Remember playing the telephone game when you were young? The objective was to whisper a sentence in someone’s ear who in turn, would whisper it to someone else. Often, by the time the last person received the message, it was very different from the original. Something similar can occur even today with some of the myths about certain foods that we eat.

Food myths can begin in any number of ways. Sometimes they are old wives’ tales that just won’t go away. Other times, a source will quote incorrect information about a food and the “fact” becomes conventional wisdom. And, with today’s information technology, myths can become far-reaching in a matter of days.

“We need to dispel these myths before they go too far,” said Bob Gravani, PhD, a professor of food science at Cornell University. “People need to be sure the advice they are getting or the information they hear or read is scientifically accurate and technically correct. The best way to get an answer to these questions is to seek input from a scientifically trained, qualified professional such as a dietitian, food scientist or other health professional.”

Following are a few other examples of food recent food myths:

MYTH: Sugar causes hyperactivity.
FACT: Numerous studies have consistently shown that sugar intake does not negatively affect behavior in the vast majority of children. In fact, research findings show that sugar may actually be calming to both children and adults.

MYTH: Peanut butter contains high amounts of trans fats.
FACT: On the contrary, peanut butter contains only trace amounts of trans fats. Commercial peanut butter does contain partially hydrogenated oil (often associated with the presence of trans fats) as an ingredient to help prevent oil separation. If it didn’t, you would have to stir your peanut butter before spreading it. But, the amount of partially hydrogenated oil added is very small and this oil is also very low in trans fat, resulting in a trace amount of trans fat per serving.

What and who should you believe? Rather than avoiding foods based on what may not be accurate information, you may want to consider the following:

• Is the source you heard it from reputable? Is the source a qualified professional such as a registered dietitian, a medical doctor or a food scientist? (Just because someone is the author of a book does not make him or her an expert; anyone can write a book.)
• Has this finding been scientifically proven? Is there a significant body of research showing that what you have heard is true?
• Has the food been classified as “good” or “bad”? In moderation, all foods can be part of a healthful diet.

In the end, your mother was absolutely right when she told you: “Don’t believe everything you hear.”