Glycemic Index: The Next Wave In Nutrition?

Newswise — Sales figures show U.S. consumers are learning that avoidance of an entire food group is not healthy. Products and messages that consumers may now be primed to accept in order to improve their nutrition is at the heart of scientific presentations scheduled next month at the Institute of Food Technologists' Annual Meeting + FOOD EXPO®.

Under scrutiny here Monday, July 18, will be the glycemic concept as a possible next wave in nutrition. A panel of experts will explore food companies' capabilities of modifying carbohydrate ingredients, the physiology and science behind eating and its effect on glycemic levels, and the changing landscape that manufacturers and consumers now navigate.

While the low-carb message is still heard, it is being restructured in applicable and useful directions. This sets the stage for a new understanding of carbs. For example, certain types extend satiety, lower insulin response and reduce cholesterol.

This scientific review is one of dozens at the IFT Annual Meeting and Food Expo that will focus on diet and health.

On Sunday, July 17, technology experts will offer alternatives for replacing trans fats in foods, while other experts examine the hurdles of bringing successful low-carb products to market. Topics the next day include fish toxicology and safety, new dietary guidelines and advice for different segments of the population including children. On Tuesday, foodservice's focus on reducing obesity, the industry's advances toward reducing sodium in food, and other health and nutrition topics will be examined.

Now in its 65th year, IFT Annual Meeting + FOOD EXPO® is the world's single largest annual scientific meeting and technical exposition of its kind, regularly registering 20,000 attendees, nearly 1,000 exhibiting companies, and more than 1,000 technical presentations. Rated among the largest shows in America*, the meeting and expo delivers comprehensive, cutting-edge research and opinion from food science-, technology-, marketing- and business-leaders.

In tandem with the IFT Food Safety & Quality Conference, this five-day period is hailed as Food Science and Technology Week.

Much more detailed information is available online at http://www.am-fe.ift.org.

* According to Tradeshow Week® 200 magazine.

Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 26,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues. For more on IFT, see http://www.ift.org.