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The Whole Grains Council noted serious flaws in a Harvard study challenging the value of whole grain food labels, which even imposed virtual functions on whole grain food labels.Cynthia Harriman
, director of theFood and Nutrition Strategy Committee, said in response to a question from
FoodNavigator
that the online advance publication of the study on Public Nutrition and Health is no doubt adding to the problem by proposing another set of criteria for identifying healthier whole grain products, some of which are currently considered grain-free."Consumers may be misled by whole grain food labeling, which implies some health benefits wrote , a researcher at the Harvard School of Public Health who selected
545,
products from all cereals sold in
Walmart
and
Stop and Shop
supermarkets, according to the U.S. The
5
different standards recommended by the Ministry of Agriculture (
USDA
) are analyzed to help consumers identify cereals: 1
, whole grain foods with the whole grain logo on the packaging, each containing at least
8
g
cereal ingredients (recommended by the Whole Grain Council, an industry-supporting non-governmental organization).2
, any cereal must label the cereal ingredients in the first item of the ingredients list (
USDA's MyPlate
recommendation).added
sweeteners to 3 whole grains and whole grain foods should be noted in the first three ingredients lists (USDA's MyPlate
recommended).4
the word "full" anywhere in the product ingredients list should be placed before "grain" (
2010
usda's
recommended dietary guidelines for Americans).5
, the product must meet the ratio of
10:
:
1
(total carbohydrate to dietary fiber ratio is less than
10
:
1
), which is similar to the ratio of carbohydrate to dietary fiber in whole wheat flour (recommended by the American Heart Association).the authors argue that consumers may be misled by the health benefits mentioned in whole grain-labeled foods, noting that whole grain-labeled cereals have higher sugar content and energy.theWhole Grains Council noted that the study's definition of "whole grain ingredients" was based on an outdated and inaccurate list of ingredients containing
29,
ingredients, including wheat bran, which
USDA
has not recognized."Our study is designed to question the usefulness of industry-supported whole grain labels and the dietary standards recommended to the public by
USDA
, and we are looking for more accurate identification of whole grain foods." At the same time, the word "full" on the ingredients list does not guarantee how healthy the food is, nor does it indicate how much grain is in it.because the word 'full' is everywhere on the label ingredient list, but what exactly is the standard? The study also found that some refined foods with very little grain content were also labeled whole grains. They : "The American Heart Association's standards are considered the best indicator of nutritional health. Foods that meet this ratio are healthier, with more dietary fiber, lower trans fats, sugars, and sodium, and products that do not meet this ratio tend to have higher calories.""Our study aims to question the usefulness of the industry-supported whole grain logo the researchers concluded, and their findings could help consumers, food service providers, and policymakers choose healthier whole grain foods."Based on total carbohydrate: dietary fiber≤
10:1
such a standard would be more useful in determining whole grain foods., you can also help consumers find healthy foods faster and easier by using text or icons on their packaging.The comparison between apples and pears is not the same
Harriman
of the Whole Grains Council argues that the whole grain logo is nothing more than an indication of whether cereals contain enough grain ingredients. It never implies product health, and it's not realistic from a supervisory point of view. The study imposed a whole grain mark on the nihility of the sub-functionality. Most frustratingly, when the authors compared products with and without whole grain marks, they were not comparing them at all. They can't compare oat rolls with bread without whole grain marks. At the same time, such as pasta, oatmeal, rice and other large areas of food with the whole grain logo, they are not tested.the samples they studied were simply not representative, and of the
49,
products marked with the whole grain mark, they selected only
10,
of them, so the study was not comprehensive at all.If cereal products are evaluated using the
10:1
standard, many products have little or no whole grain eligibility
addition to the above facts, this is not logical, it is not possible to
the FDA
of regulation."We often eat
14,
whole grain foods, of which
,
are sorghum, cornmeal, wild rice and brown rice, all of which do not meet the
10:1
standard.If this ratio is used, many foods with low or no grain content are classified as cereals and some foods that are clearly whole grains are classified as non-grain foods.authors also claim that
10:1
system also helps highlight the health benefits of less sugar in products, but this is not true., for example, all brans are
23:10
, but they contain no grain ingredients,
6
g
sugar per serving, and brown rice (
25:1
), which consists mainly of grains, but contains only
1
sugar per serving.Potassium Salt Biscuits (
23:3
) contain only a small amount of grain but
230
mg
sodium per serving;rise and prosperity of whole grains according to data released at last fall's
Every Plate
conference, there are now more than
7,600
species in
35,
countries and regions The product has a grain logo, and the
number of whole grain products increased from
164,
in
to
3378
in
2011.delegates told reporters that the bottom line of products marked by whole grains is
8
g
grain ingredients per serving, most products today contain significantly more content, almost
2/3
of the product even contains double the components.