Dietary Methodology Workshop for the Third National Health and Nutrition Examination Survey
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Popular Sweeteners and Their Health Effects Based Upon Valid Scientific Data
Popular Sweeteners and Their Health Effects Interactive Qualifying Project Report Submitted to the Faculty of the WORCESTER POLYTECHNIC INSTITUTE in partial fulfillment of the requirements for the Degree of Bachelor of Science By __________________________________ Ivan Lebedev __________________________________ Jayyoung Park __________________________________ Ross Yaylaian Date: Approved: __________________________________ Professor Satya Shivkumar Abstract Perceived health risks of artificial sweeteners are a controversial topic often supported solely by anecdotal evidence and distorted media hype. The aim of this study was to examine popular sweeteners and their health effects based upon valid scientific data. Information was gathered through a sweetener taste panel, interviews with doctors, and an on-line survey. The survey revealed the public’s lack of appreciation for sweeteners. It was observed that artificial sweeteners can serve as a low-risk alternative to natural sweeteners. I Table of Contents Abstract .............................................................................................................................................. I Table of Contents ............................................................................................................................... II List of Figures ................................................................................................................................... IV List of Tables ................................................................................................................................... -
The Identification of Key Foods for Food Composition Research
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002) 15, 183–194 doi:10.1006/jfca.2001.1046 Available online at http://www.idealibrary.comon ORIGINAL ARTICLE The Identification of Key Foods for Food Composition Research D. B. Haytowitz1, P. R. Pehrsson, and J. M. Holden Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, B-005, Rm. 307A, BARC-West Beltsville, MD 20705, U.S.A. Received January 3, 2001, and in revised formNovember16, 2001 The United States Department of Agriculture’s (USDA) National Food and Nutrient Analysis Program(NFNAP) was initiated to update existing component values and to add data on new foods and components to reflect today’s marketplace and needs for data. The USDA Nutrient Database for Standard Reference contains data for about 6040 foods for over 100 compounds. To develop a full nutrient profile for each food costs approximately $12 000 (six analytical samples  $2000 per sample). To determine food sampling priorities, the Nutrient Data Laboratory (NDL) has used the Key Foods approach to generate a list of 666 foods. This method utilizes existing nutrient profiles and nationally representative food consumption survey data collected by USDA in the Continuing Survey of Food Intakes by Individuals 1994–1996 (CSFII) and by The U.S. Department of Health and Human Services (USDHHS) in the National Health and Nutrition Examination Survey (NHANES). One premise of the project is that more samples will be collected and prepared for those foods which provide important amounts of nutrients of public health significance to the diet and not every sample will be analyzed for all the nutrients currently in NDL’s nutrient databases. -
Guidelines on Food Fortification with Micronutrients
GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry. -
Full Assessment Report. (Word5)
ATTACHMENT 3 SAFETY ASSESSMENT REPORT APPLICATION A406 PERMISSION FOR USE OF NEOTAME SUMMARY Introduction The NutraSweet Company is seeking approval for the use of a new artificial sweetener (Neotame) in Australia and New Zealand. The proposed uses include, but are not limited to, soft drink beverages (both carbonated and non-carbonated), beverage concentrates, beverage mixes, dairy beverages, fruit juice products, alcoholic drinks, non-dairy desserts, gelatin, ice cream, breakfast cereals and as a tabletop sweetener for use in hot beverages such as tea or coffee. Neotame (L-phenylalanine, N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-,1-methyl ester; or NC- 00723) is a dipeptide methyl ester derivative, chemically-related to aspartame. It has a sweetness potency of 7000 to 13,000-times sweeter than sucrose, and 30 to 60-times that of aspartame, depending on the use. Neotame was very stable in mock