Nutrition and food safety: Expert advice on diet and storage

Recent research and expert advice highlight critical aspects of nutrition, food safety, and waste reduction. A study from Cornell University involving 150,000 products found that foods labeled with health claims, such as ‘low fat’ or ‘no added sugar’, are not consistently healthier and may contain higher levels of salt or sugar to compensate for flavor loss.

Regarding dietary habits, oncologists recommend fiber-rich breakfasts like oatmeal to support gut health and potentially reduce colorectal cancer risk. Additionally, a large-scale study of over 6,000 individuals suggests that diets high in fruits, vegetables, and whole grains are linked to slower biological aging, whereas refined sugars and processed meats are associated with faster aging.

Food safety and management are also key. Experts advise maintaining refrigerators at 4°C or lower and avoiding overcrowding to ensure air circulation. To reduce food waste—which accounts for 1.3 billion tons globally—consumers are encouraged to use the ‘First In, First Out’ (FIFO) method and plan meals in advance. For meat safety, re-freezing is only recommended if the product was thawed in a refrigerator and has not entered the ‘danger zone’ between 4°C and 60°C.