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At least 181 records · Page 10Linked to original sources
PubMed1998

Food labeling: health claims; omega-3 fatty acids and the risk in adults of cardiovascular disease--FDA. Interim final rule.

The Food and Drug Administration (FDA) is issuing an interim final rule to prohibit the use on foods of a claim relating to the relationship between omega-3 fatty acids and the risk in adults of cardiovascular disease. This interim final rule is in response to a notification of a health claim submitted under section 303 of the FDA Modernization Act of 1997 (FDAMA). FDA has reviewed statements that the petitioner submitted in that notification, and, in conformity with the requirements of FDAMA, the agency is prohibiting the claim because the statements submitted as the basis of the claim are not "authoritative statements" of a scientific body, as required by FDAMA; therefore, section 303 of FDAMA does not authorize use of this claim. As provided for in section 301 of FDAMA, this interim final rule is effective immediately upon publication.

Adult↗
PubMedDate not supplied

Consumer understanding and use of fat and cholesterol information on food labels.

As part of a comprehensive study looking at consumer awareness of nutrition labelling, this descriptive market research evaluated the understanding and use of label information about fat and cholesterol. Mall intercept interviews of 149 food shoppers (80% women, 20% men) revealed that 60% believed it is extremely or very important to reduce their dietary fat. However, the claims "low in saturated fat" and "no cholesterol" and the term "non-hydrogenated" were often misunderstood. Fifty to 66% of respondents correctly interpreted "% B.F./M.F.", "low fat" versus "reduced in fat" claims, and the fat content of margarines. Only 18% used % B.F. information to choose cheese and yoghurt. Depending on the claim, 34-56% of respondents reported consulting other label information along with the claim; with the lowest rate of "additional consultation", (34%) reported for the "no cholesterol" claim. Consumer education is needed to enhance understanding and use of fat and cholesterol label information.

Adolescent↗
PubMed1997

Scientists' statement regarding data on the sodium-hypertension relationship and sodium health claims on food labeling.

Nutrition Reviews has had a continuing interest in the scientific basis of arguments for and against health claims on foods. Such claims were first authorized by the Food and Drug Administration (FDA) in 1993 under the terms of the Nutrition Labelling and Education Act of the U.S. Congress, passed in 1990. Since then there have been petitions that have resulted in a newly authorized claim for oats and other petitions directed toward modification or deletion of the originally approved claims. The Salt Institute, an industry-supported organization, has actively participated in the discussions regarding the sodium and hypertension health claim. The scientists signing this statement are familiar with the evolving understanding of the relationship between sodium and hypertension. The statement reviews more recent studies and critiques the arguments for a sodium health claim. We invite our readers to respond to the discussion in this controversial area of nutrition science and policy.

Diet, Sodium-Restricted↗
PubMed1999

[Studies on 14 functional foods labelled with tumor inhibition effects].

Tumor inhibition effects of 14 functional foods were measured. Test items included sarcoma 180(S180) inhibiting test, Ehrlich ascites carcinoma (EAC) inhibiting test, phagocyte phagocytosis test and NK cell activity test. The results showed dose-response tendencies in all indices. But the tumor inhibition rate and survival time were decreased in high dose groups and even lower than those of control group (P < 0.05) in some samples. Correlation analysis showed a positive correlation between tumor inhibition rate and survival time, phagocytic percentage and phagocytic index, phagocytic percentage and NK activity, phagocytic index and NK activity (P < 0.01). Tumor inhibition rate and phagocytic percentage appeared negative correlation (P < 0.05). It is suggested that the present methods should be modified. The new and better methods needed to be established. The judge criterion for functional food should be strictly enacted. More Studies needed to be repeated for some foods with significant tumor inhibition functions.

Adjuvants, Immunologic↗
PubMed1975

[Seasonal variations in the transfer of food labeled with 198Au from the worker to the queen domestic bee].

