The following fact sheets, available from Colorado State University Extension, include reputable information from nutrition experts:. Duyff, ADA. American Dietetic Association: Complete Food and Nutrition Guide.

National Institutes of Health NIH. National Center for Complementary and Alternative Medicine. What is Complementary and Alternative Medicine? HIV Human Immunodeficiency Virus. National Institute on Aging.

Beware of Health Scams. Nutrition Business Journal. Last accessed on May 9, Youth Risk Behavior Survey YRBS. Trends in the Prevalence of Obesity, Dietary Behaviors, and Weight Control Practices National YRBS: htm last accessed on May 9, Bellows, Colorado State University Extension food and nutrition specialist and assistant professor; R.

Moore, graduate student. Colorado State University, U. Department of Agriculture, and Colorado counties cooperating. CSU Extension programs are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned.

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Established Nutrition Misinformation: How to Identify Fraud and Misleading Claims — 9. Print this fact sheet by L. Bellows and R. A nutrition expert is known as a registered dietitian RD or a licensed dietitian LD , and has a specialized degree in dietetics, nutrition, public health, or related sciences.

Do not rely on manufacturer claims when determining if a product is safe. Instead, seek out unbiased science-based research. Consult a medical professional with questions about dietary supplements including vitamins, minerals, herbs and botanicals. Be aware of the common claims and themes that accompany nutrition misinformation.

Consumers should be aware of these top ten red flags for misleading claims: Recommendations that promise a quick fix. Dire warnings of danger from a single product or regimen. Claims that sound too good to be true.

Simplistic conclusions drawn from a complex study. Recommendations based on a single study. Dramatic statements that are refuted by reputable scientific organizations. Non-science based testimonials supporting the product, often from celebrities or highly satisfied customers.

Research scientists who go public with their findings before their study has been published in a scientific journal or duplicated, resulting in consumer confusion. Who Are the Nutrition Experts? Resources to find a nutrition expert Receive a referral from a personal doctor or local hospital.

Check with the Academy of Nutrition and Dietetics AND website to find a referral for a dietitian in your area: www. Contact your local public health department, Extension Service, or nutrition department of a state or local university.

How to recognize reliable nutrition advice from media sources Internet : Websites should be from credible web addresses ending in. Types of Nutrition Misinformation Food Fads and Fad Diets are defined as unusual diets and eating patterns that promote short-term weight loss, with no concern for long-term weight maintenance or overall health.

Target Populations for Questionable Treatments Alternative treatments are designed to appeal to many individuals, however, certain age groups or those with a particular medical condition are more likely to be targeted. Older Adults A large portion of healthcare fraud is targeted to those over the age of 65, and many victims belong to this population.

Cancer Rates of Complementary and Alternative Medicine CAM use by Americans are particularly high among patients with cancer. Weight-Loss Weight-loss schemes and devices are the most popular form of fraud.

Adolescence Adolescents may experience feelings of insecurity about physical development, causing many to experiment with products that promise to enhance appearance or speed development.

Athletes Athletes may be susceptible to unsubstantiated claims for ergogenic aids, or performance enhancing supplements, as they attempt to gain a competitive edge.

Summary: How Can You Protect Yourself? The following list of claims and themes are common with nutrition misinformation, and may help consumers evaluate questionable advertising and sales techniques: Does the seller promise immediate, effortless or guaranteed results?

These are used to appeal to your emotions and are not scientific or medical words. The broader the claims, the less likely they are to be true. Are vitamin and mineral dose recommendations greater than the Dietary Reference Intake DRI? Reliable sources will make only recommendations that are in line with the DRIs.

Insist on identification and professional credentials that are nationally accredited and recognized, such as a registered dietitian RD. Does the sponsor claim to have a cure for a disease like arthritis or cancer which is not yet understood by medical sources?

Do the promoters use guilt or fear to sell the product? Does the advertisement claim Food and Drug Administration FDA approval? It is illegal to suggest FDA approval as a part of any marketing claim.

However, all medical products sold across state lines must be registered with the FDA. Ask for the FDA proof of product listing if in doubt. Do the producers claim that the product is available in limited quantities and recommend the consumer pay in advance?

Additional Resources For more information on spotting fraudulent claims, see the FDA website at: www. Federal Trade Commission FTC.

Go to top of this page. Search the Site. Live Smart Colorado CSU Horticulture Agents and Specialists Blog. Few countries permitted the sale of Olestra as a food additive. Wow chips are no longer sold anywhere. Compare that to the third method of fat substitution: one centered around protein-based products.

The best example: Simplesse. Developed by a subsidiary of Monsanto as a fat replacement, Simplesse is a low-calorie whey protein or egg white protein concentrate introduced in that is still found in many products Widder A stroll down the dairy aisle of a supermarket today will reveal a myriad of low fat and nonfat cottage cheeses, spreadable cheeses, ice creams and yogurts that contain the whey protein additive.

The minute particles of whey proteins create the mouthfeel of fat by giving a creaminess to these products that was lost when the original fat was removed Marcus A shortcoming: the additive can only be used in uncooked food.

Cooking the whey protein denatures the protein and causes it to coagulate. This has not stopped Simplesse from becoming quite successful; try to find a full fat yogurt in the dairy case.

Not so easy. To get a better understanding of the impact of these new foods on the American diet, I spoke with nutritionist and registered dietitian Elyse Sosin, who has over forty years of experience advising and teaching adults and children about nutritional health in NYC.

Eating full fat or high cholesterol products bore a stigma. Through the years she has seen the diet rules change from very low-fat to no-saturated-fat to no-trans-fat to the current rallying cry of low-carb by diet gurus.

Even the Food Pyramid, a presentation of healthy food groups introduced here by the US Department of Agriculture in , placed complex carbohydrates bread, pasta, rice, cereal at the bottom or base, suggesting that people consume 6 to 11 servings per day Sosin As a result, the meat and dairy industries suffered.

Did the introduction of these low fat, no fat products improve the diet and overall health of Americans? Our diet was and is too high in fat. Heart disease is still the leading cause of death in the US. There is no shortage of possible contributing factors: genetics, sedentary lifestyle, abundance of cheap processed foods, environmental toxins, food deserts, computer games, television, celebrities that promote questionable products, local customs and traditions, ethnic background, government regulations and subsidies.

The list goes on and on. Therefore, we understand that neither a quick fix nor a single recommendation exists that will address all of these issues. But the answers will come from those scientists, in a multitude of disciplines, who will need to get it right next time. Olestra: A Solution to Food Fat?

Food Reviews International , 22 3 , — Colla, Costanzo, A. Fat Replacers in Baked Food Products. Foods , 7 12 , Haddix, Carol. February 4, Chicago Tribune. Hayek, Saeed and Ibrahim, Salam A. Consumer acceptability of chocolate chip cookies using applesauce as a fat butter substitute.

Emirates Journal of Food and Agriculture , 25 3 , Johns, David Merritt, and Gerald M.