Disclosure. Healthy Options: White Potatoes and Potato Products. Alliance for Potato Research and Education

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1 Healthy Options: White Potatoes and Potato Products Presentation by Maureen Storey, PhD President and CEO Alliance for Potato Research and Education Disclosure Full-time, paid employee of the Alliance for Potato Research and Education; Kellogg s stock ownership from previous employment; No other financial conflicts. Institute of Medicine WIC Review Committee October 14, 2014 Alliance for Potato Research and Education Micronutrient Intake among Women y Compared with RDA/AI Data source: NHANES Not-for-profit research and education organization; Operations began June 2011; Supported by potato growers and potato manufacturers in U.S. and Canada; Supports academic research and educational initiatives as well as conducts and publishes research; Located in northern Virginia/D.C. metro area; Does not lobby. Percent of RDA/AI Unpublished data Storey, Anderson

2 Change in Sodium and Potassium Intake Cogswell et al. Am J Clin Nutr 2012; 96: Sodium Difference Females y Females y Potassium and Dietary Fiber Content of Commonly Consumed Vegetables Storey, Anderson. Advances in Nutrition 2013; 4: 335S-344S. Storey, Anderson. Nutr Res 2014; DOI: /j.nutres in press Potassium Difference Females y Females y Little change in sodium intake, but potassium intake has declined over 20 years. Potassium Content of Commonly Consumed Fruits and Vegetables Dietary Fiber Content of Commonly Consumed Vegetables Peas French fried potatoes Sweet potato with skin Carrots Broccoli Green beans Sweet potato without skin Corn Cauliflower Potato, oven-baked parfries Potato, baked with skin Lettuce, Romaine Peppers Celery Potato, baked without skin Tomatoes, raw Lettuce, iceberg Cucumbers Dietary fiber (g/100g)

3 Food Sources of Nutrients O Neil et al. Nutrients 2012; 4: Keast et al. Nutrients 2013; 5: Top 5 Food Sources of Potassium among Children 2-18 Years Keast et al. Nutrients 2013; 5: Food group Ranking % of Total Milk Fruit juice Potatoes (white) Fruit Crackers, chips Data source: NHANES Top 5 Food Sources of Potassium Among Adults 19+ Years O Neil et al. Nutrients 2012; 4: Food group Ranking % of Total Milk Coffee/tea Potatoes (white) Tomatoes Fruit Data source: NHANES adapted from Drewnowski et al. J Human Hypertension 2014; 1-8. The cheapest sources of dietary potassium were dried beans, followed by white potatoes and coffee. Milk, bananas, fried potatoes and sweet potatoes were also inexpensive sources of potassium Various varieties of milk were also inexpensive sources of potassium. Lowest cost sources of potassium NHANES $/350 mg Rank Food/beverage group of K 1 Dried beans $ Other white potatoes $ Coffee $ Skim milk $ Bananas $ Fried white potatoes $ Reduced fat milk $ Whole milk $ Sweet potatoes $ Coleslaw $ Avocado $ Vegetable juice $ Dried fruit $ % orange/grapefruit juice $ Carrots $ % fruit juice, not citrus $ Spinach $ Hot cereal $ Nuts/seeds & mixed dishes $ Melon $

