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UW-Madison Food Research Institute

Food components, diet, and health

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 review, "White Paper: Public Health Impact of Multi-Drug Resistant Pathogens," was released in July 2014 and is currently available only to FRI sponsors. Please contact Kathy Glass for access codes.


Jan 2014 What Is Food Allergy?

"This brief review discusses some food allergen issues of interest to food producers and processors." PDF document Read the full text

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." PDF document 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." PDF document Read the full text

Feb 2004 Saturated Fat and Beef Fat as Related to Human Health

"Cardiovascular disease, cancer, different fatty acids." PDF document Read the full text