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The article offers health information about diabetes diet. It presents the general dietary guidelines and the treatment goals for patients with diabetes. It also discusses the major food components that should be included in a diabetes diet and suggests ways to control weight among type 2 diabetics. The general rules for developing diabetic exchange lists are outlined and several exercise for diabetics are recommended.

Presents information on the proper diet for people with diabetes. Major forms of diabetes; Treatment goal for a diabetes diet; Major food components of a diabetes diet. INSETS: Whole Grains, Nuts, and Fiber-Rich Foods;Fat Substitutes and Artificial Sweeteners;Antioxidants: Pros and Cons.

The article offers information on the Joint Food and Agriculture Organization (FAO) of the United Nations and World Health Organization (WTO) Expert Committee on Food Additives (JECFA) meeting in Rome, Italy. It discusses the result of the recommendations of previous meetings regarding risk of food additives and flavoring agents.

The article discusses the dietary intake of cadmium. According to the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives, total intakes of cadmium ranged from 2.8 to 4.2µg/kg of body weight per week. The following are the foods that contribute significantly to total intake of cadmium: rice, wheat, root vegetables, tuber vegetables, leafy vegetables, other vegetables and mollusc.

Highlights the topics discussed at the meeting of the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives in Rome, Italy from February 2 to 4, 2004. Conclusions on specific toxicological end-points; Lipid-soluble residues of veterinary drugs with maximum residue limit (MRL) in milk; Statistical methods for the estimation of MRLs; Terminology for analytical methods (from the Codex Committee on Methods of Analysis and Sampling.

Provides a list of foods that contain vitamins, phytochemicals and carotenoids. Apples; Beans; Berries; Broccoli; Carrots; Eggs; Fish; Garlic; Ginger; Grains; Grapes; Nuts; Onions; Oranges; Potatoes; Soy; Spinach; Tea; Tomatoes.

The article offers information on the Joint Food and Agriculture Organization (FAO) of the United Nations and World Health Organization (WTO) Expert Committee on Food Additives (JECFA) meeting in Rome, Italy. Topics discussed include the ongoing work of the Committee to refine the procedures for the exposure assessment of flavoring agents.