Designing Foods: Animal Product Options in the Marketplace PDF
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Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html i Designing Foods Animal Product Options in the Marketplace Committee on Technological Options to Improve the Nutritional Attributes of Animal Products Board on Agriculture National Research Council NATIONAL ACADEMY PRESS Washington, D.C. 1988 Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html ii NATIONAL ACADEMY PRESS 2101 Constitution Avenue, NW Washington, DC 20418 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose mem- bers are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. This report has been reviewed by a group other than the authors according to procedures approved by a Report Review Committee con- sisting of members of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The National Academy of Sciences is a private, nonprofit, self-perpetuating society of distinguished scholars engaged in scientific and engineering research, dedicated to the furtherance of science and technology and to their use of the general welfare. Upon the authority of the charter granted to it by the Congress in 1863, the Academy has a mandate that requires it to advise the federal government of scientific and technical matters. Dr. Frank Press is president of the National Academy of Sciences. The National Academy of Engineering was established in 1964, under the charter of National Academy of Sciences, as a parallel organi- zation of outstanding engineers. It is autonomous in its administration and in the selection of its members, sharing with the National Academy of Sciences the responsibility for advising the federal government. The National Academy of Engineering also sponsors engineer- ing programs aimed at meeting national needs, encourages education and research, and recognizes the superior achievements of engineers. Dr. Robert M. White is president of the National Academy of Engineering. The Institute of Medicine was established in 1970 by the National Academy of Sciences to secure the services of eminent members of appropriate professions in the examination of policy matters pertaining to the health of the public. The Institute acts under the responsibility given to the National Academy of Sciences by its congressional charter to be an adviser to the federal government and, upon its own initia- tive, to identify issues of medical care, research, and education. Dr. Samuel O. Thier is president of the Institute of Medicine. The National Research Council was organized by the National Academy of Sciences in 1916 to associate the broad community of sci- ence and technology with the Academy's purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Frank Press and Dr. Robert M. White are chairman and vice chairman, respectively, of the National Research Council. This project was supported by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services, under agreement 59-3159-5-25. Preparation of the publication was supported by funds from the W. K. Kellogg Foundation; the American Meat Institute; the American Sheep Producers Council, Inc.; EXCEL Corporation; IBP, Inc.; Monfort of Colorado, Inc.; the National Cattlemen's Association; the National Live Stock & Meat Board; the National Pork Producers Council; Swift Independent, Corp.; and Val-Agri, Inc. Library of Congress Cataloging-in-Publication Data National Research Council (U.S.) Committee on Technological Options to Improve the Nutritional Attributes of Animal Products. Designing foods: animal product options in the marketplace / Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, Board on Agriculture, National Research Council. p. cm. Includes index. ISBN 0-309-03798-0. ISBN 0-309-03795-6 (pbk.) 1. Animal products—United States. 2 Nutrition. I. Title TS1955.N38 1988 641.3'06—dc19 88-2065 CIP Copyright © 1988 by the National Academy of Sciences No part of this book may be reproduced by any mechanical, photographic, or electronic process, or in the form of a phonographic recording, nor, may it be stored in a retrieval system, transmitted, or otherwise copied for public or private use, without written permission from the pub- lisher, except for the purposes of official use by the U.S. government. Printed in the United States of America Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html iii Committee on Technological Options to Improve the Nutritional Attributes of Animal Products DAVID L. CALL, Chairman, Cornell University C. EUGENE ALLEN, University of Minnesota HENRY A. FITZHUGH, Winrock International RICHARD H. FORSYTHE, Campbell Institute for Research and Technology RICHARD D. GOODRICH, University of Minnesota SCOTT M. GRUNDY, University of Texas Health Science Center TIMOTHY HAMMONDS, Food Marketing Institute R. GAURTH HANSEN, Utah State University NORGE W. JEROME, University of Kansas Medical Center JOHN KINSELLA, Cornell University KRISTEN W. MCNUTT, Consumer Choices Unlimited, Inc. GARY C. SMITH, Texas A&M University VAUGHN C. SPEER, Iowa State University JOHN H. VENABLE, Colorado State University WILLARD J. VISEK, University of Illinois THOMAS E. WAGNER, Ohio University Staff BARBARA LUKE, Project Director PATRICIA LOCACCIATO, Staff Assistant* ALICE JONES, Senior Secretary * Through December 1986 Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html iv Board on Agriculture WILLIAM L. BROWN, Chairman, Pioneer Hi-Bred International, Inc. JOHN A. PINO, Vice Chairman, National Research Council PERRY L. ADKISSON, Texas A&M University C. EUGENE ALLEN, University of Minnesota EDWIN H. CLARK II, The Conservation Foundation ELLIS B. COWLING, North Carolina State University