Addressing Whole Grain Deserts-Promoting Practical Applications to Increase Whole Grain Availability

Abstract

Americans report interest in eating more whole grains, yet national surveys consistently suggest that intakes are unchanged, continuing to be less than what is recommended. Improving the availability and increasing the variety of affordable food products containing whole grains have been promoted as ways to increase whole grain consumption. Providing more whole grain foods with higher whole grain content is key, but encouraging and rewarding individuals, families, and communities for consuming more whole grains, even small amounts, over the long term is equally important. While health benefits of whole grains may encourage some individuals to consume (more) whole grains, other individuals may respond favorably to other aspects (e.g., modifying a whole grain food’s sensory characteristics or lowering the food’s cost). Formulating with whole grains at higher levels in a broad array of foods could assist consumers in meeting their whole grain needs. Similarly, moving toward higher intakes may be successful with “simply” substituting whole grain versions of familiar commonly consumed foods and ingredients or substituting modest amounts of whole grain ingredients in recipes, especially those that are frequently prepared. Consumers should be encouraged to be adventurous and to try different, possibly novel, whole grains and whole grain foods, while simultaneously moderating intakes of nutrients of concern in a variety of foods acceptable to themselves and their families. At the same time, industry must develop whole grain foods that are acceptable both to business realities and to public tolerance and that maximize nutritional value. Finding an oasis in the whole grain desert is possible when consumers, health professionals, and food manufacturers agree that providing and eating more whole grains of all sorts is the desired goal.