GMO Usage

Genetically Modified Organisms (GMOs) are used in food primarily to introduce specific traits or characteristics into crops and agricultural products that can benefit both producers and consumers. These genetic modifications are made through biotechnology techniques, such as genetic engineering. There are many reasons GMOs are used in the food industry:

• Increased Crop Yield
• Pest Resistance
• Chemical Tolerance (herbicides, fertilizers, etc)
• Crop Disease Resistance
• Improved Nutritional Content
• Extended Shelf Life
• Reduced Allergens
• Crop Adaptation

The use of GMOs in food has been a subject of debate and controversy due to concerns about their safety, potential environmental impacts, and labeling. Some countries have implemented regulations to govern the cultivation and sale of GMOs, and consumer preferences vary regarding GMO-containing products. As a result, the use of GMOs in food production is a complex and highly regulated issue.

The Importance of GMO Testing

There are several important reasons for conducting GMO testing. GMOs are still being researched and little is known about the long-term consequences of heavy use in food. Some of the most important reasons GMO testing is essential include:

GMO Regulatory Compliance

Many countries have regulations in place that require the labeling of food products containing GMO ingredients. GMO testing helps ensure compliance with these regulations and provides consumers with information about the presence of GMOs in the products they buy.

GMO Product Quality Control

GMO testing is used by food manufacturers and producers to verify the accuracy of labeling claims and to maintain the quality and consistency of their products.

Supply Chain Information

Companies involved in the production and distribution of agricultural products use GMO testing to track and manage the presence of GMOs in their supply chains.

Standardized Research and Development

Scientists and researchers use GMO testing to study the characteristics and effects of genetically modified organisms, both in the laboratory and in the field.

GMO Testing Methodology

GMO testing is conducted in many different ways. Testing procedures can vary by industry. Some of the most common methods for GMO testing include:

Polymerase Chain Reaction (PCR) Testing

PCR is a molecular biology technique that amplifies specific DNA sequences. In GMO testing, PCR can be used to detect and quantify the presence of DNA sequences that are specific to genetically modified organisms.

Enzyme-Linked Immunosorbent Assay (ELISA) Testing

ELISA is an immunological assay that detects the presence of specific proteins. In GMO testing, it can be used to detect and quantify the expression of genetically modified proteins.

DNA Microarray Testing

DNA microarrays are tools that allow the simultaneous analysis of thousands of DNA sequences. They can be used to identify and characterize the genetic makeup of a sample, including the presence of GMOs.

Next-Generation Sequencing (NGS) Testing

NGS technologies can provide detailed genetic information about an organism, making them useful for identifying GMOs and their genetic modifications.

GMO testing plays a crucial role in ensuring food safety, transparency, and compliance with regulations related to genetically modified organisms. It allows consumers to make informed choices about the products they consume and helps maintain the integrity of the food supply chain.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

Learn about the Non-GMO food Movement at Merieux Nutrisciences.

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As with any field, exciting finds lead to trends. Trends in the dietary and food industries are typically types of foods and specific supplements. Some trends are more publicly visible than others–cognitive health related to dark chocolate–but why? What leads some foods to be featured as beneficial to cognitive function? Let’s take a look at some of the most popular (and recent) cognitive health food & dietary trends.

Fatty Fish

Fatty fish, such as salmon, mackerel, sardines, trout, and herring, are rich sources of omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These omega-3 fatty acids have been extensively studied for their potential benefits to cognitive health.

Berries

Berries, such as blueberries, strawberries, and blackberries, are rich in antioxidants and compounds that may have neuroprotective effects. Berries are specifically known for their high levels of antioxidants, including vitamins C and E, as well as various phytonutrients like flavonoids and anthocyanins. These antioxidants help combat oxidative stress and reduce cellular damage, which are associated with cognitive decline.

Kale

collard greens are packed with vitamins, minerals, and antioxidants that may support brain health and reduce the risk of cognitive decline. Kale contains dietary fiber, which supports gut health. Emerging research suggests that a healthy gut microbiome can influence brain health through the gut-brain axis.

Legumes

Beans, lentils, and chickpeas are rich in complex carbohydrates, fiber, and protein, which help provide a steady supply of energy to the brain. Legumes have exhibited beneficial properties related to antioxidants, blood sugar, carbohydrate content, and fiber content.