beverage solutions simulating commercial formulations. The only degradation product formed at >1% was L-phenylalanine, N-[N-3,3-dimethylbutyl)- L-α-aspartyl (NC-00751), which is also the major metabolite in both animals and humans and other minor degradation products (each <1%) which are not expected to be detectable at actual use levels of Neotame. Metabolism and toxicokinetics A number of studies on the metabolism and toxicokinetics were performed in rats and dogs, mainly via the oral route, although the intravenous route was also investigated. Neotame was rapidly absorbed following oral dosing, with around 14% of the administered dose absorbed in a pilot metabolism study and around 20-30% absorbed in the definitive rat metabolism study. -
National Nutrient Database for Standard Reference, Release 26
Composition of Foods Raw, Processed, Prepared USDA National Nutrient Database for Standard Reference, Release 26 Documentation and User Guide August 2013 Slightly Revised, November 2013 U.S. Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory 10300 Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland 20705 Suggested Citation: U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl Disclaimers: Mention of trade names, commercial products, or companies in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual's income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer. -
LANGUAL in the European Context/ 17 December 1991 / Page 1 LANG
LANGUAL in the European Context/ 17 December 1991 / page 1 LANG UAL in the European Context Why do we need relevant food data interchange? Foods are involved in all major human activities: - health and science, in the context of food correlated diseases such as cancer or diabetes, or malnutrition in developing countries; - trade and economy, with increasing international exchange of commodities; - regulation and politics, which depend on food hygiene, agricultural policy and trade control; - social behavior and human sciences, as food is not only a way to survive but also a source of pleasure and involve_d in many social or religious habits. Unfortunately, we are-not always able to understand and compare nutritional status for different countries or-people, due to the fact that there is no scientific method for describing foods. Natural lan:guage is often inadequate and even misleading to those who are not closely acquainted with the local language and culture.· The situation is further--confused by homonyms, synonyms, identical brand names for different products, and culinary or technological terms.1 Significant food description Is equally of increasing importance due to labelling regulations.2 Since September 24, 1990, nutritional labelling is regulated at the European level, following similar legislation in the USA and Canada.3 A normalized method of describing foods will be necessary, as the obligation of nutritional labelling will have an effect on international trade. Thus, there is a veritable need for an international food language. In this context, the CODATA (Committee on Data for Science and Technology) task group on "Systematic Nomenclature for Foods in Numeric Data Banks" was created in order to : provide an international system by which foods can be described for databases and especially for nutritional databases; design procedures for collecting information on food composition and data interchange; standardize methods of data processing to obtain certified values from aggregated data; establish guidelines for database structure. -
The Reality of Artificial Sweeteners
Review Article Curre Res Diabetes & Obes J Volume 7 Issue 2 - May 2018 Copyright © All rights are reserved by Rafia Bano DOI: 10.19080/CRDOJ.2018.07.555708 The Reality of Artificial Sweeteners Rafia Bano* Department of Clinical Nutrition, College of Applied medical Sciences, University of Hail, Saudi Arabia Submission: April 04, 2018; Published: May 09, 2018 *Corresponding author: Rafia Bano, Department of Clinical Nutrition, College of Applied medical Sciences, University of Hail, HAIL, KSA, Saudi Arabia, Email: Abstract Now a days we are facing serious obesity issues worldwide. More than half of people in the US are becoming overweight, of which more than half are obese. As a result the weight related disorders are on the rise. So with all of these weight related problems going around, increased number of people struggling with weight lost regimens. They are trying to change their eating habits to include more vegetables and whole grains in their diets. They’re trying to be more physically active. They’re trying to modify snacking choices to healthier