‘Enriched’ grains versus ‘refined’ grains terminology

While the D.G.A.C. has acknowledged the importance of enrichment and fortification, the letter said “recommendations to reduce consumption of ‘refined’ grains to improve health undermines the established benefits of enriched grain products.”

Acknowledging that the term “refined grains” often is used in scientific literature, the group said the usage has the effect of lumping together products such as bread, rice, tortillas and pasta with treats such as cakes and cookies.

“In writing the 2015 Dietary Guidelines, we think it is important to provide clear guidance to consumers regarding the difference between grain foods that are staples and grain foods that are indulgences, rather than lumping them all together in a category as ‘refined grains.’”

From a practical perspective for the consumer, the use of the term “enriched grains” is a more accurate descriptor for what is being purchased at supermarkets, the groups said.

“Rather than ‘refined,’ ‘enriched’ is a more appropriate term to describe the grain products that the average American sees in the grocery aisle,” the letter said. “These staple foods contain some fiber and are enriched with important nutrients, like thiamin, niacin, riboflavin and iron. They are fortified with folic acid, which is essential for women of childbearing age to help prevent neural tube birth defects. The rate of neural tube defects in the United States has decreased by 35% since the fortification of enriched grains began in 1998.”

The letter goes on to summarize the rich history of enrichment of grains products, dating back to 1941. More recently, the Centers for Disease Control and Prevention listed fortification of enriched grains with folic acid and the resultant decline in neural tube birth defects among the top 10 health achievements of the first decade of the current century.