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27 May 2015

Should I eat it or not? Will it make me healthy or fat?

A deluge of contradictory reports undermines food choices. Fashions and trends outweigh the judgment of experts.


In recent years there has grown up an awareness about food that leads each of us to ask important questions about what we choose to put on our tables.

This positive awareness, however, has also given rise to many fears, to such an extent that in the public mind there is now a mental warning signal over some foods, especially those that contain fat or sugar. Indeed, we now eat these “sinful” foods somewhat guiltily, aware they can be harmful for our health.
In fact, during the international conference “Food science and food ingredients”, cardiologists and nutritionists tried to draw a line under this food phobia and sought to analyse more deeply the contradictory information every consumer has to deal with when choosing the right foods.
Understanding if there is a real link between certain foods and physical health is not easy, because many factors are involved in diseases, not least environmental and genetic ones. The incidence of risk of individual foods for diseases should be studied in depth and considering a single type of food good or bad can be perilous and ineffective unless it is examined in its relationship with other foods and in the individual’s overall situation.

In general terms, no food contains positive or negative traits per se, because its nutritional significance is always conditioned by a person’s entire diet.
Everything we eat should not be considered in isolation, but rather seen as an exchange of different nutrients that interact with one another and contribute towards our general well-being.

No food is bad in itself if consumed in moderation. You can eat pretty much anything as long as you do not overdo it. It is also vital to get the correct right daily intake of carbohydrates, fibre, protein, vitamins and micronutrients.

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We want ever more information to make informed choices
Proposal to include the source of meat in processed foods

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