A Recommended Consumption Level for · PDF fileA Recommended Consumption Level for Pulses: Developing a Pulse Brand and Pledge On the Pulse: the latest evidence of health benefits,

A Recommended Consumption Level for Pulses: Developing a Pulse Brand and Pledge

On the Pulse: the latest evidence of health benefits, innovations and intake recommendations for pulses

Christopher P.F. Marinangeli PhD, RD

May 2, 2016

SAHMRI Institute, Adelaide

© C Marinangeli

The United Nations: International Year of Pulses

International Initiative 1: Pulse Pledge

International Initiative 2: The Pulse Brand

What is the Pulse Brand?

1. Promotional activity

2. Food Products with Pulses

Associations Ingredient companies Food and pet food

manufacturers Growers Exporters Traders Primary processors

Foodservice providers Restaurants Retailers Organizations that are

promoting pulses to consumers, government, food industry and other target groups.

Packaged Goods that are 100% Pulse Ingredients Packaged Goods that have Multiple Ingredients Foodservice

Regulatory Constraints?

Where to start? Developing Utilization Criteria of the Pulse Brand?

Pulse Ingredients

Whole Pulses

Nutrient Content Claims

Nutrients from pulses

(i.e. protein, fibre)

Dietary Guidance and Current Intakes

Presence of the Ingredient

Nutrition profile?


Dietary Guidance for Pulses: Is there already a benchmark for consumption?

1 serving = ½ cup or 75 g

Minimum 2 servings/week

(≥ 5 Serving vegetables/day)

1 serving = 1 cup or 150 g

Minimum 2 servings/week

Australian Dietary Guidelines. Commonwealth of Australia 2013

Group Serving Size of Pulses Group Servings/day

Vegetable and Fruit 100 g* 6 x servings of vegetable/fruit

Meat and Alternatives - Protein should be 10-20% energy intake for

Adults

Nordic co-operation . Nordic Nutrition Recommendations 2012 Integrating nutrition and physical activity

* Based on recommended intake of DF should be 25-35g/d (3g/MJ) .Recommend 125-175 g/day of vegetables containing >2g fiber

Meat and Alternatives

200 - 300 g/serving

at least 2x / week

Food Based Dietary Guidelines for Adults in Bulgaria. Ministry of Health National Center of Public Health Protection. 2006

1 serving = ~1/2 cup Scientific recommendations suggested that pulses be part of the protein and vegetable Group

Food Safety Authority of Ireland. Scientific Recommendations for Healthy Eating Guidelines in Ireland. 2011

Eat something from this food group everyday

Public Health England in association with the Welsh Government, the Scottish Government and the Food Standards Agency in Northern Ireland. Your Guide to The Eat Well Plate. 2013; National Health Services. Beans and pulses in your diet. http://www.nhs.uk/Livewell/Goodfood/Pages/pulses.aspx. Accessed March 29, 2016

80 g /day (3 heaping Tablespoons)

http://www.nhs.uk/Livewell/Goodfood/Pages/pulses.aspx

http://www.nhs.uk/Livewell/Goodfood/Pages/pulses.aspx

≥ 2 servings/week

1 serving = 60-80 g

The Spanish Ministry of Health, Social Services and Equality . Agency for Consumer Affairs, Food Safety and Nutrition;j fundación Fieta Mediterránea. http://dietamediterranea.com/en/nutrition/. Accessed March 29, 2016; Blonk Milieu Advies. Food patterns and dietary recommendations in Spain, France and Sweden. 2012

http://dietamediterranea.com/en/nutrition/

http://dietamediterranea.com/en/nutrition/

1 Serving = 100 g (125 ml or 1/2 cup)

Dietary Guidelines for Adults in Greece. http://www.hydria-nhns.gr/adultdietarytext_eng.html. Accessed March 29, 2016; Dietary guidelines for adults in Greece. Ministry of Health and Welfare - Supreme Scientific Health Council. 1999. http://www.nut.uoa.gr./dietaryENG.html. Accessed March 29, 2016.

http://www.hydria-nhns.gr/adultdietarytext_eng.html



http://www.nut.uoa.gr./dietaryENG.html

http://www.nut.uoa.gr./dietaryENG.html

National Institute of Nutrition .Dietary Guidelines for Indians – A Manual. 2011

3 cups/week or ~½ cup per day

Venter et al. S Afr J Clin Nutr 2013;26(3)(Supplement):S36-S45

Verly JuniorI et al. Rev Saúde Pública 2013;47(6):1021-7; Ministry of Health of Brazil. eDietary Guidelines for the Brazilian Population. 2014.

