Personalized nutrition (PN) delivers tailored dietary guidance by integrating health, lifestyle, and behavioral data to improve individual health outcomes. Recent technological advances have enhanced access to diverse data sources, yet challenges remain in collecting, integrating, and analyzing complex datasets. To address these, the Personalized Nutrition Initiative at Illinois organized a workshop titled "Personalized Nutrition Data: Challenges & Opportunities," which gathered experts to explore three essential data domains in PN: 1) health and biological, 2) social, behavioral, and environmental, and 3) consumer purchasing data. Discussions underscored the importance of cross-disciplinary collaboration to standardize data collection, enable secure data sharing, and develop data fusion techniques that respect privacy and build trust. Participants emphasized the need for representative datasets that include underserved populations, ensuring that PN services are accessible and equitable. Key principles for responsible data integration were proposed, alongside strategies to overcome barriers to effective data use. By addressing these challenges, PN can enhance health outcomes through precise, personalized recommendations tailored to diverse population needs.

Background Consumers are increasingly interested in environmentally sustainable dietary patterns. However, specific signals (e.g., language, labels, logos, or packaging) American consumers use to identify environmentally sustainable products are yet to be explored. Objectives To determine perception and preferences for environmentally sustainable food and associated health and demographic factors associated with consumers’ use of signals for environmentally sustainable food products in a nationally representative survey of United States consumers. Methods Repeated cross-sectional data were collected for the 2019 and 2020 annual online Food and Health Survey by the International Food Information Council. Three questions were analyzed: 1) the stated importance of environmentally sustainable food products, 2) signals consumers use to identify environmentally sustainable food/beverage products, and 3) the impact of environmental sustainability on food/beverage purchase decisions. Questions 2 and 3 were asked only from participants who stated environmental sustainability is important in question 1. Options provided for signals for environmentally sustainable products were recyclable packaging, minimal packaging, labeled organic, labeled locally grown, labeled sustainably sourced, and labeled non-genetically modified organisms (GMOs, not bioengineered). Poisson regression and logistic regressions were performed to assess associations. Results Of 1905 completers, 1059 (55.6%) answered that it was somewhat or very important that food products purchased/consumed were environmentally sustainable. Of those, 94% used ≥1 of the 6 signals to determine environmental sustainability when shopping. Some signals were selected despite little association with environmental sustainability (e.g., locally grown and non-GMO/not bioengineered). The number of signals consumers used was associated with education, race/ethnicity, health status, and the level of impact they reported that sustainability plays in their decisions. Associations between consumer characteristics and the use of different signals for environmental sustainability were heterogeneous. Conclusions Even among consumers who value environmental sustainability in food products, specific signals used by different respondents varied across demographics and health characteristics.

The International Food Information Council (IFIC) is keenly interested in public perceptions of topics related to health, nutrition, food safety and agriculture. The International Food Information Council's signature consumer research effort, the annual Food & Health Survey, has captured the opinions, behaviors, and beliefs of the American population on these topics since 2006. The COVID-19 pandemic has significantly disrupted Americans' behaviors and perspectives around food, creating an opportunity to explore specific impacts of this ongoing event. This overview of the results of the 2021 Food & Health Survey, conducted in the shadow of a global pandemic, aims to assess both general consumer trends and how COVID-19 has shaped the way we think about our food choices. Topics include eating and snacking habits, shopping trends, health priorities and their connection to food choices, the influence of food labeling and the impact of food production and sustainability on food purchasing decisions.

Cereals and pulses make important contributions to carbohydrate and protein intakes. Data collected by the International Food Information Council (IFIC) show consumers reported eating fewer carbohydrates during the last decade, yet consumers consistently rank fiber and whole grains as two of the most healthful foods or nutrients to eat. IFIC data also show more favorable opinions among consumers about plant sources of protein compared with animal sources, but there is a recognition that both protein sources can be included in eating patterns that are healthy and environmentally sustainable. In addition, Americans are choosing a variety of eating styles for reasons that include personal and planetary health. Environmentally sustainable foods are viewed by many consumers as beneficial to human health, and with concerns about climate change growing, there is interest in more environmentally friendly food options. However, it is difficult for consumers to know whether a food choice is environmentally sustainable. Therefore, understanding the evolving food perceptions and values of the American consumer, particularly with regard to plant foods, is vital to communicating credible information about the impact of food choices on personal and planetary health.

