The science of nutrition has been recently corrupted by research funded by the food and/or supplement industries. False claims of health benefits by specific foods or brands and dietary supplements are primarily to blame. Marion Nestle has studied this phenomenon in depth and found that study results present a positive advantage to the companies when funded by the industry compared to independent research studies that are not funded in this manner.
Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University. She is also a professor of Sociology at NYU and a visiting professor of Nutritional Sciences at Cornell University. Her recent book is Unsavory Truth: How Food Companies Skew the Science of What We Eat.
This practice is meant to influence the consumer to buy their product in the guise of better health benefits; therefore, the “science” is used as a marketing tool for the brand itself. This practice also promotes more nutrition misinformation to the consumer.