Abstract
Increased whole grain intake has been shown to reduce the risk of many non-communicable diseases. Countries including the USA, Canada, Denmark and Australia have specific dietary guidelines on whole grain intake but others, including the UK, do not. Data from 1986/87 and 2000/01 have shown that whole grain intake is low and declining in British adults. The aim of the present study was to describe whole grain intakes in the most current dietary assessment of UK households using data from the National Diet and Nutrition Survey rolling programme 2008-11. In the present study, 4 d diet diaries were completed by 3073 individuals between 2008 and 2011, along with details of socio-economic status (SES). The median daily whole grain intake, calculated for each individual on a dry weight basis, was 20 g/d for adults and 13 g/d for children/teenagers. The corresponding energy-adjusted whole grain intake was 27 g/10 MJ per d for adults and 20 g/10 MJ per d for children/teenagers. Whole grain intake (absolute and energy-adjusted) increased with age, but was lowest in teenagers (13-17 years) and younger adults up to the age of 34 years. Of the total study population, 18% of adults and 15% of children/teenagers did not consume any whole-grain foods. Individuals from lower SES groups had a significantly lower whole grain intake than those from more advantaged classifications. The whole grain intake in the UK, although higher than in 2000/01, remains low and below that in the US and Danish recommendations in all age classes. Favourable pricing with increased availability of whole-grain foods and education may help to increase whole grain intake in countries without whole-grain recommendations. Teenagers and younger adults may need targeting to help increase whole grain consumption.
Highlights
Increased whole grain intake has been shown to reduce the risk of many non-communicable diseases
The definition differs from the American Association of Cereal Chemists (AACC) International definition[2] by allowing ‘Small losses of components, that is, less than 2 % of grain/10 % of bran that occur through processing methods consistent with safety and quality’(1)
The national dietary information from the UK has been published from a collection period from 2008 to 2011 in the National Diet and Nutrition Survey (NDNS)(28,29)
Summary
Increased whole grain intake has been shown to reduce the risk of many non-communicable diseases. A standardised definition of wholegrain foods has recently been proposed[3], suggesting that a whole-grain food should provide 8 g of whole grain per 30 g serving in order to be defined as a whole-grain food This recommendation was based on the authors’ evaluation of available scientific literature which indicates that this amount of whole grain, without consideration of fibre content, is a minimum content of whole grains that improve diet quality sufficiently to result in health benefits. The health benefits of consuming whole grains have been demonstrated in a large number of observational studies and in a number of dietary interventions Together, these provide strong evidence for a reduction in the risk of several chronic diseases, notably CVD, type 2 diabetes, some cancers and an improvement in gut health(4 – 12). The national dietary information from the UK has been published from a collection period from 2008 to 2011 in the National Diet and Nutrition Survey (NDNS)(28,29)
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