Part, Chapter, Paragraph
1 II, 5. 1. 1| and also salt-preserved foods are causes of this cancer.
2 II, 5. 1. 1| of this cancer in women. Foods containing dietary fibre,
3 II, 5. 1. 1| Allergy~In adults, main foods responsible for about half
4 II, 5. 1. 1| associated with the exposure to foods containing wheat, barley
5 II, 5. 2. 5| origin), a reduced intake of foods rich in preformed cholesterol,
6 II, 5. 2. 5| intake of salt and of salty foods, an increased intake of
7 II, 5. 2. 5| vegetables and fibre rich foods are the first step of the
8 II, 5. 2. 5| through a regular use of foods supplemented in phytosterols,
9 II, 5. 3. 4| and also salt-preserved foods are the causes of this cancer.
10 II, 5. 3. 4| of this cancer in women. Foods containing dietary fibre,
11 II, 5. 4. 6| children, of energy dense foods and sugar-sweetened drinks;~·
12 II, 5. 5. 3| least a number of healthy foods will be developed and marketing
13 II, 5. 5. 3| eating; don’t forbid certain foods; make mealtime pleasant;
14 II, 5. 5. 3| food groups and specific foods. Mov Disord 14(1):21-27.~
15 II, 5. 9. FB| milk proteins and solid foods for at least four months
16 II, 5. 10. 1| database, 2006), although few foods are responsible for the
17 II, 5. 10. 1| most frequently identified foods causing FA shows a geographical
18 II, 5. 10. 1| presence of allergens in foods by cross-contamination in
19 II, 5. 10. 1| susceptible consumers about which foods they should avoid eating.
20 II, 5. 10. 2| 2 Most common allergenic foods in Europe~ ~As follow-up
21 II, 5. 10. 2| was asked to identify the foods, food components and food
22 II, 5. 10. 2| consumers. The major sensitising foods identified were cow’s milk,
23 II, 5. 10. 2| vegetables (celery and other foods of the Ombelliferae family),
24 II, 5. 10. 2| Finally, allergic reactions to foods are often inconsistently
25 II, 5. 10. 2| but not restricted to, foods for which labelling is mandatory
26 II, 5. 10. 2| of IgE-mediated FA to the foods that are responsible for
27 II, 5. 10. 2| other common allergenic foods will be extracted from the
28 II, 5. 10. 2| evaluation of allergenic foods for labelling purposes (
29 II, 5. 10. 2| across Europe for those foods.~ ~ ~ ~
30 II, 5. 10. 3| 2004). In adults, main foods responsible for about half
31 II, 5. 10. 3| associated with the exposure to foods containing wheat, barley
32 II, 5. 10. 6| identifying the offending foods responsible for the majority
33 II, 5. 10. 6| detection of food allergens in foods that could increase sensitivity
34 II, 5. 10. 6| labelling statements only to foods that actually present an
35 II, 5. 10. 6| affect allergenicity of foods or food components, and
36 II, 5. 10. 6| in the market (e.g. novel foods, genetically modified organisms,
37 II, 5. 10. 7| evaluation of allergenic foods for labelling purposes.
38 II, 5. 10. 7| Scientific Committee for Foods (SCF) (1995): Report on
39 II, 5. 10. 7| on adverse reactions to foods and food ingredients. Reports
40 II, 5. 10. 7| Scientific Committee for Foods, Thirty-seventh series,
41 II, 5. 14. 3| difficulty to chew hard foods (objective measure) have
42 II, 6. 3. 6| production and distribution of foods) have led to the situation
43 II, 9 | consumption of fibre-rich foods, green vegetables and fruits (
44 II, 9. 3. 1| abundance of ‘energy dense’ foods and drinks which promote
45 II, 9. 3. 1| appetite control by these foods, drinks and their frequency
46 II, 9. 4. 4| consumption of fibre-rich foods, green vegetables and fruits (
47 II, 9. 5. 3| families. They choose which foods to purchase and decide which
48 II, 9. 5. 4| and health claims made on foods.~ Reference A6-0122/2006 :
49 III, 10. 1. 1| high-fat, low-carbohydrate foods, which have a weak effect
50 III, 10. 2. 1| of consumption of sugary foods and tobacco use. A more
51 III, 10. 2. 1| estimation of intake of foods, nutrients and potentially
52 III, 10. 2. 1| fortification of staple foods like bread. In addition,
53 III, 10. 2. 1| almost exclusively found in foods of animal origin so that
54 III, 10. 2. 1| encompass a wide array of foods such as seafood, meat, pulses,
55 III, 10. 2. 1| fat and added sugars in foods, increased saturated fat
56 III, 10. 2. 1| eating a variety of different foods to maintain the required
57 III, 10. 2. 1| intrinsically good or bad foods: each has its part to play
58 III, 10. 2. 1| balance, but clearly some foods are better suppliers of
59 III, 10. 2. 1| assortment of affordable foods available throughout the
60 III, 10. 2. 1| frozen or chilled convenience foods and special nutritionally
61 III, 10. 2. 1| special nutritionally modified foods. The contribution of the
62 III, 10. 2. 1| high-quality nutritious foods, specifically fortified
63 III, 10. 2. 1| also the clear labelling of foods with nutritional content.~ ~
64 III, 10. 2. 1| vegetables, fruit and other plant foods (Agudo et al, 2002), dairy
65 III, 10. 2. 1| consumes abundant fibre-rich foods such as fruit and vegetables
66 III, 10. 2. 1| nutrition education mostly as~· foods intended for use by individual
67 III, 10. 2. 1| not expressed entirely as foods).~ ~It is important to emphasize
