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The European
Food Information Council
Su guía sobre la seguridad y calidad alimentaria,
y salud y nutrición para una dieta equilibrada y un estilo de vida saludable.
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 consejos para una alimentación saludable

¡Cuida tus dientes! Cepíllate los dientes al menos dos veces al día

Cepíllate los dientes al menos dos veces al día. Comer con demasiada frecuencia durante el día alimentos ricos en azúcar o fécula puede contribuir a la aparición de caries. Así que, ¡no te pases todo el día comiendo chuchearías y bebiendo refrescos! Si quieres conservar una sonrisa espléndida, también tendrás que lavarte los dientes dos veces al día con un dentífrico con flúor. Además, después del cepillado nocturno, no debes comer nada y beber únicamente agua.

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EUFIC Review - Food Allergens
Para un pequeño porcentaje de la población, alimentos específicos o componentes determinados de alimentos pueden causar reacciones adversas. Estas reacciones se clasifican normalmente como alergias alimentarias (reacciones en las que interviene el sistema inmunitario) o intolerancias alimentarias (reacciones en las que no interviene el sistema inmunitario). La Organización Mundial de la Alergia (1) ha publicado una terminología alérgena basada en la terminología originalmente propuesta por la Academia Europea de Alergia e Inmunología Clínica (EAACI, del inglés European Academy of Allergy and Clinical Immunology) (2).
 
Una alergia alimentaria ocurre cuando un alérgeno (una proteína presente en el alimento que causa la alergia y que en la mayoría de las personas no produce reacción adversa) inicia una cadena de reacciones reproducibles que afectan al sistema inmunitario. Las reacciones pueden bien ser mediadas por anticuerpos, o bien, ser mediadas por células.
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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
INPROFOOD: Open Space Conference for public engagement 04/06/2014
Sustainability labelling on food and drink products 27/05/2014
CLYMBOL - Role of health-related claims and symbols in consumer behaviour 28/04/2014
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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 EUFIC
El Consejo Europeo de Información sobre la Alimentación (EUFIC) es una organización sin ánimo de lucro que proporciona información científica sobre la seguridad y calidad alimentaria y la salud y nutrición a los medios de comunicación, a los profesionales de la salud y la nutrición y a los educadores, de una forma que la pueden entender los consumidores.

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Fecha de la última actualización 29/07/2014
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