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The European
Food Information Council
O seu guia para Segurança e Qualidade Alimentar, Saúde e Nutrição,
para uma Alimentação Equilibrada e um Estilo de Vida Saudável
“Eating addiction”, rather than “food addiction”, better captures addictive-like eating behaviour      Dietitian perceptions of low-calorie sweeteners      Reference amounts affect consumers’ healthfulness evaluation of foods      Herbs and spices: A useful approach for reducing salt content in soup      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 conselhos para uma alimentação saudável

Eat lots of different foods every day, variety is the recipe for health

You need over 40 different kinds of vitamins and minerals every day for good health. Since there is no single food that contains them all, it is important to balance your daily choices. In fact there are no good or bad foods, so you do not need to miss out on the foods you enjoy. The best way to make sure you get the right balance is to eat a wide variety of foods each day.

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www.coolfoodplanet.org
A popular brochura com o questionário pedagógico de «10 dicas de estilo de vida saudável para crianças» da EUFIC foi renovada!

As crianças podem responder a perguntas sobre a sua dieta e estilo de vida e, simultaneamente, aprender dicas saudáveis. Seguir estas dez dicas ajudá-las-á a manter a forma e a saúde. Será tão fácil como andar de bicicleta se conseguirem alcançar o equilíbrio certo!

As 10 dicas e a brochura estão disponíveis em 12 línguas. Podes descarregar e imprimir a brochura. Ou escrever para a publications@eufic.org para encomendares cópias impressas profissionais (custo de 0,50 € por brochura + portes de envoi).
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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: Top level results of the 3-year EU-funded project 27/10/2014
Lars Esbjerg presents some of the top level results of the EU-funded project RECAPT 24/10/2014
Food & Addiction 09/09/2014
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A AESA realiza avaliação de risco integral do aspartame e conclui que é seguro nos níveis atuais de consumo
Em 10 de dezembro de 2013, a Autoridade Europeia para a Segurança Alimentar (AESA) divulgou uma avaliação de risco integral sobre o adoçante de baixa caloria aspartame e concluiu que o aspartame e os seus produtos derivados são seguros para o consumo humano nos níveis atuais de ingestão.

Para realizar a sua avaliação de risco, a AESA conduziu uma revisão rigorosa de todas as investigações científicas disponíveis referentes ao aspartame e produtos derivados, resultantes de estudos com animais e humanos. A AESA concluiu que a Ingestão Diária Aceitável (IDA) atual de 40mg por quilo de peso corporal por dia é segura para a população em geral. Em relação à gravidez, o painel observou que, dentro da IDA atual, não há riscos para o desenvolvimento fetal resultante da exposição à fenilalanina derivada do aspartame.

“Esta opinião representa uma das avaliações de risco mais abrangentes já realizadas acerca do aspartame. É um passo à frente no fortalecimento da confiança do consumidor na fundamentação científica do sistema de segurança alimentar da UE e da regulamentação de aditivos alimentares”, disse a Doutora Alicja Mortensen, Presidente do Painel dos aditivos alimentares e fontes de nutrientes adicionados aos alimentos (ANS) da AESA.

A avaliação de risco confirma as conclusões anteriores sobre a segurança do aspartame. A primeira avaliação de segurança do aspartame conduzida na Europa foi publicada pelo antigo Comitê Científico da Alimentação (SCF) da Comissão Europeia em 1984. Avaliações complementares subsequentes foram realizadas pelo SCF em 1988, 1997 e 2002. Desde o estabelecimento da AESA em 2002, a autoridade publicou conselhos acerca de novos estudos científicos referentes a esse adoçante em 2006, 2009, 2011 e 2013.

Clique aqui para obter mais informações sobre o comunicado à imprensa e a avaliação de risco sobre o aspartame da AESA.
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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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SOBRE O EUFIC
O European Food Information Council ou EUFIC (Conselho Europeu de Informação Alimentar) é uma organização sem fins lucrativos, que fornece informação científica sobre segurança e qualidade alimentar, nutrição e saúde, aos meios de comunicação, profissionais de nutrição e saúde, educadores e líderes de opinião pública, de uma forma facilmente compreensível pelos consumidores.

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