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.

Sports nutrition is a broad category that includes everything from diet to supplements. While many foods and supplements have been rigorously researched, new trends are showing up quickly— a pattern that shows no signs of slowing down.

What is Sports Nutrition?

Sports nutrition is the study and practice of nutrition as it relates to athletic performance. It involves understanding the specific nutritional needs of athletes, including the timing and composition of meals and snacks, and how these needs may vary depending on the sport, training regimen, and individual factors such as age, sex, and body composition.

Sports nutrition also involves understanding the role of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) in supporting athletic performance and recovery, as well as the importance of hydration and electrolyte balance.

Sports nutrition can also involve the use of supplements (protein powders, creatine, caffeine, etc.) to support athletic performance. It is important to note that while some supplements may be beneficial, others may have little to no effect, or even be harmful if used improperly.

What are Sports Nutrition Trends?

The answer to this question is constantly changing, as the word trend implies. That said, let’s take a look at the sports nutrition trends we are seeing in 2023.

Plant-Based Diets

More athletes are adopting plant-based diets, either partially or entirely, for health, environmental, and ethical reasons. Plant-based diets can provide sufficient protein, carbohydrates, and other nutrients to support athletic performance when properly planned.

Personalized Nutrition

Advances in genetic testing and other technologies are allowing for more personalized nutrition plans tailored to an individual athlete’s unique needs and preferences.

Gut Health

There is growing interest in the role of the gut microbiome in athletic performance, with a focus on consuming foods that support a healthy and diverse microbial community in the gut.

Keto & Low-Carb Diets

Some athletes are adopting low-carbohydrate or ketogenic diets in an attempt to improve endurance and fat-burning capabilities, but the evidence supporting these approaches in athletes is mixed.

Natural Foods

There is a trend towards consuming minimally processed and whole foods, such as fruits, vegetables, and whole grains, as opposed to highly processed and packaged foods.

Nutritional Supplements

While some supplements, such as protein powders and caffeine, are commonly used by athletes to support performance and recovery, there is increasing interest in more natural and plant-based supplements, such as adaptogens and herbal remedies.

Looking at Trends in Sports Nutrition

Researchers, dieticians, nutritionists, and food scientists need to keep up with trends to identify what warrants studying. This is extremely important, as new dietary trends and (especially) supplements are often not fully understood.

The rise of social media and other online platforms has allowed many people to have a voice when it comes to nutrition, exercise, and other areas of expertise. Nutrition & dietary trends, like anything else, can go ‘viral’ which may lead to far-reaching influence and effects. Constant research is necessary to determine what trends may have potential benefit and others that may have no effect or be potentially harmful.

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 Sports Nutrition Trends appeared first on Biofortis Research.

Poppy seeds have been part of traditional Middle Eastern and Mediterranean diets for thousands of years. In the past decade, both of those diets have become more popular in the US, as the health benefits have come into the limelight.

The seeds themselves come from the poppy plant, which is also associated with opioid medications. This is important to note because poppy seeds may contain small amounts of opioid compounds, which can obscure sensitive drug tests.

Poppy Seed Fiber

Fiber, found in abundance in poppy seeds, is important for the following reasons:

• Helps food progress through the digestive system. This helps avoid constipation and related ailments.
• Glucose control. Fiber can help control glucose levels in the blood, which helps in controlling conditions like diabetes.
• Helps lower LDL cholesterol in the blood. Fiber helps reduce low-density lipoprotein in the blood, a cholesterol associated with heart disease.
• Fills us up. Fiber can be tougher for the body to break down, which can help some people avoid overeating.

Poppy Seed Protein

Protein is important to the body when it comes to repairing cells and tissue. The body also uses protein in other processes like vision, blood clotting, hormones, immune response, and fluid balance.

Poppy seeds are a great source of protein, benefiting from the fact that the protein contained comes in a small package. 

Poppy Seed Risks & Side Effects

In some cases, poppy seeds can contain trace opioid compounds.

“A report from the European Food Safety Authority in 2011 said that poppy plant sap, which manufacturers use to make opioids, can sometimes contaminate the seeds. However, it is also true that food processing, such as cleaning and cooking, can reduce these compounds by around 90%.

To be completely safe, experts recommend that people limit the number of raw poppy seeds they eat to about 1 tbsp per 7 pounds (lb) of body weight. This means that someone who weighs 150 lb, or 70 kilograms, should not eat any more than 7 tbsp of raw poppy seeds at a time.”

The FDA currently has no listed recommendations for poppy seed consumption. It is worth noting, however, that poppy seeds may lead to failed drug tests, depending on the sensitivity of the test and the level of poppy seed consumption.

Poppy seeds can be great sources of nutrients the body needs to stay healthy. They also contain valuable vitamins and minerals including calcium, magnesium, and zinc.

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Sugar reduction in foods has been a major public health priority for governments and consumers alike. Consumption of foods high in sugar has been linked to numerous diseases and other physical health complications. Reducing sugar through the reformulation of products may be the answer.

Many believe that food manufacturers are dragging their feet on reformulating their products to reduce the amount of sugar, but some are leading the way. Let’s take a look at some of the ways manufacturers are achieving reducing sugar through reformulations.

Highlights:

• Sugar is one of the biggest concerns for consumers in terms of food and beverage choices.
• Sugar reformulation in confectionaries and alcoholic beverages is particularly popular.
• Consumers prefer natural sweeteners to artificial sweeteners in their sugar reformulations.
• New novel sugars are slowly making their way to the market and may provide manufacturers with additional options.

Why is sugar reformulation so important?

