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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

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Science Briefs

The UK Food Standards Agency’s (FSA) salt campaign may have successfully reduced salt intakes by about 10% by raising public awareness of salt as a public health issue and encouraging product reformulation. This is the conclusion of a recent study undertaken by researchers of the University of Reading, University of Bologna and University of London as part of the EU project EATWELL (Interventions to Promote Healthy Eating Habits: Evaluation and Recommendations) which assessed healthy eating interventions.
A recent review by Belgian researchers, published in the international peer-reviewed journal Food Control, examined the risks and benefits associated with the consumption of raw and heat treated cow’s milk. The Review addressed microbiological, nutritional and health aspects. Raw milk is perceived to be associated with health benefits that are destroyed upon heating. However, the authors refute these perceptions and conclude that consumption of raw milk poses a realistic and unnecessary health threat from possible contamination with pathogenic microorganisms. Furthermore, they conclude that heat treatment does not alter the nutritional value of raw milk and it remains the most effective method to increase the microbiological safety of raw milk.
In view of the increasing prevalence of cardiovascular disease (CVD), identifying functional foods that reduce CVD risk factors (including high blood cholesterol) is an important area of research. A body of evidence has accumulated, strengthening the association between oat beta-glucan consumption and a decrease in blood cholesterol, according to a review by researchers from the University of Manitoba, Canada.
Front-of-pack labels which emphasize salt reduction can negatively affect taste perception and salt use, according to researchers from Deakin University, Australia and Unilever R&D, the Netherlands.
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.
Public health policies should focus on promoting a healthy lifestyle that includes physical activity, fresh fruits and vegetables, and a moderate caloric intake, rather than targeting fructose in the diet. This is the conclusion of two recent publications by researchers from the University of Lausanne, Switzerland, which look at the scientific basis behind claims that fructose is toxic. This Science Brief is based on those publications.
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: 17/04/2014
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