Wholegrain Food Acceptance in Young Singaporean Adults.

Jia Neo,Iain Brownlee

doi:10.3390/nu9040371

Abstract

Previous epidemiological evidence suggests that habitual consumption of whole grains is associated with reduction of disease risk. While wholegrain food consumption appears to be increasing in Singapore, it is still low, with more infrequent consumption noted in younger Singaporeans. Therefore, the primary objective of this study is to determine the knowledge of whole grains and barriers to consumption of wholegrain foods. Thirty participants (age range 21–26 year, 19 females) took part in two focus groups separated by a 2-week period in which participants trialled a range of wholegrain foods. Barriers towards whole grain consumption and experiences of products during this familiarization period were discussed during the focus groups and knowledge of whole grains was assessed by questionnaire. Potential barriers such as personal factors, product-specific factors and external factors were identified with sensory and habitual being stronger barriers. The whole grain familiarization period did not alter the taste expectations of the consumers but it did manage to increase acceptance for four of the wholegrain products tested (muesli, cookies, granola bars and wholewheat pasta). These findings suggest existing barriers to wholegrain food consumption should be considered by public health agencies and manufacturing companies.

Highlights

IntroductionWhole grains consist of the intact, ground, cracked or flaked fruit of the grains where the primary components (bran, germ, endosperm) are retained within their natural ratio [1]
Whole grains consist of the intact, ground, cracked or flaked fruit of the grains where the primary components are retained within their natural ratio [1]
The prevalence of chronic diseases associated with low habitual intake of wholegrain foods in Singaporean adults’ aged 18 to 64 years has risen rapidly from 9 to 11.3% and 6 to

Summary

Introduction

Whole grains consist of the intact, ground, cracked or flaked fruit of the grains where the primary components (bran, germ, endosperm) are retained within their natural ratio [1]. The putative health enhancing properties of whole grains are attributed to the presence of nutrients and bioactive compounds which are mainly found in the bran and germ [2]. Consistent observational evidence associates habitual consumption of wholegrain foods with a wide range of positive impacts on health such as a reduced risk of diabetes, obesity, cardiovascular disease (CVD) and cancer [3,4]. The prevalence of chronic diseases associated with low habitual intake of wholegrain foods in Singaporean adults’ aged 18 to 64 years has risen rapidly from 9 to 11.3% (for diabetes) and 6 to. In Singapore, habitual intake of whole grains has increased but still falls well short of recommended intake. While the percentage of adults consuming more than one serving of whole grains a day appears to have risen from 8.4% in 2004 to

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