Baking & Snack - May 2009 - 74

NUTRITION CLAIMS

ing raw material in most formulations.
Some grains contribute more in terms
of dietary fiber and select vitamins.
And although not technically a grain,
flax added to a formula boosts protein
levels and omega-3 fatty acid content
in the form of alpha-linolenic acid.

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"A growing variety of food products, including baked foods, are tapping into greater consumer concern
for prevention of chronic diseases
and are fortifying with ingredients
recognized as exerting a benefit,"
Dr. Chaudhari said. "For example,

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heart-healthy grain products often
start with a base of high-fiber whole
grains and are then fortified with
plant sterols. Better-for-you fats high
in omega-3 fatty acids are often used
in place of fats high in saturated or
trans-fatty acids.
"Food developers are interested in
adding vitamin D to formulations,
particularly in combination with calcium, in order to use FDA's recently
amended health claim linking consumption of the two nutrients with
decreasing risk of developing osteoporosis," Dr. Chaudhari said. "Grain
products are uniquely positioned to
include vitamin D because the Code
of Federal Regulations (CFR) allows
it. Only a handful of standardized
foods can be fortified with vitamin D
and still be called their legal name."
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BAKING & SNACK / May 2009

many formulators are exploring fortification with calcium and vitamin D
as a result of FDA's September 2008
amendment to the health claim relating calcium intake to a reduced risk
of osteoporosis. The amended claim
includes vitamin D, so in addition to
the claim for calcium and osteoporosis, a claim can be made for calcium,
vitamin D and osteoporosis.
The claim reads either: "Adequate
calcium and vitamin D throughout
life, as part of a well-balanced diet,
may reduce the risk of osteoporosis"
or "may build and maintain good
bone health."
"There has been significant
research activity linking vitamin D to
improved calcium uptake as an effective treatment for osteoporosis," said
Lee Sanders, senior vice-president,
government relations and public affairs, American Bakers Association,
Washington, D.C., in her February
report to the American Society of
Baking's Executive Committee. "This
is an area where there could be opportunities for bakers in 2009."
Dennis Gordon, PhD, a consultant
and professor emeritus at North Dakota State University, who is based

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Baking & Snack - May 2009

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