Pattern Vegetable

(cups/week) Protein

(cups/week)

US ½ - 3 ½ – 1.5

Mediterranean ½ - 3 ½ – 1.5

Vegetarian ½ - 3 ¼ – 3

Total Legume servings: 1-6

U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015 http://health.gov/dietaryguidelines/2015/guidelines/.

http://health.gov/dietaryguidelines/2015/guidelines/

Meat and Alternatives

1 serving = 175 ml (3/4 cup)

“Each week, plan a couple of meals using dried or canned beans or lentils.”

“Have meat alternatives such as beans, lentils and tofu often”

Health Canada. Eating Well With Canada’s Food Guide. 2011

Mass of Pulses per Commonly Consumed Household Measure

Pulse Canada 2016.

Mass of Pulses per Commonly Consumed Household Measure

Pulse Canada 2016.

0

50

100

150

200

250

300

15 kcal 80 g Pulses 100 g Pulses 140 g (~3/4 Cup) 200-300 g or 1 Cup

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Summary of Dietary Guidance for Pulses Across Regions

80-100 g ~1/2 cups

Average mass per household measure across varieties (g)

~100 g

Working Recommendation based on Dietary Guidance


Consumption Levels of Pulses in Different Regions

13% of adults: 86-113 g/day

87 % of adults: 0 g/day

7.9% of adults ¾ consume > ½

cup/day

Mitchell et al. J Am Diet Assoc. 2009;109:909-913; Mudryj et al. (2012), 108, S27–S36; Venter et al. S Afr J Clin Nutr 2013;26(3)(Supplement):S36-S45; Varela-Moreiras et al. Eur J Clin Nutr. 2010 Nov;64 Suppl 3:S37-43; Darmadi-Blackberry et al. Asia Pacific J Clin Nutr 2004;13 (2):217-220; Aguda et al. Public Health Nutrition: 5(6B), 1179–1196; Australian Bureau of Statistics. Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12; Grains & Legumes Nutrition Council. Secondary Analysis of the National Nutrition and Physical Activity Survey 2011-2012. Unpublished: 2014; Grains & Legumes Nutrition Council. 2014 Australian Grains and Legumes Consumption and Attitudinal Report. Unpublished: 2014.

15% of adults ~15-30 g/d

11 g/d legumes 50% in 20 yrs

Legumes: 6.7% of veg consumption

50% in 20 yrs 63 g/d legumes (≥ 70 yrs)

14.6 g/d legumes (mean across 10 European countries)

0.6 – 40 g/d legumes (mainly Spain and Greece

85 g/d legumes (≥ 70 yrs)

Soy?

21 g/d legumes (≥ 70 yrs)

~ ½ cooked pulses/day (100 g)

7.9-25%: ~98 -112 g/d

75%-92.1%: 0 g/d


(Protein, Fibre and Micronutrients)

Nutritional Attributes of

Pulses Protein Fibre

Minerals Vitamins

Bean Type Protein

(g) Fibre

(g) Folate (mcg)

Iron (mg)

Potassium (mg)

Magnesium (mg)

Phosphorous (mg)

per 100 g

Beans 8.7 6.8 142 2.1 385 52 152

Lentils 9.0 7.9 181 3.33 369 36 180

Chickpeas 8.9 7.6 172 2.89 291 48 168

Peas 8.3 8.3 65 1.29 362 36 99

Barley 2.3 2.5 16 1.3 93 22 54

Corn 3.1 2.8 31 0.6 251 29 75

Whole Grain Rice 2.6 1.5 4 0.4 43 43 83

Quinoa 4.4 2.8 42 1.5 172 64 152

Highlighted Nutrients

Beans (Avg. per 100 g Cooked)

