A study published in Cancer Prevention Research examined the impact of frying oil consumption on inflammatory bowel disease (IBD) and colon cancer, using animal models.
More than 50 doctors across the United States have signed an open letter to the U.S. Department of Agriculture (USDA) calling on the agency to overhaul the U.S. Dietary Guidelines and ensure that recommendations are for all Americans.
The U.S. Food and Drug Administration (FDA) has announced the availability of revised advice about eating fish, which updates advice that FDA and the U.S. Environmental Protection Agency (EPA) jointly issued in January 2017.
U.S. Secretary of Agriculture Sonny Perdue and U.S. Health and Human Services (HHS) Secretary Alex Azar have announced the appointment of 20 nationally recognized scientists to serve on the 2020 Dietary Guidelines Advisory Committee.
Eating more dietary fiber and whole grains protects against noncommunicable diseases (NCDs), such as coronary heart disease (CHD), stroke, type 2 diabetes, and colorectal cancer, according a new review commissioned by the World Health Organization (WHO) and published in The Lancet.
The FDA recently released voluntary sodium reduction goals for 163 categories of commercially prepared foods, with the goal of reducing sodium intake in the population by 12 percent.
Select IFT member experts collaborated with the Private Sector Mechanism in supporting programming behind the UN Food System Summit.
FDA recently announced the winners of its public challenge designed to spur the creation of affordable traceability tools as part of its New Era of Smarter Food Safety efforts.
In honor of National Food Safety Education Month, we highlight three sessions from FIRST, IFT’s new annual event experience, that explored important areas in food safety.