JOSEPH P. FONTENOT, Virginia Polytechnic Institute and State University ROBERT M. GOODMAN, Calgene, Inc. RALPH W. F. HARDY, Boyce Thompson Institute and BioTechnica International, Inc. CHARLES C. MUSCOPLAT, Molecular Genetics, Inc. KARL H. NORRIS, U.S. Department of Agriculture, Beltsville, Maryland VERNON W. RUTTAN, University of Minnesota CHAMP B. TANNER, University of Wisconsin THOMAS D. TRAUTMAN, General Mills, Inc. JAN VAN SCHILFGAARDE, U.S. Department of Agriculture, Fort Collins, Colorado VIRGINIA WALBOT, Stanford University CONRAD J. WEISER, Oregon State University CHARLES M. BENBROOK, Executive Director JAMES E. TAVARES, Associate Executive Director CARLA CARLSON, Reports Officer and Senior Editor GRACE JONES ROBBINS, Assistant Editor Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html PREFACE v Preface Animal products have always been a mainstay of the American diet, and thanks to new production technologies, a wider range of products are available today than ever before. About 36 percent of the food energy and between 36 and 100 percent of each of the major nutrients in the food supply come from animal products. But they also contribute more than half the total fat, nearly three-fourths of the saturated fatty acids, and all the cholesterol—dietary components that may increase the risk of heart disease and cancer for some individuals. The link between diet, the maintenance of health, and the development of chronic disease has become increasingly evident in recent years. The advice from national health organizations has become more focused, identifying dietary excesses of calories, fat, saturated fatty acids, and cholesterol and deficiencies of iron and calcium as adversely affecting the health of the people in the United States. Although federal surveys show that healthful trends in diet are improving, many individuals still must make substantial changes to meet current recommendations. New technologies and production methods appear to hold promise for improving the nutritional attributes of animal products. Recent research has shown that the use of growth hormone in beef and pork may result in increased feed efficiency in the live animal and an improved lean to fat ratio in the carcass. Producers may soon be using the latest biotechnology methods to enhance growth and improve carcass quality, and processors are already applying new techniques such as restructuring, ultrafiltration, enzymatic modification, and supercritical fluid or solvent extraction to the manufacture of new animal products. In January 1985, the U.S. Department of Agriculture asked the National Research Council's Board on Agriculture to evaluate the effectiveness of new technologies, their possible current and future applications, their effect on regulatory policies, and their potential benefits to the consumer. Specifically, the board's charge was to — • Identify the targets for preferred nutritional characteristics of animal products, based on dietary recommendations of national health organizations; Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html PREFACE vi • Quantify current consumption patterns of animal products using federal dietary surveys and food supply data; • Assess current options available to consumers and existing technologies to alter the characteristics of animal products; • Develop a strategy for constructive change consistent with contemporary dietary recommendations; and • Develop a strategy to foster widespread adoption of economical and practical innovations, taking into account existing and possible future economic incentives and disincentives for adherence. To accomplish these objectives, the board convened the Committee on Technological Options to Improve the Nutritional Attributes of Animal Products. The committee held nine meetings between December 1985 and February 1987 to gather information and hear testimony from experts. One meeting was held as a public session to solicit input from organizations, special interest and consumer groups, and individuals. In addition, scientific papers presented at two workshops provided the committee with new information and research results on improved production practices and technologies to alter growth. This report contains the committee's analyses of food supply and dietary data on consumption patterns; identification of targets for change in the nutritional composition of animal products; and recommendations on marketing and policy issues and research imperatives. The reader should note that throughout the report, the committee defines the term animal products as all foods derived from animals. Chapters 1, 2, and 3 define the role of animal products in the diet, review dietary recommendations from the major health organizations, and identify specific levels, or targets, of nutrients for a healthful diet. Chapter 4 presents data from national surveys on changing consumer attitudes toward nutrition and food practices. It also describes traditional and nutritionally modified versions of dairy products, meats, poultry, and fish and applies these options in example diets to meet the target levels of nutrients defined in Chapter 1. Chapter 5 identifies policies and programs that either impede further progress or that should be refocused to maximize the benefits of dietary choice. Chapter 6 defines promising technologies in production and manufacturing for creating animal products that would better match the targeted levels of nutrients. The committee's recommendations will require the efforts and cooperation of many groups, whether the issues relate to providing consumers with better nutrition information, consolidating data bases, or developing advertising