According to the IFIC’s 17th annual 2022 Food and Health Survey, which explored Americans’ perspectives and behavior related to food, “low in sugar” was the second most popular answer when participants were asked what the main attributes of healthy food were (32%). The most popular answer was “fresh” (37%).  This illustrates the gravity of consumers’ perceptions of sugar and health. Additionally, this survey found that nearly three out of four, or 73% of respondents answered that they are trying to limit or avoid sugars.

In Europe, a recent study from the EFSA found that 2 out of 3 respondents had, at some point in their life, tried to reduce their sugar intake.

This data highlights the importance of reducing sugar for consumers and also what food and beverage producers see as a potentially profitable and burgeoning market.

What types of products are being reformulated?

Soft drinks have long been used as the poster child for the obesity crisis and beverage manufacturers have already taken numerous steps to reduce the sugar content in many of these drinks.

According to UNESDA Soft Drinks Europe, the European soft drink industry reduced average added sugars by 3.6% between 2019 and 2021.   While sugar reformulation in the soft drinks sector has been making major strides, industry experts believe that alcoholic beverages, such as beer and cider, will be the next major group to look to reformulate.

Another major area of sugar reduction through reformulation has been in confectionary and sweets. There have been significant product launches this year in these categories with low sugar/reduced sugar or even zero sugar claims.

How can sugar reformulation be achieved?

If consumers want less sugar and producers are to meet these expectations, what options do they have to replace sugar in their formulations?

One thing has become clear in all areas of reformulation, while consumers demand certain ingredients be cut, they still expect the products to taste good. Therefore, one of the ways producers are keeping flavor while reducing sugars is to add additional ingredients that have high flavor profiles such as fruits, seeds, cocoa, and nuts. These added ingredients not only allow the product to remain tasty with a reduction of sugar, but also allow companies to market them as having added protein, vitamins, or fibers.

Many brands are choosing sugar-free options, which often means relying on high-intensity sweeteners like Stevia. In these cases, the product can become overly sweet, therefore, formulators often add cocoa powder for instance to soften the taste through added bitterness.

Natural vs Artificial Sugars

Clean labels and simple ingredient lists are becoming more and more favored by consumers across the globe. The choice of sweetener will become even more important to consumers as their interest in reduced-sugar options expands beyond sugar content alone. Consumers are starting to look more closely at product labels for the types of sweeteners used in their food and beverage purchases as clean label demands have become commonplace. People want to buy items that are beneficial for them and the environment, and they are increasingly making purchases based on their principles. Because of this, they are drawn to product labels that are brief and emphasize natural components.

This has led consumers to favor natural over artificial sweeteners when it comes to sugar reformulations. Consumers expect reformulations to be plant-based, sustainable, and natural. Therefore, sweeteners like honey and stevia, which are plant-based are increasingly favored. It also allows food and beverage manufacturers to make the claim of “naturally sweetened,” which is much more in line with consumers’ values.

Another major trend in sugar reformulations is the use of natural syrups or extracts. These natural sweetening syrups such as rice, oat, and other cereals are easy for consumers to identify with and understand making them ideal choices for natural sweetening. Additionally, food and beverage manufacturers can make natural claims with these syrups, and they are often easy to incorporate in reformulations.

New sugar alternatives

Three of the most interesting advances in the near future for sugar reformulation are Reb M stevia production, bioconversion, and precision fermentation. These advancements once improved have the potential to not only reduce sugar or eliminate it completely but also make low-sugar products more affordable and sustainable in the long term.

Another new area that might play a critical role in sugar reformulation is the development of flavor and taste modification techniques. These substances, which are often marketed as natural flavors, can help reduce sugar in products like baked goods where sweeteners like stevia are not allowed.

Other novel food sugars like allulose are still under regulatory review but could have future potential for reformulations.

The future for sugar reformulation is bright

Overall, it is clear that consumer demand is driving sugar reformulation efforts. Furthermore, food and beverage producers seem keener than ever to meet these expectations, and how they can achieve these goals has never been more plentiful!

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As doctors and researchers have continued to learn more about COVID-19, they have also been learning about the effect of preexisting conditions and the risk for serious COVID. This data may be able to help determine who is most at risk for serious COVID-related complications.

Some researchers, however, have noted that much of the available information is anecdotal and COVID-19 severity is related to more than just preexisting conditions. A recent study conducted by researchers at Purdue University and the UAE College of Information Technology analyzed data from 54 published studies on COVID-19 and its effects on other conditions.

Preexisting Conditions & COVID-19

Among the 54 articles evaluated by researchers, cancer, kidney disease, and stroke were the most common complications listed as caused by COVID-19. Diabetes, hypertension, and cholesterol levels were commonly listed as being associated with more severe COVID-19 cases.

As with most illnesses, however, those with preexisting conditions are more likely to have complications than those without. Preexisting conditions can change how a person’s body works, making it harder to discover the impact of a virus like COVID-19.

Further, preexisting conditions may be caused by unhealthy environmental factors or lifestyle choices. These factors may still be present in patients who have had COVID-related complications and may be related to the severity of COVID as well.

Does General Health Correlate with COVID-19 Severity?

Researchers note that associating cancer, kidney disease, and stroke with COVID-19 should be carefully interpreted. This is not only due to the sample size in the studies, but also because patients could have other risk factors that affect illness in general.

Age, a history of smoking, or other clinical conditions suggests that other factors might be associated with poor COVID-19 outcomes rather than apparent comorbid conditions. Further research regarding this relationship and its clinical management is needed for a definitive conclusion.

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 COVID-19, Illness, & Disease appeared first on Biofortis Research.