Thursday September 2, 2010

IFT Live 2010

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Health & Wellness

Drinking Coffee Regularly Reduces Disease Risks

Joan Lindsay

Habitual consumption of coffee has been shown to reduce the risks of cardiovascular disease, type 2 diabetes, and Alzheimer’s, according to experts at Session 253 “Emerging health benefits of coffee: Recent advances in epidemiologic and… Read more

2010 Dietary Guidelines for Americans to Target Obesity

The 2010 Dietary Guidelines for Americans (DGA)—scheduled for release in December—will focus on recommendations for reducing obesity and improving health, stated Robert Post, Ph.D., Deputy Director of the U.S. Dept. of Agriculture’s Center for… Read more

Changing the Model for Nutrition and Health Assessment

by Toni Tarver Eating for health and wellness has become very important to consumers. Yet most people’s diets are deficient in nutrients and lead to high cholesterol, obesity, and diabetes. This reality has led researchers to rethink the… Read more

New Soybean Oils Increase Stability, Reduce Saturates

New high-oleic soybean oils nearing commercialization offer greater stability for food processors and reduced saturated fatty acids for consumers, according to speakers at a media breakfast on Monday, July 19, hosted by Qualisoy (Booth… Read more

Healthier Pets Make for Healthier People

by Toni Tarver Cats and dogs can have some of the same health problems as humans—namely, obesity, diabetes, and cancer. Presenters for the symposium “Innovations in Biofunctional Ingredients for Optimizing Pet Health” provided insight into… Read more

MGP Ingredients
Visit MGP Ingredients, Inc. at booth #6042 to learn more about the functional and nutritional benefits of Fibersym® resistant wheat starch, Arise® protein isolates and Wheatex® textured proteins.

A ‘Pinch’ of Realism for Sodium Reduction Strategies

Richard Black, VP Global Nutrition, Kraft Foods Inc.

by Karen Nachay Sodium intake guidelines as well as the reduced sodium levels in processed foods must be realistic if consumers are going to purchase the products, said experts at the session “Sodium Reduction: Striking the Right Balance,” on… Read more

Personalizing Nutrition and Health

The emerging field of nutrigenomics offers the potential to deliver appropriate foods to individuals based on their personal health needs. Session 212 “Nutrigenomics, nutritional phenotype, and delivery of personalized nutrition” on Tuesday… Read more

A ‘Cup of Joe’ May Keep the Doctor Away

In many parts of the world, coffee is a popular drink consumed daily at breakfast, lunch, dinner, and in between. The caffeine in coffee stimulates the central nervous system and maintains alertness. New studies, however, are shedding light on… Read more

The History and Future of Food Science and Nutrition

Gilbert Leveille

by Kelly Frederick For the First Annual Gilbert A. Leveille Lectureship Recognizing Contributions at the Interface of Food Science & Nutrition, the speaker was, in fact, Gilbert Leveille. On Sunday, July 18, in McCormick Place, Leveille,… Read more

Healthy Nut Components Highlighted

by Karen Nachay The skins of almonds are an important source of phytochemicals, according to Karen Lapsley, Chief Scientific Officer of the Almond Board of California. She and other experts presented research at the session, “Nuts:… Read more

Tips for Constructing Clean Labels

When it comes to labeling of foods, start with the applicable standards and regulations, said Sarah Roller, Kelley Drye & Warren LLP, at Session 024 “Clean food labeling & sustainability benefit claims: What do consumers want? What are the… Read more

Probiotics and Human Health

New research on the beneficial relationship between probiotics and human health continues to unfold. The probiotic food market continues to grow with a host of probiotic strains now added to a broad array of dairy and other food products. For the… Read more

Exploring the Potential of Bioactives from Sri Lanka

by Karen Nachay There are a number of value-added ingredients and bioactives from Asia that may help in the fight against diabetes, obesity, and other disorders and diseases, says experts at a panel discussion, “Bioactives and Value-added… Read more

Food Scientists, Nutritionists Working Together to Solve the Obesity Epidemic

Johanna Dwyer

 by Kelly Frederick It has become apparent in the last decade or so that obesity in America has reached epidemic levels. The food industry has begun to respond to the crisis by cutting trans fats, reducing sodium, and lowering calorie counts in… Read more

Starting the Day Right with Protein-rich Breakfast Foods

Research indicates physiologic differences following consumption of a carbohydrate-rich versus a protein-rich breakfast. Results of various studies suggest that eating protein at breakfast promotes satiety, lean body mass preservation, weight… Read more

Designing Macronutrient Ingredients for Enhanced Satiety

Obesity is a huge public health problem in the United States and it is reaching epidemic proportions in other parts of the world. One remedy may lie in the application of satiety-enhancing ingredients. Session 053 “Designing macronutrient… Read more

Can Functional Foods Help Prevent Cancer?

Functional foods and nutraceuticals in the prevention of cancer, inflammation, and diverse degenerative diseases Session 116 Monday, July 19, 10:30 a.m.–noon Room: S401cd Track: Food, Health & Nutrition This session will discuss… Read more