What will happen when fiber is no longer fiber

 I understand that the recommendation for fiber intake is going up. When will we see that reflected on Nutrition Facts labels?

The new labels should be on foods by July 2018. And you’re right, the Daily Value — the number on Nutrition Facts labels that indicates the recommended intake for nutrients — is increasing from 25 grams of fiber a day to 28. As with any Daily Value number, this is the recommended level for someone eating a 2,000-calorie-a-day diet. The higher number is based on findings of the Institute of Medicine, which recommends that people consume 14 grams of fiber for every 1,000 calories consumed. Unfortunately, most people don’t get nearly that amount.

Along with Daily Value update, the Food and Drug Administration also actually provided a definition of what counts as fiber for Nutrition Facts labels. And unless the rules are updated before taking effect, some fiber that’s included in many processed foods today won’t meet the new standard.

There are many different types of fiber, and they don’t all act in the body the same way. So, in the new definition, the FDA requires that any fiber included on the Nutrition Facts listing have an established “beneficial physiological effect” — that is, it has to be considered beneficial to human health. Such benefits include reduced blood glucose, cholesterol or blood pressure; increased satiety, which would help people reduce calorie intake; improved laxation or bowel function; and increased absorption of minerals, such as calcium.

The FDA will allow any fiber that’s intrinsic and intact in the food itself — the fiber naturally found in fruits, vegetables and whole grains, for example — to be included in the grams listed under “fiber” on the new labels. But it won’t include everything.

Today, food manufacturers often extract and isolate fiber from foods to add to high-fiber breakfast bars, protein shakes, cereals, breads, yogurts, granolas and even calorie-free sweeteners. They can also chemically synthesize some types of fiber.

These “isolated or synthetic” types of fiber not only provide additional fiber to the processed food, but also often help provide the flavor and texture that the food manufacturer is looking for in the finished product. However, not all types of this kind of fiber have been shown to have the human health benefits the FDA is looking for.

So far, the FDA lists 25 fibers in this category as making the grade, allowing them to be counted as fiber. They include psyllium husk, guar gum, pectin and cellulose. But in its review of the scientific literature, the FDA could not find health benefits of other types of fiber often used in processed foods, including inulin, bamboo fiber, soy fiber, pea fiber and wheat fiber. As it stands now, those ingredients, like all fiber, would have to be included in the amount of carbohydrate in the food but would not be counted in the amount of fiber.

The agency could update the list of what’s allowed to be included in the fiber listing as scientific evidence develops. But as it stands today, many of the “high-fiber” foods you see on grocery store shelves may no longer meet that criteria under the new rules.

Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH 43210-1043, orfilipic.3@osu.edu.

Editor: This column was reviewed by Dan Remley, field specialist for Ohio State University Extension in Food, Nutrition and Wellness.

For a PDF of this column, please click here.

 

In 2018, food labels will give more information

Original versus New Label - Side-by-Side ComparisonI heard something on the news about the Nutrition Facts labels changing. What are the details?

The new Nutrition Facts information won’t be on food labels for awhile, but you may like what you see when they do appear.

The U.S. Food and Drug Administration announced the updated design on May 20. Large manufacturers have until July 26, 2018, to start using the new label. Smaller companies will get an extra year. This is the first update to the Nutrition Facts label in 20 years.

One of the most sought-after changes will be the inclusion of “Added Sugars” on the label. Currently, the label just includes “sugars” as a category under carbohydrates, but it’s impossible to tell how much of that is naturally occurring, from fruit- or milk-based ingredients, for example, and how much is added during processing.

The 2015 Dietary Guidelines for Americans recommends that we limit added sugars to no more than 10 percent of our daily calorie intake. So, if you eat about 2,000 calories a day, you should consume no more than 200 calories, or 50 grams, of added sugars a day. The new labels will list the amount of added sugars in both grams and as a percent of a 2,000-calorie-a-day diet. This will not only help consumers interested in limiting their added sugar intake, it could encourage manufacturers to reduce the amount of added sugars they use in their products.

Other changes in the new label include:

  • Larger and bolder typeface for both calories and serving sizes. These two pieces of information are among the most important to help people make healthy food choices, but they don’t get much prominence on the current label.
  • Some foods will have “dual column” labels to indicate both “per serving” and “per package” calorie and nutrition information. These will be required on products that have multiple servings but could reasonably be consumed all in one sitting, such as a pint of ice cream or a 3-ounce bag of chips. The first column will provide nutrition information if you just consume one serving — 1 ounce of those chips in the 3-ounce bag, for example. The second column will provide the same information if you eat the entire package.
  • Labels will include information on vitamin D and potassium content. Some people are not getting enough of these nutrients, which puts them at higher risk for chronic disease. Labels will no longer be required to list vitamins A and C, because deficiencies in those vitamins are now rare. Calcium and iron will continue to be listed. A bonus: Instead of listing just a percentage, or the “percent Daily Value,” these nutrients will also have the actual amount listed in grams. Daily Values are helpful indicators of how much a food provides towards the daily recommended amount for a 2,000-calorie-a-day diet, but it also can be helpful for consumers to see what that equates to in actual grams.

For more details on the new Nutrition Facts labels, go to www.fda.gov.

Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH 43210-1043, orfilipic.3@osu.edu.

Editor: This column was reviewed by Irene Hatsu, Food Security specialist with Ohio State University Extension. OSU Extension is the outreach arm of the College of Food, Agricultural, and Environmental Sciences at The Ohio State University.

For a PDF of this column, please click here.