October 22, 2004 Recent News 
Long-Term Diet Needs Fiber From Whole Grains
Number of Overweight Americans Holds Steady
Complex Eating Patterns Directly Affect What, When, And Where Foods Are Consumed
Eating disorders rise among all children
Carbs slide in groceries, not popularity
Low-carb bread out, soy bread in?
Emerging Whole Grains
Whole grains are emerging as a victor in the carb wars. Refined grains may be taking a beating, but the low-carb craze has helped steer people to grains that are whole--foods that may offer protection against obesity, heart disease, diabetes and certain cancers. People now realize that not all carbohydrates are created equal, more people today are carb-aware, but the emphasis is on "good carbs" rather than "no carbs." Even the government is putting more emphasis on whole grains as it ponders a food pyramid change. The recent recommendations from the dietary guidelines advisory committee call for at least three servings of whole grains daily--or at least half of total grains consumed. Refined grains include white bread, white rice and pasta. The health benefits of whole grains come from the "package" and not just individual components. When you eat whole grains, you not only get more fiber, vitamins and minerals, but hundreds of antioxidants and phytochemicals that offer unique health benefits.
(Excerpted from the Chicago Tribune 9/15/2004)
Long-Term Diet Needs Fiber From Whole Grains
Experts on dietary fiber are worried that the Atkins diet for quick weight loss and other high-protein diets based on low intake of carbohydrates will eventually undermine public health. They want us to distinguish between whole grains -- the "good carbs" -- and refined products like cupcakes and doughnuts that accompany white flour with fat and sugar. Insoluble fiber, say in a bowl of bran cereal, brown rice or a slice of whole-wheat bread, are rich in roughage that helps food transit through our bodies. And then there's water-soluble fiber, prominent in oatmeal and dry beans, that is famous for helping lower serum cholesterol (LDL, the "bad" cholesterol). Whole grains, including brown rice, have carbs that take longer for the body to process than those in refined grains (white flour, white rice). This prevents spikes and sudden drops in blood sugar and promotes a full feeling, thus helping to curb ravenous appetites. Whole grains are good sources of vitamins and minerals, as well as fiber and carbohydrates for energy. But high-protein eating as a long-term regimen is seriously deficient in fiber from a variety of fruits and vegetables and whole grains.
(Excerpted from Post Food 10/13/2004)
Number of Overweight Americans Holds Steady
MThe number of overweight Americans is holding steady as U.S. consumers are becoming more aware of what they eat. The percent of overweight Americans reached 62 percent for the second year in a row. The rate had increased every year between 1995 and 2002. The report, which is based on 12 months of data collected through February of this year, found that 27 percent of U.S. consumers say they are conscious of the number of calories in their meals, the highest level in five years. In addition, consumers ate at restaurants less often than they did in 1985. The number of restaurant take-out meals Americans eat also has leveled off after increasing for more than 10 years.
(Excerpted from Reuters 10/13/2004)
Complex Eating Patterns Directly Affect What, When, And Where Foods Are Consumed
Consumers continue to develop more complex eating patterns directly affecting what, when, and where foods are consumed. In the US consumers will skip 14.6 extra meals in 2008 than in 2003. Europeans will skip an extra 12.4 meals in the same time period. As consumers skip meals they are increasingly snacking; in the US there will be 16.2 billion extra snacking occasions in 2008 relative to 2003 compared to 10 billion extra snacking occasions in Europe. Growth in out-of-home food consumption occasions exceeds that of in-home occasions for both meals and snacks. Foodservice, workplace desk-dining and on-the-move consumption occasions in particular represent profitable opportunities for manufacturers and retailers. Convenience-based needs are also driving growth in the number of pit-stop dining occasions where consumers seek near instant gratification from easy to prepare meal solutions. However, too much convenience can create feelings of inadequacy. Recognizing three types of cooking lifestyles is crucial in tailoring convenience offerings.
(Excerpted from Business Wire 10/4/2004)
Eating disorders rise among all children
Since the 1960s, the number of cases of eating disorders has doubled in the United States. About 0.5 percent of teenage girls suffer from anorexia. Up to 5 percent have bulimia nervosa, in which they binge on food and then purge by vomiting or using laxatives. The statistics suggest that eating disorders have moved beyond the stereotype. It used to be considered primarily a health issue for young, White, affluent teenage girls. Now, the problem has crossed socioeconomic, ethnic and gender boundaries. Up to 10 percent of all cases now affect boys, and boys and girls are being diagnosed with eating disorders at earlier ages. Recent studies have shown that 42 percent of first-, second- and third-grade girls want to be thinner; that 40 percent of almost 500 fourth-graders surveyed said they diet "very often" or "sometimes"; and that 46 percent of 9-year-olds and 81 percent of 10-year-olds admit to dieting, binge eating or fear of getting fat. The boom in eating disorders is fueled by a number of factors. Children see parents diet, sometimes obsessively and unnecessarily, and learn by example. Pressure to look good probably never has been greater, and "good" often translates to "thin." Experts hope to get a handle on the problem, partly through earlier diagnosis so patients can get the treatment they need.
(Excerpted from Gannett News Service 10/18/2004)
Carbs slide in groceries, not popularity
While consumers may be buying fewer low-carb packaged foods, a survey of 1,322 households in June found that 20% of respondents were eating less starch and sugar to lose or maintain weight by limiting carb intake. In a January study researchers found that a third of the US population was either on a low-carb diet or had tried one in the past year, compared to a rate of 24% in 2003 and 17% in 2002. The theory is that the drop in purchases of low-carb packaged food could be part of a normal marketing cycle. The group did say the carb-aversion trend is changing to be more on the line of the calorie-counting weight loss efforts of the past. Sugar avoidance was the most common strategy for respondents (65%), followed by cutting starch intake (62%) and eating more protein (47%). About 20% said they were following either the Atkins or the South Beach diet. -- A study that took place in 10 major markets around the world found that 83% of US adults believe it is the individual's responsibility to get obesity under control.
(Excerpted from Poultry Times 8/30/2004)
Low-carb bread out, soy bread in?
The low-carb trend is leveling off, and the next hot trend might well be soy. A soy-based bread has been developed at Ohio State and is eligible to carry the FDA's heart-healthy claim for soy. Each slice contains 6.25 grams of soy protein, compared to 4.3 grams/slice in others. The researchers took six years to get their bread to market. It now markets to commercial bakers. Several taste tests showed the bread was preferred over whole wheat, but consumers did not understand the health benefits of soy.
(Excerpted from Milling and Baking News 8/31/2004)
