This MedLibrary.org supplementary page on Whole grain stamp is provided directly from the open source Wikipedia as a service to our readers. Please see the note below on authorship of this content, as well as the Wikipedia usage guidelines. To search for other content from our encyclopedia supplement, please use the form below:
Related Sponsors
The Whole Grain Stamp was created by the Whole Grains Council and a panel of scientific and culinary advisors in January 2005 as a visual marker to signal products that contain dietarily-significant amounts of whole grains. The Stamp features a stylized sheaf of grain on a golden-yellow background with a black border.
Every product that bears the stamp must contain at least 8 grams of whole grain per serving. 8 grams equals one half of a MyPyramid serving. Products that bear the 100% Whole Grain Stamp contain at least 16 grams of whole grain per serving – or a full MyPyramid serving as outlined by the USDA – and do not contain any refined grains.
The 2005 Dietary Guidelines for Americans recommend that everyone over age 9 should eat at least three servings of whole grains each day for health. For an outline of scientific studies published on the health benefits of whole grains, see resources below. In 1999, the FDA authorized the use of a health claim that can be used on whole grain foods: “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.”* However, these claims have certain limitations, and cannot be used on some whole grain foods even if the foods are 100% whole grain. See resources below for more information on health claims and Guideline specifics.
References
- American Journal of Clinical Nutrition, Nov. 2003; vol 78:5/920-927.
- Diabetes Care, February 2004; vol 27:538-546.
- American Journal of Clinical Nutrition, Dec. 2004; vol 80:1492-1499.
- Nutrition Research Reviews, May 2004; Vol 17: 99-110.
- USDA MyPyramid
Resources
- Whole Grains Education Materials
- Whole Grain Stamp
See also
Wikipedia content modification information:
- This page was last modified on 10 November 2008, at 14:39.
Wikipedia Authorship and Review
Wikipedia content provided here is not reviewed directly by MedLibrary.org. Wikipedia content is authored by an open community of volunteers and is not produced by or in any way affiliated with MedLibrary.org.
Wikipedia Usage Guidelines
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on "Whole grain stamp".
The URL for this specific entry is:
All Wikipedia text is available under the terms of the GNU Free Documentation License. (See Copyrights for details). Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc.