NEW WHOLE GRAIN DATABASE AND FINDINGS RELATED TO OBESITY: NEW WHOLE GRAIN DATABASE AND FINDINGS RELATED TO OBESITY Laura Sampson Mary Franz Pauline Koh-Banerjee Simin Lui Donna Spiegelman Walter Willett Eric Rimm Department of Nutrition, Harvard School of Public Health


ROLE OF WHOLE GRAINS IN HEALTH: ROLE OF WHOLE GRAINS IN HEALTH DIABETES HEART DISEASE GI HEALTH MAY DECREASE CANCER


WHOLENESS CODES: WHOLENESS CODES r=refined, no whole grain wL = low whole grain, 1-24% whole by weight wM = moderate whole grain, 25-49% whole by weight wH= high whole grain b=contains bran (separately from the bran in the whole wheat


What is a whole grain???: What is a whole grain??? A CEREAL GRASS OR SEED Go with the grain: Dietary Guidelines Tell the Whole Grain Story www.generalmills.com/nutrition


Slide5: AMARANTH BARLEY BROWN RICE BUCKWHEAT BULGUR CORN FLAXSEED KAMUT MILLET OATS PSYLLIUM QUINOA RYE SORGHUM SPELT TRITICALE WHEAT BERRIES WILD RICE


Whole grains: Whole grains Rich cultural history Nutritionally rich Phytochemicals Antioxidants Fiber Vitamins Minerals


Slide7: COOKED AS A CEREAL GROUND INTO FLOUR POPPED LIKE POPCORN SPROUTED TOASTED


WHOLE GRAIN: WHOLE GRAIN Go with the grain www.generalmills.com/nutrition


Slide9: Milling of Grains Go with the Grain Dietary Guidelines tell the Whole Story www.generalmills.com/nutrition


DEFINITION: DEFINITION ANY FOOD IN ITS RAW, UNREFINED FORM FOODS THAT CONTAIN INTACT GRAIN FOODS THAT CONTAIN THE APPROPRIATE PROPORTIONS OF ALL MILLED GRAIN CONSTITUENTS FOODS THAT CONTAINS ALL OF THE INTACT GRAIN IN EITHER A NATURAL OR RECONSTITUTED FORM


JACOB’S DEFINITION: JACOB’S DEFINITION ≥25% WHOLE GRAIN or BRAN BY WEIGHT


APPROVED FDA HEALTH CLAIM: APPROVED FDA HEALTH CLAIM Diets rich in whole grain foods and other plant foods that are low in total fat, saturated fat, and cholesterol may reduce the risks of heart disease and certain cancers.


FDA WHOLE GRAIN DEFINITION: FDA WHOLE GRAIN DEFINITION Contains ≥51% WHOL GRAIN BY WEIGHT PER REFERENCE AMOUNT CUSTOMARILY CONSUMED (RACC) MUST CONTAIN ALL OF THE COMPONENTS OF THE INTACT GRAIN AND MINIMUM OF 16 GRAMS OF WHOLE GRAIN PER RACC


DATABASE OBJECTIVES: DATABASE OBJECTIVES QUANTIFY WHOLE GRAIN, BRAN, GERM ESTIMATE WHOLE GRAIN WITH AND WITHOUT BRAN AND GERM CATEGORIZE FOODS AS LOW, MEDIUM, OR HIGH WHOLE GRAIN WITH AND WITHOUT ADDED BRAN AND GERM


8 DATABASE VARIABLES: 8 DATABASE VARIABLES whgrn = total whole grain bran = total bran brana = added bran from wheat, oats, corn, and rice brann = natural bran = bran minus added brana germ = total germ germa = added germ from wheat germn = natural germ = germ minus added germa whsub = whole grain minus added bran and germ


CLASSIFICATION VARIABLES: CLASSIFICATION VARIABLES whper = percentage of whole grain = whgrn/amount x 100.0 wsper = percentage of whole grain without added bran and germ = whsub/amount x 100.0


CLASSIFICATION FILES: CLASSIFICATION FILES WITH ADDED BRAN AND GERM LOW 25% AND 50% WITHOUT ADDED BRAN AND GERM LOW 25% AND 50%


DATABASE WHOLE GRAIN FOODS: DATABASE WHOLE GRAIN FOODS WHOLE WHEAT FLOUR WHOLE CORNMEAL WHOLE CORN FLOUR BROWN RICE FLOUR WHOLE RYE FLOUR WHOLE BARLEY WHOLE OAT FLOUR RYE BROWN RICE BULGUR POPCORN MILLET PSYLLIUM WHEAT GERM WHEAT BRAN RICE BRAN OAT FIBER OAT BRAN OATS CORN BRAN BUCKWHEAT


Slide19: Dry weight = Amount (g) – H20 (g)


MAJOR WHOLE GRAIN CONTRIBUTORS: MAJOR WHOLE GRAIN CONTRIBUTORS BROWN RICE COOKED OATMEAL POPCORN COLD BREAKFAST CEREALS


DATABASE REFINED FOODS: DATABASE REFINED FOODS INGREDIENTS REFINED WHEAT FLOUR WHITE RICE WHITE RICE FLOUR DEGERMED CORNMEAL CORN FLOUR PARTIALLY DEBRANNED OAT FLOUR FOODS WHITE BREAD ENGLISH MUFFIN BAGELS ROLLS PANCAKES WHITE RICE PASTA COOKIES DOUGHNUTS BROWNIES SWEET ROLLS PIZZA