ones. There has been found an increasing trend of substituting artificial sweeteners in the sweet snacks and drinks that make up the majority of the American diet. But the question is that - are these substitutes really going to help? Or are they going to do more harm than benefit? The research has shown mixed evidences, but more and more is showing that these artificial sweeteners are not a good substitute. Artificial sweeteners continue to be a controversial public health issue, and the research keeps coming. At one side, many people are strongly opposing the use of artificial sweeteners because of the reported connections with increased risk for cancer and other metabolic and degenerative diseases. -
Sweet Sensations by Judie Bizzozero | Senior Editor
[Confections] July 2015 Sweet Sensations By Judie Bizzozero | Senior Editor By R.J. Foster, Contributing Editor For many, terms like “reduced-sugar” or “sugar-free” do not go with the word “candy.” And yet, the confectionery industry is facing growing demand for treats that offer the taste people have grown to love without the adverse health effects they’re looking to avoid. Thankfully, there is a growing palette of ingredients from which candy makers can paint a new picture of sweetness that will be appreciated by the even most discerning of confectionery critics. SUGAR ALCOHOLS Also referred to as polyols, sugar alcohols are a common ingredient in reduced-sugar and sugar-free applications, especially confections. Funny thing, they’re not sugars or alcohols. Carbohydrate chains composed of monomeric, dimeric and polymeric units, polyols resemble both sugars and alcohols, but do not contain an ethanol molecule. All but two sugar alcohols are less sweet than sugar. Being only partially digestible, though, replacing a portion of a formulation’s sugar with a sugar alcohol reduces total calories without losing bulk (which can occur when replacing sugar with high-intensity sweeteners). Unique flavoring, texturizing and moisture-controlling effects also make polyols well-suited for confectionery products. Two very common and very similar monomeric polyols are sorbitol and mannitol. Present in a variety of fruits and vegetables, both are derived from products of cornstarch hydrolysis. Sorbitol is made via hydrogenation of glucose, which is why sorbitol is sometimes referred to as glucitol. Mannitol is created when fructose hydrogenation converts fructose into mannose, for which the final product, mannitol, is named. -
Nutrasweet and Laidlaw Bruce M. Graham*
Abuse of Dominance - Recent Case Law: Nutrasweet and Laidlaw Bruce M. Graham* Nutrasweet and Laidlaw are the Competi- Dans Nutrasweet et Laidlaw, le Tribunal de tion Tribunal's first two decisions applying the Ia concurrence aborda les dispositions de Ia abuse of dominant position provisions of the Loi sur la concurrence en mati~re d'abus de Competition Act. The author undertakes an in position dominante. L'auteur nous livre une depth analysis of these two decisions. His 6tude ddtdill6e de ces deux d6cisions. II exa- comments explore tensions in the goals pur-, mine certaines tensions qui existent dans les sued by competition law and call into question objectifs vis6s par le droit de la concurrence et the approach adopted by the Tribunal in these remet en question l'opportunit6 de l'approche cases. The author argues that the Tribunal pr6conis6e par le Tribunal, qui, selon l'auteur, underestimated the disciplining power of the a sous-estim6 le pouvoir du march6 de corriger market in these decisions and closes with lui-m~me les abus. L'auteur conclut en offrant advice to corporate counsel advising large des conseils aux avocats appel6s A guider le firms on how to conduct themselves in light of comportement des grandes compagnies DLla Nutrasweet and Laidlaw. lumi~re de ces deux d6cisions. *Partner, Smith, Lyons, Torrance, Stevenson & Mayer. © McGill Law Journal 1993 Revue de droit de McGill To be cited as: (1993) 38 McGill L.L 800 Mode de r6fdrence: (1993) 38 R.D. McGill 800 1993] NUTRASWEET AND LAIDLAW Synopsis Introduction 1. The Case Law A. -
Nutrient and Chemical Contaminant Levels in Five Marine Fish Species from Angola—The EAF-Nansen Programme
