 |
|
|
    
 |
|
Some criticize FDA guidelines' disapproving tone toward enriched grains
Source: Bakingbusiness.com, September 22, 2004
by Josh Sosland
WASHINGTON - To the average American, the term "whole grains" conjures images of wheat or corn kernels, not finely ground milled products, said Elizabeth A. (Betsy) Faga, president, North American Millers' Association.
In Sept. 21 testimony regarding the Dietary Guidelines Advisory Committee Report, Ms. Faga spoke before representatives of the U.S. Department of Agriculture and the Department of Health and Human Services. Ms. Faga expressed concern over a tendency for advocates of whole-grain products to disparage enriched grain products.
Also testifying was Judi Adams, president of the Foundation for the Advancement of Grain Based Foods. The testimony was Ms. Adams' first since assuming the helm of the foundation. Ms. Adams also defended the importance of enriched grains.
Given that consumers' grasp of whole grains is limited, Ms. Faga began her testimony by distinguishing four categories of food products:
Whole-grain products contain the endosperm, bran and germ in amounts proportional to how they occur in the unprocessed grain kernel.
Refined un-enriched grain products have the germ and bran removed with only the endosperm remaining. She noted that these products account for less than 5% of the white flour milled in the United States. It is used primarily for organic and artisan products.
Enriched/fortified grain products are refined products with the three major B vitamins and iron replaced in equal amounts to those in whole grains. They are fortified with folic acid in amounts about double that found in whole-grain products. This category accounts for about 95% of white flour milled in the United States.
Other fortified grain products are those with a variety of minerals and vitamins not defined by any set standards in various amounts.
The disparity between the primary position of enriched grains and incidental position of refined grains in the American diet was emphasized by Ms. Adams in her remarks. "We highly commend the committee for recognizing the value of whole-grain foods in the diet and the need for the consumer to triple their current consumption level," Ms. Adams said. "However, in the section on carbohydrates in the committee's report, enriched grains are never mentioned. Refined grains are mentioned twice, however, refined wheat flour makes up about 5% of the total white flour milled in the U.S., while enriched white flour comprises approximately 95%."
Ms. Faga also emphasized the millers' support for the idea of encouraging greater consumption of whole grains. "In the process it is critical to retain a positive view of enriched grain products so the consumer does not believe it is detrimental to eat them," Ms. Faga said. "In an effort to promote whole-grain products there is a tendency to denigrate enriched grain products in the process. We, therefore, strongly encourage you to make statements that are positive to both whole and enriched grain products.
"A statement in the document that acknowledges the historical benefits of enriched and fortified grains in the American diet would help accomplish that objective. The current statement 'aim for at least 3 servings of whole grains/day, preferably by substituting whole grains for refined grains' has already been portrayed negatively in the news media. A more positive way of making the same point would be 'aim for 5 to 10 ounces/slices of grain products daily, including 3 servings of whole-grain products.'"
Ms. Adams reminded the committee of the specific health benefits brought about by enrichment: Most of the Baby Boomers and succeeding generations have never heard of pellagra and beriberi, two diseases which have been eradicated by enriched grains. Since 1998, when the F.D.A. mandated that enriched grains be fortified with folic acid, neural tube birth defects have decreased almost 30% in the U.S., 50% in Canada and 41% in Chile, two other countries who also began this public health initiative. Neuroblastomas, a deadly brain cancer in infants, have decreased 60% in Canada during the same period. This also has been attributed to folic acid fortification.
In a paper given at the American Heart Association conference in March 2005, the Centers for Disease Control and Prevention gave F.D.A.'s mandated fortification of folic acid credit for preventing 31,000 annual deaths from stroke and 17,000 annual deaths from heart disease. "If Americans were to quit consuming enriched grain foods and fortified cereals, what would happen to the favorable statistics just quoted?" Ms. Adams continued. "Granted, there are some whole-grain breakfast cereals that are adequately fortified with folic acid on a volunteer basis, but no other whole-grain products are."
Emphasizing the need for the federal government to communicate a consistent message, Ms. Faga reminded the U.S.D.A. and the H.H.S. that the fortification of enriched products with folic acid was mandated by the Food and Drug Administration. "The Center for Disease Control has undertaken a universal flour fortification initiative that encourages enrichment of flour worldwide," she said. "It is incumbent on the Dietary Guidelines be consistent with this messaging."
# # #
|
|
|
|
|