RDI (adults 19+)

%DV

Protein g/d 8.7 - -

Fibre g/d 6.8 25 27

Folate (mcg/d) 142 220 64

Iron (mg/d) 2.1 14 15

Potassium (mg/d) 385 3500 11

Magnesium (mg/d) 52 250 21

Phosphorous 152 1100 14

USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; CFIA. Food Labelling Guide to Industry. Reference Amounts and RDI http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/information-within-the-nutrition-facts-table/eng/1389198568400/1389198597278?chap=0#s9c6 . Accessed April 7, 2016;

Nutrition Profile of Pulses and % Daily Recommendation: Canadian Model

http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/information-within-the-nutrition-facts-table/eng/1389198568400/1389198597278?chap=0#s9c6
























RV and RDI (adults 19+)

%RV and RDI

Protein g/d 8.7 50 17

Fibre g/d 6.8 30* 23


Iron (mg/d) 2.1 12 18

Potassium (mg/d) 385 - -



USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; FSANZ. Schedule 1; RDIs and ESADDIs. https://www.legislation.gov.au/Series/F2015L00491 Accessed April 7, 2016;

Nutrition Profile of Pulses and % Daily Recommendation: Australian Model

* Adequate Intake

https://www.legislation.gov.au/Series/F2015L00491




DRV and RDI (adults 19+)

% DRV and %RDI

Protein g/d 5.1* 50 10

Fibre g/d 6.8 25 27


Iron (mg/d) 2.1 18 12




USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; FDA. Guidance for Industry: A Food Labeling Guide (14. Appendix F: Calculate the Percent Daily Value for the Appropriate Nutrients). http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm. Accessed April 8, 2016; Pulse Canada. Protein Quality of Cooked Pulses.

Nutrition Profile of Pulses and % Daily Recommendation: US Model

* Corrected for PDCAAS; Avg. PDCAAS for beans: 0.59

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm



RDA (adults 19+)

%RDA

Protein g/d 8.7 46-56 16-19

Fibre g/d 6.8 21-38* 18-27


Iron (mg/d) 2.1 8-18 12-26

Potassium (mg/d) 385 4700* 8

Magnesium (mg/d) 52 310-420 12-16


USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; FSANZ. Schedule 1; RDIs and ESADDIs. https://www.legislation.gov.au/Series/F2015L00491 Accessed April 7, 2016; Institute of Medicine. Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Vitamins, Recommended Dietary Allowances and Adequate Intakes, Total Water and Macronutrients; Dietary

Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Elements, Accessed A http://nationalacademies.org/hmd/activities/nutrition/summarydris/dri-tables.aspx Accessed April 7, 2016

Nutrition Profile of Pulses and % Daily Recommendation: Institute of Medicine

* Adequate Intake


http://nationalacademies.org/hmd/activities/nutrition/summarydris/dri-tables.aspx







NRA (Adults)

%NRA

Protein g/d 8.7 50 17

Fibre g/d 6.8 25 27


Iron (mg/d) 2.1 14 15




USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; European Commission. REGULATION (EU) No 1169/2011; European Commission. COMMISSION DIRECTIVE 2008/100/EC; EFSA. Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre. EFSA Journal 2010; 8(3):1462;.

Nutrition Profile of Pulses and % Daily Recommendation: : The EU Model

Significant amount of vitamins and minerals:

“15 % of the nutrient reference values specified in point 1 supplied by 100 g or

100 ml in the case of products other than

beverages”

Nutrient Claims

Nutritional Attributes of

Pulses Protein Fibre

Minerals Vitamins

Nutrient Content Claims for ½ Cup (100 g) whole Pulses

Protein

General or Excellent Source

5 g and 10 g protein/ serving

Good Source or Excellent Source

Protein rating ≥20 and ≥ 40

Good Source or Excellent Source

10-19% DRV and ≥ 20% DRV protein per RACC * PDCAAS

Source and High Source Protein provides 12%

and 20 % energy of the food

Fibre

General, Good Source, Excellent Source

2 g, 4 g and 7 g fibre/serving

Source, Good Source and Excellent Source

2 g, 4, g and 6 g fibre/ reference amount Good Source or Excellent

Source

10-19% DRV and ≥ 20% RDI per RACC

Source and High Fibre 2 g or 1.5 g fibre/100 g

or 100 Kcal, resp. 6 g or 3 g fibre /100g

or 100 kcal, resp.

