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Importance Of Fiber To Children According to Kelloggs

  • Date: 2012/09/06 Kellogg Company
  • Synopsis : Research shows children are not getting enough fiber in their diet as a nutrient benefit to help maintain healthy weight support digestive health and heart health.

Main Document

Kellogg Company Reinforces Importance Of Fiber To Children - Kellogg continues long-standing commitment to fiber, support new research at International Congress of Dietetics - Kellogg offers more U.S. cereals with at least a good source of fiber and 8 grams of whole grains than any other U.S. food company.

Fiber - A substance found in plants. Dietary fiber, the kind you eat, is found in fruits, vegetables, and grains. It is an important part of a healthy diet. There are two forms of fiber: soluble and insoluble. Soluble fiber attracts water and turns to gel during digestion. This slows digestion. Soluble fiber is found in oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. Soluble fiber has been scientifically proven to lower cholesterol, which can help prevent heart disease. Insoluble fiber is found in foods such as wheat bran, vegetables, and whole grains. It appears to speed the passage of foods through the stomach and intestines and adds bulk to the stool.

Kellogg Company continues to foster the global scientific dialog on the fiber deficiency in children at the 16th International Congress of Dietetics (ICD) in Sydney, Australia. Furthering the company's long-standing commitment to fiber, Kellogg is sponsoring breakfast symposia, speakers and poster presentations.

Research shows that fiber is an important nutrient beneficial to help maintain healthy weight, support digestive health and support heart health, yet children across the globe are not getting enough in their diets. In the U.S., fewer than one in ten adults and children get the fiber they need[1] and the 2010 Dietary Guidelines for Americans identified fiber as one of four nutrients of concern that Americans need more of in their diets.

"We know that children are not getting enough fiber, which is critical for digestive health," said Christine Lowry, vice president, Global Nutrition Marketing, Kellogg Company. "By elevating the discussion globally and through new research and innovations, we remain committed to finding ways to help children get this important nutrient through the foods they already love."

Kellogg's sponsored presentations at ICD include:

  • Are our children roughing it? Are they getting enough fiber? Discussing the high incidence of occasional constipation and digestive upset in children and preliminary results of a study on children and digestive health;
  • Just how evidence-based are our sugar and whole grain recommendations? Highlighting the importance of cereal fiber and addressed mis-perceptions around sugar content;
  • The Emerging Benefits of Cereal Fiber - Showcasing emerging science on the health benefits of cereal fiber and addressed confusion between whole grain and fiber levels;
  • A study on the positive impact of cereal breakfast consumption on nutrient intakes of Canadian adults and children.

Whole Grains Don't Always Add Up to Fiber

Several sessions call for further research into specific fiber requirements for children, which vary around the world. In addition, researchers continue to document the confusion between fiber and whole grains. Many consumers mistakenly believe that whole grain foods provide dietary fiber, yet fiber content in whole grain foods varies widely.[2]

"Parents looking to increase their families' fiber intake should look at nutrition labels to make sure those foods are at least a 'good' source of fiber, providing three grams or more," said Lowry. "To help consumers meet their fiber needs, Kellogg offers more ready-to-eat cereals that provide at least a good source of fiber and eight grams of whole grains than any other U.S. food company. In fact, Kellogg Company was the first company to introduce a high fiber cereal and continues to be a leader in global research and fostering consumer understanding about the benefits of cereal fiber."

New Global Kellogg Website for Healthcare Professionals

To ensure healthcare professionals across the world have access to the latest research, information and tools, Kellogg has launched the www.KelloggsNutrition.com global website. The site enables nutrition information to be shared across borders so healthcare professionals can better educate consumers about how to make informed choices to meet their nutritional needs. The U.S. nutrition website currently includes a Fiber Tracker that determines fiber needed and how to incorporate into a consumer's diet through foods they already enjoy.

About Kellogg Company - Driven to enrich and delight the world through foods and brands that matter, Kellogg Company (NYSE: K) is the world's leading producer of cereal, second largest producer of cookies and crackers and - through the May 2012 acquisition of the iconic Pringles business - the world's second largest savory snacks company. In addition, Kellogg is a leading producer of frozen foods. Every day, our well-loved brands - produced in 18 countries and marketed in more than 180 countries - nourish families so they can flourish and thrive. With 2011 sales of more than $13 billion, these brands include Cheez-It, Coco Pops, Corn Flakes, Eggo, Frosted Flakes, Kashi, Keebler, Kellogg's, Mini-Wheats, Pop-Tarts, Pringles, Rice Krispies, Special K, and many more. To learn more about Kellogg Company, including our corporate responsibility initiatives and rich heritage, please visit www.kelloggcompany.com.

[1] Mosfegh, Alanna; Goldman, Joseph; and Cleveland, Linda. 2005. What We Eat in America, NHANES 2001-2002: Usual Nutrient Intake From Foods as Compared to Dietary Reference Intakes. U. S. Department of Agriculture, Agricultural Research Service.

[2] Hornick, Betsy MS, RD; Dolven, Cheryl MS, RD; Liska, DeAnn PhD. The Fiber Deficit, Part II: Consumer Mis-perceptions About Whole Grains and Fiber: A Call for Improving Whole-Grain Labeling and Education. Nutrition Today. 2012;47:104-109.

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