4 Top 5 Food Sources of Dietary Fiber among Children 2-18 Years Keast et al. Nutrients 2013; 5: Food group Ranking % of Total Fruit Yeast bread/rolls Crackers, popcorn, pretzels, chips Potatoes (white) Ready-to-eat cereal Top 5 Food Sources of Dietary Fiber Among Adults 19+ Years O Neil et al. Nutrients 2012; 4: Food group Ranking % of Total Yeast breads/rolls Fruit Legumes Potatoes (white) Biscuits, corn bread, pancakes, tortillas Data source: NHANES Data source: NHANES Nutrients to Limit: Where Do Potatoes Rank? O Neil et al. Nutrients 2012; 4: Keast et al. Nutrients 2013; 5: Potatoes are not a major source of nutrients to limit in children s diets. Nutrients to Limit Rank Energy Total fat Sat fat Sodium 1 Milk Cheese Cheese Salt 2 Grain desserts Crackers, chips Milk Breads 3 Breads Milk Frankfurters Cheese 4 Crackers, chips Other fats, oils Beef Frankfurters 5 Soft drinks Grain desserts Other fats, oils Crackers, chips 6 Candy Frankfurters Milk desserts Condiments, sauces 7 Cheese Poultry Grain desserts Biscuits 8 Poultry Beef Crackers, chips Pork 9 Beef Salad dressings Poultry Milk 10 Fruit drinks Marg/butter Marg/butter Mixtures 11 Breakfast cereal Potatoes Mixtures Grain desserts 12 Biscuits Milk desserts Candy Breakfast cereals 13 Frankfurters Mixtures Potatoes Poultry 14 Potatoes Nuts Milk drinks Soup 15 Flours Biscuits Pork Tomatoes 16 Milk desserts Breads Salad dressings 17 Fruit juice Pork 18 Mixtures Candy 19 Other fats, oils 20 Pasta 21 Fruit 4

5 White potatoes, French fried and oven-baked fries contributed more than 15% of intake of potassium and dietary fiber, but 8% or less of nutrients to limit, including energy, saturated fat and sodium. Percent of Intake (%) Percentage of total daily nutrient intake contributed from intake of WP+FF+OBF by males and female consumers: NHANES y 2 13 y White potatoes contributed more than 15% of the intake of potassium and dietary fiber, but 8% or less of nutrients to limit in the diets of female consumers years. Percent of Intake (%) Percentage of total daily nutrient intake contributed from intake of all potatoes by female consumers years: NHANES Sodium Sat fat Energy Potassium Dietary fiber Freedman, Keast Nutr Res 2011; 4: Freedman, Keast J Nutr Therap 2012; 1: French fried potatoes contributed more than 15% of the intake of potassium and dietary fiber, but 10% or less of nutrients to limit in the diets of female consumers years. 25 Percentage of total daily intake contributed from intake of French fried potatoes by female consumers years: NHANES Potassium Intake among Women of Childbearing Age Years Storey, Anderson. FASEB J 2013; 27: Percent of Intake (%) Sodium Sat fat Energy Potassium Dietary fiber Freedman, Keast J Nutr Therap 2012; 1:

6 Mean Potassium Intake among Women of Childbearing Age Mean Potassium Intake among WCB of All Incomes Across Race/Ethnicity Potassium intake by women of CB age is 50% below AI of 4700 mg/day. Although potassium intake tended to increase with income, these differences were not statistically significant. Storey, Anderson. FASEB J 2013; 27: Non-Hispanic black women consume significantly less potassium than do other women. Storey, Anderson. FASEB J 2013; 27: Potassium tends to increase with income among NH white women, but differences were not statistically significant. Surprisingly, higher income NH black women consume significantly less potassium than do lower income NH black women. Vegetable and Potato Consumption among Women of Childbearing Age Storey, Anderson. Abstract submitted, EB 2015 Storey, Anderson. FASEB J 2013; 27:

7 WCB with higher incomes consume significantly more total vegetables than do women in the lowest income category. NH black women consume the least amount of total vegetables. Unpublished data. Storey, Anderson abstract submitted, EB 2015 Unpublished data. Storey, Anderson abstract submitted, EB 2015 Total vegetable and white potato consumption among women of CB age across race/ethnicity. Higher income NH white women consume significantly more total vegetables. Although higher income NH black women tend to consume more total vegetables, the differences between low- and high-income NH black women were not statistically significant. Unpublished data. Storey, Anderson abstract submitted, EB 2015 Unpublished data. Storey, Anderson abstract submitted, EB

