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Find Food Today articles in Turkish
New EUFIC review: Facts on Fats - the Basics
EUFIC’s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats we consume through our diets. The current article, explains the Basics of dietary fats. It clarifies what dietary fats are, how fats differ from a molecular perspective, which roles they play in the human body (briefly), and the importance of fats in food technology. The second part, to be published later this year, will be a review of the scientific literature on Dietary Fats and Health.
Read more
10 Tipps für gesunde Ernährung

Fette Tatsachen. Zuviel gesättigte Fettsäuren sind ungesund!

Zu viel leckere, fettige Nahrung (wie Butter und andere fetthaltige Brotaufstriche, frittierte Nahrungsmittel, Kuchen und Kekse) ist nicht so gut für Deinen Körper. Besser wäre schon eine große Portion Brot, aber bitte nicht mit zu viel Butter! Obwohl auch Fett zu den unverzichtbaren Nährstoffen zählt, ist es doch besser für unsere Gesundheit, wenn wir davon nicht zu viel verzehren. Ist zum Beispiel das Mittagessen sehr fett, sollte das Abendbrot um so magerer sein.

Eufic Steckbrief
Kinder und Jugendliche
EUFIC Review - Food Allergens
Für einen kleinen Prozentsatz der Bevölkerung können bestimmte Lebensmittel oder Lebensmittelkomponenten nachteilige Reaktionen hervorrufen. Sie werden im Allgemeinen als Lebensmittelallergien (d. h. Reaktionen, die mit dem Immunsystem zusammenhängen) oder Lebensmittelintoleranzen eingeordnet. Die Allergen-Nomenklatur wurde von der World Allergy Organization(1) veröffentlicht und basiert auf der ursprünglich von der Europäischen Akademie für Allergologie und klinische Immunologie (EAACI) veröffentlichten Terminologie.(2)
Eine Lebensmittelallergie tritt auf, wenn ein Allergen (d. h. ein Protein des gefährdenden Lebensmittels, das bei den meisten Menschen keine nachteilige Reaktion hervorruft) eine Kette reproduzierbarer Reaktionen unter Beteiligung des Immunsystems auslöst. Die Reaktionen können antikörperabhängig oder zellulär sein.
New podcast: Highlights from the 20th European Congress on Obesity 2013

In May 2013, the 20th European Congress on Obesity, hosted by the European Association for the Study of Obesity (EASO), took place in Liverpool. With the prevalence of obesity still on the rise, the objectives of this annual forum are to: communicate the state of the art research in the field of obesity, to foster innovative approaches for the prevention and treatment of obesity and its associated burden of diseases, and to bring together experts in the field of obesity research and management. The programme drew over 1,700 participants and covered a range of obesity-related topics. EUFIC interviewed 10 of the speakers at the conference, who summarised their research findings.

Examining the regulation of personalised nutrition offerings 28/03/2014
EuroDISH: Studying the need for food and health research infrastructures in Europe 26/03/2014
Highlights from the 20th European Congress on Obesity 2013 10/01/2014
Sugars in our diet - Science supports enjoyment in moderation

Sugars, a type of carbohydrate, have been making media headlines repeatedly over the last years. Most strikingly, the debate tends to be based on gut feelings rather than solid science, often missing out on key studies and reviews. However, for policy makers to make informed decisions about sugar consumption in relation to health, they require a well-balanced reflection of the current scientific evidence. In this context, the European Food Safety Authority in its 2010 scientific opinion on dietary carbohydrates concluded that current data do not allow setting an upper limit for (added) sugar intake in relation to body weight, dental health and certain adverse metabolic effects.

Sugar is a common and important part of our diet and provides an essential fuel for our bodies. In fact, the brain and the red blood cells need glucose as an energy source since they cannot use fat, protein, or other forms of energy for this purpose. Sugar also makes our diet more palatable by adding sweetness to a large range of foods. As with any nutrient, excess consumption can have a negative health impact. Therefore, sugar should be eaten in moderation. Furthermore, an overall healthy lifestyle encompasses regular physical activity alongside a balanced diet.

To better understand sugars and their impact on health, EUFIC provides a range of information materials that cover many of the sugar-related topics and give an overview of the most recent scientific developments in the field.


New webinars - International Congress of Nutrition (ICN)

Two symposia organised by EUFIC at the 20th International Congress of Nutrition (ICN) in September 2013, in Granada, Spain.

Sugars and Health – The Controversies Continue
Obesity is a major threat to health and quality of life. It results from an energy imbalance between food intake and physical activity. To tackle obesity, dietary guidelines promote a reduction in intake of fats and sugars, consuming them in moderation in the diet. Whilst an increase in physical activity is widely accepted to be beneficial, we are now witnessing a debate among scientists on whether there is a specific role of sugars in the development of obesity. This symposium deliberates the effect of sugars on health, and presents a look at the role of sugars in the body from three different angles - from a hedonic, metabolic and endurance training perspective. Watch the webinar here.
Read more about sugars.

Food and Nutrition Reporting in the Media
The media are an important source that can influence the public’s perception, attitudes and behaviours, including what people buy, eat, and believe about food. In the context of public health, journalists have an important role to play framing a story to put it into context. They receive information about food from different sources and stakeholders, including universities’ press releases, scientific publications, conferences, or individual relationships. This symposium gives insight into food safety and nutrition communication in the media through the talks of three experienced communicators in the field of food and nutrition. Watch the webinar here.

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Nächster Tipp
EUFIC, das Europäische Informationszentrum für Lebensmittel, ist eine gemeinnützige Organisation, die den Medien, Gesundheits- und Ernährungsfachleuten, Erziehern und meinungsbildenden Einrichtungen wissenschaftlich fundierte Informationen über Nahrungsmittelsicherheit und -qualität sowie Gesundheit und Ernährung auf eine für Konsumenten verständliche Weise liefert.

Letzte Aktualisierung der Website: 17/04/2014
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