This video explains the basics of food allergies and allergen labelling. It provides tips to help you stay safe and enjoy a healthy life!
This video explains the science behind energy balance and how it affects you. It provides practical tips – small steps that you can incorporate in your lifestyle to reach a healthy balance!
Purchase specialised EUFIC materials here:
In addition to its freely available content on the website and in open access scientific journals, EUFIC produces materials that address specific issues or audiences, for which we must charge printing costs. On this page, you can purchase our annual Global Update on Nutrition Labelling, the booklet 10 Healthy Lifestyle Tips for Kids.
go to Publications page
Receive regular FREE online updates on food safety & quality, healthy eating and lifestyle.
Find Food Today articles in Turkish
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. Part one of the review 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, dietary fats and health
, is a review of the scientific literature that provides information on dietary fat recommendations and the most recent advances in nutrition science on the consumption of dietary fats and how this impacts health.
Fat facts. Too much saturated fat is not good for your health
Eating too many of those tasty, fatty foods (such as butter, spreads, fried meats and sausages, pies and pastries) might not always be so good for your body. So remember, a big helping of potatoes, but go easy on the butter. Although we need some fats to get all the nutrients we need, it is better for our health if we don’t eat too much of these foods and get knocked off balance. So, if you have a high-fat lunch, choose a low-fat dinner.
In 2015, the European Food Information Council (EUFIC) celebrates 20 years of achievements as a balanced source of science-based information in the area of nutrition and health, food safety and quality, and consumer insights. For 20 years, EUFIC has helped consumers to be better informed when choosing a well-balanced, safe and healthful diet and lifestyle.
|Children / kids / adolescents
The 22nd European Congress on Obesity (ECO), hosted by the European Association for the Study of Obesity (EASO), took place in Prague, Czech Republic, in May 2015. Obesity remains a major public health priority in Europe, with prevalence continually increasing, as was highlighted in a presentation by the WHO Regional Office for Europe. Their obesity forecast exercise indicated that unless immediate action was taken, the proportion of overweight or obese adults in Europe would rise by 2030. ECO raises awareness of the issue, and provides a platform to promote, inform and engage in the latest scientific developments in the field. The varied programme drew over 1,200 participants from 73 countries worldwide, and featured a range of obesity-related topics. EUFIC interviewed seven of the speakers at the conference, who summarised their research findings.
NEW January 2015 Edition:
This Global Update seeks to provide a comprehensive overview of the state of play on the issue today: what are the major nutrition labelling initiatives adopted or in the pipeline to date? How do they work? What do the various stakeholders say? Where is the debate heading? What does the research show?
EUFIC and partner food information organisations have produced a January 2014 edition of the Global Update on Nutrition Labelling,
which can be purchased from EUFIC. It is directed to those that have a particular interest in the state of nutrition labelling around the world, beyond a regulatory perspective. Browse the NEW Executive Summary
Take a quick tour around the website and get a better idea of what you can find and how you can maximise its full potential.
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.