The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat
and milk) and processed oil or oil products. Excessive intake of TFAs (> 1% of total energy …

Globally, more than 5 million people die annually from lack of access to critical treatments for
kidney disease—by 2040, chronic kidney disease is projected to be the fifth leading cause of …

Infertility is an increasing problem that affects couples attempting pregnancy. A growing
body of evidence points to a link between diet and female fertility. In fact, data show that a …

A diet high in saturated fatty acids (SFA) is a suspected contributor to atherosclerotic
cardiovascular disease (ASCVD) risk, in large part because of an effect to raise the low …

Public health discourse increasingly focuses on the role of alcohol, tobacco and sugar in the
growing burden of noncommunicable diseases. Increasingly this dialogue highlights how, in …

Food reformulation aimed at improving the nutritional properties of food products has long
been viewed as a promising public health strategy to tackle poor nutrition and obesity. This …

Reformulation, a change to a food or beverage's processing or composition, can reduce
potentially harmful ingredients such as salt, added sugar, and saturated and trans fats or …

Nutrition influences health throughout the life course. Good nutrition increases the
probability of good pregnancy outcomes, proper childhood development, and healthy aging …

be supported by an expert advisory panel, similar to the Intergovernmental Panel on Climate
Change, to provide independent advice on multisector scientific and policy questions to …

There is insufficient evidence that restaurant menu labeling policies are cost-effective
strategies to reduce obesity and diet-related non-communicable diseases (NCDs). Evidence …