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Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010.
Nutr Res. 2014 Mar; 34(3):226-34.NR

Abstract

Whole grain (WG) foods have been shown to reduce chronic disease risk and overweight. Total dietary fiber is associated with WG and its health benefits. The purpose was to determine whether associations exist between WG intake (no-WG intake, 0 ounce equivalent [oz eq]; low, >0-<3 oz eq; high, ≥3 oz eq) and total dietary fiber intake among Americans 2 years and older. One-day food intake data from the US National Health and Nutrition Examination Survey 2009 to 2010 (n = 9042) showed that only 2.9% and 7.7% of children/adolescents (2-18 years) and adults (≥19 years) consumed at least 3 WG oz eq/d, respectively. For children/adolescents and adults, individuals in the high WG intake group were 59 and 76 times more likely to fall in the third fiber tertile, respectively, compared with those with no-WG intake. Total dietary fiber intake from food sources varied by WG intake group for children/adolescents and adults with more total dietary fiber consumed from ready-to-eat (RTE) and hot cereals and yeast breads/rolls in the high WG intake group compared with the no-WG intake group. Major WG sources for children/adolescents and adults included yeast bread/rolls (24% and 27%, respectively), RTE cereals (25% and 20%, respectively), and oatmeal (12% and 21%, respectively). Among those with the highest WG intake, WG RTE cereal with no added bran was the greatest contributor to total dietary fiber compared with other RTE cereal types. Whole grain foods make a substantial contribution to total dietary fiber intake and should be promoted to meet recommendations.

Authors+Show Affiliations

Department of Food Science and Nutrition, University of Minnesota, St Paul, MN. Electronic address: mreicks@umn.edu.General Mills Bell Institute of Health and Nutrition, Minneapolis, MN.General Mills Bell Institute of Health and Nutrition, Minneapolis, MN.General Mills Inc, Mumbai, India.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24655489

Citation

Reicks, Marla, et al. "Total Dietary Fiber Intakes in the US Population Are Related to Whole Grain Consumption: Results From the National Health and Nutrition Examination Survey 2009 to 2010." Nutrition Research (New York, N.Y.), vol. 34, no. 3, 2014, pp. 226-34.
Reicks M, Jonnalagadda S, Albertson AM, et al. Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. Nutr Res. 2014;34(3):226-34.
Reicks, M., Jonnalagadda, S., Albertson, A. M., & Joshi, N. (2014). Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. Nutrition Research (New York, N.Y.), 34(3), 226-34. https://doi.org/10.1016/j.nutres.2014.01.002
Reicks M, et al. Total Dietary Fiber Intakes in the US Population Are Related to Whole Grain Consumption: Results From the National Health and Nutrition Examination Survey 2009 to 2010. Nutr Res. 2014;34(3):226-34. PubMed PMID: 24655489.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. AU - Reicks,Marla, AU - Jonnalagadda,Satya, AU - Albertson,Ann M, AU - Joshi,Nandan, Y1 - 2014/01/16/ PY - 2013/09/17/received PY - 2013/12/31/revised PY - 2014/01/09/accepted PY - 2014/3/25/entrez PY - 2014/3/25/pubmed PY - 2014/12/15/medline KW - Adolescents KW - Adults KW - Children KW - Cross-sectional survey KW - NHANES KW - Total dietary fiber KW - Whole grain SP - 226 EP - 34 JF - Nutrition research (New York, N.Y.) JO - Nutr Res VL - 34 IS - 3 N2 - Whole grain (WG) foods have been shown to reduce chronic disease risk and overweight. Total dietary fiber is associated with WG and its health benefits. The purpose was to determine whether associations exist between WG intake (no-WG intake, 0 ounce equivalent [oz eq]; low, >0-<3 oz eq; high, ≥3 oz eq) and total dietary fiber intake among Americans 2 years and older. One-day food intake data from the US National Health and Nutrition Examination Survey 2009 to 2010 (n = 9042) showed that only 2.9% and 7.7% of children/adolescents (2-18 years) and adults (≥19 years) consumed at least 3 WG oz eq/d, respectively. For children/adolescents and adults, individuals in the high WG intake group were 59 and 76 times more likely to fall in the third fiber tertile, respectively, compared with those with no-WG intake. Total dietary fiber intake from food sources varied by WG intake group for children/adolescents and adults with more total dietary fiber consumed from ready-to-eat (RTE) and hot cereals and yeast breads/rolls in the high WG intake group compared with the no-WG intake group. Major WG sources for children/adolescents and adults included yeast bread/rolls (24% and 27%, respectively), RTE cereals (25% and 20%, respectively), and oatmeal (12% and 21%, respectively). Among those with the highest WG intake, WG RTE cereal with no added bran was the greatest contributor to total dietary fiber compared with other RTE cereal types. Whole grain foods make a substantial contribution to total dietary fiber intake and should be promoted to meet recommendations. SN - 1879-0739 UR - https://www.unboundmedicine.com/medline/citation/24655489/Total_dietary_fiber_intakes_in_the_US_population_are_related_to_whole_grain_consumption:_results_from_the_National_Health_and_Nutrition_Examination_Survey_2009_to_2010_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0271-5317(14)00005-0 DB - PRIME DP - Unbound Medicine ER -