Avocado

Avocado is a source of healthy monounsaturated fats and vitamin E, both of which have been associated with brain health. Avocado research is still going strong, with many popular fields of research including:

• Blood sugar regulation
• Monosaturated fat content (another field in its own right)
• Antioxidant properties
• Anti-inflammatory properties
• Micronutrient synergy

Dark Chocolate

Dark chocolate is rich in compounds called flavonoids, which have been studied for their potential positive effects on cognitive health. Flavonoids are a type of polyphenol, a group of naturally occurring plant compounds with antioxidant and anti-inflammatory properties. Varieties with higher cocoa content (70% or higher) and minimal added sugars seem to be the most beneficial. Like any type of candy, however, dark chocolate should be eaten in moderation and requires a balanced diet to show any beneficial effects.

Importance of a Balanced Diet

While many of the dietary trends listed above provide potential cognitive benefits, they are just one aspect of a holistic approach to cognitive well-being. Incorporating any type of new food into a balanced diet also requires regular physical activity, adequate sleep, cognitive engagement, stress management, and other healthy lifestyle practices to reach its full potential. Consulting with a healthcare professional or registered dietitian is advised before any major dietary shifts.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

The post Cognitive Health Food Trends appeared first on Biofortis Research.

Health Assessment

A comprehensive assessment of an individual’s health status and medical history is the best way to evaluate your body’s current state and needs. This includes evaluating existing medical conditions, allergies, intolerances, medications, and dietary restrictions.

Nutrient Requirements

Based on the individual’s age, gender, activity level, and health goals, a calculation of daily nutrient requirements is performed. This includes macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals).

Energy Expenditure

The individual’s energy expenditure, which includes their basal metabolic rate (BMR) and physical activity level, is estimated. This helps determine their caloric needs, which can then be adjusted based on their goals, such as weight loss, maintenance, or muscle gain.

Dietary Restrictions

Personal dietary preferences, cultural considerations, and food allergies or intolerances are taken into account. This ensures that the recommended diet aligns with the individual’s tastes and values.

Health Goals

Whether the individual’s goal is to manage a medical condition (e.g., diabetes, heart disease), lose weight, gain muscle, or simply maintain good health, these objectives influence the composition of their dietary plan.

Meal Patterns and Timing

The distribution of meals and snacks throughout the day, as well as the timing of meals relative to physical activity, can be personalized based on an individual’s routine and preferences.

Dietary Nutrient Density

A focus on nutrient-dense foods that provide a high concentration of essential nutrients per calorie is recommended. This approach ensures that the individual’s dietary needs are met without excessive calorie consumption.

Dietary Monitoring

Regular monitoring of progress and adjustments to the dietary plan may be necessary. Feedback from the individual about their adherence, preferences, and any changes in their health status informs these adjustments.

Professional Monitoring/Checkups

Formulating personalized dietary needs often involves input from registered dietitians, nutritionists, or healthcare professionals. These experts can interpret complex nutritional science and tailor recommendations to an individual’s specific circumstances.

Sustainability

An important aspect of personalized dietary planning is making sure the recommendations are sustainable for the long term. The plan should promote healthy eating habits that can be maintained over time.

Dietary Adherence

Addressing behavioral aspects of eating, such as emotional eating or portion control, is important for successful dietary changes. Behavioral strategies can be integrated into the personalized plan.

Formulating dietary needs at an individual level is a multidimensional process that takes into account biological, medical, psychological, and lifestyle factors. A personalized approach acknowledges that each person has unique requirements and challenges, aiming to create a dietary plan that optimally supports their health and well-being. While generalized approaches and diets can be helpful, they are never a replacement for an individualized plan.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

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Key Components of Individual Dietary Needs

Macronutrients

• Carbohydrates. Provide energy and are the body’s primary source of fuel. Different types of carbohydrates (simple and complex) have varying effects on blood sugar levels.
• Proteins.Essential for building and repairing tissues, supporting immune function, and serving as enzymes and hormones.
• Fats. Important for energy, insulation, protecting organs, and aiding in the absorption of fat-soluble vitamins.

Micronutrients

• Vitamins. Organic compounds required in small amounts for various physiological functions. They support immunity, metabolism, and other processes.
• Minerals. Inorganic elements necessary for diverse bodily functions, including bone health, fluid balance, and nerve transmission.

Caloric Intake

Calories represent the energy derived from food. Balancing caloric intake with energy expenditure is important for maintaining a healthy weight.

Hydration

Sufficient fluid intake is essential for maintaining bodily functions, electrolyte balance, and overall well-being.

Fiber Intake

Dietary fibers aid digestion, promotes regular bowel movements, and can help manage blood sugar levels and cholesterol.

