Current standards for classifying foods as "whole grain" are inconsistent and, in some cases, misleading, according to a new study published in the journal Public Health Nutrition. The findings suggest while foods that carry the Whole Grain Stamp are higher in fiber and lower in trans fats, they actually contain significantly more sugar and calories than products without the stamp.
No standard for defining any product as "whole grain" exists despite U.S. Department of Agriculture (USDA) 2010 Dietary Guidelines recommending at least 3 servings of grains a day and the U.S. national school lunch standards stating, half of which, must be whole grains.
Researchers at Harvard School of Public Health (HSPH) analyzed five different government guidelines for whole grain products—The Whole Grain Stamp, a packaging symbol for products containing at least 8 grams of whole grains per serving (created by the Whole Grain Council, a non-governmental organization supported by industry dues); any whole grain as the first listed ingredient (recommended by the USDA's MyPlate and the FDA's Consumer Health Information guide); any whole grain as the first ingredient without added sugars in the first three ingredients (also recommended by USDA's MyPlate); the word "whole" before any grain anywhere in the ingredient list (recommended by USDA's Dietary Guidelines for Americans 2010); and the "10:1 ratio," a ratio of total carbohydrate to fiber of less than 10 to 1, which is approximately the ratio of carbohydrate to fiber in whole wheat flour (recommended by the American Heart Association's 2020 Goals).
The researchers identified a total of 545 grain products in eight categories--breads, bagels, English muffins, cereals, crackers, cereal bars, granola bars and chips. They collected nutrition content, ingredient lists, and the presence or absence of the Whole Grain Stamp on product packages from all of the products.
They found grain products with the Whole Grain Stamp were higher in fiber and lower in trans fats, but also contained significantly more sugar and calories compared to products without the Stamp. The three USDA recommended criteria also had mixed performance for identifying healthier grain products. Overall, the American Heart Association's 10:1 standard proved to be the best indicator of overall healthfulness. Products meeting this ratio were higher in fiber and lower in trans fats, sugar and sodium, without higher calories than products that did not meet the ratio.
"Our results will help national discussions about product labeling, school lunch programs and guidance for consumer and organizations on their attempts to select whole grain products," the researchers said.
No standard for defining any product as "whole grain" exists despite U.S. Department of Agriculture (USDA) 2010 Dietary Guidelines recommending at least 3 servings of grains a day and the U.S. national school lunch standards stating, half of which, must be whole grains.
Researchers at Harvard School of Public Health (HSPH) analyzed five different government guidelines for whole grain products—The Whole Grain Stamp, a packaging symbol for products containing at least 8 grams of whole grains per serving (created by the Whole Grain Council, a non-governmental organization supported by industry dues); any whole grain as the first listed ingredient (recommended by the USDA's MyPlate and the FDA's Consumer Health Information guide); any whole grain as the first ingredient without added sugars in the first three ingredients (also recommended by USDA's MyPlate); the word "whole" before any grain anywhere in the ingredient list (recommended by USDA's Dietary Guidelines for Americans 2010); and the "10:1 ratio," a ratio of total carbohydrate to fiber of less than 10 to 1, which is approximately the ratio of carbohydrate to fiber in whole wheat flour (recommended by the American Heart Association's 2020 Goals).
The researchers identified a total of 545 grain products in eight categories--breads, bagels, English muffins, cereals, crackers, cereal bars, granola bars and chips. They collected nutrition content, ingredient lists, and the presence or absence of the Whole Grain Stamp on product packages from all of the products.
They found grain products with the Whole Grain Stamp were higher in fiber and lower in trans fats, but also contained significantly more sugar and calories compared to products without the Stamp. The three USDA recommended criteria also had mixed performance for identifying healthier grain products. Overall, the American Heart Association's 10:1 standard proved to be the best indicator of overall healthfulness. Products meeting this ratio were higher in fiber and lower in trans fats, sugar and sodium, without higher calories than products that did not meet the ratio.
"Our results will help national discussions about product labeling, school lunch programs and guidance for consumer and organizations on their attempts to select whole grain products," the researchers said.
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