March 2014 | KelloggsNutrition.com Kellogg’s Nutrition Know Newsletter for Healthcare Professionals

From the Summit:
Top Fiber Tips

To get clients’ fiber intake up to speed:

  • Focus on great-tasting, fiber-rich foods and recipes.
  • Start with small, easy steps (e.g., sprinkle high-fiber cereal on salads).
  • Highlight meaningful benefits such as weight management and heart health.
  • Use simple, specific language.
  • Customize tips to clients’ likes and lifestyle.
  • Encourage clients to check fiber content on the label.

Fiber Messaging
of the Future?

Ideas from speakers and attendees:

  • Stronger fiber recommendations in nutrition policy and messaging
  • “Fiber stamp” for food packages
  • National fiber registry
  • More compelling communications that move fiber beyond digestive health
  • Public/private partnerships to strengthen messages

Flavorful, Fiber-full Recipes from Chef
Robyn Webb

Summit attendees enjoyed a culinary demo by Chef Robyn. She featured two fabulous dishes – both high in flavor and fiber. A key fiber ingredient: Kellogg’s® All-Bran® Complete® Wheat Flakes.

Download the recipes below.

Stuffed Turkish Onion

Nutrition per serving: 350 calories, 15g total fat, 2.5g saturated fat, 52g total carbohydrate, 7g dietary fiber

Pear, Apricot
and Cherry Crumble

Nutrition per serving: 340 calories, 13g total fat, 5g saturated fat, 57g total carbohydrate, 7g dietary fiber

The Summit Rocked
the Twittersphere

Thousands of fiber-based tweets lit up Twitter. Read some now: #fibersummit

Attendees Said …

“(The Summit) was fantastic. Not only were the panels and cooking demo terrific, the energy and expertise of all the attendees was inspiring. While fiber was certainly on my radar before, yesterday was a terrific reinforcer of why it’s so important!”

“It was a great meeting – evocative and different than others on fiber to make it a really worthwhile day. I look forward to helping get the next generation messages out there.”

Featured Resource from AAP Helps Close Fiber Gap in Kids

Last fall, we mentioned a new Kellogg-sponsored brochure, More Fiber for Your Children? Yes! Here’s Why and How, developed by the American Academy of Pediatrics (AAP). Here’s an update:

More Resources

Browse our fiber publications and reference materials for healthcare professionals.

Teach about fiber with our client education tools – handouts, presentations, recipes and more.

Welcome to a special edition of the Know Newsletter™.
It's longer than usual because we have so much valuable
information to share. Please don't miss a thing!

Dear Subscribers,

If your clients are like nine out of 10 Americans1, they don’t consume enough fiber – and aren’t reaping fiber’s many benefits.

That’s why this issue is an excellent source of fiber information – straight from our Food & Fiber Summit, held on January 28, 2014 in Washington DC.

The Fiber Summit convened fiber and nutrition authorities, educators and communicators to devise practical solutions to help close the fiber consumption gap. The Summit was hosted by a Steering Committee of experts* and sponsored by Kellogg.

Read on for a first look at the findings, including scientific and consumer research, tips to boost clients’ fiber intake, flavorful recipes and fiber education resources.

Keynote Traces Fiber Research Trajectory,
Issues Call to Action

Fiber Nugget: David Klurfeld, PhD, National Program Leader for Human Nutrition in the USDA Agricultural Research Service, kicked off the Summit by reviewing the changing focus of fiber research over time – from digestion to disease prevention to what the future may hold.

  • Past: Early fiber research focused on digestive health and laxation. A shift occurred in the 1970s when esteemed researcher Denis Burkitt tied fiber consumption to disease prevention and proclaimed that fiber could "cure many health conditions."
  • Present: Newer research has uncovered links between fiber consumption and reduced risk for conditions such as heart disease, obesity and type 2 diabetes.
  • Future: Researchers are examining how fiber may affect health by influencing the condition of the human micro biome.

Bottom line: Despite exciting research developments about fiber’s role in good health, most people don’t consume enough fiber to benefit. Dr. Klurfeld issued a strong call-to-action to health professionals: "We need to come up with a new paradigm to reach people who aren’t consuming adequate fiber."

Recent Research: Fiber is in the Mix to
Improve Public Health

Panelists: Wendy Dahl, PhD, RD; David Klurfeld, PhD; Dominik
Alexander, PhD, MSPH; Laura Jana, MD

Fiber Nugget: Scientific research on fiber’s potential health benefits is booming. Panelists reviewed dozens of studies, including three systematic reviews published in 2013. Consuming fiber is linked with reduced risk for obesity, type 2 diabetes, cardiovascular disease and certain cancers.

  • "Based on the current state of the science, consumption of foods rich in cereal fiber or mixtures of whole grains and bran is modestly associated with a reduced risk of obesity, type 2 diabetes, and cardiovascular disease. The data for whole grains alone are limited primarily because of varying definitions among epidemiologic studies of what, and how much, was included in that food category," states an American Society for Nutrition (ASN) position, following a review of about 80 past studies.2 Read the ASN position statement.
  •  
  • Whole-grain intake did not show any effect on body weight, but did show a small effect on the percentage of body fat, according to a review of 26 randomized controlled studies that included 2,060 participants.3 Read more.
  • Total fiber intake is associated with reduced risk of cardio-vascular disease (CVD) and coronary heart disease (CHD), according to a meta-analysis of 22 randomized cohort studies. Insoluble fiber and fiber from cereals and vegetables were inversely associated with risk of CHD and CVD. Fruit fiber intake was inversely associated with risk of CVD.4 Read more.
  • Fibers are inversely associated with risk for type 2 diabetes5, and colorectal6, gastric7 and breast8 cancers, according to multiple recent meta-analyses. Read more about the diabetes, and colorectal, gastric and breast cancer research.
  • Research on “health economics” is coming soon. The application of economic models to nutrition and health research outcomes, such as the effects of fiber on constipation, may help us understand the cost-benefit impact on the health care system.

Stats Spotlight Fiber Shortfall and
Consumer Confusion

Panelists: Alanna Moshfegh, MS, RD, Carol Byrd-Bredbenner, PhD,
RD, and Leah McGrath, MS, RD

Fiber Nugget: Fiber intake is up a tad, but still well below recommendations for good health. Most consumers mistakenly believe that all whole-grain foods are a good source of fiber. Few consumers check fiber content on the Nutrition Facts panel.

  • Mean daily fiber intake is 16.2 grams, according to the NHANES 2009-2010 survey. That’s up one gram from two years before – but still far below recommendations.1
  • In the past year, 62% of consumers made an effort to eat more fiber by consuming more fruits, vegetables and whole grains.9,10
  • Consumers are “optimistically biased” about their fiber intake. More than half (56%) believe they consume enough fiber,10 when in reality, only 5% meet recommendations.1
  • Possibly contributing to this fiber shortfall: Eight out of 10 consumers mistakenly believe that “whole grain” on a product label means the product is a good or excellent source of fiber.10
  • In reality, the fiber content of whole-grain foods varies widely. For instance, about one-third (34%) of newly introduced ready-to-eat cereals that carry a whole-grain claim are not good or excellent sources of fiber.11
  • Checking the Nutrition Facts panel for the fiber content of whole-grain foods can help. However, only 25% of consumers say they look at Nutrition Facts panel every time they purchase whole-grain foods12 and in-store observation indicates that less than 15% look anywhere other than front of the package.

Translating Words into Actions:
Solutions to Close the Fiber Gap with
Food-Based Recommendations

Panelists: Brierley Wright, MS, RD; Anne Cain, MS, RD; Robert Post,
PhD, MEd, MSc

Fiber Nugget: Talking about “nutrients” is a turnoff to many people. When it comes to fiber messages, heed the advice of media experts: feature flavorful food tips, give the benefits and use simple, actionable sound bites.

  • Online opportunities abound to relay fiber messages. These include recipes and recipe tagging, articles, blogs, social media and videos.
  • Point consumers to the label. To help consumers meet fiber recommendations, USDA’s MyPlate advises, “Make Half Your Plate Fruits and Vegetables” and “Make At Least Half Your Grains Whole Grains.” Because the fiber content of whole grains varies, the 2010 Dietary Guidelines say that nutrition facts and ingredients statements can help consumers choose foods higher in fiber.

Stay connected to resources, product and program news, new research findings, industry insights and educational materials with our monthly Know Newsletter. View past issues

* Joanne Slavin, PhD, RD, Julie Miller Jones, PhD, RD, Amy Mobley, PhD, RD, Judith Rodriquez, PhD, RD and Kathleen Zelman, MPH, RD

1 NHANES 2009-2010

2 Cho SS, Qi L, Fahey GC Jr, Klurfeld DM. Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, line-height:1.3emobesity, and cardiovascular disease. Am J Clin Nutr. 2013 Aug;98(2):594-619.

3 Pol K, Christensen R, Bartels EM, Raben A, Tetens I, Kristensen M. Whole grain and body weight changes in apparently healthy adults: a systematic review and line-height:1.3emmeta-analysis of randomized controlled studies. Am J Clin Nutr. 2013 Oct;98(4):872-84.

4 Threapleton DE, Greenwood DC, Evans CE, Cleghorn CL, Nykjaer C, Woodhead C, Cade JE, Gale CP, Burley VJ. Dietary fibre intake and risk of cardiovascular line-height:1.3emdisease: systematic review and meta-analysis. BMJ. 2013 Dec 19;347:f6879.

5 Yao B, Fang H, Xu W, Yan Y, Xu H, Liu Y, Mo M, Zhang H, Zhao Y. Dietary fiber intake and risk of type 2 diabetes: a dose-response analysis of prospective studies. line-height:1.3emEur J Epidemiol. 2014 Jan 5. [Epub ahead of print]

6 Ben Q, Sun Y, Chai R, Qian A, Xu B, Yuan Y. Dietary Fiber Intake Reduces Risk for Colorectal Adenoma: A Meta-Analysis. Gastroenterology. 2014 Mar;146(3):689-699.e6. doi: 10.1053/j.gastro.2013.11.003. Epub 2013 Nov 8.

7 Zhang Z, Xu G, Ma M, Yang J, Liu X. Dietary fiber intake reduces risk for gastric cancer: a meta-analysis. Gastroenterology. 2013 Jul;145(1):113-120.e3.

8 Aune D, Chan DS, Greenwood DC, Vieira AR, Rosenblatt DA, Vieira R, Norat T. Dietary fiber and breast cancer risk: a systematic review and meta-analysis of line-height:1.3emprospective studies. Ann Oncol. 2012 Jun;23(6):1394-402.

9 IFIC 2013

10 Kellogg 2014

11 2012 audit of Mintel GNPD 2009-2011

12 Kellogg Company Fiber/Whole Grain Consumer Survey, conducted by Toluna, December 2013

As a premier sponsor of the Academy of Nutrition and Dietetics, Kellogg Company encourages you to visit www.eatright.org for more information and tools. You can also find additional resources at www.kelloggsnutrition.com.

Kellogg's Know Network™ eNewsletter

®, ™, © 2014 Kellogg NA Co. | Privacy | Legal