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Wheat Foods Council
Promoting Grain Consumption
North Dakota Wheat Commission County Representative Annual Meeting – December 19, 2007
Balancing Whole Grain and Enriched
Whole Wheat Whole Grain Multi-grain Enriched Refined White Wheat
Where’s the Wheat?
Where we are…
Attitudes– Whole Grains and Fiber in 3/6 – Whole Grain consumption – 71% trying for more– Important to add WG to diet- 75%– Are eating more -33%
Potential Barriers– Taste not as much as thought
Whole Grain Flour Production
0
100000
200000
300000
400000
500000
600000
700000
800000
900000
2002 2003 2004 2005 2006 2007
Whole Grain Health Claims
Whole Grain research provides compelling evidence
2005 Dietary Guideline recommendation of “at least half from whole”
Recent Research
Asthma Diabetes Blood Pressure Gum Disease Weight Management Cancer CVD Inflammation
Whole grain, low-fat
“ Diets rich in whole grain foods and other plant foods and low in total fat*, saturated fat* and cholesterol* may reduce the risk of heart disease and some cancers.” (1999)
Qualifying Products – whole grain = bran, endosperm, germ in same proportion as naturally occurring grain; 51% whole grain by weight
* Low fat = < 3g/svg; low saturated fat = <1g/svg; low cholesterol = < 20mg/svg
Whole grain, moderate fat
“Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.” (2003)
Qualifying products – whole grain contains bran, germ and endosperm in the same proportion as naturally occurring in grain; 51% whole grain by total weight.
Cereal Fiber/ Beta Glucan
Soluble fiber from foods such as __ as part of a diet low in saturated fat and cholesterol may reduce risk of heard disease. Beta glucan, soluble fiber from oat bran, rolled oats and whole oat fiber. Oat bran must provide at least 5.5 beta glucan soluble fiber, rolled oats 4% beta glucan soluble fiber and whole oat flour must contain at least 4% beta glucan soluble fiber or psyllium husk of purity of no less than 95%. (Later amended to include oatrim and barley as a source of soluble fiber.
Health Claim Limitations
Some foods qualify more easily than others– 51% whole grain by total weight of
ingredients– High moisture; lots of heavy non-grain
ingredients Some grains qualify more easily than others
– 11% or more fiber– Fiber levels vary between grains
Brown rice = 3.5% fiberCornmeal = 7.3% fiber
51% of WHAT??
FDA = 51% of total weight of ingredients must be whole grain for FDA whole grain claim
USDA = 51% of weight of all grain ingredients must be whole grain for USDA programs
Serving Sizes Vary…
Product
FDA (RACC) USDA (DG)
Bread 50g (~2sl) 1 slice (~28g)
Cereal (RTE) 15-55g 1 cup
Hot Cereal 1 cup ½ cup
Pasta (unkd) 2 ounces 1 ounce
Rice 45g 28g
Dietary Guidelines (USDA/HHS) use different definition of grain serving than FDA
Research Initiatives
Support research project at UVA looking at high CHO /high fiber diet vs. low CHO
Other pertinent research