Intakes of whole grain in an Italian sample of children, adolescents and adults

Stefania Sette,Aida Turrini,Raffaela Piccinelli,Lorenza Mistura,Sinead Hopkins,Laura D'Addezio,Marika Ferrari,Cinzia Le Donne

doi:10.1007/s00394-015-1097-5

Abstract

PurposeThere is wide evidence that regular consumption of whole grain foods may reduce the risk of chronic diseases. The aim of this work was to quantify the intake of whole grains and identify main dietary sources in the Italian population.MethodsWhole grain intakes were calculated in a sample of 2830 adults/older adults and of 440 children/adolescents from the last national survey INRAN-SCAI 2005–06. Food consumption was assessed from a 3-day food record. The whole grain content of foods was estimated mainly from quantitative ingredient declarations on labels.ResultsMean whole grain intakes were 3.7 g/day in adults/older adults and 2.1 g/day in children/adolescents. Overall, 23 % of the sample reported consumption of whole grain foods during the survey, among which mean whole grain intakes ranged from 6.0 g/day in female children to 19.1 g/day in female older adults. The main sources of whole grains were breakfast cereals in children/adolescents (32 %) and bread in adults/older adults (46 %). Consumption of whole grain among adults was associated with significantly higher daily intakes and adequacy of dietary fibre, several vitamins (thiamine, riboflavin, vitamin B6) and minerals (iron, calcium, potassium, phosphorus, zinc, magnesium) compared to non-consumption. Among children, whole grain intake was associated with significantly higher intakes of iron and magnesium.ConclusionsThe study reveals very low whole grain intakes across all age groups of the Italian population. Considering the positive association in consumers between whole grain intakes and fibre and micro-nutrient intakes, public health strategies to increase whole grain consumption should be considered.

Highlights

Numerous epidemiological studies provide evidence that consumption of whole grains as part of a balanced diet may reduce the risk of chronic diseases such as cardiovascular disease (CVD), type 2 diabetes and some types of cancer; a habitual consumption of whole grain foods may contribute to weight management [1,2,3,4,5,6,7]
There is no globally accepted definition for whole grain, the definition proposed by the American Association of Cereal Chemists International (AACCI) has been widely adopted and states that “whole grains consist of the intact, ground, cracked or flaked caryopsis whose principal anatomical components—the starchy endosperm, germ and bran—are present in the same relative proportions as they exist in the intact kernel” [22]
In the total sample of adults and older adults, whole grain intakes were significantly higher in people living in North-Western (5.4 g/day) and Central (5.4 g/day) regions compared to those living in the South and Islands (2.0 g/day)

Summary

Introduction

Numerous epidemiological studies provide evidence that consumption of whole grains as part of a balanced diet may reduce the risk of chronic diseases such as cardiovascular disease (CVD), type 2 diabetes and some types of cancer (mainly gastrointestinal); a habitual consumption of whole grain foods may contribute to weight management [1,2,3,4,5,6,7]. Findings from randomized controlled trials have been less consistent with some studies showing positive effects of a diet rich in whole grain foods on blood pressure [8], insulin sensitivity [9] and plasma cholesterol [10] and others showing no effects on these outcomes [11,12,13,14]. There is no globally accepted definition for whole grain, the definition proposed by the American Association of Cereal Chemists International (AACCI) has been widely adopted and states that “whole grains consist of the intact, ground, cracked or flaked caryopsis whose principal anatomical components—the starchy endosperm, germ and bran—are present in the same relative proportions as they exist in the intact kernel” [22]. While similar to the AACCI definition, the HEALTHGRAIN definition allows for small losses of the total grain (

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