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pstinard · 05-07-2015, 10:33 AM

Grains in pet foods

Concerns about grains in pet foods seem to center on 3 points: (1) they are often called “fillers” or are said to have little nutritional value; (2) there are questions about the quality of grains used in pet food; and (3) they are reported to cause allergies.

Grains used in food include the true grains, derived from agricultural grasses, such as wheat, corn, rice, barley, rye, and oats, as well as the pseudograins such as quinoa, sorghum, millet, and others. The grain seed or kernel consists of the outer bran layer, endosperm, and germ. Whole grains, whether they are intact, cracked, rolled, or extruded contain the entire kernel. They are used in human and pet food for the nutritional value that they bring. Whole grains are not only a rich source of carbohydrates, which is the primary contribution, but also contain essential fatty acids, protein and essential amino acids, dietary fiber, and vitamins. Whole corn, for example, contains approximately 75% starch and other digestible carbohydrates, 6% to 10% protein, 4% to 5% fat, and 7% total dietary fiber.1 Refining or processing grains can generate several coproducts that may concentrate on certain nutrients, such as protein, fiber, starch, or oils, and as processed and cooked such as in the making of pet foods, the carbohydrates, protein, and fat in grains are typically highly digestible.2, 3, 4, 5 and 6 Although there is no legal definition of “fillers”, because the term is usually used to refer to feed ingredients with little or no nutritional value, grains should not be considered “fillers”.

The United States Department of Agriculture (USDA) determines the quality criteria for whole grains. Administered by the USDA’s Grain Inspection, Packers and Stockyards Administration (GIPSA; http://www.gipsa.usda.gov/fgismain.html), the Official US Standards for Grain provide criteria for determining the kind, class, and condition and quality of grains and oilseeds. Grains such as corn and wheat are graded according to a 5-point grading system, with Grades 1 and 2 being the higher quality corn. Grades 3 to 5 contain more moisture and can include more damaged kernels, which would make these grades more susceptible to mold or damage during storage. Grades 1 and 2, corn and wheat, are the predominant grades used in pet foods and in most processed foods for human consumption.

USDA standards define quality and set grade limits. Makers of high-quality pet foods, however, often use commercial specifications that are even more rigorous than the US Grain Standards when testing for evidence of damage or contamination, as well as nutritional standards. Although the details are proprietary and can vary among companies, sampling, grading, and testing occur even before the grains are unloaded at the facilities, and quality control measures continue throughout the storage, handling, and manufacturing processes, based on the company’s standards.

Allergies and Grains

Food allergies or sensitivities are abnormal reactions to a normal food or ingredient. Although the true incidence of food allergies is unknown, they are considered to be uncommon, accounting for 1% of skin disease or less than 10% of allergic skin disease in dogs.7 Food sensitivities can manifest with gastrointestinal signs, dermatologic signs, or both. The vast majority of allergens are proteins or glycoproteins. Because allergies are abnormal or inappropriate reactions of the immune system against a normal protein, they can form to any protein or protein-containing food or ingredient. The most commonly identified food allergens in dogs and cats are listed in Table 1.7 Generally, the list reflects commonly fed ingredients.

Table 1. Most commonly identified food allergens among dogs and cats with food hypersensitivities

Dogs (N = 198) Cats (N = 89) Beef (36%)aBeef (20%) Dairy (28%) Dairy (14.6%) Wheat (15%) Fish (13%) Egg (10%) Lamb (6.7%) Chicken (9.6%) Poultry (4.5%) Lamb/mutton (6.6%) Barley/wheat (4.5%) Soy (6%)
aPercentage refers to the percentage of total reported cases that were sensitive to the ingredient. Some patients were sensitive to more than one ingredient.

From Verlinden A, Hesta M, Millet S, et al. Food allergy in dogs and cats: a review. Crit Rev Food Sci Nutr 2006;46:268; with permission.

Grains do contain protein, so allergies to grains can occur. Wheat, a commonly fed grain, is on the list of frequently identified allergens, accounting for 15% of the identified cases of food hypersensitivity in dogs and (in combination with barley) in about 5% in cats. Reactions to other grains and carbohydrate sources, such as rice, corn, and potato have been reported, but appear to be much less common. But because grains are very commonly fed and allergies to these are relatively uncommon, that is, less than 1.5% of pet allergies (based on the numbers cited earlier), there appears to be nothing inherently hyperallergenic in grains.

