Tag: FDA (Page 5 of 6)

      FDA Revamps the Food Pyramid

      September 7, 2011 /

      We are all getting the message about foods that we shouldn’t eat but what exactly should we be eating?

      The FDA is trying to simplify the answer to that question by illustrating food labels making them easier to read and follow.

      Calorie counts are popping up on menus of chain restaurants across the country and the longstanding food pyramid was toppled this year by the U.S. government in favor of a plate that gives a picture of what a healthy daily diet looks like.

      The struggle to redesign the labels on every box, can and carton has been in the works since 2003, and some of the changes could be proposed as soon as this year. FDA Deputy Commissioner Michael Taylor cautions not to expect a grand overhaul, but the revamped label does mark a shift to create a more useful nutritional snapshot of foods millions of Americans consume every day.

      Nutrition, Quality Control, Wellness

      Mexican Papayas Source of Salmonella Poisoning

      August 29, 2011 /

      Papayas blocked at the boarder because of salmonella.

      As many as 100 people were made ill because of the Mexican papayas.

      The Food and Drug Administration said on Thursday the outbreak, which spread to 23 U.S. states, was linked to fresh papayas from nearly all the major papaya-growing regions in Mexico.

      Salmonella infection commonly causes diarrhea, fever and abdominal cramps in the first few days after eating a contaminated product.

      The infection is the most common U.S. foodborne illness and continues to strike the country as often as it did 15 years ago, linked to contaminated meats, produce and processed foods. Last year it caused nearly 2,300 hospitalizations and 29 deaths. One outbreak led to a recall of nearly half a billion eggs.

      Quality Control

      FDA Redefines Gluten-Free

      August 5, 2011 /

      The Food and Drug Administration is reevaluating standards and food labeling for products defined as gluten-free.

      The Food and Drug Administration (FDA) announced Tuesday that it will be re-examining the standards by which foods on supermarket shelves can be labeled as “gluten-free”.

      Currently, the amount of gluten permitted in “gluten-free” items available in stores can vary.

      The FDA says that it is aiming to “eliminate uncertainty about how food producers may label their products,” as well as “assure consumers who must avoid gluten that foods labeled ‘gluten-free’ meet a clear standard established and enforced by the FDA.”

      Gluten inflames the small intestine of people who suffer from celiac disease; the protein, commonly found in wheat, barley, and rye, is often used as a stabilizing agent in as assortment of foods such as condiments, ice cream, and soy sauce.

      Nutrition, Quality Control, Wellness

      Your Multivitamin May Not Contain All the Nutrients on the Label

      June 21, 2011 /

      Vitamins are expensive and the research is out on whether or not they are as effective as we hope that they are.

      Recent studies about the potency of some supplements and multivitamins is discouraging.

      “While medications are closely overseen by the federal Food and Drug Administration, supplements like vitamins don’t get regular testing by any government agency. So there’s no way of knowing — outside of independent testing — whether a bottle of supplements contains what it’s supposed to … Although low levels of certain nutrients can be a problem, doses that exceed recommendations are especially worrisome. Several products evaluated … including some designed for children, had this issue.”

      Nutrition, Quality Control, Wellness

      FDA Fails to Protect Consumers from Antibiotic Saturated Food Supply

      May 25, 2011 /

      A coalition of consumer groups filed a federal lawsuit Friday against the US Food and Drug Administration over the use of human antibiotics in animal feed, citing that it creates dangerous superbugs.

      The suit alleges that the regulatory agency concluded in 1977 that the practice of feeding healthy animals low doses of penicillin and tetracycline could lead to the rise of antibiotic resistant bacteria in people.

      “Accumulating evidence shows that antibiotics are becoming less effective, while our grocery store meat is increasingly laden with drug-resistant bacteria,” said Peter Lehner, NRDC executive director.

      FDA did not immediately respond to an AFP request for comment.

      Last year, the FDA authorities pressed farmers to give fewer antibiotics to livestock and poultry to reduce the risk of potentially harmful resistance to antimicrobial drugs.

      Yet FDA officials stressed the drugs could play a key role when used properly.

      Factory farming promotes illness for animals who live in filthy and over-crowded conditions and who are fed large amounts of corn which they can not digest which allows them to grow at an unatural and alarming rate causing a host of health problems requiring antibiotic use.

      Nutrition, Quality Control

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