Newsroom
Researchers call for critical consensus on processed foods definition
Lack of professional consensus hinders public health communications about processed foods
Food, nutrition and health experts don’t always agree on terms and concepts surrounding processed foods, according to a new research from the University of Surrey. Published in Frontiers in Nutrition, the research, suggests that food scientific experts and stakeholders need to quickly reach a consensus when it comes to processed foods to benefit consumers and improve health outcomes.
Increased fish consumption may be associated with skin cancer risk, study finds
Is high fish intake really linked to cancer risk?
In the news: Is a high fish intake linked to skin cancer?
Recent news stories reported that eating two portions of fish a week increases the risk of skin cancer. While eating fish has long been recognized as part of a healthy diet, providing a valuable source of high-quality protein, minerals, vitamins, and omega-3 fatty acids, should you reconsider this long-held belief? Here are a few things to keep in mind when reading the headlines.
In the news: Can a keto diet prevent and treat cancer?
Recent news stories reported that a ketogenic diet – a dietary pattern high in fat and protein while low in carbohydrates – can prevent and treat cancer. While the study behind these news stories adds important insights to the wider scientific effort to cancer prevention and treatment, there are a few things to keep in mind when reading the headlines.
EUFIC granted EU4Health Programme contribution to promote public health in Europe
The European Food Information Council (EUFIC) welcomes being awarded the EU4Health (EU4H) Programme operating grant for 2022, as part of the EU’s largest programme to boost public health in Europe. Launched as a response to the Covid-19 pandemic, EU4H is managed by the European Health and Digital Executive Agency (HaDEA), and it is aimed at improving and fostering health in the European Union.
Bridging the gap between healthy and sustainable diets
This infographic presents the results of EUFIC's consumer research study that aimed at examining how best to communicate to consumers about healthy and sustainable food.
In the news: Will eating more olive oil make you live longer?
Recent news stories reported that eating more than half a tablespoon of “olive oil” a day reduces the risk of dying from heart disease and cancer. While olive oil is a core part of the Mediterranean diet which has long been recognised as a source of nutrients and substances associated with good health, there are a few things to keep in mind when reading the headlines.