Food exchanges from a worker giver to a queen receiver were quantified throughout the year. 4 days old workers distribute great amounts of food to queens, about 74% in average, but variations are low. On the other hand workers of unknown age distribute amounts that are less high and varying terms of the season. A parallelism exists between percentage variations of food shared by workers of unknown age and the seasonal cycle of the 9-oxodec-2-enoic acid content of queens.

Age Factors↗
PubMed2026

Harnessing Probiotic LAB and Bacteriocins for Clean-Label Food Processing and Biopreservation: Omics, Molecular Innovations and Industrial Applications.

The persistence of microbial agents in foods, especially spore forming bacteria is one of the most significant challenges to food preservation and safety, undermining product quality, shelf life, and consumer health. The use of traditional control methods, including thermal processing and chemical preservatives, are increasingly limited by consumer demands for minimally processed foods, and the emergence of resistant microbial strains. Advances have been made in the use of probiotics like lactic acid bacteria (LAB) and their biometabolites like bacteriocins in food processing and preservation, particularly to control biofilm and endospore forming pathogens including Bacillus sp., Listeria sp., Staphylococcus sp., Clostridium sp., E. coli etc. in foods and food processing plants/surfaces. Given the ability of these organisms to cause foodborne illness and form resilient biofilms in the food processing ecosystem and their resistance to the conventional method of their elimination, the antimicrobial peptides (bacteriocins) are gaining increasing prominence as useful alternatives to synthetic antimicrobials in enhancing food safety and combating the threats of these pathogens. This review addresses current information on the inhibition of persistent microbial spoilage contaminants, biofilm-forming pathogens, and spore formers of interest to the food industry using LAB and their bacteriocins. Current developments in isolation, characterization, and mode of action of bacteriocins are explored, including synergistic activity with other preservative hurdle techniques such as encapsulation, and nanobiotechnology. Importantly, there is a focus on the utilization of molecular and omics-based approaches to enable a better understanding of bacteriocin biosynthesis, gene regulation, host-microbe interactions and gut microbiome regulation potential of probiotic LABs, permitting the rational development of targeted and strain-specific interventions. Developments in the incorporation of bacteriocin-producing LAB into functional starter cultures and bio-protective products, and challenges in stability, regulatory approval, and scalability for industrial use, are also discussed in the paper. Despite their considerable potential, broader translation remains constrained by regulatory requirements, production and formulation costs, variable efficacy in complex food matrices, and the limited validation of many candidate bacteriocins beyond laboratory and model-food systems. Collectively, these advances position LAB and their bacteriocins at the leading edge of developing sustainable, clean-label, and efficacious functional foods and food preservation systems. Their functionality can be expanded by integrating genomics, synthetic biology, and predictive modeling for the maximization of their biopreservative potential in diverse food matrices and in gut microbiota modulation.

Bioactive Peptides↗
PubMed2001

Inulin determination for food labeling.

Inulin and oligofructose exhibit valuable nutritional and functional attributes, so they are used as supplements as soluble fiber or as macronutrient substitutes. As classic analytical methods for dietary fiber measurement are not effective, several specific methods have been proposed. These methods measure total fructans and are based on one or more enzymatic sample treatments and determination of released sugars. To determine inulin for labeling purposes, we developed an easy and rapid anion-exchange high-performance liquid chromatography (HPLC) method following water extraction of inulin. HPLC conditions included an Aminex HPX- 87C column (Bio-Rad), deionized water at 85 degrees C as the mobile phase and a refractive index detector. The tested foods included tailor-made food products containing known amounts of inulin and commercial products (cookies, milk, ice creams, cheese, and cereal bars). The average recovery was 97%, and the coefficient of variation ranged from 1.1 to 5% in the food matrixes. The obtained results showed that this method provides an easier, faster and cheaper alternative than previous techniques for determining inulin with enough accuracy and precision for routine labeling purposes by direct determination of inulin by HPLC with refractive index detection.

Animals↗