At the dawn of 2005, consumers in the developed world are zealously probing the connection between food and health, with a focus on food as medicine, food as therapy and food as functional. Or rather, some of them are. Just as many rarely spare a thought for the impact of the food they eat on their overall health and wellbeing. They consume voraciously, indulging an insatiable appetite for foods high in sugar, fat and the newly christened Public Enemy Number One, salt. This briefing looks at some of the hotspots that are currently featuring most prominently in the ongoing debate about food and health.
Introduction
Functional food and supplements
Should the functional variant become standard?
Fibre
Fibre to benefit from low-carb slump?
Bread, pasta the beneficiaries
Trans fats
Calls for labelling disclosure
Prohibition too blunt an instrument
Assault on salt
Focus on processed foods
Honest labelling paramount
Cholesterol
Cholesterol complexity
Rich pickings for food manufacturers
Low-carbohydrate diets
Unease with the science
Fading but still substantial market
Nutrigenomics
Live long, live well
Industry and government backing
In conclusion: Convenience culture comes at a price
Rage against the machine
Down to the individual - but government can help
Online sources of information
Free email newsletters
Other research reports
Global news and feature articles
Search the web
Your feedback
Title Index: # | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
(0 items)
