Comments on Soymilk in Child Nutrition and WIC Programs
May 10, 2002
The Honorable Eric Bost
Under Secretary, Food & Nutrition Service
USDA Whitten Building, 240 E Wing
Washington, DC 20250
RE: Written Testimony from the Soyfoods Association of North America for the Child Nutrition and WIC Outreach Sessions
Dear Under Secretary Bost:
The Soyfoods Association of North America (SANA) appreciates USDA’s efforts to help American children consume a healthful diet. USDA plays a vital role in steering the nation toward nutritious federal food assistance programs and effective nutrition education outreach programs. SANA commends USDA for acknowledging the cultural diversity in America’s food choices and presenting soyfoods as good sources of several key nutrients in the Dietary Guidelines for Americans and the Food Guide Pyramid for Young Children. Removing the 30% limitation on soy protein in child nutrition programs provides children with access to many more low fat, high protein soy/meat blended products and meat alternatives, such as tofu, soy cheese, veggie burgers,soy nuggets, and soy hot dogs. SANA encourages USDA to continue the commitment to improving the nutritional intake of children and accommodating their cultural differences. We urge USDA to approve soymilk as part of the WIC food package and to allow soymilk to be served and credited as milk in the child nutrition programs for participants who prefer an alternative to dairy products.
SANA has heard from numerous school food service directors and WIC program administrators who seek flexibility in the nutritious beverages they serve in schools and child care centers or include on a WIC voucher. USDA can provide this choice knowing that:
- Soymilk provides high nutritional quality to children.
- Soymilk can allow access for more common and preferred foods for an increasingly diverse population of USDA program participants.
- Soymilk is readily available in the market today.
Nutritional Quality of Soymilk
Fortified soymilk is a good source of protein, calcium, and vitamin D, as well as many other vitamins and minerals. These nutrients appear in soymilk in levels similar to that of cow’s milk. Soy protein contains all nine essential amino acids and has a Protein Digestibility Corrected Amino Acids Score (PDCAAS) score of 1.0, making it equivalent to animal protein.
Most soymilks on the market today are fortified with 300-400 milligrams of calcium per cup. In addition, the majority of soymilks are fortified to levels of vitamin D similar to cow’s milk fortification (400 IU per liter), as well as being fortified with vitamin A and vitamin B12. Soymilk is also low in saturated fat and contains no cholesterol. While one study found that calcium from soymilk was absorbed at 75% the efficiency of calcium from cow’s milk(1), soymilk can still be a significant source of calcium in the diet. In addition, studies have found that in comparison with animal protein, soy protein decreases calcium excretion, presumably due to the lower sulfur amino acid content of soy protein. (2) Consequently, a soy-based diet is able to maintain calcium balance with a lower calcium intake.(3)
It is important to note that most soymilk consumers are not replacing cow’s milk, but are adding fortified soymilk to a diet that did not contain dairy products for medical, religious or ethical reasons. Participants in the Child Nutrition and WIC programs may not consume the milk provided with meals and as part of the WIC voucher because they cannot tolerate lactose, are allergic to bovine protein, or avoid animal products. Including soymilk would add a good source of calcium, as well as vitamin D, vitamin A and B vitamins, to a diet that may have been lacking in these nutrients.
In addition to providing high quality protein and numerous vitamins and minerals, soyfoods may have additional protective health benefits. SANA is pleased that FDA recognized the strong scientific consensus on the effect of soy on CHD and authorized a health claim. Significant scientific consensus of studies showed that 25 grams of soy protein per day has a cholesterol-lowering effect. Researchers have found that atherosclerosis starts early, incorporating soy into the diet is one way in which Americans of all ages may reduce their risk of developing heart disease.
Soymilk Can Meet the Nutritional Needs of a Diverse Population
USDA child nutrition and WIC program participants represent an increasingly diverse population. The ethnic composition of the WIC program has been changing steadily since 1992; the percentage of Hispanic WIC enrollees has risen, while percentages of black and white (non-Hispanic) enrollees has decreased. In 1998 USDA study, whites made up the 39.2 percent of WIC participants, followed by Hispanics (32.3 percent), blacks (22.9 percent), Asian or Pacific Islanders (3.2 percent), and American Indian or Alaskan Natives (1.5 percent).(4)
As program diversity has increased, lactose intolerance has become an issue for WIC and school lunch participants. Lactose intolerance in North American adults has been estimated at 79% in Native Americans, 75% in African Americans, and 51% in Hispanics.(5)( In addition, previous assumptions that lactose intolerance did not occur until adulthood may be false. Research in Chinese children found that lactase deficiency occurred in 38.5% of 3-5 year olds and 87% of 7-8 year olds, indicating that lactase deficiency may occur somewhere around 7 years of age. Lactose intolerance occurred in 12.2% of 3-5 year olds and 33.1% of 7-8 year olds in this study.(6)
Traditional patterns of low or non-dairy product consumption in some racial/ethnic groups may lead them to choose lower quantities of dairy products or to choose non-dairy calcium choices not currently allowed by USDA regulations. Foods not accepted, regardless of the reason, will not be consumed. This may be reflected in recent research examining the impact of WIC participation on nutrient intake. A CNPP report found that while the WIC food package provides 1193mg calcium (99%RDA) for pregnant women, calcium intake for this groups was only 716 mg (60% RDA).(7) The ERS Report “WIC and Nutrient Intake of Children” found that WIC participation had positive and significant impact on iron, vitamin C, vitamin A, folate and vitamin B6, but not calcium.