foods Article Nutrient and Chemical Contaminant Levels in Five Marine Fish Species from Angola—The EAF-Nansen Programme Amalie Moxness Reksten 1,* , Avelina M. Joao Correia Victor 2 , Edia Baptista Nascimento Neves 2, Sofie Myhre Christiansen 1, Molly Ahern 3 , Abimbola Uzomah 4, Anne-Katrine Lundebye 1, Jeppe Kolding 5 and Marian Kjellevold 1 1 Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; sofi[email protected] (S.M.C.); [email protected] (A.-K.L.); [email protected] (M.K.) 2 Quality Control Department of Fisheries Products, National Institute of Fisheries and Marine Research, P.O. Box 2901, Luanda, Angola; [email protected] (A.M.J.C.V.); [email protected] (E.B.N.N.) 3 Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy; [email protected] 4 Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri 460114, Nigeria; [email protected] 5 Department of Biological Sciences, University of Bergen, P.O. Box 7803, 5020 Bergen, Norway; [email protected] * Correspondence: [email protected]; Tel.: +47-975-83-296 Received: 2 April 2020; Accepted: 9 May 2020; Published: 14 May 2020 Abstract: Fish is a rich source of several important nutrients and an important part of the otherwise plant-dominated diet present in Angola. However, fish may also be a source of contaminants. The aim of this study was to analyse the nutrient contents and the levels of chemical contaminants, including arsenic, cadmium, mercury, and lead, in five commonly consumed marine fish species sampled during a survey with the research vessel Dr. -
Aspartame—True Or False? Narrative Review of Safety Analysis of General Use in Products
nutrients Review Aspartame—True or False? Narrative Review of Safety Analysis of General Use in Products Kamila Czarnecka 1,2,*, Aleksandra Pilarz 1, Aleksandra Rogut 1, Patryk Maj 1, Joanna Szyma ´nska 1, Łukasz Olejnik 1 and Paweł Szyma ´nski 1,2,* 1 Department of Pharmaceutical Chemistry, Drug Analyses and Radiopharmacy, Faculty of Pharmacy, Medical University of Lodz, Muszy´nskiego1, 90-151 Lodz, Poland; [email protected] (A.P.); [email protected] (A.R.); [email protected] (P.M.); [email protected] (J.S.); [email protected] (Ł.O.) 2 Department of Radiobiology and Radiation Protection, Military Institute of Hygiene and Epidemiology, 4 Kozielska St., 01-163 Warsaw, Poland * Correspondence: [email protected] (K.C.); [email protected] (P.S.); Tel.: +48-42-677-92-53 (K.C. & P.S.) Abstract: Aspartame is a sweetener introduced to replace the commonly used sucrose. It was discovered by James M. Schlatter in 1965. Being 180–200 times sweeter than sucrose, its intake was expected to reduce obesity rates in developing countries and help those struggling with diabetes. It is mainly used as a sweetener for soft drinks, confectionery, and medicines. Despite its widespread use, its safety remains controversial. This narrative review investigates the existing literature on the use of aspartame and its possible effects on the human body to refine current knowledge. Taking to account that aspartame is a widely used artificial sweetener, it seems appropriate to continue Citation: Czarnecka, K.; Pilarz, A.; research on safety. Studies mentioned in this article have produced very interesting results overall, Rogut, A.; Maj, P.; Szyma´nska,J.; the current review highlights the social problem of providing visible and detailed information about Olejnik, Ł.; Szyma´nski,P. -
Programme and Book of Abstract
Programme and Book of Abstract 1 Index Welcome message ...................................................................................................................... 10 13th IFDC Welcome address ........................................................................................................ 11 Scientific Committee .................................................................................................................. 12 Executive Committee ................................................................................................................. 13 Organizing Committee ................................................................................................................ 13 SCIENTIFIC PROGRAMME ........................................................................................................... 14 Prof. Dr. Nevin Scrimshaw Award .............................................................................................. 22 Prof. Dr. Nevin Scrimshaw Award Lecture ................................................................................ 23 Greenfield Southgate Award ...................................................................................................... 24 Greenfield Southgate Award Lecture ........................................................................................ 25 KeyNote Speaker .......................................................................................................................... 26 KeyNote address .........................................................................................................................