Public perception and consumer opinions are major drivers of shifts in dietary trends, as has been demonstrated most recently by the increased attention paid by consumers to low-carbohydrate eating patterns and concerns about added sugars. It is important for nutrition and food industry professionals to understand the factors that determine food intake and purchasing behaviors and observe how and why these behaviors, attitudes, and beliefs change over time. The International Food Information Council (IFIC) Foundation has administered its annual Food & Health Survey since 2006, which has yielded relevant, applicable information on public perceptions and purchasing drivers of nationally representative samples of the U.S. adult population. In this article evolving public perceptions of carbohydrates and sugars are illustrated by highlighting findings from IFIC Foundation consumer research, correlating perception with actionable behavior changes, and discussing new food and diet trends. Consumer education efforts are an important component in public understanding of evidence-based information on carbohydrates and added sugars. These efforts are discussed using the updated Nutrition Facts label as an example of a critical opportunity for engaging with consumers.

Effective tools and strategies for the prevention of chronic disease and the promotion of health are needed to reduce the disease burden in the United States. In the nutrition arena, the nutrition label, originating from the 1990 Nutrition Labeling and Education Act, is believed to be one such tool. Specifically, the Nutrition Labeling and Education Act established requirements for the inclusion of the Nutrition Facts Panel (NFP), its prominent display on most packaged goods, and its regulation by the US Food and Drug Administration (FDA).

In Brief Sugars are a key dietary component. In fact, the central nervous system (ie, the brain) contains cells that have an absolute requirement for the sugar glucose. In addition to the glucose requirement, sugars are also consumed for their pleasant taste and ease of digestion. The role of sugars in dental health, behavior, and mental and physical performance has been studied. All fermentable carbohydrates, including sugars, contribute to the etiology of tooth decay, but dental researchers who recommend tooth decay prevention efforts also focus on factors other than sugar intake that may have a greater impact, such as good dental hygiene routines that include regular toothbrushing and use of fluoride toothpaste. Numerous scientific studies have failed to support the theory that sugar consumption leads to hyperactivity in children. However, research does support a positive link between sugar consumption and cognitive ability, particularly in the elderly and those with memory impairment, although more research is needed. The examination of sugars continues with a look at some health issues

The prevalence of diabetes, obesity, and hypertension in the United States is concerning. The etiologies of these chronic diseases are multifactorial in nature, involving varying genetic, social, and environmental factors. The relationship between food and food ingredients and risk for chronic disease has been particularly questioned. Specifically, scientific investigators have extensively examined the relationship between sugars and health. Consensus to date includes the following: total sugar intake does not cause type 2 diabetes; evidence linking sugar consumption to obesity is inconsistent; and intake of carbohydrates, including sugars, is not considered an independent risk factor for cardiovascular disease. Although more research is needed in some areas, in general, the available data show no direct link between moderate consumption of sugars and serious diseases or obesity. Nutr Today. 2012;47(5):252Y261

Sugars are a key dietary component. In fact, the central nervous system (ie, the brain) contains cells that have an absolute requirement for the sugar glucose. In addition to the glucose requirement, sugars are also consumed for their pleasant taste and ease of digestion. The role of sugars in dental health, behavior, andmental and physical performance has been studied. All fermentable carbohydrates, including sugars, contribute to the etiology of tooth decay, but dental researchers who recommend tooth decay prevention efforts also focus on factors other than sugar intake that may have a greater impact, such as good dental hygiene routines that include regular toothbrushing and use of fluoride toothpaste. Numerous scientific studies have failed to support the theory that sugar consumption leads to hyperactivity in children. However, research does support a positive link between sugar consumption and cognitive ability, particularly in the elderly and those with memory impairment, although more research is needed. Nutr Today. 2012;47(6):275Y280