This suggests that some children participating in WIC are not consuming the calcium containing foods provided in the WIC package. While this would not be concern if both groups were meeting calcium needs, the report found that nearly half or more of all children in the study did not meet the RDA for calcium.(8)
The National WIC Association recognizes the importance of providing alternate calcium sources, such as soymilk, to meet the cultural needs of their diverse population. In their position paper, “NAWD WIC Food Prescription Recommendations,” the association comments that “responding to food preferences and food traditions in the WIC food prescriptions is tantamount to the providing of effective WIC services and eliminating discrimination of equal access to WIC services and benefits…Incorporation of alternative milk/calcium-rich food sources will support the dietary preferences and patterns of these participants while ensuring intake of this essential nutrient.”(9) The association identifies soymilk and tofu as calcium-rich options for inclusion in the WIC food prescription.
Another growing population segment is vegetarians, especially among American youth. The Vegetarian Resource Group estimates that 1 million school age children are vegetarians. In addition, a 1999 poll found that 57% of the population sometimes, often or always orders a vegetarian item when eating out. Offering a soymilk as the protein beverage for Child Nutrition meals removes a barrier to participation for some children and enhances their health.
Availability of Soymilk
Increasing interest in soyfoods has led to introduction of additional products, new packaging options, and a wider distribution of products. Available in most mainstream food markets are numerous soymilks fortified with key nutrients, such as calcium, vitamin D and vitamin A, of importance to child nutrition and WIC recipients. Soymilks are available in several package sizes that would be of use in USDA feeding programs, including single servings for meal programs and larger sizes for use in the WIC program. An additional benefit of soymilk is the wide availability of shelf stable products, a great benefit for WIC participants without adequate refrigeration or women who have limited access to WIC approved retailers and must purchase large quantities at one time.
Increased sales and distribution of soymilk has allowed for better pricing. Soymilks are priced similarly to lactose-reduced milk, a product that many state WIC agencies include in their WIC food package.
Conclusion
Soy has been an integral part in improving the nutritional status of Americans. There are many opportunities to build on these accomplishments. USDA should bring the message that soyfoods contribute to a healthful diet from the Dietary Guidelines for Americans and the Food Guide Pyramid for Young Children to reality by incorporating soymilk into the Child Nutrition and WIC programs. Soyfood manufacturers are committed to improving the health of American children and SANA looks forward to working with USDA to meet the nutritional needs of all children participating in the Child Nutrition and WIC programs.
Sincerely,
Tom Woodward
President
References:
1. Heaney RP, Dowell MS, Rafferty K, Bierman J. Bioavailability of the calcium in fortified soy imitation milk, with some observations on method. Am J Clin Nutr 2000;71:1166-9
2. Messina M, Messina V. Soyfoods, soybean isoflavones, and bone health: a brief overview. J Ren Nutr 2000;10:63-8.
3. Zemel MB. Calcium utilization: effect of varying level and source of dietary protein. Am J Clin Nutr 1988;48(3 Suppl):880-3.
4. United States Department of Agriculture. Review of the Nutritional Status of WIC Participants, Final Report. Center for Nutrition Policy and Promotion, December 1999.
5. Scrimshaw NS, Murray EB. The acceptability of milk and milk products in populations with a high prevalence of lactose intolerance. Am J Clin Nutr 1998;48:1079-159.
6. Yang Y, He M, Cui H, Bian L, Wang Z. The prevalence of lactase deficiency and lactose intolerance in Chinese children of difference ages. Chin Med J (Engl) 2000;113:1129-32.
7. United States Department of Agriculture. Review of the Nutritional Status of WIC Participants, Final Report. Center for Nutrition Policy and Promotion, December 1999.
8. United States Department of Agriculture. WIC and the Nutrient Intake of Children. Economic Research Service, Food Assistance and Nutrition Research Report No. 5, March, 2000.
9. National Association of WIC Directors Position Paper. NAWD WIC Food Prescription Recommendations.