and promotional guidelines. Current cooperative efforts are to be commended; however, the committee believes that federal agencies, private industry, and academia can work together more effectively by seizing new opportunities to jointly address many of the issues discussed in this report. The American marketplace is a dynamic forum in which producers have historically responded to consumer demand by providing an ever-growing array of products. It is clear that consumers are willing to try new kinds of foods, including highly processed or newly fabricated products that differ from traditional versions. As scientific evidence mounts implicating specific dietary components in the development of major diseases, the food industry must respond by providing new products that match current scientific knowledge. The committee hopes this report will aid both private and federal sources in meeting this challenge. DAVID L. CALL CHAIRMAN Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html ACKNOWLEDGMENTS vii Acknowledgments A report of this magnitude represents the combined efforts of many individuals and organizations. The committee thanks all those individuals who gave of their time and talents to contribute to this report, especially those who wrote papers included in the Appendix, testified, gave presentations, or wrote supporting documents for the study. The committee acknowledges Karen Bunch and her associates at the Economic Research Service, U.S. Department of Agriculture, for contributing to the analysis of food supply data and trends; Catherine Wotecki and her staff at the National Center for Health Statistics, U.S. Department of Health and Human Services, for providing nutritional status and health data; and Katsuto Ono, Anthony Kotula, and Brad Berry of the Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, for verifying meat composition data. Many individuals in private industry and academia contributed to the development of this report. Scientists in the animal science department at Texas A&M University deserve special thanks for their contributions, and the Food Marketing Institute and the National Live Stock & Meat Board are acknowledged for providing valuable data for the committee's analysis. The committee also thanks the Center for Science in the Public Interest for providing Michael Jacobson's Nutrition Wizard™ computer software program. The committee especially thanks Betty B. Peterkin, former associate administrator of the Human Nutrition Information Service (HNIS), U.S. Department of Agriculture, and her staff members for their exceptional assistance in gathering and verifying data from the dietary and food supply surveys, and for providing additional analysis of Continuing Survey of Food Intake by Individuals data, cited as HNIS unpublished data, 1987, in the tables. Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html ACKNOWLEDGMENTS viii Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html CONTENTS ix Contents Executive Summary 1 1 Data Sources, Key Nutrients, and Selection of Targets for Change 9 Sources of Data and Their Limitations 9 Identification of Key Food Components 12 Target Levels for Caloric Intake and Selected Nutrients 13 2 Current Trends in Consumption of Animal Products 18 Nutrients in Animal Products and Their Bioavailability 18 Trends in Individual Commodities 30 3 Target Levels and Current Dietary Patterns 45 Calories 45 Total Fat as Percentage of Calories 47 Saturated, Monounsaturated, and Polyunsaturated Fatty Acids as Percentage of Calories 50 Cholesterol 52 Calcium 54 Iron 57 4 Consumer Concerns and Animal Product Options 63 Changing Consumer Attitudes and Industry Responses 63 Options in the Marketplace 69 Using Animal Product Options to Meet Target Levels of Nutrients in the Diet 88 Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. Designing Foods: Animal Product Options in the Marketplace http://www.nap.edu/catalog/1036.html CONTENTS x 5 Policies Affecting the Marketplace 98 Production Policies 99 Grades 99 Labeling and Standards of Identity 104 Point-of-Purchase Information 106 Sources of Data 108 Government's Role in Nutrition Education 109 Integrated Research and Education Programs 110 Regulations and Biotechnology 111 Recommendations 112 6 Existing Technological Options and Future Research Needs 115 The Need to Modify the Nutritional Attributes of Animal Products 115 Current Status of Technology Management 117 Assessing Current and Future Technologies 118 Target Levels of Nutrients and Related Research Priorities 118 Recommendations 130 Appendix Biology of Growth Hormonal Regulation of Growth 135 F. C. Leung, Battelle Pacific Northwest Laboratories Muscle Cell Growth and Development 142 Ronald E. Allen, University of Arizona The Role of Growth Hormone in Fat Mobilization 163 H. Maurice Goodman, University of Massachusetts The Use of Bioassays to Detect and Isolate Protein or Peptide Factors Regulating Muscle Growth 173 in Meat-Producing Animals William R. Dayton, University of Minnesota Hormonal Regulation of Growth Effects of Beta-Adrenergic Agonists on Growth and Carcass Characteristics of Animals 184 Larry A. Muir, AL Laboratories Anabolic Effects of Porcine Somatotropin on Pig Growth 194 Terry D. Etherton, Pennsylvania State University Immunization of Beef Cattle Against Somatostatin 200 G. T. Schelling and F. M. Byers, Texas A&M University Lactation Biology and Methods of Increasing Efficiency 208 Ronald C. Gorewit, Cornell University Factors Affecting the Composition of Milk from Dairy Cows 224 J. G. Linn, University of Minnesota Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution.
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