Dietary intake of whole grains

Objective: The objective of this study was to provide national estimates of whole-gain intake in the United States, identify major dietary sources of whole grains and compare food and nutrient intakes of whole-grain consumers and nonconsumers. Methods: Data were collected from 9,323 individuals age 20 years and older in USDA's 1994-96 Continuing Survey of Food Intakes by Individuals through in-person interviews on two non-consecutive days using a multiple-pass 24-h our recall method. Foods reported by respondents were quantified in serving s as defined by the Food Guide Pyramid using a new database developed by th e USDA. Whole-grain and nonwhole-grain servings were determined based on th e proportion, by weight, of the gain ingredients in each food that were who le grain and nonwhole gain. Sampling weights were applied to provide nation al probability estimates adjusted for differential rates of selection and n onresponse. Then, t tests were used to assess statistically significant dif ferences in intakes of nutrients and food groups by whole-gain consumers an d nonconsumers. Results: According to the 1994-96 survey, U.S. adults consumed an average o f 6.7 servings of grain products per day; 1.0 serving was whole gain. Thirt y-six percent averaged less than one whole-grain serving per day based on t wo days of intake data, and only eight percent met the recommendation to ea t at least three servings per day. Yeast breads and breakfast cereals each provided almost one-third of the whole-grain servings, grain-based snacks p rovided about one-fifth, and less than one-tenth came from quick breads, pa sta, rice, cakes. cookies, pies, pastries and miscellaneous grains. Whole-g rain consumers had significantly better nutrient profiles than nonconsumers , including higher intakes of vitamins and minerals as percentages of 1989 Recommended Dietary Allowances and as nutrients per 1000 kilocalories, and lower intakes of total fat, saturated fat and added sugars as percentages o f food energy. Consumers were significantly more likely than nonconsumers t o meet Pyramid recommendations for the grain, fruit and dairy food groups. Conclusion: Consumption of whole-grain foods by U.S. adults falls well belo w the recommended level. A large proportion of the population could benefit from eating more whole grain, and efforts are needed to encourage consumpt ion.