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The European
Food Information Council
La tua guida su sicurezza alimentare, qualità dei cibi,
salute e nutrizione per una dieta bilanciata e uno stile di vita sano.
Are worldwide efforts to promote fruit and vegetable consumption effective enough?      Joining forces to promote long-term healthy food choices      A Mediterranean-like diet is associated with lower weight in children, but has become less common in the region      Increased diversity of food in the first year of life may help protect against allergies      ‘Eurobarometer’ survey highlights the challenges of getting Europeans active      Strategies to mitigate meat consumption should take consumer dietary choices into account      Prof. Grunert presents EUFIC consumer study at Green Week: price and nutritional value come first, while sustainability awareness could influence food choice in the future      Managing the risk posed by the unintended presence of allergens in food products      Portion sizes: The amounts kids consume could be related to the amounts parents serve themselves      Researchers identify key personalised-nutrition business models and factors to attract and keep consumers      Understanding and concern for sustainability don't translate into action on food choices      Practical classes more effective than theory classes in teaching food safety risks to children      Does wheat make us fat and sick?      EFSA conclude aspartame and its breakdown products are safe for human consumption at current intake levels       When nutrition labels increase our food consumption      Assessment of the risk to humans posed by exposure to low levels of chemicals      
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.
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10 regole per una sana alimentazione

Fai attività fisica

Come abbiamo potuto vedere, troppe calorie e poca attività fisica possono portare ad un aumento di peso. Una moderata attività fisica aiuta a bruciare le calorie in eccesso e fa bene al cuore, alla circolazione e, in generale, alla salute e al benessere. Inserisci l'attività fisica nella tua routine quotidiana. Usa le scale invece dell'ascensore (per salire e anche per scendere!) Non c'è bisogno di essere atleti per fare attività fisica!

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EUFIC Review - Food Allergens
In una minima percentuale di persone, alimenti specifici o loro componenti possono provocare reazioni avverse. Tali reazioni sono generalmente classificate come allergie alimentari (reazioni che interessano il sistema immunitario) o come intolleranze alimentari (reazioni che non interessano il sistema immunitario). La nomenclatura degli allergeni è stata pubblicata dalla World Allergy Organization (Organizzazione mondiale di allergologia) (1) ed è basata sulla nomenclatura proposta inizialmente dall’Accademia europea di allergologia e d'immunologia clinica (EAACI). (2)
 
Le allergie alimentari si manifestano quando un allergene (una proteina dell’alimento che provoca l’effetto negativo, che nella maggior parte delle persone non produce reazioni avverse) innesca una catena di reazioni riproducibili che interessano il sistema immunitario. Queste reazioni possono essere a mediazione anticorpale o cellulare.
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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.

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Podcasts
Connect4Action: Toolbox to improve communication between actors in the food innovation process 22/08/2014
INPROFOOD: Open Space Conference for public engagement 04/06/2014
Sustainability labelling on food and drink products 27/05/2014
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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.

 

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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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SU EUFIC
European Food Information Council (EUFIC) è un'organizzazione senza fini di lucro che fornisce informazioni scientificamente corrette sulla sicurezza e la qualità alimentare, la salute e la nutrizione, ai media, ai professionisti della salute e dell'alimentazione, agli educatori e agli opinion leader, in modo comprensibile per i consumatori.

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Data ultimo aggiornamento del sito 02/09/2014
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