68 III, 10. 2. 1| ideally be provided by the foods and amounts of foods recommended
69 III, 10. 2. 1| the foods and amounts of foods recommended in the food-based
70 III, 10. 2. 1| food-based guidelines;~· the foods that are consumed by individual
71 III, 10. 2. 1| recommended intake levels.~· Foods make up diets and are more
72 III, 10. 2. 1| the nutritional value of foods.~· Food components may have
73 III, 10. 2. 1| allowance and give room for more foods, including discretionary
74 III, 10. 2. 1| including discretionary foods. No unanimous conclusion
75 III, 10. 2. 1| nutrition and health claims for foods (European Council, 2006a)
76 III, 10. 2. 1| used to categorise nutrient foods as eligible (or not) to
77 III, 10. 2. 1| for nutrition labelling of foods as “better for you” products
78 III, 10. 2. 1| advertising and marketing of foods.~ ~There is a wide range
79 III, 10. 2. 1| certain other substances to foods. The aim is to ensure the
80 III, 10. 2. 1| minerals which may be added to foods. Annex II is a list of the
81 III, 10. 2. 1| minerals which may be added to foods. Annex III is a list of
82 III, 10. 2. 1| substances whose use in foods is prohibited, restricted
83 III, 10. 2. 1| Annex II, may be added to foods.~ ~Vitamin and mineral substances
84 III, 10. 2. 1| use of substances added to foods or used in the manufacture
85 III, 10. 2. 1| used in the manufacture of foods under conditions that would
86 III, 10. 2. 1| certain other substances to foods.~ ~Food supplements are
87 III, 10. 2. 1| substances that can be added to foods for particular nutritional
88 III, 10. 2. 1| nutritional purposes in foods for particular nutritional
89 III, 10. 2. 1| and health claims made on foods. Official Journal L 404 ,
90 III, 10. 2. 1| certain other substances to foods.~Official Journal L 404 ,
91 III, 10. 2. 1| vegetables, fruit and other plant foods in the European Prospective
92 III, 10. 4. 2| consequences~Growing~Ready-to-eat foods~Food-born viruses (e.g.
93 III, 10. 4. 2| the safety and quality of foods. Due to reasons related
94 III, 10. 4. 2| the relevance of different foods and animal species as sources
95 III, 10. 4. 2| of different types of RTE foods examined, typically very
96 III, 10. 4. 2| Substances deliberately added to foods~ ~Food additives~Many foods,
97 III, 10. 4. 2| foods~ ~Food additives~Many foods, for flavour,~smell, colour,
98 III, 10. 4. 2| EU standards~for various foods~ ~ ~Exposure reduced by~
99 III, 10. 4. 2| standards for~dioxins in foods and~animal feed~ ~ ~In 1998/
100 III, 10. 4. 2| acrylamide findings detected in foods in Sweden. In some cases
101 III, 10. 4. 2| specific starch-containing foods such as potato crisps, crispbread,
102 III, 10. 4. 2| of acrylamide-containing foods. In principle, the so-called
103 III, 10. 4. 2| also from water and other foods. Nitrate is also formed
104 III, 10. 4. 2| least four months. Solid foods should not be introduced
105 III, 10. 4. 2| residues legally allowed in foods. The measure of acute dietary
106 III, 10. 4. 2| legal residue levels through foods, as originally intended,
107 III, 10. 4. 2| genomes.~ ~GMOs and novel foods~ ~Novel foods are foods
108 III, 10. 4. 2| and novel foods~ ~Novel foods are foods and food ingredients
109 III, 10. 4. 2| foods~ ~Novel foods are foods and food ingredients that
110 III, 10. 4. 2| the authorisation of novel foods and novel food ingredients.~ ~
111 III, 10. 4. 2| novel food ingredients.~ ~Foods commercialised in at least
112 III, 10. 4. 2| the Regulation on Novel Foods on 15 May 1997, are on the
113 III, 10. 4. 2| protection of human health, novel foods must undergo a safety assessment
114 III, 10. 4. 2| authorised for marketing.~ ~Novel foods or novel food ingredients
115 III, 10. 4. 2| equivalent” to existing foods or food ingredients (as
116 III, 10. 4. 2| Risk-benefit analysis of foods” and for “the identification
117 III, 10. 4. 2| health benefit assessments of foods, food ingredients and nutrients.
118 III, 10. 4. 2| January 1997 concerning novel foods and novel food ingredients.
119 III, 10. 4. 2| and health claims made on foods. Official Journal of the
120 III, 10. 4. 2| certain other substances to foods. Official Journal of the
121 III, 10. 4. 2| nutritional purposes in foods for particular nutritional
122 III, 10. 4. 2| Risk-benefits analysis of foods: methods and approaches”
123 IV, 12. 2 | origin), a reduced intake of foods rich in preformed cholesterol,
124 IV, 12. 2 | intake of salt and of salty foods, an increased intake of
125 IV, 12. 2 | vegetables and fibre rich foods are the first step of the
126 IV, 12. 2 | through a regular use of foods supplemented in phytosterols,
127 IV, 12. 10 | the permissibly kind of foods, being disposed to children
128 IV, 12. 10 | Decision, the trans lipids of foods are restricted.~ ~ Many
129 IV, 12. 10 | concerning the hygiene of foods in compliance with the EU
130 IV, 12. 10 | controlling the circulation of foods which contain genetic modified
131 IV, 12. 10 | the codes of practice for foods products mkt to children
132 IV, 13. 2. 3| constituents of certain foods that elicit greatly differing
