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Labels

FDA to revise nutrition facts label

Posted January 24, 2014

Those nutrition labels on the back of food packages may soon become easier to read. The Food and Drug Administration says knowledge about nutrition has evolved over the last 20 years, and the labels need to reflect that.

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‘Traffic-Light’ Labeling Increases Attention to Nutritional Quality of Food Choices

Posted October 18, 2013

A simple, color-coded system for labeling food items in a hospital cafeteria appears to have increased customer’s attention to the healthiness of their food choices, along with encouraging purchases of the most healthy items. In their report in the October issue of Preventive Medicine, Massachusetts General Hospital (MGH) investigators describe customer responses to surveys taken before and after the 2010 implementation of a system using green, yellow or red “traffic light” labels to reflect the nutritional quality of items.

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Can changes in nutrition labeling help consumers make better food choices?

Posted January 23, 2013

The Nutrition Facts label was introduced 20 years ago and provides consumers with important information, including: the serving size, the number of servings in the package, the number of calories per serving, and the amount of nutrients for each serving of a packaged food. However, research has shown that consumers often miscalculate the number of calories and the nutritional content of products that have two or more servings per container but are usually consumed in a single eating occasion.

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UN Sets New Standards For Liquid Infant Formula, Seafood, Melons, Dried Figs And Labeling

Posted July 6, 2012

The Codex Alimentarius Commission, jointly run by the UN Food and Agriculture Organization (FAO) and World Health Organization (WHO), has announced new standards for the maximum level of melamine in liquid infant formula. Melamine can be deadly at high concentrations and has in the past been used to increase the protein content of infant formula and milk powder.

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Consuming cholesterol-lowering foods results in greater decrease in LDL than low-saturated-fat diet

Posted April 30, 2012

Persons with high cholesterol who received counseling regarding a diet that combined cholesterol-lowering foods such as soy protein, nuts and plant sterols over 6 months experienced a greater reduction in their low-density lipoprotein cholesterol (LDL-C) levels than individuals who received advice on a low-saturated fat diet, according to a study in the August 24/31 issue of JAMA.

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Pantethine

Posted April 30, 2012

A biologically active derivative of vitamin B5, significantly lowered low-density lipoprotein (LDL) cholesterol levels in a new study that involved 120 subjects with low to moderate cardiovascular disease (CVD) risk (Nutr Res. 2011 Aug;31(8):608-15). This study gives further credence for manufacturers that add Pantethine to dietary supplements aimed at heart health.

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