Tags

Type your tag names separated by a space and hit enter

Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet.
Nutrients. 2017 Feb 17; 9(2)N

Abstract

Dietary fiber (DF), found in whole fruits, vegetables, and whole grains (WG), is considered a nutrient of concern in the US diet and increased consumption is recommended. The present study was designed to highlight this critical importance of the difference between WG, high-fiber WG, and sources of fiber that are not from WG. The study is based on the two-day diets reported consumed by the nationally representative sample of Americans participating in What We Eat In America, the dietary component of the National Health and Nutrition Examination Survey from 2003-2010. Foods consumed were classified into tertiles of DF and WG and the contribution of fiber by differing levels of WG content were examined. Foods containing high amounts of WG and DF only contributed about 7% of total fiber intake. Overall, grain-based foods contributed 54.5% of all DF consumed. Approximately 39% of DF came from grain foods that contained no WG, rather these foods contained refined grains, which contain only small amounts of DF but are consumed in large quantities. All WG-containing foods combined contributed a total of 15.3% of DF in the American diet. Thus, public health messaging needs to be changed to specifically encourage consumption of WG foods with high levels of DF to address both recommendations.

Authors+Show Affiliations

Department of Kinesiology, University of Virginia, Charlottesville, VA 22904, USA. sibylle.kranz@virginia.edu.National Cancer Institute, Bethesda, MD 20892, USA. doddk@mail.nih.gov.Nutrition Assessment and Evaluation, Office of Nutrition and Food Labeling, Center for Food and Applied Nutrition, United States Food and Drug Administration, College Park, MD 20740, USA. wenyen.juan@fda.hhs.gov.United States Department of Agriculture, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND 58203, USA. luann.johnson@ars.usda.gov.United States Department of Agriculture, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND 58203, USA. lisa.jahns@ars.usda.gov.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28218657

Citation

Kranz, Sibylle, et al. "Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet." Nutrients, vol. 9, no. 2, 2017.
Kranz S, Dodd KW, Juan WY, et al. Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet. Nutrients. 2017;9(2).
Kranz, S., Dodd, K. W., Juan, W. Y., Johnson, L. K., & Jahns, L. (2017). Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet. Nutrients, 9(2). https://doi.org/10.3390/nu9020153
Kranz S, et al. Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet. Nutrients. 2017 Feb 17;9(2) PubMed PMID: 28218657.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet. AU - Kranz,Sibylle, AU - Dodd,Kevin W, AU - Juan,Wen Yen, AU - Johnson,LuAnn K, AU - Jahns,Lisa, Y1 - 2017/02/17/ PY - 2016/12/14/received PY - 2017/02/06/revised PY - 2017/02/14/accepted PY - 2017/2/21/entrez PY - 2017/2/22/pubmed PY - 2017/8/2/medline KW - Dietary Guidelines for Americans KW - dietary fiber KW - healthy diet KW - nutrition monitoring KW - sources of dietary fiber KW - whole grain intake JF - Nutrients JO - Nutrients VL - 9 IS - 2 N2 - Dietary fiber (DF), found in whole fruits, vegetables, and whole grains (WG), is considered a nutrient of concern in the US diet and increased consumption is recommended. The present study was designed to highlight this critical importance of the difference between WG, high-fiber WG, and sources of fiber that are not from WG. The study is based on the two-day diets reported consumed by the nationally representative sample of Americans participating in What We Eat In America, the dietary component of the National Health and Nutrition Examination Survey from 2003-2010. Foods consumed were classified into tertiles of DF and WG and the contribution of fiber by differing levels of WG content were examined. Foods containing high amounts of WG and DF only contributed about 7% of total fiber intake. Overall, grain-based foods contributed 54.5% of all DF consumed. Approximately 39% of DF came from grain foods that contained no WG, rather these foods contained refined grains, which contain only small amounts of DF but are consumed in large quantities. All WG-containing foods combined contributed a total of 15.3% of DF in the American diet. Thus, public health messaging needs to be changed to specifically encourage consumption of WG foods with high levels of DF to address both recommendations. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/28218657/Whole_Grains_Contribute_Only_a_Small_Proportion_of_Dietary_Fiber_to_the_U_S__Diet_ L2 - https://www.mdpi.com/resolver?pii=nu9020153 DB - PRIME DP - Unbound Medicine ER -