Focus on diet and nutrition on human health
The FRI Food Safety Reviews are summaries of current scientific literature, focusing on special topics of current interest. These reviews replace the extensive annual food safety literature survey formerly published by FRI, and now number more than 30 since inception of the Briefings in 1996.
The most recent brief [January 2014: What Is Food Allergy?] is currently available to Sponsors Only. Contact FRI Associate Director Kathleen Glass to request access codes.
Mar 2011 Understanding Sodium Replacements from a Food Safety and Health Risk Perspective
"Sodium affects the taste, texture, and safety of foods; therefore the consequences of reducing sodium levels in various foods must be evaluated carefully. This report reviews health concerns associated with high intakes of sodium, important functions of salt in foods, and potential safety considerations associated with food components that may substitute for some functions of salt in foods." Read the full text
Nov 2008 Sodium Reduction and Its Effects on Food Safety, Food Quality, and Human Health
"Adverse health effects of high dietary levels of sodium chloride, important functions of sodium chloride for the flavor, structure, and preservation of foods." Read the full text
Feb 2004 Saturated Fat and Beef Fat as Related to Human Health
"Cardiovascular disease, cancer, different fatty acids." Read the full text