Abstract
The 2015–2020 Dietary Guidelines for Americans (2015-2020 DGA) maintains recommendations for increased consumption of whole grains while limiting intake of enriched/refined grains. A variety of enriched grains are sources of several shortfall nutrients identified by 2015-2020 DGA, including dietary fiber, folate, iron, and magnesium. The purpose of this study was to determine food sources of energy and nutrients for free-living U.S. adults using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of grain food sources were conducted using a single 24-h recall collected in adults ≥19 years of age (n = 10,697). Sources of nutrients contained in all grain foods were determined using United States Department of Agriculture nutrient composition databases and the food grouping scheme for grains (excluding mixed dishes). Mean energy and nutrient intakes from the total diet and from various grain food groups were adjusted for the sample design using appropriate weights. All grains provided 285 ± 5 kcal/day or 14 ± 0.2% kcal/day in the total diet in adult ≥19 years of age. In the total daily diet, the grain category provided 7.2 ± 0.2% (4.9 ± 0.1 g/day) total fat, 5.4 ± 0.2% (1.1 ± 0.03 g/day) saturated fat, 14.6 ± 0.3% (486 ± 9 mg/day) sodium, 7.9 ± 0.2% (7.6 ± 0.2 g/day) total sugar, 22.8 ± 0.4% (3.9 ± 0.1 g/day) dietary fiber, 13.2 ± 0.3% (122 ± 3 mg/day) calcium, 33.6 ± 0.5% (219 ± 4 mcg dietary folate equivalents (DFE)/day) folate, 29.7 ± 0.4% (5.3 ± 0.1 mg/day) iron, and 13.9 ± 0.3% (43.7 ± 1.1 mg/day) magnesium. Individual grain category analyses showed that breads, rolls and tortillas and ready-to-eat cereals provided minimal kcal/day in the total diet in men and women ≥19 years of age. Similarly, breads, rolls and tortillas, and ready-to-eat cereals supplied meaningful contributions of shortfall nutrients, including dietary fiber, folate and iron, while concurrently providing minimal amounts of nutrients to limit. Cumulatively, a variety of grain food groups consumed by American adults contribute to nutrient density in the total diet and have the potential to increase consumption of shortfall nutrients as identified by 2015–2020 DGA, particularly dietary fiber, folate, and iron.
Highlights
Grain foods collectively, whether through enrichment and/or fortification practices, are an integral part of American dietary practices
A variety of grain food groups consumed by American adults contribute to nutrient density in the total diet and have the potential to increase consumption of shortfall nutrients as identified by 2015–2020 DGA, dietary fiber, folate, and iron
Secondary analyses of the National Health and Nutrition Examination Survey (NHANES) 2005–2010 identified several grain food patterns of consumption in U.S adults and reported an association between grain food consumption and nutrient intakes, such that several grain food patterns were linked with greater nutrient intakes, including higher intake of shortfall nutrients and nutrients of public health concern as identified by the
Summary
Whether through enrichment and/or fortification practices, are an integral part of American dietary practices. Grains represent a key component of energy and nutrients in the 2015–2020 Dietary Guidelines for Americans (2015–2020 DGA) dietary patterns, such that at the 2000 calorie level, both the Healthy U.S.- and Healthy Mediterranean-Style patterns recommend six ounce-equivalent While certain grains foods may contain higher levels of nutrients to limit, including added sugar, saturated fat, and sodium, many grain foods contribute positive nutrition to the American diet, and are important contributors of the shortfall nutrients. Certain grain food patterns in children and adolescents, including both whole and refined grains were associated with greater intakes of shortfall nutrients and/or nutrients of concern, including iron, magnesium, vitamin D, dietary fiber, and folate when compared to children and adolescents consuming non-grain dietary patterns [3]
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