39
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001–2012

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Background

          The purpose of this study was (1) to describe intakes of total grain and whole grain in the United States over the past 12 years and major dietary sources, and (2) to determine the relationship between whole grain intake and adiposity measures for children and adults.

          Methods

          Cross-sectional dietary data from the continuous National Health and Nutrition Examination Survey 2001–12 (6 2-year cycles) for children 6–18 years ( n = 15,280) and adults 19+ years ( n = 29,683) were linked to the My Pyramid and Food Patterns Equivalents Databases to assess daily intake of total grain and whole grain. These populations were classified into groups based on average whole grain intake: 0 ounce equivalents (oz eq)/day, > 0 and <1 oz eq/day, and ≥1 oz eq/day. Within these classifications, body mass index, waist circumference, and percent overweight/obese were identified. Regression and logistic regression analyses were used to assess associations between these dependent variables and whole grain intake.

          Results

          Adults consumed a mean 0.72 whole grain oz eq/day in 2001–02 and 0.97 oz eq/day in 2011–12 and children consumed a mean 0.56 whole grain oz eq/day in 2001–02 and 0.74 oz eq/day in 2011–12. While over 70 % of children and 60 % of adults met daily intake recommendations for total grain, less than 1.0 and 8.0 % percent of children and adults, respectively, met whole grain recommendations in 2011–12. Adults and children who consumed whole grain had significantly better intakes of nutrients and dietary fiber compared to non-consumers. From 2001 to 2012, grain mixed dishes and yeast breads were the leading sources of total grain, while yeast breads and ready to eat cereals were the leading sources of whole grain for both children and adults. Multiple regression analysis showed a significant, inverse relationship between body mass index and waist circumference with respect to whole grain intake after adjustment for covariates in both children and adults ( p < 0.05). Similarly, logistic regression analysis showed a significant inverse relationship between percent overweight/obese and whole grain intake ( p < 0.05).

          Conclusions

          Although most children and adults meet daily intake goals for grain foods overall, whole grain as a portion of total grain intake continues to be consumed at levels well below recommendations. The data from the current study suggest that greater whole grain consumption is associated with better intakes of nutrients and healthier body weight in children and adults. Continued efforts to promote increased intake of whole grain foods are warranted.

          Related collections

          Most cited references49

          • Record: found
          • Abstract: found
          • Article: not found

          Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease.

          Studies of whole grain and chronic disease have often included bran-enriched foods and other ingredients that do not meet the current definition of whole grains. Therefore, we assessed the literature to test whether whole grains alone had benefits on these diseases. The objective was to assess the contribution of bran or cereal fiber on the impact of whole grains on the risk of type 2 diabetes (T2D), obesity and body weight measures, and cardiovascular disease (CVD) in human studies as the basis for establishing an American Society for Nutrition (ASN) position on this subject. We performed a comprehensive PubMed search of human studies published from 1965 to December 2010. Most whole-grain studies included mixtures of whole grains and foods with ≥25% bran. Prospective studies consistently showed a reduced risk of T2D with high intakes of cereal fiber or mixtures of whole grains and bran. For body weight, a limited number of prospective studies on cereal fiber and whole grains reported small but significant reductions in weight gain. For CVD, studies found reduced risk with high intakes of cereal fiber or mixtures of whole grains and bran. The ASN position, based on the current state of the science, is that consumption of foods rich in cereal fiber or mixtures of whole grains and bran is modestly associated with a reduced risk of obesity, T2D, and CVD. The data for whole grains alone are limited primarily because of varying definitions among epidemiologic studies of what, and how much, was included in that food category.
            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            Trends in snacking among U.S. children.

            Nationally representative surveys of food intake in U.S. children show large increases in snacking between the 1989-91 to 1994-98 and 1994-98 to 2003-06 periods. Childhood snacking trends are moving toward three snacks per day, and more than 27 percent of children's daily calories are coming from snacks. The largest increases have been in salty snacks and candy. Desserts and sweetened beverages remain the major sources of calories from snacks.
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Dietary Guidelines for Americans

                Bookmark

                Author and article information

                Contributors
                annalbertson4225@gmail.com
                mreicks@umn.edu
                Nandan.Joshi@genmills.com
                carolyn.gugger@genmills.com
                Journal
                Nutr J
                Nutr J
                Nutrition Journal
                BioMed Central (London )
                1475-2891
                22 January 2016
                22 January 2016
                2015
                : 15
                : 8
                Affiliations
                [ ]James Ford Bell Technical Center, General Mills Bell Institute of Health and Nutrition, 9000 Plymouth Avenue North, Minneapolis, MN 55427 USA
                [ ]Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108 USA
                [ ]General Mills India Pvt. Ltd, 601-Prudential, Hiranandani Business Park, Powai, Mumbai 400076 India
                Author information
                http://orcid.org/0000-0001-6726-9408
                Article
                126
                10.1186/s12937-016-0126-4
                4722728
                26728196
                a497b31e-7512-4d51-b8d4-30c83e981f49
                © Albertson et al. 2016

                Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License ( http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver ( http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

                History
                : 24 September 2015
                : 19 January 2016
                Categories
                Research
                Custom metadata
                © The Author(s) 2016

                Nutrition & Dietetics
                total grain consumption,whole grain consumption,food sources,adiposity measures,body mass index,cross-sectional survey

                Comments

                Comment on this article