Nutrient Needs

Some individuals may have higher dietary needs for certain nutrients due to factors like growth, pregnancy, lactation, medical conditions, or specific dietary restrictions.

Adequate Intake of Essential Nutrients:

Essential nutrients are those that the body cannot synthesize and must be obtained from the diet. Ensuring an adequate intake of these nutrients is crucial for health.

Dietary Balancing

A balanced diet includes a variety of foods from all food groups to ensure that all necessary nutrients are consumed.

Individual Needs

Dietary needs can also be influenced by individual goals, such as weight management, athletic performance, or specific health concerns.

While general guidelines for dietary needs exist, individual requirements can vary. Consulting with a registered dietitian, nutritionist, or healthcare professional is the best way to ensure a person can determine their specific dietary needs. Meeting these dietary needs through a balanced and varied diet is essential for promoting overall health and well-being.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

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LcS has exhibited survivability in the GI tract across populations in many different countries. The objective of a recent study published in the International Journal of Food Sciences and Nutrition was to validate this survivability in the United States, where evidence is lacking. Results of the study showed traces of LcS in 23/25 participants.

Why does LcS survive so well in the GI tract of healthy adults?

Lacticaseibacillus paracasei strain Shirota & the GI Tract

The survival of Lacticaseibacillus paracasei strain Shirota (LcS) in the gastrointestinal tract of generally healthy individuals can be attributed to several factors.

Strain Characteristics

The specific strain of LcS (Lacticaseibacillus paracasei Shirota) has been extensively studied for its survival and potential health benefits. Different strains of bacteria can exhibit varying survival and colonization abilities.

Resistance to Acidic Environments

The stomach has a highly acidic environment due to the presence of gastric acids. LcS is known to be relatively resistant to low pH levels, which allows it to survive the acidic conditions of the stomach and reach the intestines where it can exert its beneficial effects.

Tolerance to Bile

Bile salts are secreted in the small intestine and can be harsh on some microorganisms. LcS has been shown to possess tolerance to bile salts, allowing it to survive and pass through the bile-rich environment of the small intestine.

Adhesion and Colonization

Probiotics need to adhere to the intestinal lining to exert their benefits. LcS has mechanisms that enable it to adhere to the mucosal lining of the intestines, which helps it colonize the gut and interact with the host’s cells.

Immunomodulation

LcS can modulate the immune response of the host. This interaction with the immune system might help it establish a presence in the gut by promoting a favorable environment.

Short Transit Time

The transit time of food through the gastrointestinal tract can impact the survival of probiotics. Fermented milk products, like yogurt, often have a relatively short transit time, which can enhance the chances of probiotics surviving and reaching the intestines.

 LcS has primarily been studied for its potential health benefits and survivability in the gastrointestinal tract. The survival and efficacy of probiotics can vary based on individual factors such as diet, overall gut health, and the presence of other gut microorganisms.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

Source: The probiotic Lacticaseibacillus paracasei strain Shirota (LcS) in a fermented milk beverage survives the gastrointestinal tract of generally healthy U.S. Adults. Published in the International Journal of Food Sciences and Nutrition August 16, 2023.

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Although some believe that food manufacturers have been slow to reformulate their products, there are leading companies making strides in reducing sugar through reformulation. Let’s explore some of the approaches manufacturers are adopting to achieve sugar reduction.

Key points:

• Sugar is a major concern for consumers when making food and beverage choices.
• Reformulation efforts are particularly prevalent in confectionery and alcoholic beverages.
• Consumers show a preference for natural sweeteners over artificial ones in sugar reduction.

New and innovative sugars are emerging, providing additional options for manufacturers.

Why is Sugar Reformulation Important?

The IFIC’s 17th annual Food and Health Survey found that “low in sugar” was the second most popular attribute associated with healthy food among Americans, with 32% of participants selecting it. This indicates the significance of sugar in consumers’ perception of healthy eating. In Europe, a recent EFSA study showed that two out of three respondents have attempted to reduce their sugar intake at some point in their lives.

These findings underscore the importance of sugar reduction for consumers, creating a potentially lucrative market for food and beverage producers.

Which Sugar Products Are Being Reformulated?

Sugar reformulation efforts have been particularly prominent in the confectionery and alcoholic beverage sectors. Manufacturers are striving to reduce sugar content while maintaining taste and quality.

How is Sugar Reformulation Achieved?

