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On the week of January 13, 2014, the Dietary Guidelines Advisory
Committee (DGAC) brought together thought leaders to discuss the
newest dietary guidelines to go into effect in 2015, and the impact it
will have on consumers and the food industry. The "Grain Chain," an
informal name for a grain industry group, defended their right to a fair
share of the plate.
The nutritional value of grain foods was a key comment before the
2015 DGAC. The Committee heard comments on behalf of the grain
industry from Joanne Slavin, RD, PhD, of the Department of Food
and Nutrition at the University of Minnesota. She made comments
endorsing the extension of the 2010 Dietary Guidelines that recommend Americans consume six servings daily making at least half of all
100% of the original kernel- all of the bran,
germ, and endosperm- must be present to
qualify as a whole grain.
grain foods, whole grain.
What is a whole grain?
"Whole grains are widely recognized for their health benefits, and
Whole grains or foods made from them contain all the essential parts
enriched grains offer a unique nutritional package that has proven
and naturally-occurring nutrients of the entire grain seed in their orig-
to reduce diseases and some birth defects. Both play an important
inal proportions. If the grain has been processed (e.g., cracked, crushed,
positive role in the American diet," says Slavin, a former 2010 DGAC
rolled, extruded, and/or cooked), the food product should deliver the
member who testified on behalf of the grain industry coalition group,
same rich balance of nutrients that are found in the original grain seed.
informally known as the Grain Chain.
100% of the original kernel- all of the bran, germ, and endosperm- must
The Grain Chain is an industry collaboration representing 10 orga-
be present to qualify as a whole grain.
nizations that represent grain producers, millers, bakers and allied
manufacturers, including the American Bakers Association (ABA),
AIB International, Grain Foods Foundation (GFF), Grains for Health
Foundation (GFH), Independent Bakers Association (IBA), National
Association of Wheat Growers (NAWG), National Pasta Association
(NPA), North American Millers' Association (NAMA), The Wheat Foods
Council (WFC), and USA Rice Federation.
In addition, based on current scientific research,
the Grain Chain emphasized in its statement that:
Including a combination of both whole and enriched grain foods improves
Americans' intake of fiber, B vitamins, vitamin D and iron.
In 2011, the CDC reported fortification of folic acid
to enriched grains has resulted in a decrease in
neural tube birth defects by 36% in the US making it one of the top
10 health achievements in the first decade of this century.
Multiple cross sectional studies have shown that increased whole grain
consumption is positively associated with reduced BMI.
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"Whole grains are widely
recognized for their health
benefits, and enriched
grains offer a unique nutritional package that has
proven to reduce diseases
and some birth defects."
Joanne Slavin, RD, PhD, of the Department of Food and
Nutrition at the University of Minnesota
Table of Contents for the Digital Edition of instore - March/April 2014
Instore - March/April 2014
Editor's Note - The Thanksgiving Issue
What's in store for Nov. + Dec.
Table of Contents
News - Industry Mourns Loss of Carol Christison
On Our Radar
Trending - Muffins
Trending - Deli Prepared Foods
Regulation - Nutrition Labels
Proposed changes at a glance
Consider Whole Grains
The Flavors of a Diverse America
Connecting to Communities
All You Need is Cheese
Embracing Hispanic Trends
Product Trends - First to Market
Product Showcase/Ad Index
Next Up - Christmas and New Year's
instore - March/April 2014