Comparison of main contributors to dietary fiber and whole grain in Americans’ Diet: NHANES 2003–2010

Abstract

The 2010 DGA include a key recommendation to consume at least 50% of grains as whole grains (WG). Dietary fiber (DF) is not included in the food‐based DGA recommendations, but DF consumption is linked to lower obesity risk. WG foods can be high in DF and consumers might consider that WG containing foods are synonymous with high DF foods. We conducted consumption‐weighted analysis of the foods reported (n=7,420) to examine the top 90% contributors of WG and DF foods in the aged 2+ Americans’ diet and expressed the intakes of foods in tertiles of WG (ounce equivalents, ozeq) or DF contributors (grams, g) per 100g and per 100kcal of food. Of foods included in Food and Nutrient Database for Dietary Studies (FNDDS), 20% contain neither WG or DF. Of the foods contributing to DF intake (g/100g), 90% contain no WG (ozeq/100g); of the foods in the highest tertile of DF content (g/100g), 78% have no WG. Not surprisingly, only 9% of foods highest in DF are also highest in WG. Weighted by reported consumption, the major food contributors to DF and WG intakes vary when expressed per 100kcal or per 100g. Thus, these data show that Americans’ dietary sources of DF and WG were largely independent and dietary guidance of reducing the risk of obesity might consider including specific recommendations for DF intake. Funding by the Kellogg Citizenship Fund.