8 Consumer Research Courtesy of the United States Potato Board, 2014 Usage: Last Served, How Prepared Thinking about the last time you ate potatoes for dinner at home, which of the following best describes how the potatoes you had were prepared? Usage: Fresh Preparation The stovetop is the appliance most often used to prepare potatoes. Types of Potatoes Purchased and Type of Preparation of Fresh Potatoes Type of potato purchased Fresh 72% Frozen 19% Instant/Dehydrated 10% Refrigerated 6% Other 1% Most frequently purchased by consumers were fresh potatoes. Appliances used to prepare fresh potatoes (1,500 consumers) Stove top 52% and/or Oven 26% and/or Microwave 16% Only 5% of consumers reported using a deep fryer to prepare fresh potatoes. Which of the following appliances do you use most often to prepare fresh potatoes? 8

9 Preparation of Frozen French Fried Potatoes and Tater Tots Frozen French Fried Potatoes Stove top 50% and/or Oven 32% and/or Microwave 17% and/or Grill 1.2% Other 0.4% Innovations in Potato Processing Tyburczy et al., J Ag Food Chem 2012; 60: Otite et al. Prev Chronic Dis 2013; 10: Frozen Tater Tots Stove top 50% and/or Oven 32% and/or Microwave 18% and/or Grill 0.6% Other 0.6% Fatty Acids Profile of French Fried Potatoes from Quick-Service Restaurants Retail frozen potatoes re-formulated achieving the largest reduction in trans fatty acids more than any other food category. Tyburczy et al., J Ag Food Chem 2012; 60: The data that we collected show that many foods (e.g., frozen potato products, most frozen breaded products) have been reformulated to remove PHOs. Department of Health and Human Services, Food and Drug Administration Federal Register vol. 78/ no. 217; Friday, November 8, Notices, p Otite et al. Prev Chronic Dis 2013; 10:

10 Innovations in Food Chemistry and Processing to Enhance the Nutrient Profile of White Potatoes Eric A. Decker, PhD Professor, Department of Food Science University of Massachusetts Mario G. Ferruzzi, PhD Associate Professor, Department of Food Science Purdue University Process of Fat Absorption Upon frying, water evaporates from the food and is replaced by fat; Fat absorption increases with increasing water content; Initially, the steam in the product prevents oil absorption; Once the product is removed from the oil and steam escapes, oil is absorbed; Most of the fat is absorbed by the food after removal from the fryer. Decker, Ferruzzi. Adv Nutr. 2013; 4: 345S-350S. With permission from Dr. Eric Decker Fat Absorption Almost all oil is in outer crust ( m) 6X the oil content of the inside The microstructure of the outside layer can determine how far oil penetrates into the potato Amount of solid fat in frying oil will influence fat content if the fat solidifies before it can be shaken off of the product Par Fried Fried Potatoes 3 4% French fry 4 7% Seasoned fry Increasing surface area = 6 9% Potato Puff increased fat absorption Fully Fried 16 18% fat, Longer Frying time = more water removal = more fat absorption With permission from Dr. Eric Decker With permission from Dr. Eric Decker 10

11 Strategies: Reducing Fat Absorption Pre drying to decrease water content Rapid removal of the oil from the product before it can absorbed Shaking and draining Centrifugal frying Centrifugal/vacuum frying Coatings Inhibits water loss Inhibits fat absorption Summary: Nutrients of Concern Milk, fruit juice (coffee/tea for adults), and white potatoes are significant sources of potassium and dietary fiber two nutrients of concern for the entire population; White potatoes provide as much or more of these two nutrients than other commonly consumed fruits and vegetables; Non Hispanic black women of childbearing age have significantly lower intake of potassium than do other women. With permission from Dr. Eric Decker Summary: Vegetable and Potato Consumption Like other vegetables, potatoes are underconsumed by the public; Non Hispanic black women of CB age consume fewer vegetables and less potassium than other women; Summary: Potato Purchases and Preparation Fresh potatoes are the most frequently purchased form of potatoes and are usually prepared using stove top, oven and microwave; Frozen potatoes are rarely fried with consumers preferring to use the stove top, oven or microwave; 11

12 Summary: Innovation Potato industry made the quickest and largest adjustments to eliminate TFA from potato foods without increasing SFA; New strategies to reduce fat absorption are continuously being explored and testmarketed to provide healthy options for consumers. Thank You! 12

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