By Roberta L. Duyff, MS, RD, FADA, CFCS
With the Dietary Guidelines for Americans 2005 as the scientific basis for today’s nutrition guidance, what do nutrition experts see in their “crystal ball” for 2010? That question was explored at the International Association of Culinary Professionals 2007 International Conference in Chicago.*
Dietary Guidelines: More than Advice
Dietary Guidelines for Americans provide much more than sound advice for healthful eating. They are the scientific basis underlying many nutrition initiatives including nutrition policies, government-funded programs, nutrition education efforts and sound nutrition and active living communications for the public. With sound science as the foundation, these guidelines have become an essential tool for addressing the growing and preventable health crises of heart disease, obesity, diabetes and other serious illnesses.
For food and nutrition marketers, updated guidelines offer opportunity. They help generate interest by food and nutrition professionals, the food industry, media and consumers for a broad range of health-positioned food products – new and old. They help position traditional foods, such as whole-grains, legumes, milk, and all kinds of fruits and vegetables, in the forefront. And with sound science in mind, Dietary Guidelines provide support for funding and conducting nutrition-related research.
Nutrients: Likely to Gain Attention
“The 2010 Dietary Guidelines will focus on nutrients from food, not supplements,” noted Katherine A. Beals, Ph.D., RD, FACSM, associate professor, University of Utah, at the IACP conference. Nutrients of special concern in 2010 include those that are currently inadequate and those consumed in excess. Beals says the following nutrition issues will probably play a larger role in2010:
Energy density. Although energy density was mentioned in 2005, it’s likely to get more focus, prompted in part by the obesity epidemic. Energy density may be a key factor in bodyweight management. According to research by Barbara Rolls, Ph.D., professor, Department of Nutritional Sciences, Penn State University, people tend to eat a similar volume of food daily. If the calories in a given volume of food can be lowered, people may eat fewer calories, and thus lose weight. The effects of lowering energy density on caloric intake are independent, yet add to the effects of reducing portion size.
Omega-3 fatty acids. Omega-3s have known heart-health benefits. Increasing evidence also suggests potential links to reduced risks for some cancers and Alzheimer’s disease, as well as treatment for rheumatoid arthritis. Food is a naturally occurring source: EPAs and DHAs from fish (salmon, tuna, other fattier fish) and fish oils, and ALAs from walnuts, ground flaxseed, canola oil and soy nuts.
Fiber. Because it typically comes up short for most consumers, fiber from food (not supplements) will likely get more attention in 2010. Rich sources of fiber include whole grains, vegetables, whole fruit and legumes.
Vitamin D. Studies have documented declining blood levels of vitamin D in the United States. The specific reasons for the increasing prevalence of vitamin D deficiency are unknown. However, lower milk consumption and the more liberal use of sunscreens (particularly those with very high SPFs) are likely factors. Liberal use of sunscreens lessens the skin's exposure to ultraviolet light; UV light prompts the synthesis of vitamin D. While vitamin D is key to calcium regulation and bone health, it also may play a role in reduced risks for cancer and diabetes and for immune function. Because research suggests that people need much more vitamin D to get the health benefits, it's likely to be more prominent in the 2010 guidelines.
Fortified foods. To address specific public-health issues, foods have been fortified by regulation for more than 80 years. Yet in the past two decades, there’s been an upswing in discretionary fortification for specific groups of people. Several nutrients may gain attention in relation to fortification: folic acid, vitamin B12, calcium, vitamin D and omega-3s.
As we look forward, the Dietary Guidelines for Americans 2010 haven’t been written yet. In fact, the scientific committee that studies the scientific evidence and drafts the report hasn’t even met. Although these nutrition issues are in the forefront, they may – or may not – gain prominence in the guidelines. When the time comes for comment on the next Dietary Guidelines, food, nutrition, and health experts will have their opportunity to contribute to the process. Until then, stay tuned!
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*Presented at the Marketing Communicators Section Forum of IACP on April 11, 2007, “The Business of Sensory Perception Related to Foods, Beverages, and Public Dietary Goals.”
