Unter dieser Rubrik stellen wir wissenschaftliche Publikationen und Forschungsergebnisse aus Europa und dem Rest der Welt vor, die für EUFIC-Leser interessant sein könnten. Falls nicht anders angegeben, war EUFIC nicht an der Forschung beteiligt.
On 4 June 2015, the European Food Safety Authority (EFSA) released its scientific opinion on acrylamide in food. The conclusion was that based on evidence from animal studies, dietary exposure to acrylamide potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide forms particularly in plant-based, carbohydrate-rich foods during high temperature cooking (usually above 120 °C) as a consequence of the Maillard reaction. The Maillard reaction is a reaction between a reducing sugar and an amino acid that results in the “browning” and characteristic flavours of certain foods, cooked at high temperatures. Besides these sensory changes, the Maillard reaction can also result in the formation of undesirable substances such as acrylamide.
Researchers from the EPIC study (European Prospective Investigation into Cancer and Nutrition) found that an increase in physical activity (PA) reduced the risk of mortality, particularly when comparing inactive people with those that were moderately inactive. The researchers concluded that these findings provide evidence that even a small increase in the amount of PA by the most inactive members of society should be encouraged. It has the potential to greatly improve public health-related outcomes.
A recent study published in the European Journal of Public Health has identified uncertainty surrounding sweeteners among dietitians, which is reflected by the diversity of positions taken by the media, public health information and non-governmental organisations. Researchers from the University of Bath and Plymouth University, based in the UK, and the European Food Information Council, in Belgium, examined dietitians’ perceptions of sweeteners and the practical advice they provide about them.