Caffeine, a methylated xanthine, is the most widely used mild central nervous system stimulant, naturally present in many common conventional foods and dietary supplements. More than 60 plant species contain caffeine. While many gaps in research on caffeine currently exist, particularly in regard to safety at various consumption levels, its effects on cognitive and mental performance have long been established. Recently, the IOM Food and Nutrition Board convened the public workshop “Potential Health Hazards Associated with Consumption of Caffeine in Food and Dietary Supplements” to discuss potential health impacts stemming from the consumption of caffeine in dietary supplements and conventional foods, alone or in combination with other substances found in products commonly referred to as “energy products." This IFT Washington DC Section controversy session seeks to expand the presentations of the IOM Food and Nutrition Board meeting. Speakers James R. Coughlin, Richard Kingston, Richard Adamson, and Rend Al-Mondhiry discuss current gaps in knowledge and limitations of published data regarding the safety of caffeine for use in foods and dietary supplements, and also discuss the role of industry in self regulation of products.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product Manufacturers, Research Staff, Regulators, Academics, Students
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11/12/13 1:00 PM
Taylor C Wallace PhD, CFS
Taylor C. Wallace, PhD, FACN, is the Senior Director of Science, Policy, and Government Affairs at the National Osteoporosis Foundation (NOF) and the Senior Director of Scientific and Clinical Programs at the National Bone Health Alliance (NBHA), a public-private partnership, managed and operated by the NOF. Dr. Wallace is responsible for ensuring that NOF’s scientific, legislative, and policy program is broad-based, comprehensive, and evidence-based, aimed at strengthening bone health, decreasing the prevalence for osteoporosis by working with various key government agencies and scientific societies towards improving tests and therapies associated with the prevention, diagnosis, and treatment of osteoporosis. In addition, Dr. Wallace provides scientific leadership, content expertise and project management leadership in support of NBHA projects and activities such as the Secondary Fracture Prevention Initiative, a recently piloted NBHA Fracture Liaison Service (FLS) program that coordinates post-fracture care through a FLS coordinator (a nurse or other allied health professional) who ensures that individuals who suffer a fracture receive appropriate diagnosis, treatment and support. He also manages several NOF and NBHA scientific initiatives in areas such as bone turnover standardization and rare bone diseases. His academic background includes a PhD and an MS in Food Science and Nutrition from The Ohio State University and a BS in Food Science and Technology from the University of Kentucky. Dr. Wallace currently serves as a Trustee and the acting Treasurer of Feeding Tomorrow, the Foundation of the Institute of Food Technologists. Dr. Wallace was recently elected a fellow of the American College of Nutrition, and he is also a member of the editorial board for the Journal of the American College of Nutrition. He has produced over 20 peer-reviewed publications and book chapters. Dr. Wallace is the co-editor of Anthocyanins in Health and Disease Prevention and the editor of Dietary Supplements in Health and Disease Prevention to be published in 2014. He is an active member of the Institute of Food Technologists, the American Society of Nutrition, the American College of Nutrition, and the Phi Tau Sigma Honor Society for Food Science and Technology.
Dr James R Coughlin, CFS
President & Founder
Coughlin & Associates
Dr. Coughlin is a Fellow of IFT. He received his M.S. in Food Science and Technology and Ph.D. in Agricultural and Environmental Chemistry from the University of California, Davis, where he also completed a postdoctoral fellowship in Environmental Toxicology. Before undertaking his current role as an independent consultant in 1991, he spent two years at Armour Foods and ten years at General Foods and Kraft General Foods. Dr. Coughlin has served elected terms as President of the International Coffee Science Association and as Vice President of the International Society for Trace Element Research in Humans. In addition, he was elected three times as Chairperson of the Toxicology and Safety Evaluation Division of the Institute of Food Technologists, was a member of the IFT Expert Panel assisting FDA in assessing food bioterrorism threats and serves as IFT’s Codex Subject Expert on Food Contaminants.
Dr. Coughlin is particularly active in the areas of risk assessment of food additives and contaminants, California Proposition 65, functional foods and health issues surrounding coffee, meats, sodium nitrite, acrylamide and various mycotoxins. He currently provides strategic scientific, toxicologic, nutritional, communications and regulatory counsel to many food, nutraceutical, chemical, mining and consumer products companies and their trade associations, law firms and public relations firms.
Richard H. Adamson
TPN Associates, LLC
Safetycall International, PLLC
Council For Responsible Nutrition