Nutrition: Food labels and allergies

The newly approved health claim relates to peanut allergies. The health claim states “for most infants with severe eczema and/or egg allergy who are already eating solid foods, introducing foods containing ground peanuts between 4 and 10 months of age and continuing consumption may reduce the risk of developing peanut allergy by 5 years of age.” Per the FDA’s official statement “the new claim on food labels will recommend parents check with their infant’s healthcare provider before introducing foods containing ground peanuts. It will also note that the claim is based on one study. The FDA will continue to monitor the research related to peanut allergies. If new scientific information further informs us of what we know about peanut allergies, the FDA will evaluate whether the claim should be updated.”

Peanuts are one of the eight foods identified as a major food allergen by the FDA. These eight foods: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans account for 90 percent of all food allergies. These major allergens are required to be identified on food labels, and are most often identified in the ingredients list. The newly approved health claim only relates to peanut allergies, it does not claim to prevent any other type of food allergy.

The American Academy of Pediatrics recommends breastfeeding as the sole source of nutrition for your baby for six months, then introducing solids and continuing to breastfeed until at least 12 months of age. The National Institute of Allergy and Infectious Disease recommends introducing peanut containing foods as early as 4 to 6 months to prevent peanut allergies. Each infant’s ability to start solid foods should be based on your infant’s developmental level not a specific age. Before starting any solid foods make sure your infant can hold their head up, open their mouth for food, and be able to move his or her tongue to take food off a spoon and swallow. Also, be sure to introduce new foods one at a time and only every few days to allow for monitoring of any possible reactions. It is always best to talk to your medical care provider to ensure the recommendations that are personalized for you.

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Loma Linda University Health to host 7th International Congress on Vegetarian Nutrition

Loma Linda, CA, Oct. 17, 2017 (GLOBE NEWSWIRE) — The 7th International Congress on Vegetarian Nutrition, globally recognized as the world’s premier scientific congress on the effects of vegetarian and other plant-based diets, is set to convene for three days in February to showcase recent advances from basic science, epidemiology and clinical trials in vegetarian nutrition from around the planet.

The congress, which is hosted by Loma Linda University’s School of Public Health and begins Monday, Feb. 26, 2018, is expected to draw more than 700 scientists, physicians and nutritionists.

The congress is held every five years and is the only time when the world’s leading scientists, researchers and scholars versed in the study of plant-based diets gather to unveil research findings and raise provocative ideas.

“We’re pleased to be hosting The 7th International Congress on Vegetarian Nutrition, which will provide a forum for a review of all the best research, concepts and applications of vegetarian dietary practices for preventing diseases and promoting health,” said Joan Sabaté, MD, DrPH, director of the Center for Nutrition, Lifestyle and Disease Prevention and chair of the event. “It’s our goal that every congress participant acquire better understanding and skills on the effects of vegetarian diets for the health of people and the planet.”

Sabaté said the theme for next year’s event — “Plant-based Nutrition for Personal, Population and Planetary Health” — signals a significant shift in both scope and awareness from previous years. He cites recent studies — including this one — as examples of the often-unexpected ways plant-based nutrition benefits the health of the ecological environment.

Sabaté said that when the congress first started 35 years ago, vegetarian nutrition was ignored, unknown or rejected by most health professionals. But as the general population has increasingly embraced plant-based diets, he says the congress has become recognized as the global leader in educating health professionals in how to advise and treat their vegetarian clients and stay current on the scientific literature.

The event will feature an enlarged culinary demonstration by chefs who specialize in healthy, delicious vegetarian cuisine. Scientists and chefs will mingle theoretical discussions about the health benefits of plant-based foods into their demonstrations.

The previous congress, held in 2013, drew nearly 900 participants from more than 40 countries.

The congress is accredited for more than 20 hours of continuing education units (CEU) and continuing medical education (CME).

The public is invited to a vegetarian food fair and a series of free lectures, which will be held the Sunday before the congress begins.

Registration will open November 2017. Early registration ends on Jan. 26, 2018.

For more information, including viewing previous congresses, visit


A photo accompanying this announcement is available at


A photo accompanying this announcement is available at

Genesis Gonzalez
Loma Linda University Health

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Blog Posts Address World Food Day, Efforts To Improve Nutrition, End Hunger Worldwide

Blog Posts Address World Food Day, Efforts To Improve Nutrition, End Hunger Worldwide

WHO: Malnutrition: It’s about more than hunger
Francesco Branca, director of the WHO Department of Nutrition for Health and Development, discusses the “complicated” issue of global malnutrition, nutrition security versus food security, and the economic impacts of poor nutrition. Branca writes, “Current progress is insufficient to reach the World Health Assembly targets set for 2025 and the Sustainable Development Goals set for 2030…” (10/16).

Chicago Council on Global Affairs’ “Global Food for Thought”: Guest Commentary — On World Food Day, Recognizing America’s Proud History of Feeding the Hungry
Paul Weisenfeld, executive vice president for international development at RTI International, discusses the history of U.S. support for addressing hunger and writes, “Thankfully, Congress has demonstrated its support for food security, and is on track to pass legislation providing strong funding for Food for Peace, McGovern-Dole, and Feed the Future. Still, as we recognize World Food Day, it’s important to remember what the past year has shown us: standing up for America’s proud history of feeding the hungry and preventing famines is a year-round job” (10/16).