To reduce sugar content while maintaining flavor, manufacturers are employing various strategies. These include incorporating additional ingredients with high flavor profiles, such as fruits, seeds, cocoa, and nuts. These ingredients not only contribute to taste but also allow companies to market their products as having added nutritional benefits, such as protein, vitamins, or fibers.

Additionally, sugar-free alternatives using high-intensity sweeteners like Stevia are gaining popularity. However, to balance the sweetness, formulators often introduce ingredients like cocoa powder to add a touch of bitterness.

Natural vs. Artificial Sugars

Consumer preferences are shifting towards clean labels and natural ingredients. Natural sweeteners, such as honey and stevia, are increasingly favored over artificial alternatives due to their plant-based and sustainable nature. This aligns with consumers’ values and allows manufacturers to make “naturally sweetened” claims.

Another emerging trend in sugar reformulation involves using natural syrups or extracts, including rice, oat, and other cereals. These natural sweetening agents are easily recognizable to consumers and provide an ideal choice for natural sweetening. Manufacturers can also make natural claims by incorporating these syrups into their reformulated products.

New Sugar Alternatives

Advancements in sugar alternatives offer promising possibilities for sugar reformulation. Innovations in Reb M stevia production, bioconversion, and precision fermentation show potential for reducing or even eliminating sugar while ensuring affordability and sustainability in the long run.

Flavor and taste modification techniques are also being explored. Marketed as natural flavors, these techniques can help reduce sugar content in products like baked goods where sweeteners like stevia are restricted.

The future of sugar reformulation is bright as consumer demand drives industry efforts. Manufacturers are increasingly motivated to meet these expectations, and the available options for achieving sugar reduction have never been more abundant.

Research at Biofortis

Biofortis is dedicated to protecting consumer health worldwide by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

Original article posted by Mérieux NutriSciences.

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What Types of Plant-Based Alternatives are Available?

The development of plant-based food products has primarily focused on the meat and dairy categories. Instead of traditional dairy-based milk and yogurts, alternatives made from soy, rice, and coconut are now available in various flavors and textures. In the meat category, there are plant-based alternatives to chicken, beef, and eggs that have gained significant popularity. This trend is reflected in many fast-food restaurants, which are increasingly offering plant-based alternatives alongside their traditional menus.

Are There Concerns Regarding Statements of Identity with Plant-Based Foods?

In the past, it was common to see terms like “milk” or “burger” used to describe plant-based foods and beverages. However, some of these terms have specific definitions and standards set by the USDA or FDA, which the plant-based alternatives do not meet. Therefore, it is crucial to clearly differentiate plant-based foods from their traditional counterparts using appropriate and compliant statements of identity to avoid consumer confusion.

Are Plant-Based Foods Considered Imitation Foods?

According to the FDA’s definition, a food must both resemble another food and be nutritionally the same to be considered “imitation.” If a food only resembles another food but is not nutritionally identical, it is classified as a “substitute” or “alternative” food. Plant-based foods and beverages often resemble other foods but differ nutritionally, making them substitutes or alternatives rather than true imitations.

What Should Consumers Pay Attention to on the Label?

Plant-based foods, particularly beverages, are often made from soy or coconut, which can contain allergenic components not present in meat or dairy. Additionally, they may have higher calorie or added sugar content due to the use of additional ingredients. However, plant-based foods generally have lower cholesterol and fat content. It is always advisable to carefully read the nutrition labels to understand the product’s ingredients and nutrient profile.

What Should the Plant-Based Food Industry Monitor?

As the science and technologies used in plant-based products continuously evolve, the FDA has developed several guidance documents regarding labeling and formulations for the plant food and beverage industry. The expectations for these new foods are similar to those for traditional foods, including the use of safe ingredients, proper labeling of genetically engineered (BE) disclosures when applicable, monitoring pesticide residue, accurate allergen and ingredient statements, and compliance with other food safety requirements. Federal agencies are in the process of developing programs specifically for plant-based foods, so it is important to stay informed about the regulatory status and ongoing discussions surrounding this rapidly developing category.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

Original article posted by Mérieux NutriSciences.

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Clinical research has demonstrated the effectiveness of probiotics in treating various conditions, including antibiotic-associated diarrhea, upper respiratory tract infections, abdominal pain in children, and infant colic.

Probiotic Strains

Responding to the rising consumer demand and industry expansion, researchers are actively developing new and innovative probiotic strains. They consider factors such as processing, storage, gastrointestinal survivability, and cell functionality. Compatibility with other ingredients is a crucial consideration during formulation. 

