The relationship between whole grain consumption and fiber intake in American adults: Results from NHANES 1999‐04

Abstract

Evidence indicating the role of whole grain (WG) foods in the reduction of risk for various cancers, coronary heart disease and overweight continues to grow. Total dietary fiber (TDF) is one nutrient often associated with whole grain. One‐day food intakes from the NHANES 1999‐04 and the USDA MyPyramid Equivalents Database 2.0 (MPED) were used to examine this relationship for adults 19+ years. Results indicate that adults in the highest tertile of TDF consumption consumed significantly more WG than adults in the lower 2 tertiles. Adults meeting WG recommendations (≥ 3 oz. eq.) also had significantly higher TDF intakes (28.8g versus 13.4g for no WG group). Vegetables and ready‐to‐eat cereals were the largest contributors of TDF among those adults who met WG recommendations (15% and 13%, respectively). Among adults with the lowest WG intake, RTE cereal contributed very little TDF (<2%). TDF consumption from MPED groups was also examined. For the adults meeting WG recommendation, WG foods were a significant source of TDF (~ 25%). Whole grain consumption should continue to be encouraged for all Americans.