Tag Archives: WHO

Soda Tax Debate Continues

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The effectiveness of taxing sugar-sweetened beverages to reduce the amount of sugar consumed has been the subject of debate for several years. As we’ve previously reported on this blog, the World Health Organization (WHO) issued a report in 2016 that concluded that taxing sugary drinks (and foods) reduces their consumption. However, an independent panel advising … Continue Reading

WHO Urges End to Routine Antibiotic Use in Food-Producing Animals

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For years, FDA, USDA, and various industry stakeholders have sought to tackle public health concerns associated with the use of medically important antibiotics to promote growth or feed efficiency in food-producing animals.  In the U.S., FDA is working with industry to gradually phase out the use of medically important antimicrobials in food animals for production … Continue Reading

OIE Publishes Report on Global Antimicrobial Use

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Antimicrobial use in food producing animals remains a hot button issue. For years, FDA, USDA, and various industry stakeholders have sought to tackle public health concerns associated with the use of medically important antibiotics to promote growth or feed efficiency in food-producing animals. In the U.S., FDA is working with industry to gradually phase out the … Continue Reading

WHO Publishes First Ever List of Antibiotic Resistant “Priority Pathogens”

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As previously covered on this blog here and here, for years, FDA, USDA, and various industry stakeholders have sought to tackle public health concerns associated with the use of medically important antibiotics to promote growth or feed efficiency in food-producing animals.  In the U.S., FDA is working with industry to gradually phase out the use of medically important … Continue Reading

CSPI Petitions USDA for Cancer-Risk Warning Labels on Meat

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For years, researchers have debated the link between the consumption of red meat and cancer.  On October 26, 2015, the World Health Organization (WHO) took what is perhaps the most definitive and aggressive position thus far by any health organization on this hot-button issue, announcing that, based on a 22-member expert panel’s analysis of more … Continue Reading

WHO Report Supports Effectiveness of Sugary Food and Drink Taxes

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A recent World Health Organization (WHO) report supports the notion that taxing sugary foods and drinks could lead to a decrease in the consumption of such products and reduce obesity, type 2 diabetes, and tooth decay. A number of jurisdictions in the U.S. and abroad have implemented fiscal policy interventions – by way of taxes … Continue Reading

WHO Chief Calls on Consumers to Choose “Antibiotic-Free” Meat

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In a recent address to the UN General Assembly, the WHO Chief urged consumers to choose “antibiotic free” meats. As previously covered on this blog here and here, for years, FDA, USDA, and various industry stakeholders have sought to tackle public health concerns associated with the use of medically important antibiotics to promote growth or … Continue Reading

Drinks In Hot Water

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IARC concludes that very hot drinks are “probably carcinogenic.” The International Agency for Research on Cancer (IARC) is a part of the World Health Organization (WHO) that conducts and coordinates research on cancer and carcinogens worldwide.  The IARC made global headlines in Fall 2015 when it reported that processed meat was carcinogenic and that red … Continue Reading

WHO Spotlight on Sugar

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WHO recommends regulatory measures to slow sugar’s contribution to global childhood obesity. Since the late 1980s, the World Health Organization (WHO) has recommended reducing dietary intake of free sugars (i.e., those added to foods and drinks and those naturally present in honey, syrups, fruit juices and fruit juice concentrates).  The WHO’s advice is based on the … Continue Reading

Processed Meat Takes Heat

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WHO announces causal link between consumption of processed meats and cancer. For years, researchers have debated the link between the consumption of red meat and cancer.  For instance, the American Cancer Society’s position is that some studies indicate “a link” between eating red meat and increased risk of colorectal cancer, but the group has not … Continue Reading
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