Prepared Foods - September 2008 - (Page NS4)

Currently Permitted Health Claims Eligible Foods Grain product, fruit or vegetable Permissible Statement (Products are also Subject to all FDA General Requirements for Health Claims) Requirements “Low Fat” and "Good Source of Dietary Fiber” without fortification. “Low-fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.“ OR “Development of cancer depends on many factors. Eating a diet low in fat and high in grain products, fruits, and vegetables that contain dietary fiber may reduce your risk of some cancers.” “Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly soluble fiber, may reduce the risk of heart disease, a disease associated with many factors.” OR “Development of heart disease depends on many factors. Eating a diet low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber may lower blood cholesterol levels and reduce your risk of heart disease.” “Soluble fiber from foods such as [name of soluble fiber source required, name of food product optional], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of food] supplies grams of soluble fiber from [name of the soluble fiber source] necessary per day to have this effect.“ OR “Diets low in saturated fat and cholesterol that include [ grams of soluble fiber specified] of soluble fiber per day from [name of soluble fiber source required; name of the food product optional] may reduce the risk of heart disease. One serving of [name of food] provides grams of this soluble fiber.“ Grains, fruits and vegetables “Low Saturated Fat,” “Low Cholesterol” and “Low Fat;” at least 0.6g of soluble fiber without fortification. Whole oat or barley foods with at least 0.75g soluble fiber; oatrim or barley betafiber with at least 0.75g of beta-glucan soluble fiber Psyllium food with at least 1.7g of soluble fiber Beta (β) glucan soluble fiber from the whole oat and barley sources: oat bran, rolled oats, whole oat flour, oatrim, whole-grain barley and dry milled barley, barley betafiber or psyllium husk (95% minimum purity) At least of 51% whole grains “Low Saturated Fat” and “Low Cholesterol;” “Low Fat,” unless the food exceeds this requirement due to fat content derived from whole oat sources. “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.“ “Low Saturated Fat“ and “Low Cholesterol;“ less than 6.5g total fat and 0.5g or less trans fat; 11g dietary fiber per 100g of whole grain. 11g dietary fiber per 100g of whole grain; singleingredient, whole-grain foods qualify for the claim, regardless of whether they meet the requirement for a minimum level of dietary fiber. At least of 51% whole grains “Diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat, and cholesterol, may help reduce the risk of heart disease and certain cancers.“ cereal (at least 25% whole grain or bran by weight weekly) reduced their heart failure risk by 22%, while daily inclusion led to a 28% risk reduction.5 Data analysis for almost half a million middle-aged men and women enrolled in the “National Institutes of Health American Association of Retired Persons Diet and Healthy Study” showed that, although total dietary fiber intake was not associated with a reduced risk of colorectal cancer, both grain fiber and whole grains were likely to have this affect.6 NS4 SEPTEMBER 2008 • Harvard School of Public Health researchers pooled data from six cohort studies, including 286,125 participants, and found that two whole-grain servings daily were associated with a 21% decrease in type 2 diabetes risk.7 Following over 16,000 adults for seven years, a team of German researchers discovered those who ate the most cereal fiber had a 27% lower risk of developing diabetes, compared to those who ate the least, a link noted only with cereal fiber.8 www.PreparedFoods.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - September 2008

Prepared Foods - September 2008 Contents Hitting the Shelves Talk Soup Why Kids Choose the Foods They Do MarketWatch Regulations Oaxaca: Land of the Seven Moles Flavor Secrets: A Touch of Garlic On the National Menu Emerging Healthy Ingredients: Staples to Stars Formulating for Texture and Viscosity R&D Applications Seminar: Tropical Fruits and Flavor Considerations R&D Applications: The Fifth Taste R&D Applications: Fiber Byproduct Adds Value Abstracts IFT Profile Fast-tracking with Fiber-ful Grains R&D Applications: Domestic New Superfruit NutraNews

Prepared Foods - September 2008

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