From the field to the fork: how processed tomatoes could help in the battle against heart disease
What do pizzas, spaghetti Bolognese and chilli con carne have in common? They all contain a vital ingredient that could help in the fight against cardiovascular disease – cooked tomatoes.
Stakeholders advise on essential actions for the catering sector when implementing healthier eating strategies
In an expert workshop, thirty-eight participants from sixteen European countries and representing a wide variety of stakeholders, identified and assessed actions through which the catering sector could be engaged in strategies for healthier eating outside the home. The exercise, which was part of the EU project HECTOR (“Eating Out: Habits, Determinants and Recommendations for Consumers and the European Catering Sector”), revealed possible policy actions that may facilitate healthier eating out-of-home and thus potentially improve dietary intakes of Europeans, and has been analysed and published in the journal Public Health Nutrition. Read more
Systematic review finds no difference in nutritional value of organic vs. conventional foods
Organically produced foodstuffs are not richer in vitamins and minerals than conventionally produced foodstuffs, conclude researchers in a systematic review published in September 2009 in the American Journal of Clinical Nutrition. Read more
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Over the last few decades a succession of high profile food scares has shaken consumer confidence in the safety of food products. In the EU these food scares were the major driving force in the establishment of food safety legislation and infrastructure in order to restore confidence in the food supply chain, ‘from farm to fork’.
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In these economically tough times a substantial number of Europeans are struggling to afford food, and Europeans everywhere are trying to make savings on their food bills. There is a common misconception that all healthy food is expensive. Although it might require some extra planning and reflection it is possible to eat healthily on a limited budget.
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Advice to consumers is to increase the amount of fish we eat, to guard against cardiovascular diseases. However, should consumers be concerned about the ethics of eating wild fish and is farmed fish a healthy choice?
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Within Europe and across the globe, several official organisations have a remit which includes food safety and nutrition. These organisations publish policy documents, develop strategies, monitor food intake or health, and in some cases implement regulations. By their actions, they have the potential to influence the foods that consumers get access to or choose to eat.
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Consumers may wonder, as they bite into a piece of fresh fruit or crunch on a vegetable, what extra “ingredients” they might be about to swallow. The latest report from the European Commission on pesticides and food should allay any concerns in the minds of those who appreciate the goodness in healthy, fresh produce. Meanwhile, EU policy makers are currently reviewing already strict rules on the use of pesticides in food production to ensure they are applied stringently.
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In the seventies, food safety and hygiene legislation focused on the control of the end product to ensure that all the necessary safety and quality standards were met. However, to guarantee safe products, inspection only at the end of the production cycle was not good enough. This is why the current European legislation incorporates an active quality control system based on prevention throughout the entire food chain.
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Energy Balance
With only some basic data, the energy balance calculator defines your Body Mass Index (BMI), your daily energy requirements and if you are at risk for certain diseases.
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