Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification

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

Claim^a	Nutrient Requirements^b
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.

Table of Contents

Front Matter R1-R18

Executive Summary 1-12

1 Introduction 13-17

2 Overview of Nutrition Labeling in the United States and Canada 18-44

3 Overview of Food Fortification in the United States and Canada 45-55

4 A Brief Review of the History and Concepts of the Dietary Reference Intakes 56-78

5 Guiding Principles for Selecting Reference Values for Nutrition Labeling 79-123

6 Guiding Principles for the Discretionary Addition of Nutrients to Food 124-144

7 Data Support and Research Recommendations 145-152

8 References 153-164

Appendix A: Biographical Sketches of the Committee 165-171

Appendix B: Selected Illustrative Calculations Using a Population-Weighted Approach 172-178

Appendix C: Reference Tables 179-193

Appendix D: Workshop Programs 194-196

Index 197-206