Micronutrients

General or Good Source

10% RDI, 25% RDI/ serving

Source, Good Source and Excellent Source

5%, 15% and 25% RDI/ serving; K – 200, 350, 550/serving

Source or Excellent Source

15% and 30% NRV/100 g

FSANZ. Schedule 1 RDIs and ESADDIs. Reg ID, F2016C00186. CFIA. Food Labelling for Industry. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/eng/1383607266489/1383607344939. Accessed April 8, 2016. FDA. CFR Title 21: Food and Drugs. Subpart D—Specific Requirements for Nutrient Content Claims. Accessed April 8, 2016; FDA. Guidance for Industry: A Food Labeling Guide (10. Appendix B: Additional Requirements for Nutrient

Content Claims). Accessed April 8, 2016; European Commission. REGULATION (EC) No 1924/2006.

http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/eng/1383607266489/1383607344939







Bean Type Protein

(g) Fibre (g)

Folate (mcg)

Iron (mg)

Potassium (mg)

Magnesium (mg)

Phosphorous (mg)

per 100 g

Beans 8.7 6.8 142 2.1 385 52 152

Lentils 9.0 7.9 181 3.33 369 36 180

Chickpeas 8.9 7.6 172 2.89 291 48 168

Peas 8.3 8.3 65 1.29 362 36 99

No RDI

So What?

Pulse Ingredients

Whole Pulses

Nutrient or Health Claims


(i.e. protein, fibre)


Presence of the Ingredient

Nutrition profile?

Scientific Advisory Board: International Academic Representation

Susan Barr, PhD, RD, FDC University of British Columbia

Joanne Slavin, PhD, RD University of Minnesota

Seemi Puri, PhD Delhi University

Esi Colecraft, DrPH University of Ghana

Julianne Curran & Chris Marinangeli Pulse Canada

Linda Tapsell AM FDAA PhD University of Wallongong

Sumathi Swaminathan, PhD St. John’s Research Institute

Challenges Moving Forward: Linking Recommendation to the Pulse Brand and Pledge.

½ cup (100 g) of pulses will likely be an appropriate amount to recommend for people to

try and consume to get nutritional benefits.

Not expected to eat 100 g at a single meal or

every day.

What would be the minimum inclusion level?

¼ Cup?

Depending on the threshold, 100 g Could Exclude Foods from the Using the Pulse Brand

Food type Pulse

ingredient

% Inclusion of

cooked pulses in

finished, as eaten

product

Country

Estimated

serving size

(g)

Amount of

pulse

(g/serving)

Amount of

protein

(g/serving)

Amount of

Fiber

(g/serving)

Soup whole, puree 15

CAN 250 37.5 3.75 2.9

US 245 36.8 3.65 2.9

EU/India/Aus 100 15 1.5 1.2

Dips whole, puree 50

CAN 30 15.0 1.5 1.2

US 30 15.0 1.5 1.2

EU/India/

Aus 100 50 5 3.9

Beverage whole, puree 30

CAN 250 75.0 7.5 5.9

US 240 72.0 7.2 5.6

EU/India/Aus 100 30 3 2.3

RTE Meals whole, puree 20

CAN 140 28.0 2.8 2.2

US 140 28.0 2.8 2.2

EU/India/ Aus 100 20 2 1.6

< 100 g pulses/ serving of

manufactured foods

Challenges Moving Forward: Linking Recommendation to the Pulse Brand and Pledge.

½ cup (100 g) of pulses will likely be an appropriate amount to recommend for people to

try and consume to get nutritional benefits.

Processed Pulse ingredients?

Flours and protein concentrates?

Recommendation for whole pulses could be extrapolated to set inclusion levels for flours, fiber and protein fractions based on equivalence.