Blood pressure reduction to reduce risk of cardiovascular disease is a key public health initiative, and reducing sodium intake is currently one of the lifestyle strategies promoted to achieve blood pressure lowering in the American population. Sodium reduction is to be achieved in large part by changes in the food supply, but accomplishing this will take time. Even with sodium reduction, consumer awareness and desire to reduce sodium and make other lifestyle changes will ultimately determine whether the goal of blood pressure reduction through diet and lifestyle can be achieved. The International Food Information Council surveyed consumers about their awareness and concern about sodium as well as other lifestyle behaviors that impact blood pressure. The International Food Information Council also convened an experts roundtable, ‘‘Managing Blood Pressure through Diet and Lifestyle,’’ to explore priorities for addressing the lifestyle management of high blood pressure. A summary of the roundtable experts’ discussion and the responses of consumers with high blood pressure to the questions are reported in this article. Results from both the Consumer Research and roundtable experts indicate that a holistic approach beyond sodium reduction is needed to manage high blood pressure to reduce risk of cardiovascular disease. This approach may include messaging to consumers and medical professionals about weight management, more fruit and vegetable intake, and more physical activity. Nutr Today. 2012;47(4):183Y190 Multiple factors affect blood pressure. Uncontrollable risk factors include heredity, race (blacks have higher rates than whites), and age (blood pressure increases with age), whereas modifiable risk factors include overweight/obesity, diet, and physical activity. Lifestyle strategies to affect controllable risk factors include losing weight if overweight, eating more fruits and vegetables, reducing sodium, becoming more physically active, and moderating alcohol intake. The effects of lifestyle modifications vary from person to person, but for many, these changes will reduce the need for medications. Additionally, it appears that multiple lifestyle interventions incorporated simultaneously yield the greatest and most sustained blood pressure effect. However, dietary surveys and consumer opinion research, as well as clinical experience of healthcare providers, indicate that few people implement or sustain these lifestyle strategies to manage their high blood pressure. A combination of barriers, including lack of awareness, has been reported. Although multiple evidence-based strategies are part of standards of practice for treating high blood pressure, a focus on sodium reduction has gained the most attention. The 2010 Dietary Guidelines for Americans (DGA) states: ‘‘reduce daily sodium intake to less than 2300 mg and for some persons including those who are 51 years or older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease to reduce intake to less than 1500 mg per day.’’ Thus, public health efforts have become focused on the potential of substantial sodium reduction to lower blood pressure at the population level and to a much more limited extent, the other lifestyle modifications that can exert real and significant changes in blood pressure. At the same time, the food industry has responded by committing to a gradual and safe reduction in sodium in the food supply. Since 2006, the International Food Information Council (IFIC) Foundation has conducted its annual Food & Health Survey, designed to gain insights from Americans on important food safety, nutrition, and health-related topics. In 2009, IFIC commissioned a separate Consumer Research project to assess concerns, perceptions, and actions taken Clinical Nutrition

In Brief The prevalence of diabetes, obesity, and hypertension in the United States is concerning. The etiologies of these chronic diseases are multifactorial in nature, involving varying genetic, social, and environmental factors. The relationship between food and food ingredients and risk for chronic disease has been particularly questioned. Specifically, scientific investigators have extensively examined the relationship between sugars and health. Consensus to date includes the following: total sugar intake does not cause type 2 diabetes; evidence linking sugar consumption to obesity is inconsistent; and intake of carbohydrates, including sugars, is not considered an independent risk factor for cardiovascular disease. Although more research is needed in some areas, in general, the available data show no direct link between moderate consumption of sugars and serious diseases or obesity. We continue our exploration of sugars and their effects on some major chronic degenerative diseases