Encapsulation of probiotic strains may be employed to enhance survivability in the GI tract, during processing, and when added to different food products such as powders, bars, gummies, infant formula, and pet food.

The most commonly used probiotic strains belong to the Lactobacillus and Bifidobacterium genera, owing to their abundance in the human gut and Generally Recognized as Safe (GRAS) status. Strains from other genera like Bacillus, Saccharomyces, and Streptococcus are also used as probiotic supplements.

Probiotic Level Verification

Regardless of whether probiotics contain multiple strains or single strains, and whether they are in capsule form, powder form, or added to food products, the claimed levels on labels need to be verified. Mérieux NutriSciences provides verification of probiotic levels in Colony-Forming Units (CFUs) or Active Forming Units (AFUs). They have expertise in testing various probiotic strains and ensuring their safety for human consumption by testing for contaminants.

For strains to qualify as probiotics, they must be viable and offer health benefits when consumed. Clinical studies help determine the minimal and optimal doses required for probiotics to have a positive impact on health outcomes. Biofortis, a sister company of Mérieux NutriSciences, specializes in clinical research testing to assess GI survivability and conduct health benefit claim studies.

Mérieux NutriSciences’ laboratory services and Biofortis Research’s clinical trial services support the entire lifecycle of probiotic products, ensuring high-quality formulations backed by data.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

Original article posted by Mérieux NutriSciences.

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The study is interesting on a global scale as it highlights a growing issue:  How and where do people get nutritional and dietary information? The internet has given rise to many people who call themselves ‘experts’ in just about every conceivable field. Which ‘experts’ seem to get the most traction and how is this affecting public health are important to understand?

Where do Most People get Their Nutritional Information?

There are many sources of nutritional information available to people. The sources that people turn to for information may vary depending on their personal preferences, needs, and circumstances. The most common sources of nutritional information include:

Healthcare Professionals

Doctors, registered dietitians, and other healthcare professionals can provide personalized nutritional advice and information based on an individual’s health status and needs.

Media & Websites

Many people turn to websites, social media, and other forms of media for nutritional information, although it is important to be critical of the sources and to look for evidence-based information.

Food labels & Packaging

Nutrition information is included on food labels and packaging, providing consumers with information about the nutrient content and ingredients in foods.

Government & Non-Profit Organizations

National and local government agencies, as well as non-profit organizations, often provide nutritional information and guidance to the public through websites, publications, and other resources.

Friends & Family

Personal connections can be a source of nutritional information and advice, although it is important to consider the qualifications and expertise of the person giving the advice.

Not all of these sources of nutritional information are reliable or even evidence-based. It is important to be critical of the sources and look for reputable sources of information–something that is becoming increasingly recognized in the current social and political climates.

Getting the “Best” Nutritional Information

Optimal nutrition & diet can vary greatly from person to person. This is the main reason why people should seek out the best sources of nutritional information available to them.

The best place to get reliable and evidence-based nutritional information is from reputable sources like registered dietitians and healthcare professionals who specialize in nutrition. These professionals have received extensive training and education in the field of nutrition and can provide personalized advice based on an individual’s specific needs and health status.

Government and non-profit organizations can also be good sources of nutritional information. The US Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) provide evidence-based nutritional guidelines and resources.

When looking for nutritional information online, it is very important to look for reputable sources like academic institutions, or government-supported studies. Be wary of information found on social media or websites. Social media sources often promote fad diets or make sensational claims without any scientific evidence to back them up.

Nutritional Claims to be Wary Of

Bad dietary and nutritional information shows up almost everywhere on the internet these days. From social media to advertisements on news sites, things like fad diets and bad supplements can be found just about anywhere.

There are several commonly falsified nutrition claims that people should be aware of. Many of these claims seem innocuous and will often be overlooked by consumers. Common examples include:

All Natural & 100% Natural

These claims are often used to imply that a product is healthier or more wholesome than other options, but whether something is natural doesn’t inherently mean it is healthy.  Natural does mean the product is free from synthetic additives.

Fat-Free & Low-Fat

These claims are often used to imply that a product is healthier or lower in calories, but many low-fat or fat-free products contain added sugars and other ingredients that can contribute to weight gain and other health problems. And, some fats, such as monounsaturated and polyunsaturated, as healthy and needed by the body.  The amount of fat consumed is a key factor, not just the type, so reading the labels for ingredients on these products and understanding if they are also lower-calorie, or have included added sugars as a replacement for fats is important to consider. 