Example of Equivalence: If 15% or 25% were used as Minimum Inclusion level

ASSUMPTIONS: 100 g whole cooked pulses is equivalent to 52 g whole pulse flour 100 g whole cooked pulses/52 g whole pulse flour contains 9.5 g protein

100 g whole cooked pulses/52 g whole pulse flour contains 8.7 g pulse fibre

15 g Whole Cooked Pulses

Pulse protein per

labelled serving (g)

Pulse protein per


1.4 1.3

7.8 g Whole Pulse Flour

Pulse protein per


Pulse protein per


(1.4 1.3

25 g Whole Cooked Pulses

Pulse protein per


Pulse protein per


2.4 2.2

13 g Whole Pulse Flour

Pulse protein per


Pulse protein per


2.4 2.2

- 48%

- 48%

International Food Regulations and the “Implied Health Claim”

Linking the Pulse Brand to Recommended Consumption of Pulses Could Elicit Regulatory Enforcement.

Recommended ½ Cup (100 g) ≠ the minimum per serving i.e. ¼ Cup or 25%: Nutritional/ labeling / claim implications?

Nutrition recommendations and the presence/absence of nutrition profiling across regions.

Inconsistent messaging between jurisdictions.

Complicated messaging and quantitative declarations.

Risk for industry.

FSANZ. Getting your Claim Right: A guide to complying with the Nutrition, Health and Related Claims Standard of the Australia New Zealand Food Standards Code. 2014. CFIA. Food Labelling for Industry. Making a Nutrient Content Claim. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/making-a-nutrient-content-claim/eng/1389906998230/1389907154252?chap=0#c3 Accessed April 11, 2016. FDA. CFR Title 21: Food

and Drugs. Subpart D—Specific Requirements for Nutrient Content Claims. Accessed April 8, 2016; FDA. CFR. Title 21: Food and Drugs Accessed April 11, 2016. . Accessed April 8, 2016; European Commission. Commission Regulation (EU) No 907/2013

http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/making-a-nutrient-content-claim/eng/1389906998230/1389907154252?chap=0#c3


















Where are We Now?

Where are We Now? 100 g/d of Pulses and the Pulse Pledge

100 g or ½ cup per week

Where are We Now? 100 g/d of Pulses and the Pulse Pledge: Regulatory Hurdles

1. Promotional activity

2. Food Products with Pulses

Associations Ingredient companies Food and pet food

manufacturers Growers Exporters Traders Primary processors

Foodservice providers Restaurants Retailers Organizations that are

promoting pulses to consumers, government, food industry and other target groups.

Packaged Goods that are 100% Pulse Ingredients Packaged Goods that have Multiple Ingredients Foodservice

Regulatory Constraints?

International Food Regulations and the “Implied Health Claim”

Linking the Pulse Brand to Recommended Consumption of Pulses Could Elicit Regulatory Enforcement.

Recommended ½ Cup (100 g) ≠ the minimum per serving i.e. ¼ Cup or 25%: Nutritional/ labeling / claim implications?

Nutrition recommendations and the presence/absence of nutrition profiling across regions.

Inconsistent messaging between jurisdictions.

Complicated messaging and quantitative declarations.

Risk for industry.

FSANZ. Getting your Claim Right: A guide to complying with the Nutrition, Health and Related Claims Standard of the Australia New Zealand Food Standards Code. 2014. CFIA. Food Labelling for Industry. Making a Nutrient Content Claim. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/making-a-nutrient-content-claim/eng/1389906998230/1389907154252?chap=0#c3 Accessed April 11, 2016. FDA. CFR Title 21: Food

and Drugs. Subpart D—Specific Requirements for Nutrient Content Claims. Accessed April 8, 2016; FDA. CFR. Title 21: Food and Drugs Accessed April 11, 2016. . Accessed April 8, 2016; European Commission. Commission Regulation (EU) No 907/2013



















Evolution of the Pulse Brand: An Identifier for Pulses

International Initiative 2: The Pulse Brand

Next Steps: Summary of Recommended Consumption Level of Pulses as a Peer Reviewed Manuscript

Thank you Questions?