Archive for the ‘Health’ Category

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Soy and the USDA’s New Dietary Guideline Icon

Friday, July 22nd, 2011

The USDA released a new food icon, called MyPlate, which is designed to give consumers a fast, easy reminder of the basics of a healthy diet. The USDA moved away from the pyramid because it was confusing and did not clearly distinguish between healthy foods like whole grains and fish and less healthy choices.2 The USDA acknowledged that simply changing the icon will not cause a shift in the way Americans eat, but it will make healthy eating easier to understand.2

So how does soy fit into the new MyPlate icon? It fits into the vegetable category, but also qualifies as a protein or as dairy, making it a triple-bonus nutrition choice. Soy meal also is a primary food ingredient for animal protein products. Soy foods can play a part in any healthy, well-balanced diet.  They nourish the body with high quality protein that is low in saturated fat, full of nutrients, and cholesterol free.

The USDA’s website offers more detail on which foods qualify for each food group. Do you think the new MyPlate icon will help Americans make healthier meal choices?

1 http://www.choosemyplate.gov

2 http://www.nytimes.com/2011/05/28/health/nutrition/28plate.html?_r=2

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Soy Oil and Cooking

Tuesday, June 28th, 2011

Soybean oil has been found very useful in cooking, adding virtually no flavor or aroma, and can replace oils that are higher in saturated fats.

Approximately how much soybean oil accounts for the total percentage of vegetable oil used in commercial and consumer cooking?







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Healthy Fat Intake

Friday, June 24th, 2011

Most people have heard the message that fat is high in calories and can be a contributor to heart disease, but the average consumer is less likely to identify which fats are harmful to heart health.

Since not all fats are created equal when it comes to the impact on heart health, food manufacturers can help their customers by highlighting the “good fats” within their products.

People can maximize their heart health by choosing more unsaturated fats or fats that are liquid at room temperature. Oils provide a variety of essential fatty acids which are needed for growth and health and they are a good source of vitamin E. Since consumers are aware of the calorie content of fat it is important that food manufacturers keep total fat content of products in mind when shifting from solid fats to liquid oils and that they provide information on why the healthier oil was chosen for the product.

Providing an explanation about the benefits of soybean oil or defining essential fatty acids can help food companies demonstrate how they are helping consumers improve their health with the change in type of fat. There is still general confusion among consumers about why essential fats are needed or even which fats are essential, so building this information into packaging and product information could help change many purchasing and eating behaviors.

By Connie Diekman, M.Ed, RD, LD, FADA
Director of University Nutrition
Washington University in St Louis
American Dietetic Assn. Past President

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2010 Dietary Guidelines Related to Protein

Friday, June 17th, 2011

In a previous blog post, we talked about the new Dietary Guidelines for Americans released by the USDA and the Department of Health and Human Services.  The 2010 Dietary Guidelines have some simple changes in the two main protein groups that can affect the way food manufacturers label and market their products and possibly expand their product offerings.

In the 2010 Dietary Guidelines, the dairy group, also called milk and milk products, includes mentions of the health benefits of dairy foods beyond bone health such as lowering blood pressure and reducing the risk of cardiovascular disease and type-2 diabetes.  In addition, the guidelines identify that soy beverages, fortified with calcium and vitamins A and D, are a part of the milk and milk products group since they contain nutrients that are similar to milk.

In the protein group, which used to be called the meat and beans group, there is a clear listing of all of the food sources of protein, including meat, poultry, eggs, beans and peas, soy products, nuts and seeds. This inclusion of a variety of animal and plant proteins makes it clear that plant-based proteins can also meet nutritional needs. The health benefits of fish are clearly outlined as well.

Consumers will take this information with them when making food purchasing decisions. Is your company considering expanding its plant-based protein options?

By Connie Diekman, M.Ed, RD, LD, FADA
Director of University Nutrition
Washington University in St Louis
American Dietetic Assn. Past President

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Plenish High Oleic Soybean Oil Brings a Sustainable Solution to the Trans Fat Challenge

Thursday, June 2nd, 2011

Food manufacturers, restaurants and consumers all expect the oil they’re using and consuming to contain 0g trans fat. Plus, that oil needs to be affordable, taste good and work well under high heat conditions needed for cooking and baking. To date, meeting all those requirements has been challenging. Pioneer Hi-Bred aims to meet that challenge for food manufacturers by introducing PlenishTM high oleic soybeans, a soy-based solution to the trans fat challenge.

These soybeans carry an oleic content of more than 75 percent, which is similar to that found in olive oil. Plenish contains 20 percent less saturated fat than commodity soy oil and 75 percent less than palm oil. Plus, it has a linolenic content of <3 percent (versus 7 percent for commodity soy oil) for greater oil stability.

“Plenish high oleic soybean oil offers the most attractive trans fat solution to the food industry,” says Amanda Rinehart, marketing communications manager for Plenish. According to the company, Plenish displays higher heat stability for frying which increases the fry life of the oil and improves the flavor. It also provides high stability base oil for manufacturing baked goods and extends the shelf life for packaged food products. And because soybeans are grown on more acres than any other oilseed crop in North America, food manufacturers will be pleased with the high-volume, low-cost opportunity.

Commercialization is anticipated in 2012 upon full global regulatory approvals and ongoing field testing.

http://www.plenish.com/food/nutritional_profile.aspx

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