How safe are the food dyes found in many of the products we consume daily? Are concerns about their effects based on scientific evidence or misinformation? With government agencies and researchers continuously evaluating these additives, what changes might we see if more regulations and bans are put in place? As food products evolve in response to shifting policies, how can consumers stay informed and make the best choices for themselves?

Tune into this episode to learn about:

● What types of foods/beverages contain food colors and why

● Artificial vs. natural food dyes

● What the research shows about the safety of food dyes

● Common myths and misconceptions about food dyes

● Challenges in making food color changes or product reformulations

● The California food dye acts

● Red dye number 3

● The differences and similarities between the US and EU approach to risk management

● The truth about the differences between what the EU has banned compared to the US

● The difference between hazard and risk and why it is important

● A new food additives toolkit from IFT

● Takeaways and resources for the public and health professionals

Full shownotes, transcript and resources: https://soundbitesrd.com/283

New Research on Food Allergy Prevention Indicates Crucial Timing of Allergen Introduction

Current research shows that how we feed babies during infancy can help reduce the risk of food allergies. However, feeding guidelines regarding allergens have changed radically in the past decade, so it’s important to make sure we’re not following outdated advice that doesn’t align with new research. In addition, infant feeding guidelines in general have also changed. To address these updated guidelines and help parents navigate all the latest research and the process of starting solids, Malina Malkani recently released an evidenced-based baby-led feeding guide and cookbook that makes it easy to feed your baby with confidence, introduce allergens early and consistently, and offer delicious, stress-free meals the whole family will enjoy.

Tune into this episode to learn about:

● Why food allergy prevention strategies are necessary for all babies, not just those at increased risk

● What the current research shows about best practices to reduce the risk of food allergies

● How infant feeding guidelines have changed regarding food allergies and in general

● The risk factors for developing food allergies

● What the top food allergens are

● What it means to offer top allergens early, often and consistently

● How to safely feed common allergens that may be a choking hazard

● Recommended first foods for baby-led weaning or baby-led feeding

● How food allergies disproportionately affect low-income families

● What we know about how food allergies develop

● The difference between baby-led weaning and traditional spoon feeding

● What age to start solids

● Clarification regarding the 4-6 month window for starting solids

● Malina’s new book that addresses these issues and provides family friendly recipes

● Other resources for parents and health professionals

Full shownotes, transcript and resources: https://soundbitesrd.com/282

UMF™ Mānuka Honey is A Functional Food: Look for the Quality Mark

New Zealand mānuka honey is a powerful functional food. For centuries, the unique and powerful healing properties of the mānuka tree (Leptospermum scoparium) have been understood by the indigenous Māori people of New Zealand.

With more than 2,300+ natural compounds identified in New Zealand mānuka honey it has captured the attention of scientists and health professionals across the globe. Research has identified mānuka honey’s Unique Mānuka Factor (UMF™), a unique group of bioactive compounds, such as methylglyoxal (MGO) and leptosperin, which in synergy contribute to its science-supported antibacterial, antioxidant, and anti-inflammatory properties.

Today, UMF™ quality rating system is the most comprehensive, independently certified and internationally recognized quality assurance system for New Zealand mānuka honey. It’s designed to validate mānuka honey potency, authenticity, purity, shelf life and freshness for honey producers, brands, customers and consumers around the world. Each mānuka honey product that carries the UMF™ trademark must pass the stringent Unique Mānuka Factor Honey Association (UMFHA) quality, grading and rating tests. UMFHA represents beekeepers, processors and marketers.

Tune into this episode with guests Dr. Megan Grainger and beekeeper James Jeffery to learn about:

● what mānuka honey is and how it is different from other types of honey

● where mānuka honey comes from and how to identify authentic mānuka honey

● how bees make mānuka honey compared to other types of honey

● why mānuka honey is considered a functional food vs a sweetener

● health research supporting the benefits of mānuka honey including antibacterial, anti-inflammatory and antioxidant properties

● the role beekeepers played in recognizing the topical benefits of mānuka honey

● the UMF™ quality rating system

● the role of beekeepers in creating the UMF™ quality rating system and why a quality control system is important

● what the UMF™ ratings mean

● how to use and enjoy mānuka honey to maximize the benefits

● new and emerging areas of clinical health research – gut health, cancer, etc.

● the Mānuka Mastery Course (a free online self-paced course)

● resources for health professionals and the public

Commercial Support has been provided by the UMF™ Unique Manuka Factor Honey Association

Full shownotes, transcript and resources: https://soundbitesrd.com/281

The International Food Information Council (IFIC) conducts consumer research focused on attitudes and behaviors surrounding nutrition, food safety and food production. Their popular annual Food & Health Survey provides information about how Americans connect food and food purchasing decisions to physical health and overall wellbeing. Other consumer surveys IFIC conducts, called “Spotlight Surveys”, focus on various topics and also inform federal regulatory decisions, provide members with insights into consumer values and behaviors and help to shape public communications and education initiatives.

