Food regulations and policies have impact not only on information available to consumers when making food purchase decisions, but also in food communications and advertising and as motivation to the food industry to reformulate products to be more nutritious. As food regulations are always evolving, dietitians and all nutrition and health professionals must stay apprised of changes to best advise consumers. Learn about current updates on food regulations and policies in this blog post.
As with many areas of nutrition, the benefits and potential risks of omega-6 fatty acids is a topic of ongoing research. Much of the attention directed toward this fatty acid relates to its possible role in inflammation. We covered this topic in a recent blog post and now want to discuss new science supporting the benefits this polyunsaturated fat. Read more!
The benefits of omega-3 fatty acids to heart health are well-established. These healthy fats have been shown to help reduce the risk of heart disease and stroke by improving blood vessel function as well as reducing inflammation, platelet aggregation, blood pressure and triglycerides. However, while scientific evidence linking these heart benefits to dietary sources of omega-3 fatty acids is strong, the effects of supplementation are unclear, as research has yielded mix results. Dive into this blog post to learn more and discover tips for talking with clients about this topic.