Celiac disease in humans is a heritable autoimmune disease associated with hypersensitivity to gluten proteins in wheat and related grains. Many celiac patients will also have an adverse reaction to barley and rye, as these grains are closely related. Corn gluten and rice gluten, on the other hand, are quite different from wheat gluten and can be consumed by most celiac patients without concern. A similar, heritable celiac-like disease has been observed in a small number of dogs, including some Irish Setters.8 However, as previously noted, allergies to wheat and other grains are not common in dogs or cats.7

05-07-2015, 10:33 AM	#2
pstinard YT 3000 Club Member Join Date: Apr 2013 Location: Urbana, IL USA Posts: 3,648	Grains in pet foods Concerns about grains in pet foods seem to center on 3 points: (1) they are often called “fillers” or are said to have little nutritional value; (2) there are questions about the quality of grains used in pet food; and (3) they are reported to cause allergies. Grains used in food include the true grains, derived from agricultural grasses, such as wheat, corn, rice, barley, rye, and oats, as well as the pseudograins such as quinoa, sorghum, millet, and others. The grain seed or kernel consists of the outer bran layer, endosperm, and germ. Whole grains, whether they are intact, cracked, rolled, or extruded contain the entire kernel. They are used in human and pet food for the nutritional value that they bring. Whole grains are not only a rich source of carbohydrates, which is the primary contribution, but also contain essential fatty acids, protein and essential amino acids, dietary fiber, and vitamins. Whole corn, for example, contains approximately 75% starch and other digestible carbohydrates, 6% to 10% protein, 4% to 5% fat, and 7% total dietary fiber.1 Refining or processing grains can generate several coproducts that may concentrate on certain nutrients, such as protein, fiber, starch, or oils, and as processed and cooked such as in the making of pet foods, the carbohydrates, protein, and fat in grains are typically highly digestible.2, 3, 4, 5 and 6 Although there is no legal definition of “fillers”, because the term is usually used to refer to feed ingredients with little or no nutritional value, grains should not be considered “fillers”. The United States Department of Agriculture (USDA) determines the quality criteria for whole grains. Administered by the USDA’s Grain Inspection, Packers and Stockyards Administration (GIPSA; http://www.gipsa.usda.gov/fgismain.html), the Official US Standards for Grain provide criteria for determining the kind, class, and condition and quality of grains and oilseeds. Grains such as corn and wheat are graded according to a 5-point grading system, with Grades 1 and 2 being the higher quality corn. Grades 3 to 5 contain more moisture and can include more damaged kernels, which would make these grades more susceptible to mold or damage during storage. Grades 1 and 2, corn and wheat, are the predominant grades used in pet foods and in most processed foods for human consumption. USDA standards define quality and set grade limits. Makers of high-quality pet foods, however, often use commercial specifications that are even more rigorous than the US Grain Standards when testing for evidence of damage or contamination, as well as nutritional standards. Although the details are proprietary and can vary among companies, sampling, grading, and testing occur even before the grains are unloaded at the facilities, and quality control measures continue throughout the storage, handling, and manufacturing processes, based on the company’s standards. Allergies and Grains Food allergies or sensitivities are abnormal reactions to a normal food or ingredient. Although the true incidence of food allergies is unknown, they are considered to be uncommon, accounting for 1% of skin disease or less than 10% of allergic skin disease in dogs.7 Food sensitivities can manifest with gastrointestinal signs, dermatologic signs, or both. The vast majority of allergens are proteins or glycoproteins. Because allergies are abnormal or inappropriate reactions of the immune system against a normal protein, they can form to any protein or protein-containing food or ingredient. The most commonly identified food allergens in dogs and cats are listed in Table 1.7 Generally, the list reflects commonly fed ingredients. Table 1. Most commonly identified food allergens among dogs and cats with food hypersensitivities Dogs (N = 198) Cats (N = 89) Beef (36%)aBeef (20%) Dairy (28%) Dairy (14.6%) Wheat (15%) Fish (13%) Egg (10%) Lamb (6.7%) Chicken (9.6%) Poultry (4.5%) Lamb/mutton (6.6%) Barley/wheat (4.5%) Soy (6%) aPercentage refers to the percentage of total reported cases that were sensitive to the ingredient. Some patients were sensitive to more than one ingredient. From Verlinden A, Hesta M, Millet S, et al. Food allergy in dogs and cats: a review. Crit Rev Food Sci Nutr 2006;46:268; with permission. Grains do contain protein, so allergies to grains can occur. Wheat, a commonly fed grain, is on the list of frequently identified allergens, accounting for 15% of the identified cases of food hypersensitivity in dogs and (in combination with barley) in about 5% in cats. Reactions to other grains and carbohydrate sources, such as rice, corn, and potato have been reported, but appear to be much less common. But because grains are very commonly fed and allergies to these are relatively uncommon, that is, less than 1.5% of pet allergies (based on the numbers cited earlier), there appears to be nothing inherently hyperallergenic in grains. Celiac disease in humans is a heritable autoimmune disease associated with hypersensitivity to gluten proteins in wheat and related grains. Many celiac patients will also have an adverse reaction to barley and rye, as these grains are closely related. Corn gluten and rice gluten, on the other hand, are quite different from wheat gluten and can be consumed by most celiac patients without concern. A similar, heritable celiac-like disease has been observed in a small number of dogs, including some Irish Setters.8 However, as previously noted, allergies to wheat and other grains are not common in dogs or cats.7 Last edited by pstinard; 05-07-2015 at 10:35 AM.