Milling & Baking News - April 14, 2015 - 18

Nutrition and Health

Studies reveal a place for all
grains in a healthy diet
it can be part of a healthy diet."
Relative to the ideal daily pattern
food patterns with the ideal grain
food composite in the Dietary (6 grain servings, including 3 whole
Guidelines for Americans 2010, grain), the pattern featuring 2 servwhich is 6 daily servings of grain ings of whole grains and 4 servings
with half of the servings being of refined grains had 429 microwhole grain. The study used data grams dietary folate equivalent, or
from "What We Eat in
America 2010." A model'... refined grains can be a
ing analysis was conducthealthy part of the diet. It
ed within a 2,000-calorie
ideal food pattern.
can include cakes, cookies
A daily grain food patand pies ...'
tern featuring 2 servings
- Yanni Papanikolaou,
of whole grain and 4 servNutrition Impact L.L.C.
ings of refined grain fared
well. The refined grain category included enriched grains but 68%, greater dietary folate intake;
did not break out enriched grains 11.5 grams, or 47%, greater dietary
fiber intake; 2 grams, or 2.5%, less
separately.
"The takeaway from all this is total fat intake; and 0.4 gram, or
that we're not by any means recom- 1.7%, less saturated fat intake. The
mending that consumers should not pattern featuring 2 servings of
consume whole grains," Mr. Papa- whole grains and 4 servings of renikolaou said. "We're just saying fined grains also had 31 calories, or
that refined grains can be a healthy 1.5%, greater energy intake and 89
part of the diet. It can include cakes, mg, or 5.1%, greater sodium intake.
A daily grain pattern with all 6 servcookies and pies, and as long as
you're doing it in a moderate fashion, ings as whole grain also compared
Continued from Page 1

well to the ideal pattern. Consuming
all grains as whole grains resulted
in 102 calories, or 5%, less energy;
2.25 grams, or 2.8%, less total fat; 0.4
gram, or 1.7%, less saturated fat; and
1.6 grams, or 6.5%, more dietary fiber. Consuming all grains as whole
grains also resulted in 301 micrograms dietary folate equivalent, or
47.8%, less folate; and 237 mg, or
13.7%, more sodium.
Compared to the ideal
pattern,
consuming
all
grains as refined grains
resulted in 95 calories, or
4.8%, less energy; 1.6 grams,
or 1.9%, less total fat; 0.2
gram, or 1%, less saturated
fat; 4.2 grams, or 17.1%, less
dietary fiber; 116 micrograms dietary folate equivalent, 26.3%, less folate; and 131 mg,
or 7.5%, more sodium.
Mr. Papanikolaou said it was surprising to see folate intake decrease
in the all refined grains category
since there is a mandatory folic acid
fortification requirement for refined
grains.
"We went back and looked at the
composite," he said. "The refined
grains category is specifically refined food, and it didn't include

'Finally, something we can really grab onto!'
ORLANDO, FLA. - Scientific studies conducted by Nutrition Impact L.L.C. on behalf of the Grain Foods Foundation presents the grain-based foods industry with
extraordinary messaging opportunities,
said Suzanne Steinbaum, a member of the
G.F.F. Scientific Advisory Committee.
Dr. Steinbaum advocated powerful ly for
the findings in the research conducted by
Victor L. Fulgoni and Yanni Papanikolaou
of Nutrition Impact (see story above). A
cardiologist and director of the Women's
Heart Health at the Heart and Vascular
Institute, Lennox Hill Hospital, New York,
Dr. Steinbaum participated in discussion
of the research March 29 during the All
Membership Meeting of the American
Bakers Association. The session was part
of the A.B.A. annual meeting March
29-April 2 at the Ritz-Carlton Grande
Lakes in Orlando.
The G.F.F. research is being presented at
a time when utter confusion reigns when
it comes to public perceptions about the
healthfulness of foods, including grainbased foods, Dr. Steinbaum said.
"The question I'm asked 20 times a day
by patients and in the media, is 'What

18 / April 14, 2015

Milling & Baking News

should we eat?" she said. "There has been
such a shift in what's seen as a healthy
diet that Americans have a perception that

Steinbaum

carbohydrates, grains might not be healthy
for them. So when I heard this data, I said,
'Finally, something we can really grab onto
and say to people, "Guess what. Here's the

truth. Here's a study that has totally shown
that not only carbohydrates are great for
you, it's not just about whole grains. It's
about refined grains."
"When you look at this data, to be able
to say that people who are eating grains
have decreased intake of saturated fat, decreased sugar. They are thinner. To deliver
that message to the media and patients
is so critical. Ultimately, that's the question that has not really successfully been
answered. It's (been) hard to say this to a
patient who has heard that carbohydrates
are the worst thing in the world you can
possibly eat and will certainly make you
fat. That's what a lot of the messaging has
been. Now to be able to say, 'that's absolutely not true,' I can't wait to get out there
and say to the media, 'Guess what we've
found out. You're all wrong.'"
To Dr. Steinbaum, the ability to communicate to consumers that when they get
up in the morning, they may eat a piece of
toast without feeling guilt, that "is really
going to change everything."
"It's an opportunity to really change the
mentality of where people have been," she
said. MBN

bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 14, 2015

Table of Contents for the Digital Edition of Milling & Baking News - April 14, 2015