Tune into this episode to learn about:

● key takeaways on surveys focused on three trending topics

● why IFIC wanted to do a survey on snacking

● if snacking is becoming more prevalent

● what constitutes a “snack”

● what consumers are looking for in a snack

● opportunities to leverage snacking for better nutrition

● how sodium impacts our eating experience beyond “taste”

● how much sodium Americans are consuming compared to recommended intakes

● the top sources of sodium

● recommendations for decreasing sodium intake

● where public sentiment is about the safety and healthfulness of low and no calorie sweeteners (LNCS)

● what consumers think about Stevia and Monk Fruit

● thoughts on where the evidence is on safety and effectiveness of LNCS

Full shownotes, transcript and resources: https://soundbitesrd.com/280

The public continues to have a strong interest in food and health information, yet media sources vary in their credibility. Health professional communicators help shape public knowledge and attitudes by translating complex information while facing the challenge of processing large and often complex amounts of information in order to provide clear guidance to audiences with diverse literacy levels. This transmission of information influences public health outcome trends, scientific understanding, and information-sharing. The International Food Information Council has created a scientific communication guide with the goal of enhancing communicators’ ability to interpret scientific publications, ultimately helping the public make informed food and health choices.

Tune into this episode to learn about:

● who consumers trust for food/nutrition advice

● the difference between misinformation, disinformation and malinformation

● what it is about the scientific process that makes communicating science challenging

● hierarchy of evidence

● different types of research studies and how those differences impact science communication

● 11 common fallacies in reasoning and thinking

● critically reviewing scientific studies

● communicating more effectively and communicating with context

Full shownotes, transcript and resources: https://soundbitesrd.com/279

There are many essential aspects of diabetes management, but it’s no surprise that one of the most common questions people have about diabetes is “What can I eat?” The American Diabetes Association’s nutrition philosophy is: “informed food choices are essential for living well” and there are 7 key meal patterns as well as the Diabetes Plate to help guide food choices. However, food is more than just simply nutrients – it plays an important role in our culture, communities and celebrations – and it’s only one of many factors that influence our health.

Tune into this episode to learn about:

● seven key meal patterns for managing diabetes

● the Diabetes Plate and who might benefit from using it

● the ADA’s new sister organization focused on obesity

● the ADA’s approach to “food as medicine”

● diabetes distress and how it impacts behaviors and outcomes

● fasting and diabetes

● including cultural and celebratory foods into healthy meal patterns

● lifestyle factors beyond food

● benefits of medications

● GLP-1s for diabetes vs weight management

● important takeaways and resources for the public and health professionals

Full shownotes, transcript and resources: https://soundbitesrd.com/278

Many parents feel enormous pressure to raise fit, slender children. According to the CDC, approximately 1 in 5 U.S. children and adolescents aged 2-19 have obesity, and approximately 4.1% were classified as underweight (in 2017-2018). As overweight and obesity rates are increasing, so are weight bias and stigma, especially regarding kids and teens. The “health at every size” movement and “anti-diet” approaches are becoming more popular – but can children really be healthy at any size? Is adopting healthy lifestyle behaviors truly an effective solution?

Tune into this episode to learn about:

● what people get wrong about children with overweight or obesity

● the key to helping kids with larger or smaller sized bodies

● how to get beyond the basic advice and utilize practical strategies

● the 8 pillars of wellness

● the “learner, striver, thriver” concept

● what a family manifesto is and why it is important

● how to build intrinsic motivation

● fostering a healthy relationship with food

● addressing fears of your child overeating or undereating

● the spectrum of appetite traits in children

● minimally nutritious food and food shaming

● cultivating a “safe media diet”

● how this book is different from other child health and weight-focused books

● important takeaways and resources for the public and health professionals

Full shownotes, transcript and resources: https://soundbitesrd.com/277

It's well-established that nutrient adequacy in adolescence affects physical development and academic performance, as well as long-term health – yet research is woefully lacking for this life stage and dietary guidance lacks specificity for these unique needs. In fact, the 2020 Dietary Guidelines for Americans noted that the nutrient gaps among adolescents are so significant, that this “constellation of potential nutritional risk factors” is a public health challenge. To help address this gap, the National Cattlemen’s Beef Association, on behalf of the Beef Checkoff, partnered with Dr. Mario Ferruzzi and his team at the Arkansas Children’s Nutrition Center, one of 6 USDA national nutrition centers, to convene 50 leading nutrition scientists, physicians, registered dietitians, and public health experts. This podcast episode is a result of conversations with many of the esteemed experts who presented there. 

This podcast episode is sponsored by The National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff.

Full shownotes, transcript and resources at: https://soundbitesrd.com/276