Creme Attends the 12th Nutrition and Health Live Conference
Written by Creme Global
Among the exhibitors were the Alpro Foundation, Yakult UK Ltd., Nutrilicious PR and Marketing, Almond board, and the Food and Drink Federation.
Attending these conferences allows Creme to keep up to date with nutrition and exposure research. Of particular interest was the parallel Friday session about the latest development in Food Data in the UK, which focused on updates to the next edition of McCance and Widdowson’s The Composition of Foods. The Composition of Foods is a database that supports the National Diet and Nutrition Survey of the UK. The review and update of the UK data consists of a four year project incorporating new analytical and industrial data e.g. Trans fatty acid concentrations, salt, more varied fruit and vegetable data, etc.
Other hot topics discussed during the conference included the current vitamin D situation in the UK. The fact that the UK still encounters cases of rickets in children (resulting from vitamin D deficiency) strongly suggests reviewing the current recommendation and supplementation policies.
In a review of red meat it was discussed that organisations such as the World Cancer Research Fund (WCRF) and the NHS recommend a red meat intake no more than 70 grams a day. Overall a decrease in red meat consumption has been observed.
Findings on the low FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) diet were also discussed during the conference. The results showed an improvement in the bowel symptoms for participants with irritable bowel syndrome.
Other interesting topics included nutrition in childbearing years, schoolchildren and athletes, the role of dietary protein in aging population and probiotics.
In general, the conference outlined up-to-date research and findings and discussed the feasibility of the application of these. Further details of the conference can be found on http://nutritionandhealth.co.uk/.
For further information on the above, or information on how Creme uses food consumption databases for nutritional modelling, please contact firstname.lastname@example.org or email@example.com.Written by Sandrine Pigat