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October Scientific Publication Update Released

Tuesday, November 4, 2014

(American Meat Institute)

AMI released its October Scientific Publication Update, which lists articles of interest on topics related to food safety and quality, as well as health and wellness. Of note, researchers from the University of Wisconsin published a study in the Journal of Food Protection confirming that the concentration of nitrite, rather than the source, is the critical factor enhancing the safety of ready-to-eat meats. The monthly update also featured articles discussing dietary recommendations of saturated fat and dietary fat. Specifically, a review published in the Journal of the American College of Nutrition found that guiding the public to simply reduce dietary fat intake is an ineffective method to mitigate the increased incidence of obesity. In fact, the researchers concluded that reductions in dietary fat consumption often occur in conjunction with an increase in total caloric intake.  A second article cites epidemiological data challenging the link between a high intake of saturated fat and the risk of cardiovascular disease, and urges a reassessment of this association in response to the recent scientific evidence.

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