that exceed typical fructose intake levels. In addition, the amount of fructose provided in tests for malabsorption, which is thought to be a key cause of intolerance, often exceeds the normal physiological absorption capacity for this sugar. To help health professionals accurately identify and treat this condition, this article reviews clinical data related to understanding fructose malabsorption and intolerance (i.e., malabsorption that manifests with symptoms) relative to usual fructose and other carbohydrate intake. Because simultaneous consumption of glucose attenuates fructose malabsorption, information on the fructose and glucose content of foods, beverages, and ingredients representing a variety of food categories is provided. © 2011 ILSI North America.
Dilzer A.,University of Massachusetts Amherst |
Jones J.M.,St. Catherine University of Saint Paul |
Latulippe M.E.,International Life science Institute
Nutrition Today | Year: 2013
Dietary fiber is a family of components, which are found throughout the food supply. To realize the benefits of dietary fiber and to address the extreme gap between recommendations and intake, it is important to consume dietary fiber from a variety of sources. To address the concerns of the 2010 Dietary Guidelines Advisory Committee, this article reviews the gap between recommended and actual intakes and outlines the definitions of fiber that are operative worldwide, sources of dietary fiber, and strategies to improve intake with fiber-rich foods. Copyright © 2013 Wolters Kluwer Health | Lippincott Williams & Wilkins.
Brune P.D.,Syngenta |
Culler A.H.,Monsanto Corporation |
Ridley W.P.,Washington University in St. Louis |
Walker K.,International Life science Institute
Journal of Agricultural and Food Chemistry | Year: 2013
The compositional analysis of genetically modified (GM) crops has continued to be an important part of the overall evaluation in the safety assessment program for these materials. The variety and complexity of genetically engineered traits and modes of action that will be used in GM crops in the near future, as well as our expanded knowledge of compositional variability and factors that can affect composition, raise questions about compositional analysis and how it should be applied to evaluate the safety of traits. The International Life Sciences Institute (ILSI), a nonprofit foundation whose mission is to provide science that improves public health and well-being by fostering collaboration among experts from academia, government, and industry, convened a workshop in September 2012 to examine these and related questions, and a series of papers has been assembled to describe the outcomes of that meeting. © 2013 American Chemical Society.
Herscovici C.R.,International Life science Institute |
Kovalskys I.,International Life science Institute |
De Gregorio M.J.,University of Buenos Aires
Revista Panamericana de Salud Publica/Pan American Journal of Public Health | Year: 2013
Objective: To evaluate the impact of a school-based obesity prevention program that seeks to change food intake among students at schools in Rosario, Argentina. Methods: This was a prospective study involving 405 children 9-11 years of age at six schools in the poor areas of Rosario, Argentina, in May-October 2008. After matching for socioeconomic status, schools were selected by simple randomization; participants were assessed at baseline (T1) and again 6 months later, after completion of the intervention (T2). The program focused on increasing the children's knowledge of healthy nutrition and exercise through four workshops; educating the parents/caregivers; and offering healthy options at the school snack bar. The main outcome measures were the children's intake of healthy and unhealthy foods (assessed with a weekly food frequency questionnaire) and their body mass index (BMI). Results: Of the 387 children assessed at T1, 369 were reassessed at T2 (205 intervention; 164 control). Girls at the schools where the intervention occurred increased their intake of three of the five healthy food items promoted by the program (fruits, vegetables, low-sugar cereals). Statistical significance was reached for skim milk (P = 0.03) and for pure orange juice (P = 0.05). Boys of both the intervention and control groups failed to improve their intake of healthy foods, but those of the intervention arm significantly reduced their intake of hamburgers and hot dogs (P = 0.001). Conclusions: Girls were more amenable to improving their dietary intake. Overall, the program was more likely to increase consumption of healthy food than to decrease intake of unhealthy foods. Gender differences should be taken into account when designing preventive interventions.
Isabelle M.,International Life science Institute |
Chan P.,International Life science Institute
Asia Pacific Journal of Clinical Nutrition | Year: 2011
The Seminar on Young Child Nutrition: Improving Nutrition and Health Status of Young Children in Indonesia held in Jakarta on November 2009 reviewed the current nutritional and health status of young children in Indonesia and identified key nutrient deficiencies affecting their optimal growth. The continuation of child growth from fetal stage is of paramount importance; and maternal and child health should be a central consideration in policy and strategy development. Clinical management of nutrient deficiency and malnutrition, as well as strategies and education to improve feeding practices of young Indonesian children were discussed in the seminar. Relevant experiences, approaches and strategies from France, New Zealand and Malaysia were also shared and followed with discussion on how regulatory systems can support the development of health policy for young children. This report highlights important information presented at the seminar.
Myers E.F.,Academy of Nutrition and Dietetics |
Khoo C.-S.,International Life science Institute |
Murphy W.,Academy of Nutrition and Dietetics |
Steiber A.,Academy of Nutrition and Dietetics
Journal of the Academy of Nutrition and Dietetics | Year: 2013
The Dietary Goals for the United States were introduced in 1977 and have been followed by the Dietary Guidelines for Americans (DGA) every 5 years from 1980 to 2010. The DGA provide science-based advice to promote health and reduce risk for major chronic diseases through diet and physical activity. The Dietary Guidelines Advisory Committees are charged to provide updates of the DGA topics using the best available science. The Dietary Guidelines Advisory Committees' reports also identified 169 research gaps. To date, these gaps have not been compiled and assessed. We evaluated trends in number, topics, and specificity of research gaps by year by placing them in the following topic categories: general, chronic diseases/conditions, diet/diet pattern, food/ingredient, and nutrient-specific research gaps. Some research topics (eg, sodium and hypertension and appropriate uses of DGA) have been identified consistently across the years, some emerged in later years (eg, increasingly specific research gaps between dietary fatty acids and cardiovascular disease), and others appeared intermittently (eg, relationships between dietary components and cancer). These results are a call to action for all DGA stakeholders to have an immediate dialogue about how the research enterprise can best address critical research needs in a timely way to support public policy. © 2013 Academy of Nutrition and Dietetics.
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Hess J.,334 Eckles Avenue |
Latulippe M.E.,International Life science Institute |
Ayoob K.,Yeshiva University |
Slavin J.,334 Eckles Avenue
Food and Function | Year: 2012
Government and health organizations worldwide have issued dietary guidelines for sugars. These guidelines vary considerably in the recommended or suggested intakes and the types of sugars specified. Despite access to the same published literature, recommendations vary greatly and create confusion for nutrition practitioners who offer dietary guidance. Some of the confusion in this field is linked to differences in definitions for sugar and methods to measure total sugars. Additionally, although dietary guidance typically recommends foods high in sugar, fruits and dairy products, other advice suggests strict limits on intake of "added sugar". Added sugar cannot be analytically determined and must be calculated so nutrient databases generally contain values for total sugar and do not differentiate between sugars naturally occurring in foods and those added in processing. This review defines sugars, provides the sugar content of major food sources, summarizes health concerns about dietary sugars, and compiles dietary guidelines for sugars issued by various organizations. Dietary recommendations from various health organizations are based on different means of assessment, and thus vary considerably. In general, the use of added sugars is cautioned, especially when it contributes to calories in excess of needs for an individual. © 2012 The Royal Society of Chemistry.