Food source 2 series#

Some researchers have theorized that ultra-processed foods increase inflammation because they are recognized by the body as foreign – much like an invading bacteria. Some food additives common in ultra-processed foods (such as emulsifiers and artificial sweeteners) also increase inflammation in the gut by causing changes to the gut microbiome. Given that signs of inflammation were seen in participants of the Italian study who ate the most ultra-processed foods, this could suggest that inflammation may contribute to why ultra-processed foods increase disease risk. Many studies have found that poor diets can increase inflammation in the body, and that this is linked to higher risk of chronic diseases. This can cause tissue damage, and is involved in many chronic diseases – such as cancer and cardiovascular disease. You can find more information, on the website of the European Commission.Usually, our inflammatory response resolves quite quickly, but some people may develop chronic inflammation throughout their body. The World Health Organization is coordinating global efforts. Rolling information on the outbreak and risks assessments used by the EU Member States and the European Commission in their response activities are being updated continuously by the European Centre for Disease Prevention and Control (ECDC). These measures are being reviewed constantly in light of new information. We have introduced homeworking for most of our staff and telemeetings with experts and partners, while events, staff travel and public visits to EFSA premises have been suspended until at least 8 April.

Food source 2 series#

As of the last week in February, we have adopted a series of measures in line with advice from the Italian authorities. Reducing the chances of contagion – measures in place at EFSA’s headquartersĮFSA is based in Parma, in the north of Italy, which is one of the areas currently subject to emergency restrictions on movement imposed by the Italian government. More information can be found on the WHO website.

Regarding food safety, the World Health Organization (WHO) has issued precautionary recommendations including advice on following good hygiene practices during food handling and preparation, such as washing hands, cooking meat thoroughly and avoiding potential cross-contamination between cooked and uncooked foods. However, we are monitoring the scientific literature for new and relevant information.

For this reason, EFSA is not currently involved in the response to the COVID-19 outbreaks. Scientists and authorities across the world are monitoring the spread of the virus and there have not been any reports of transmission through food. More information on coronavirus and food can be found in this FAQ by the BfR, Germany’s risk assessment body. The European Centre for Disease Prevention and Control (ECDC) has said that while animals in China were the likely source of the initial infection, the virus is spreading from person to person – mainly via respiratory droplets that people sneeze, cough, or exhale. At the moment, there is no evidence to suggest that coronavirus is any different in this respect.” There is currently no evidence that food is a likely source or route of transmission of the virus.ĮFSA’s chief scientist, Marta Hugas, said: “Experiences from previous outbreaks of related coronaviruses, such as severe acute respiratory syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV), show that transmission through food consumption did not occur. EFSA is closely monitoring the situation regarding the outbreak of coronavirus disease (COVID-19) that is affecting a large number of countries across the globe.