ent criteria, among other criteria, for determining the eligibility of a food to make the claim. Generally a food must be a good or excellent/high source of nutrients associated with risk reduction and a low source of nutrients associated with increased risk (see Table 5-4) (FDA, 1993d). Table 5-5 summarizes selected nutrient requirements for health claims that may be affected by changes in the DV. Determination of possible effects on the criteria for sodium-and potassium-related claims is pending the DRI report on water and electrolytes.

General Nutrient Criteria for Health Claims. In addition to meeting specific nutrient requirements to qualify for a health claim, a food must contain 10 percent or more of the DV, without fortification, for one of the following six nutrients: vitamin A, vitamin C, iron,

TABLE 5-5 Current Nutrient Requirements for Health Claims

Claima

Nutrient Requirementsb

Calcium and osteoporosis

High in calcium

Sodium and hypertension

Low sodium

Dietary SFA and cholesterol and CHD risk

Low SFA

Low cholesterol

Fiber products, fruits, and vegetables and cancer

Good source of fiber

Fruits, vegetables, grains, and soluble fiber and CHD risk

Low SFA

Low cholesterol 0.6 g soluble fiber/RACC

Fruits and vegetables and cancer

Good source (without fortification) of one or more of vitamin A, C, or dietary fiber

Folate and neural tube defects

Good source of folate

Soluble fiber from certain food and CHD risk

Low SFA

Low cholesterol

Soluble fiber/RACC on nutrition label

Soy protein and CHD risk

Low SFA

Low cholesterol

Plant sterol/stanol esters and CHD risk

Low SFA

Low cholesterol

Potassium and risk of high blood pressure and stroke

Good source of potassium

Low sodium

Low SFA

Low cholesterol

aSFA = saturated fatty acid, CHD = coronary heart disease.

bList includes only those possibly affected by a change in Daily Value. RACC = reference amount customarily consumed.



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