BRAN AND GERM CALCULATIONS: BRAN AND GERM CALCULATIONS REVIEW OF THE LITERATURE AMOUNT OF WHOLE GRAIN MULTIPLIED BY PERCENTAGES OF BRAN AND GERM


INGREDIENT WHOLE %BRAN BRAN %GERM GERM GRAIN: INGREDIENT WHOLE %BRAN BRAN %GERM GERM GRAIN


100% BRAN: 100% BRAN TYPE OF BRAN DRY WEIGHT BRAN GERM CORN 95.3 95.3 0 OATS 93.4 93.4 0 RICE 93.9 93.9 0 WHEAT 90.1 90.1 0 GRAMS PER 100 GRAMS


100% GERM: 100% GERM DRY WEIGHT GERM BRAN WHEAT GERM 94.4 94.4 0


WHOLE GRAIN RECIPES: WHOLE GRAIN RECIPES WHEAT CRACKERS 100 GRAMS Label Ingredients: whole wheat flour, enriched wheat flour, shortening, sugar, salt, corn syrup The recipe produces 26.9 grams of whole grain, 3.8 grams of bran, and 0.7 grams of germ. PERCENT WHOLE GRAIN = 26.9% = whper (whgrn/amount) x 100.0 = (26.9/100.0) x 100.0


ADDED BRAN AND GERM CALCULATIONCommercial bran muffin – 100 grams: ADDED BRAN AND GERM CALCULATION Commercial bran muffin – 100 grams Recipe: h2o 20% all purpose flour 18% bran 13.5% eggs 13% barley malt flour 10% sugar 10% soybean oil 7.2% molasses 5% honey 4% salt 1.2% YIELD 12.5 grams bran 0 grams germ 12.2 grams added bran from 13.5% bran in recipe


High added bran and germ foods: High added bran and germ foods ADDED BRAN FOODS bran muffin oat bran bread meal replacement bar breakfast cereals ADDED GERM FOODS cream of wheat


NATURAL BRAN AND GERM: NATURAL BRAN AND GERM BRANN GRAMS OF TOTAL BRAN MINUS BRANA GERMN GRAMS OF TOTAL GERM MINUS GERMA


High natural bran and germ foods: High natural bran and germ foods NATURALLY OCCURING BRAN granola bar whole wheat oatmeal bread toasted oats shredded wheat NATURALLY OCCURING GERM popcorn corn tortillas


Whole grain without added bran and germ: Whole grain without added bran and germ Muffin = 100 grams Cereal = 30 grams


EXAMPLES CLASSIFICATION FILES: EXAMPLES CLASSIFICATION FILES 50% WHOLE GRAIN NO ADDED BRAN OR GERM 50% WHOLE GRAIN CORN FLAKES BRAN MUFFIN APPLE CINN CHEERIOS GRANOLA BAR ALL BRAN WHEAT BREAD ALL BRAN BRAN MUFFIN APPLE CINN CHEERIOS GRANOLA BAR CHEERIOS WHEAT BREAD


PERCENTAGES OF WHOLE GRAIN: PERCENTAGES OF WHOLE GRAIN Foods ranged from less than 1% for fig bars to 97% for popcorn. Cold breakfast cereals varied from 0% for puffed rice to 85% for toasted oats.


PERCENTAGES OF WHOLE GRAIN WITHOUT ADDED BRAN AND GERM: PERCENTAGES OF WHOLE GRAIN WITHOUT ADDED BRAN AND GERM Foods range from 0% whole grain without added bran and germ to 51.1% wheat bread. Cereals range from 0% for corn bran to 84.7% for cheerios.


“Changes in whole grain and bran consumption in relation to 8-year weight gain among US men”: “Changes in whole grain and bran consumption in relation to 8-year weight gain among US men” Characterize relation between whole grains (grams/day) and weight gain Examine if effect of whole grain depends on >51% whole grain concentration of food sources


METHODS: METHODS Analysis Restricted to 27,113 men with complete predictor and outcome information (1986-1994) Men who died or developed cardiovascular disease, cancer or diabetes excluded Completed food frequency questionnaires in 1986 and 1994 Multivariate Linear Regression Examined relation between changes in whole grains (grams/day) and weight change (1986-1994)


CONCLUSION: CONCLUSION FIRST STUDY TO REPORT ASSOCIATIONS FOR QUANTITATIVE ESTIMATES OF WHOLE GRAINS AND WEIGHT GAIN INCREASED WHOLE GRAIN INTAKE – LESS WEIGHT GAIN SUPPLEMENTAL BRAN ALSO REDUCES WEIGHT GAIN ADDED GERM – NO ASSOCIATION


DIETARY FIBER ENSURES DEFINITION: DIETARY FIBER ENSURES DEFINITION (11 grams X 51% X RACC)/100 = grams fiber RACC FIBER 55 grams 3.0 grams 50 grams 2.8 grams 45 grams 2.5 grams