Transcript Judi Adams - Farm Foundation

Response to presentations
Understanding Demand Shifts
for Grain-Based Foods
September 28, 2004
By Judi Adams, MS, RD
President
The Foundation for the Advancement of
Grain Based Foods
Confusion/Concerns
Good food vs bad food
Recommendations of whole
grain consumption
Definitions of grain foods:
whole, refined, enriched and
fortified
FDA low-carb definitions
Definitions of Grain Foods
 Whole grain products
 Contain the entire endosperm, bran and germ found in
proportional amounts in the unprocessed grain kernel.
 There are some whole grain breakfast cereals that are
adequately fortified with folic acid on a voluntary basis,
but no other whole grain products are.
 Refined, unenriched grain products
 The germ and brain are removed with only the endosperm
remaining.
 This represents less than 5% of the total white flour milled
in the U.S.
 It is used primarily for organic and artisan products. A
small amount goes into mixes for overseas consumption.
Definitions, cont:
 Enriched/fortified grain products
 Refined grain products that have the three major B vitamins
and iron replaced in equal amounts to those in whole grain
products as defined by the standards of identity.
 They also are fortified with folic acid in amounts slightly
double that found in whole grain products.
 This higher level of folic acid fortification now makes
enriched grain foods also fortified grain foods. This includes
such things as white bread, rolls and the majority of other
grain foods.
 This represents approximately 95% of the total white flour
milled in the U.S.
 Other fortified grain products
 Those that have a variety of minerals and vitamins, in various
amounts, not defined by any set standards.
 These nutrients are added voluntarily following FDA
guidelines.
 Many breakfast cereals fit into this category.
Dietary Guidelines 2000/Food
Guide Pyramid Recommendations
Do not give an exact figure or even
a recommendation for “half” of
your servings.
The recommendation is for
“several” servings of whole grains
DGAC 2005 – not yet final –
recommends “3 or more”
CNPP is recommending “half”
Americans are not eating enough
whole grain foods
Currently averaging less than 1
 Why?
 Aren’t able to recognize whole grain products
 Don’t like the color*
 Don’t like the taste*
 Don’t like the cost*
 Not a part of their family culture
*Sara Lee Bakery Group consumer research
Enriched/Fortified Grains
for Public Health
 Pellagra and beriberi:
 Most Baby Boomers and succeeding
generations have never heard of pellagra
and beriberi.
 These diseases which have been eradicated
by enriched grains.
 Neural tube birth defects:
 Beginning in 1998, FDA mandated that
enriched grains be fortified with folic acid.
 Neural tube birth defects have decreased:



Almost 30 percent in the U.S.
50 percent in Canada
41 percent in Chile
Public Health Benefits of
Enriched/Fortified Grain Foods, cont.
 Neuroblastoma: a deadly brain cancer in infants
 Has decreased 60 percent in Canada during the
same period.
 This has also been attributed to folic acid
fortification.
 Heart disease and strokes: Paper given at the
AHA conference, March 2004, CDC gave FDA’s
mandated fortification of folic acid credit for
preventing:
 31,000 annual deaths from stroke
 17,000 annual deaths from heart disease.
GMA Petition’s FDA for Carbohydrate Claims
GMA’s Petition
Carbohydrate Free: Define as less than 0.5
gram per serving and per reference amount
customarily consumed (RACC)
GMA’s Petition
 Low Carbohydrate: Define as 9 grams of
carbohydrate or less per RACC
 If an individual food has a RACC equal to
or less than 30 grams OR two tablespoons
or less:
9 grams of carbohydrate or less
No more than 50% of calories are
derived from carbohydrate
GMA’s Petition
 Excellent Source of Carbohydrate: Define
as 30 grams of carbohydrate or more per
RACC
 Examples: pasta, waffles, bagels, orange
juice
 Good Source of Carbohydrate: Define as
15 grams of carbohydrate per RACC
 Examples: crackers, baked beans, ready-toeat cereal, popcorn, granola bars, a variety
of fruits and vegetables
Data that would be helpful
 “IF” government resources were unlimited:
 Effect of ESL (extended shelf life) on
consumption figures
 More exact individual product tracking
 “English muffins” vs. “bread and rolls”
 “Corn” cereals vs. wheat and rice
 Retail artisan bread vs. wholesale bread
 Tracking individuals throughout lifecycle
 More timely reports
Thank you for the opportunity
to respond