Fat Free Food

Effectiveness of Nutrition-sensitive Agri-food Interventions on Maternal and Child Health Outcomes (CRP E43029)

Undernutrition remains a highly prevalent and pervasive problem in low- and middle-income countries (LMICs), particularly among women and children. The direct or immediate causes of undernutrition include inadequate dietary intake and disease, which can lead to poor growth, micronutrient deficiencies and death. At least 45% of deaths among children younger than 5 years of age in LMICs is attributable to undernutrition.

Nutrition-sensitive agricultural policies and interventions that enhance the availability of and accessibility to nutrient-rich foods, as well as the capacity to generate income at the household, community and national levels, can be a gateway to address malnutrition. A diverse diet anchored on the consumption of traditional and local foods may not only guarantee adequate nutrient intake and safeguard biodiversity, but it can also protect against unintended, adverse health consequences of dietary transition. However, evidence of the nutritional impact of nutrition-sensitive agricultural interventions is inadequate. 

Overall objective

To provide the evidence base of stable isotope techniques to describe and assess the role of nutrition-sensitive agri-food systems in health and nutrition.

Researchers from countries across Africa, Asia, Latin America, Europe and North America participating in an IAEA Coordinated Research Project (CRP E43029) investigated the contribution of various nutrition-sensitive agri-food systems on health and nutrition in Bangladesh, Cuba, Haiti, Myanmar, Peru, Senegal and the United Republic of Tanzania.

Specific objectives

  1. To assess the role of stable isotope techniques to further the understanding of the effect of agricultural diversity on nutrition
  2. To assess the role of stable isotope techniques to further the understanding
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For better health, pay attention to food labels: Dr. Nina Radcliff | Lifestyles




Dr. Nina Radcliff

Dr. Nina Radcliff


It’s not always easy to know how nutritious a food is based on the packaging or, the latest health claim buzz.

Clever, even misleading, labels and marketing campaigns can make people think certain products are healthy — even when they’re not. Add to this, food labels can be extremely confusing. And certain marketing phrases added to packaging can mislead people to think foods are healthier than they are.

It’s buyer beware as some so-called “health” foods are in fact, not so healthy.

Labeling and terms such as “no cholesterol,” “no trans-fat,” “no added sugar,” “multigrain,” “all natural” and “organic” are examples of phrases that seem to shout “healthy food” from the labels of our favorite brands and foods. However, unhealthy choices lurk among even the most seemingly healthy foods. Many food manufacturers use the front label to tout a product’s most healthy attributes. Unfortunately, that doesn’t always mean the food is a healthy choice.

Here are some items experts have listed with a reputation for fooling folks. If they make their way into your grocery cart on a regular basis, buyer beware:

Fat-free foods. Before choosing that fat-free option, consider this: Removing fat from foods often leaves them tasteless. To return the taste and make it edible, manufacturers may add sugar, salt or artificial flavorings. Once these additives are pumped in, fat-free foods can end-up containing more calories and carbohydrates than their full-fat counterparts. Did you know that fat-free salad dressings

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Kraft discontinues fat-free mayo in ‘mayo culpa’

Kraft will no longer sell its fat-free mayo, after deciding that it doesn’t live up to the company standards.

In a tweet posted on Tuesday, the brand shared a mock breakup text conversation to make the announcement.

“sooooo i’m officially done selling fat-free mayo. i mean it, i’m done,” the company’s Twitter account posted. “instead i’m gonna put my energy into making us the mayo of mayonnaise like i’ve always wanted. consider this my mayo culpa.”

A mock text conversation shared by @RealKraftMayo.Courtesy Kraft

They added that Kraft owes “it to my mayo lovers bc we deserve nothing less than velvety smooth mayo in our fridges.”

In a statement to TODAY Food, a brand spokesperson confirmed the news.

“We at Kraft are passionate about mayo and unfortunately our fat free variety just doesn’t live up to our standards for what Mayo should be,” they said. “We know some people are going to be disappointed, and we didn’t make this decision lightly but in our heart of hearts, we know it’s what’s best for mayo lovers across the country.”

Related

The company still has several varieties of reduced-fat mayonnaise, though. Consuming reduced- or fat-free dairy products and limiting portions (rather than complete avoidance) of full-fat dairy foods is an effective way to limit saturated (artery-clogging) fat intake, according to NBC health and nutrition editor Madelyn Fernstrom.

The spokesperson added that Kraft had “jumped on the bandwagon” of the fat-free trend in the early 1990s but “over the years we

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Health department targets eradication by 2023

20 Jul 2021 — The Philippines’ Department of Health has adopted a new administrative order to eliminate industrially produced trans fat from its food supply by 2023 – becoming the 45th country to do so. 

Specifically, the new policy aims to reduce Filipinos’ trans fatty acids intake to less than 1 percent of their recommended total energy intake. 

“Trans fatty acids have no health benefits,” Luis Raymund Villafuerte, House Deputy Speaker, remarks. “The World Health Organization (WHO) believes that trans fatty acids elimination is considered as one of the simplest public health interventions to reduce the risk of coronary heart disease and improve the nutritional quality of diets.”

Click to EnlargeThe US National Academy of Medicine concluded there is no safe level of consumption of trans fatty acids.According to the WHO, noncommunicable diseases kill 41 million people each year, equivalent to 71 percent of all deaths globally. In the Philippines, these long-duration illnesses account for 68 percent of all deaths.

“Today, the Philippines adopted a best-practice policy to eliminate industrially produced trans fat from its food supply,” says Dr. Tom Frieden, president and CEO of global health initiative Resolve to Save Lives.

“We applaud the Philippines Department of Health for this bold commitment that will protect more than 108 million people from trans fat, which is deemed a dangerous chemical food additive that increases the risk of heart attack and death,” Dr. Frieden comments.

“With the new administrative order banning partially-hydrogenated oils – the main

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7-day meal plan to help lower triglycerides

Triglycerides are a type of fat found in the blood. Certain health conditions, medicines, lifestyle habits, and genetics are possible causes of high blood triglycerides.

High levels of triglycerides can be a risk factor for various health conditions. Food choices are one of many factors that can impact triglyceride levels. Doctors may advise a person to change their diet in order to help lower their triglyceride levels. A diet high in saturated fats, added sugars, excessive alcohol, and refined carbohydrates can increase a person’s triglyceride levels.

This article looks at what triglycerides are, healthy levels of triglycerides, foods that can lower triglycerides, and types of diets to lower triglycerides. It also outlines a 7-day meal plan to help lower triglycerides and looks at other ways to lower them.

Triglycerides are a lipid, or type of fat, in the body. The body stores most of its fat as triglycerides, making it the most common type of fat. A doctor can measure levels of triglycerides with a blood test.

Triglycerides travel through the blood in round particles called lipoproteins. People can consume triglycerides directly through foods that contain fat, such as oil and butter. Additionally, when people consume more calories than they need from other foods, such as carbohydrates, the excess energy is converted to and stored as triglycerides.

Triglycerides are one of the main sources of energy in the body. But high levels of triglycerides in the blood may increase a person’s risk for:

According to the National Heart, Lung, and

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