ONE: Why are 20 million people still at risk of famine?
Tahrat Shahid, policy manager for global policy at the ONE Campaign, discusses the importance of humanitarian assistance in addressing global famine. Shahid writes, “World Food Day presents an opportunity to encourage our leaders to help fund organizations with the commitment and technical know-how to [resolve famine and severe forms of hunger], and to stop perpetuating conflict before famine becomes a reality once again” (10/16).

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Global Lipid Nutrition (Nutritional Lipids) Market 2017-2022

The global nutritional lipids market is poised to grow at a CAGR of 13.1% from 2017 to 2022 to reach USD 7,000.7 million by 2022

This growth is mainly attributed to the increasing need to meet nutritional requirements of an aging population, increasing the prevalence of chronic diseases, changing food landscape, increasing application in infant formulas and dietary supplements, and technological advancements such as microencapsulation. However, finite supply of fish oil and uncertain regulatory environment restricts the growth of the global nutritional lipids market to some extent.

Asia-Pacific region accounted for the major share of the global nutritional lipids market in 2016, followed by North America, and Europe. The region is also expected to witness the fastest growth during the forecast period. The major share and fast growth of this region are mainly attributed to the abundant availability of raw material, increasing the prevalence of chronic diseases, growing population & urbanization, increasing industrialization, and growing health consciousness & awareness about the health benefits of nutritional lipids.

Market Insights


  • Need to Meet Nutritional Requirements of an Ageing Population
  • Increasing Prevalence of Chronic Diseases
  • Changing Food Landscape
  • Increasing Application in Infant Formulas and Dietary Supplements
  • Technological Advancements-Microencapsulation


  • Finite Supply of Fish Oil
  • Uncertain Regulatory Environment


  • Emerging Market- Latin America and Africa
  • Emergence of Alternative Sources for Nutritional Lipids

The key players in the global nutritional lipids market are

  • Aker Biomarine ASA
  • Archer Daniels Midland Company
  • Cargill, Incorporated
  • Cellana Inc
  • Clover Corporation
  • Croda International Plc.
  • FMC Corporation
  • GC Rieber Oil AS
  • Kerry Group
  • Koninklijke DSM N.V
  • Lonza Group AG
  • Nordiac Naturals, Inc.
  • Omega Protein Corporation
  • Pharma Marine AS
  • Polaris
  • Smit & Zoon
  • Solutex GC
  • Stepan Company

Scope of the Report

Market by Product type:

  • Omega-3
  • MCT
  • Omega-6
  • Others

Market by Product source:

Market by Product form:

Market by Application:

  • Dietary Supplements
  • Infant Formula
  • Food & Beverages
  • Pharmaceuticals
  • Animal Feed
  • Others

Key questions answered in the report:

  • Which are the high growth market segments in terms of type, source, form, application, and regions/countries?
  • What is the historical market for nutritional lipids across the globe?
  • What are the market forecasts and estimates from the period 2015-2022?
  • What are the major drivers, challenges, and opportunities in the global nutritional lipids market?
  • Who are the major players in the global nutritional lipids market and what share of the market do they hold?
  • What are the competitive landscapes and who are the market leaders by sub-region in the global nutritional lipids market?
  • What are the recent developments in the global nutritional lipids market?
  • What are the different strategies adopted by the major players in the global nutritional lipids market?
  • What are the geographical trends and high growth regions/ countries?
  • Who are the local emerging players in the global nutritional lipids market and how do they compete with the global players?

For more information about this report visit

Media Contact:

Research and Markets
Laura Wood, Senior Manager

For E.S.T Office Hours Call +1-917-300-0470
For U.S./CAN Toll Free Call +1-800-526-8630
For GMT Office Hours Call +353-1-416-8900

U.S. Fax: 646-607-1907
Fax (outside U.S.): +353-1-481-1716

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Glanbia Performance Nutrition Showcases New Ready-to-Eat and Ready-to-Drink Products at the 2017

“As on-the-go consumers strive to make healthier lifestyle choices, the timing is perfect for introducing GPN innovations to the convenience channel,” said Saverio Spontella, GPN’s Vice President of North America Marketing. “In addition to our very popular Cake Bites and Protein Crisp ready-to-eat protein snacks, we’ll be presenting BSN’s new ENDORUSH™ energy and performance RTD with TeaCrine®, ISOPURE® Zero Carb Protein Drink, A.B.B.® Speed Shot® with 250 mg of caffeine, Amino Energy RTDs with caffeine from natural sources and other in-demand products.”

Buyers interested in learning how GPN quality and innovation can drive incremental sales can contact onsite representatives by emailing:

Part of Kilkenny, Ireland based Glanbia, PLC, Glanbia Performance Nutrition is a world leader in sports nutrition. From its corporate headquarters and innovation laboratory in Downers Grove, Illinois, GPN oversees company run manufacturing facilities in Aurora, Illinois; Walterboro, South Carolina and Sunrise, Florida that are GMP registered and NSF Certified for Sport.


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SOURCE Glanbia Performance Nutrition

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Watching It Grow: EHS implements nutrition program

ELTON – Thanks to a grant from the Southern University Agriculture Department, the students of Elton High School (EHS) now have a citrus orchard right here in their back yard. The orchard is part of a program that was designed to teach students about agriculture and where food comes from, as well as to encourage healthy eating habits, nutrition and how to shop for and prepare healthy meals.

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