Cut fat young to reduce breast cancer risk
New evidence suggests that reducing fat intake during puberty, already an obession among many western girls, could help lower the risk of breast cancer later on.
Archives for January 16, 2003
Understanding the elderly taste bud
The acuity of senses like taste and smell, essential for our enjoyment of food and drink, decreases with age. Such changes in sensory capacities will clearly have an impact on the choice the older consumer makes with regards to their food preferences.
Oligofructose cleared for European baby foods
In a two-step evaluation process, the European Commission Scientific Committee on Food (SCF) has confirmed the use of oligofructose, a prebiotic ingredient with beneficial effects on gut health, as a safe ingredient in baby food.
Sucralose approved in Ireland
Moving in step with the European Union, the Food Safety Authority of Ireland this week granted a temporary authorisation for the marketing and use of the high-intensity sweetener sucralose.
Keeping the faith
Consumer confidence, risk management and European enlargement has formed the backbone of a speech given by the chair of the Food Standards Agency.