No Added Sugars

This claim is often used to imply that a product is healthy or lower in calories, but many products that are marketed as “no added sugars” still contain natural sugars and other sweeteners that can contribute to weight gain and other health problems.  For example, cranberries inherently have little sugar and sugar is added to cranberry juice to make it palatable.  While grapes contain a lot of sugar naturally and don’t have added sugar.  But, a glass of grape juice, with no added sugar, generally has more total sugar than a glass of cranberry juice, where the amount of added sugar is controlled and kept at a minimum.  Studies show the body can’t tell the difference between naturally occurring sugar and added sugar, so it’s important to look at the label for the amount of total sugar in these products. 

Gluten-Free

This claim is often used to imply that a product is healthier or more wholesome, but many gluten-free products are heavily processed and contain high amounts of sugar and other unhealthy ingredients.  And, whole wheat products may contain gluten, but they also provide fiber, which is important for supporting a healthy microbiome. 

Detox or Cleanse

These claims are often used to imply that a product can help remove toxins from the body, but there is no scientific evidence to support the idea that these products are effective when taken alone. Successful approaches to detox and cleaning generally require dietary programs in which certain foods are avoided to see if a person has a sensitivity.  These are best performed with a healthcare practitioner.  

It is important to be critical of nutrition claims that sound too good to be true. Look for evidence-based information when making decisions about what to eat. Consulting with a registered dietitian or other healthcare professionals can help provide personalized advice and guidance without all the flashy ads and ‘amazing’ claims.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

The post Where We Get Nutrition Information appeared first on Biofortis Research.

Glutamine is predominantly used as an anti-fatiguing agent in sports nutrition. Several recent trends have shown glutamine supplementation being used to enhance overall physical performance. Is there merit in studying glutamine supplementation for multiple applications? The answer is yes, but let’s take a look at some details.

What is Glutamine?

Glutamine is an amino acid that is found in high concentrations in the muscles and blood. It is considered a non-essential amino acid, which means that the body can produce it on its own, although it can also be obtained from dietary sources such as meat, fish, and dairy products.

Glutamine plays a variety of roles in the body, including supporting immune function, maintaining gut health, and aiding in the production of energy during exercise. It is also needed for protein synthesis and is a building block for other important molecules in the body, such as glutathione, which is a powerful antioxidant.

During periods of intense physical activity or stress, the body’s demand for glutamine may increase, and it may become a conditionally essential amino acid. Some athletes and bodybuilders may choose to supplement with glutamine to help support their training and recovery. 

Evidence supporting the use of glutamine supplements in this context, however, is mixed and more research is needed to fully understand its effects.

Glutamine & Fatigue

The ‘energy’ that may be granted from glutamine supplementation has been linked to helping with fatigue. Many sports nutrition practitioners recommend glutamine as an anti-fatiguing agent.

During intense physical activity, the body’s demand for glutamine may increase, and it may become a conditionally essential amino acid. Glutamine is also involved in the production of energy. Some recent studies have linked glutamine to reduced fatigue and improved endurance in athletes.

Additionally, glutamine has been suggested to play a role in reducing fatigue associated with various medical conditions, such as cancer and chronic obstructive pulmonary disease (COPD). However, more research is needed to fully understand the effects of glutamine supplementation on fatigue in these populations.

Glutamine may have potential benefits for fighting fatigue, but more research is needed to fully understand its effects. Determining the optimal dosages and timing of supplementation is an area of study that desperately needs more research.

Future Applications of Glutamine

There are many potential applications of glutamine supplementation currently being researched. A recent joint study funded by the Sao Paulo Research Foundation listed 6 important findings:

1. Glutamine supplementation seems to increase muscle glycogen synthesis and reduce ammonia accumulation induced by exercise, especially when administered for long-term periods. A demonstration of the greater effect of glutamine in comparison to supplements containing carbohydrates or creatine monohydrates is needed.
2. Glutamine supplements may help indicate markers of muscle damage, such as blood CK and LDH levels.
3. While research has shown enhancement in regards to being an anti-fatiguing agent, glutamine supplementation seems to have limited effects on overall physical performance.
4. Supplements containing glutamine may present ergogenic effects, but many studies have been done on supplements with other nutrients combined with glutamine.  More studies assessing glutamine alone are needed. .
5. Glutamine supplementation may help increase overall glutamine availability. Due to its high stability, it may be a suitable option to be included in commercial products. 

Glutamine supplementation has shown many potential benefits but more research needs to be conducted. While its use as an anti-fatiguing agent shows merit, using glutamine to enhance general physical performance needs more research. 

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

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