Table Of ContentDesigning Foods: Animal Product Options in the Marketplace
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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
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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
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technical matters. Dr. Frank Press is president of the National Academy of Sciences.
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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
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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
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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
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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
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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;
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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
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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.
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ACKNOWLEDGMENTS viii
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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
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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
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