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BEZPEČNOST A AKOST POTRAVÍN
POTRAVINÁRSKA TECHNOLÓGIA
Food Risk Communication
VÝŽIVA
ZDRAVIE A ŽIVOTNÝ ŠTÝL
CHOROBY SÚVISIACE SO STRAVOU
Prehľady pre spotrebiteľa
(Iba v angličtine)
Jedlo na zamyslenie (Food for thought)
(Iba v angličtine)
Iniciatívy EÚ
(Čiastočne preložené)
In the spotlight
Energetická rovnováha
Mediálne centrum

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Tlačová správa

18/05/2016

RICHFIELDS aims to design a consumer data platform, to collect and connect, compare and share information about food behaviours, to revolutionise research on every-day choices made across Europe. Bringing together science, industry and technology, RICHFIELDS will utilise previously underexploited “big data” to assess the potential to link and share information generated by us daily (e.g. apps, sensors), as well as by business (e.g. retail and manufactures) and research (e.g. medical, sales, surveillance data).

03/05/2016

Sticking to a Mediterranean style diet might slow down ageing finds the EU funded project NU-AGE. At a recent conference in Brussels, researchers presented that a NU-AGE Mediterranean style diet, tested in the project, significantly decreased the levels of the protein known as C-reactive protein, one of the main inflammatory marker linked with the ageing process. Another positive effect of this diet was that the rate of bone loss in people with osteoporosis was reduced. Other parameters such as insulin sensitivity, cardiovascular health, digestive health and quality of life are yet to be analysed.

06/10/2015

The size of a food package can influence people’s perception of portion size.

Larger food pack sizes can increase consumer estimates of portion sizes finds a new study completed by the European Food Information Council (EUFIC) and the University of Surrey.

The results of the study, published in the journal Appetite, found that crisps, chocolate, lasagne and cola type drinks all showed evidence of increased portion size estimates when participants were presented with larger pack sizes. This was also observed for multiple food items such as chicken nuggets, sweets and biscuits where participants were asked how many items make up a portion.

22/05/2015

Europe needs a world-class research infrastructure to help researchers better understand the relationship between food, nutrition and health. The EuroDISH project, which is EU-funded (Sep 2012-Aug 2015), produced a roadmap for the deployment of an overarching European food and health research infrastructure by 2025. The project’s results were presented at the Expo in Milan, in Italy, on Friday 15 May 2015.

07/04/2015

 

  • European-wide study by Food4Me project shows that personalised nutrition advice is more effective to improve dietary behaviour compared to conventional ‘one-size-fits-all’, population-based advice.   
 
  • Participants that received personalised nutrition advice ate significantly healthier diets, increased their B vitamin folate intake and consumed significantly less energy, red meat, salt, and saturated fat than those randomised to the control group; regardless of whether personalisation was based on their diet alone, their phenotype or their genotype.  
 
  • To reassure public concerns, a service provider would need to provide credible expertise and use a secure system for storing personal data to maintain user anonymity and privacy.
 
  • Personalised nutrition advice has a potential market value of 6 to 18 billion euros.
 
  • A White Book that summarises the project’s results is available on the Food4Me website.

13/03/2015

EUFIC’s animated video translates science behind the energy balance concept in a clear, engaging and fun way, and gives practical tips for a healthy energy balance.

03/06/2014

Brussels, 3 June 2014, from the European Food Information Council (EUFIC): EUFIC study shows that, when it comes to choosing foods, price and nutritional value come first. But consumer interest in sustainability could influence food choice in the future as awareness of sustainability grows with regards to food. A podcast summarises results to be presented by Prof Klaus Grunert at the European Commission’s Green Week, June 3 – 5.

11/02/2014

A pan-European study by the European Food Information Council (EUFIC) and published in Food Policy has found that consumers have a reasonable understanding of sustainability as a responsible behaviour towards the environment and a fair treatment of present and future generations.

20/03/2013

Organising European food and health research in a competitive and collaborative way is essential to turn taxpayer money into benefits for all. The new EU-funded project EuroDISH aims to assess the current state of play to eventually make advanced and feasible recommendations to the European Strategy Forum for Research Infrastructures (ESFRI), other stakeholders, and the HORIZON2020 programme. A major step along the way is the engagement of policy and decision makers. EuroDISH has created a special forum on its newly launched project website at www.eurodish.eu where interested parties can sign up.

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ČO JE EUFIC
Európska rada potravinárskych informácií (European Food Information Council, EUFIC) je nezisková organizácia, ktorá poskytuje vedecky podložené informácie o bezpečnosti a akosti potravín, zdraví a výžive médiám, výživovým odborníkom, lekárom, pedagógom a ľuďom ovplyvňujúcim verejnú mienku tak, aby boli pre spotrebiteľov zrozumiteľné.

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Dátum poslednej aktualizácie tejto stránky: 24/08/2016
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