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Ferruzzi MG, Jonnalagadda SS, Liu S, Marquart L, McKeown N, Reicks M, Riccardi G, Seal C, Slavin J, Thielecke F, van der Kamp JW, Webb D. Developing a standard definition of whole-grain foods for dietary recommendations: summary report of a multidisciplinary expert roundtable discussion. Adv Nutr 2014; 5:164-76. [PMID: 24618757 PMCID: PMC3951798 DOI: 10.3945/an.113.005223] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Although the term "whole grain" is well defined, there has been no universal standard of what constitutes a "whole-grain food," creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-grain foods that could be universally accepted and applied to dietary recommendations and planning. The Committee's call to action, and the lack of a global whole-grain food definition, was the impetus for the Whole Grain Roundtable held 3-5 December 2012 in Chicago, Illinois. The objective was to develop a whole-grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable's expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of whole grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of whole grains that is nutritionally meaningful and that a food providing at least 8 g of whole grains/30-g serving be defined as a whole-grain food. Having an established whole-grain food definition will encourage manufacturers to produce foods with meaningful amounts of whole grain, allow consistent product labeling and messaging, and empower consumers to readily identify whole-grain foods and achieve whole-grain dietary recommendations.
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Affiliation(s)
- Mario G. Ferruzzi
- Department of Food Science, and,Department of Nutrition Science, Purdue University, West Lafayette, IN
| | - Satya S. Jonnalagadda
- Kerry Ingredients and Flavours, Beloit, WI,To whom correspondence should be addressed. E-mail:
| | - Simin Liu
- Department of Epidemiology, and,Department of Medicine, Brown University, Providence, RI
| | - Len Marquart
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Nicola McKeown
- Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Marla Reicks
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, Federico II University, Nuovo Policlinico, Napoli, Italy
| | - Chris Seal
- Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK
| | - Joanne Slavin
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
| | - Frank Thielecke
- Cereal Partners Worldwide, Innovation Centre, Orbe, Switzerland
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Maki KC, Slavin JL, Rains TM, Kris-Etherton PM. Limitations of observational evidence: implications for evidence-based dietary recommendations. Adv Nutr 2014; 5:7-15. [PMID: 24425715 PMCID: PMC3884102 DOI: 10.3945/an.113.004929] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Data from randomized controlled trials (RCTs) provide the strongest evidence for establishing relations between exposures, including dietary exposures, and health outcomes. However, not all diet and health outcome relations can be practically or ethically evaluated by using RCTs; therefore, many dietary recommendations are supported by evidence primarily from observational data, particularly those from prospective cohort studies. Although such evidence is of critical importance, limitations are often underappreciated by nutrition scientists and policymakers. This editorial review is intended to 1) highlight some of these limitations of observational evidence for diet-disease relations, including imprecise exposure quantification, collinearity among dietary exposures, displacement/substitution effects, healthy/unhealthy consumer bias, residual confounding, and effect modification; and 2) advocate for greater caution in the communication of dietary recommendations for which RCT evidence of clinical event reduction after dietary intervention is not available.
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Affiliation(s)
- Kevin C. Maki
- Department of Metabolic Sciences, Biofortis Clinical Research, Addison, IL
| | - Joanne L. Slavin
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN; and
| | - Tia M. Rains
- Department of Metabolic Sciences, Biofortis Clinical Research, Addison, IL
| | - Penny M. Kris-Etherton
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA
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Gray J. Reflections on dietary guidance and the status of carbohydrate on both sides of the Atlantic. NUTR BULL 2012. [DOI: 10.1111/j.1467-3010.2012.02004.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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