Applying the FDA Definition of Whole Grains to the Evidence for Cardiovascular Disease Health Claims ,

Moura, Fabiana F. De; Lewis, Kara D.; Falk, Michael C.

doi:10.3945/jn.109.112383

Cited by 51 publications

(28 citation statements)

References 40 publications

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“…In contrast, refined grains retain only the endosperm. Common whole grains include: whole wheat, whole rice, barley, corn, rye, oats, millet, sorghum, teff, triticale, canary seed, Job’s tears, fonio, and wild rice [20]. …”

Section: Individual Food Itemsmentioning

confidence: 99%

Nutritional Recommendations for Cardiovascular Disease Prevention

et al. 2013

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Lifestyle factors, including nutrition, play an important role in the etiology of Cardiovascular Disease (CVD). This position paper, written by collaboration between the Israel Heart Association and the Israel Dietetic Association, summarizes the current, preferably latest, literature on the association of nutrition and CVD with emphasis on the level of evidence and practical recommendations. The nutritional information is divided into three main sections: dietary patterns, individual food items, and nutritional supplements. The dietary patterns reviewed include low carbohydrate diet, low-fat diet, Mediterranean diet, and the DASH diet. Foods reviewed in the second section include: whole grains and dietary fiber, vegetables and fruits, nuts, soy, dairy products, alcoholic drinks, coffee and caffeine, tea, chocolate, garlic, and eggs. Supplements reviewed in the third section include salt and sodium, omega-3 and fish oil, phytosterols, antioxidants, vitamin D, magnesium, homocysteine-reducing agents, and coenzyme Q10.

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Section: Individual Food Itemsmentioning

confidence: 99%

Nutritional Recommendations for Cardiovascular Disease Prevention

et al. 2013

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“…Further, recent research reveals that not all whole grains have the same amounts and types of fiber nor exert the same effects [28,29,30]. A review examining the association between whole grains, using the FDA definition for whole grains, and the reduction in the risk for CVD found an association only when the definition of whole grains was broadened to allow studies including isolated bran and germ [31]. Although the scientific evidence continues to evolve regarding the health benefits of whole grains, current evidence suggests that the benefits of consuming whole grains may in large part be due to the fiber content and to the phytochemicals embedded in the bran, along with the fiber.…”

Section: Fiber’s Role In Improving Public Healthmentioning

confidence: 99%

Identifying Practical Solutions to Meet America’s Fiber Needs: Proceedings from the Food & Fiber Summit

et al. 2014

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Fiber continues to be singled out as a nutrient of public health concern. Adequate intakes of fiber are associated with reduced risk for cardiovascular disease, cancer, diabetes, certain gastrointestinal disorders and obesity. Despite ongoing efforts to promote adequate fiber through increased vegetable, fruit and whole-grain intakes, average fiber consumption has remained flat at approximately half of the recommended daily amounts. Research indicates that consumers report increasingly attempting to add fiber-containing foods, but there is confusion around fiber in whole grains. The persistent and alarmingly low intakes of fiber prompted the “Food & Fiber Summit,” which assembled nutrition researchers, educators and communicators to explore fiber’s role in public health, current fiber consumption trends and consumer awareness data with the objective of generating opportunities and solutions to help close the fiber gap. The summit outcomes highlight the need to address consumer confusion and improve the understanding of sources of fiber, to recognize the benefits of various types of fibers and to influence future dietary guidance to provide prominence and clarity around meeting daily fiber recommendations through a variety of foods and fiber types. Potential opportunities to increase fiber intake were identified, with emphasis on meal occasions and food categories that offer practical solutions for closing the fiber gap.

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“…Determining WG consumption has been difficult since the definition of WG has been unclear. The vast majority of studies (22) that have assessed WG intake were not based on the current definition of WG, but on the classification scheme proposed by Jacobs et al (23) in 1998, with WG defined as foods containing $25 % WG or bran by weight. The current definition of WG was adopted by the Food and Drug Administration (FDA) in 2006 (4) .…”

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confidence: 99%

Consumption of whole grains is associated with improved diet quality and nutrient intake in children and adolescents: the National Health and Nutrition Examination Survey 1999–2004

O’Neil

Nicklas

Zanovec

et al. 2010

Public Health Nutr.

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Objective: To examine the association of consumption of whole grains (WG) with diet quality and nutrient intake in children and adolescents. Design: Secondary analysis of cross-sectional data. Setting: The 1999-2004 National Health and Nutrition Examination Survey. Subjects: Children aged 2-5 years (n 2278) and 6-12 years (n 3868) and adolescents aged 13-18 years (n 4931). The participants were divided into four WG consumption groups: $0 to ,0?6, $0?6 to ,1?5, $1?5 to ,3?0 and $3?0 servings/d. Nutrient intake and diet quality, using the Healthy Eating Index (HEI)-2005, were determined for each group from a single 24 h dietary recall. Results: The mean number of servings of WG consumed was 0?45, 0?59 and 0?63 for children/adolescents at the age of 2-5, 6-12 and 13-18 years, respectively. In all groups, HEI and intakes of energy, fibre, vitamin B 6 , folate, magnesium, phosphorus and iron were significantly higher in those consuming $3?0 servings of WG/d; intakes of protein, total fat, SFA and MUFA and cholesterol levels were lower. Intakes of PUFA (6-12 years), vitamins B 1 (2-5 and 13-18 years), B 2 (13-18 years), A (2-5 and 13-18 years) and E (13-18 years) were higher in those groups consuming $3?0 servings of WG/d; intakes of added sugars (2-5 years), vitamin C (2-5 and 6-12 years), potassium and sodium (6-12 years) were lower. Conclusions: Overall consumption of WG was low. Children and adolescents who consumed the most servings of WG had better diet quality and nutrient intake.

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Applying the FDA Definition of Whole Grains to the Evidence for Cardiovascular Disease Health Claims ,

Cited by 51 publications

References 40 publications

Nutritional Recommendations for Cardiovascular Disease Prevention

Nutritional Recommendations for Cardiovascular Disease Prevention

Identifying Practical Solutions to Meet America’s Fiber Needs: Proceedings from the Food & Fiber Summit

Consumption of whole grains is associated with improved diet quality and nutrient intake in children and adolescents: the National Health and Nutrition Examination Survey 1999–2004

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