Sugars are a key dietary component. In fact, the central nervous system (ie, the brain) contains cells that have an absolute requirement for the sugar glucose. In addition to the glucose requirement, sugars are also consumed for their pleasant taste and ease of digestion. The role of sugars in dental health, behavior, and mental and physical performance has been studied. All fermentable carbohydrates, including sugars, contribute to the etiology of tooth decay, but dental researchers who recommend tooth decay prevention efforts also focus on factors other than sugar intake that may have a greater impact, such as good dental hygiene routines that include regular toothbrushing and use of fluoride toothpaste. Numerous scientific studies have failed to support the theory that sugar consumption leads to hyperactivity in children. However, research does support a positive link between sugar consumption and cognitive ability, particularly in the elderly and those with memory impairment, although more research is needed.

The prevalence of diabetes, obesity, and hypertension in the United States is concerning. The etiologies of these chronic diseases are multifactorial in nature, involving varying genetic, social, and environmental factors. The relationship between food and food ingredients and risk for chronic disease has been particularly questioned. Specifically, scientific investigators have extensively examined the relationship between sugars and health. Consensus to date includes the following: total sugar intake does not cause type 2 diabetes; evidence linking sugar consumption to obesity is inconsistent; and intake of carbohydrates, including sugars, is not considered an independent risk factor for cardiovascular disease. Although more research is needed in some areas, in general, the available data show no direct link between moderate consumption of sugars and serious diseases or obesity.

In Brief Sugars have a long history of safe use in foods. Placed on the Food and Drug Administration’s list of foods that are “generally recognized as safe” in 1958, sugars and the health aspects of sugar consumption continue to be evaluated. Recent research has focused on several potential sugars and health relationships, sugar consumption and nutritional quality of the diet, recommendations for sugars or added sugar intake, and the utility of the glycemic index and glycemic load. The data are not clear-cut, although experts generally agree that dietary guidance focusing on calorie control, without singling out one food or nutrient, is essential to addressing the prevalence of obesity. An up-to-date review of the associations between sugars, health and disease, and their place in the diet

In Brief Blood pressure reduction to reduce risk of cardiovascular disease is a key public health initiative, and reducing sodium intake is currently one of the lifestyle strategies promoted to achieve blood pressure lowering in the American population. Sodium reduction is to be achieved in large part by changes in the food supply, but accomplishing this will take time. Even with sodium reduction, consumer awareness and desire to reduce sodium and make other lifestyle changes will ultimately determine whether the goal of blood pressure reduction through diet and lifestyle can be achieved. The International Food Information Council surveyed consumers about their awareness and concern about sodium as well as other lifestyle behaviors that impact blood pressure. The International Food Information Council also convened an experts roundtable, “Managing Blood Pressure through Diet and Lifestyle,” to explore priorities for addressing the lifestyle management of high blood pressure. A summary of the roundtable experts’ discussion and the responses of consumers with high blood pressure to the questions are reported in this article. Results from both the Consumer Research and roundtable experts indicate that a holistic approach beyond sodium reduction is needed to manage high blood pressure to reduce risk of cardiovascular disease. This approach may include messaging to consumers and medical professionals about weight management, more fruit and vegetable intake, and more physical activity. There’s more to keeping blood pressure under control than weight and sodium, and it’s laid out here

Sugars have a long history of safe use in foods. Placed on the Food and Drug Administration’s list of foods that are ‘‘generally recognized as safe’’ in 1958, sugars and the health aspects of sugar consumption continue to be evaluated. Recent research has focused on several potential sugars and health relationships, sugar consumption and nutritional quality of the diet, recommendations for sugars or added sugar intake, and the utility of the glycemic index and glycemic load. The data are not clear-cut, although experts generally agree that dietary guidance focusing on calorie control, without singling out one food or nutrient, is essential to addressing the prevalence of obesity. Nutr Today. 2012;47(4):175Y182