Consumption Patterns of Grain-Based Foods among Adults in Canada: Evidence from Canadian Community Health Survey—Nutrition 2015

Hosseini, Seyed Hamzeh; Papanikolaou, Yanni; Islam, Naorin; Rashmi, Patil; Shamloo, Arash; Vatanparast, Hassan

doi:10.3390/nu11040784

Cited by 17 publications

(8 citation statements)

References 34 publications

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“…In this study, the major sources of dietary riboflavin were vegetables (26%) and milk and alternatives (25%), followed by meat and alternatives (16%) and grains (14%). The contribution of grains was slightly lower than that reported by a study of the contribution of nutrients from grain-based foods from the 2015 CCHS, in which grain-based foods contributed 19% of riboflavin intake in Canadians; however, the results included both males and females, and children (≥2 y; n = 19,797) ( 19 ). It is not surprising that 25% of dietary riboflavin intake was from milk and alternative sources.…”

Section: Discussioncontrasting

confidence: 62%

“…This survey is now >15 y old. Two recent studies in Canada on the contribution of dairy products and grains to nutrient intake reported that milk and alternatives contributed 24% of total riboflavin intake in adults, and that grain products contributed 19% of total riboflavin intake in participants aged ≥2 y, using data collected from the 2015 CCHS ( 18 , 19 ); the contribution of other food sources to riboflavin intake in Canada remains unknown.…”

Section: Introductionmentioning

confidence: 99%

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Dietary Riboflavin Intake and Riboflavin Status in Young Adult Women Living in Metro Vancouver, Canada

Aljaadi

Wiedeman

Barr

et al. 2021

Current Developments in Nutrition

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Background Nutrition surveys suggest that less than 10% of Canadian adults have inadequate riboflavin intakes. However, biochemical riboflavin deficiency (erythrocyte glutathione reductase activity coefficient, EGRac ≥ 1.40) has been reported in 41% of young adult women living in Metro Vancouver. Canadian Chinese ethnicity comprise > 25% of Vancouver's population and are postulated to have poorer riboflavin status than those of European ethnicity, as they may be less likely to consume dairy products and fortified wheat. Objectives The objectives of this study were to determine dietary riboflavin intake and food sources, and to assess the association between riboflavin intake and status among young women of European (n = 107) and Chinese (n = 91) ethnicities living in Metro Vancouver, Canada. Methods This was a cross-sectional study conducted on women (19 - 45 years). Women were healthy, not pregnant or breastfeeding, of European or Chinese ethnicities, and not taking riboflavin-containing supplements for the past 4 months. Dietary riboflavin intake was assessed using the past-year Diet History Questionnaire II and ໿riboflavin status (EGRac) was measured in fasting venous blood samples. Results Only 7% of participants had dietary riboflavin intakes below the EAR (0.9 mg/d), but 40% of women had biochemical riboflavin deficiency (EGRac ≥ 1.40). Although more Canadian women of European ethnicity than Chinese ethnicity had biochemical riboflavin deficiency (46% and 34%; P < 0.001), median dietary riboflavin intake did not differ (1.73 and 1.82 mg/d; P = 0.587). Dairy products and vegetables contributed the most to riboflavin intake. Energy-adjusted dietary riboflavin intake was inversely associated with EGRac (B = -0.04, 95% CI: -0.07, -0.01). However, after further adjustment the relationship was not significant. Conclusions Overall, women of reproductive age living in Metro Vancouver, Canada, had a low prevalence of inadequate dietary riboflavin intake despite the high prevalence of apparent biochemical riboflavin deficiency.

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Section: Discussioncontrasting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Dietary Riboflavin Intake and Riboflavin Status in Young Adult Women Living in Metro Vancouver, Canada

Aljaadi

Wiedeman

Barr

et al. 2021

Current Developments in Nutrition

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“…The primary reason behind considering these categories was the recommendations made by the CFG and the United States Department of Agriculture, suggesting that at least half of the grain intakes should be whole grains [3,23]. Following these recommendations and the previous studies showing that refined grains could contribute to the intakes of some key nutrients for both children and adults in Canada [24,25], a pattern of whole-grain consumption (i.e., the balanced intake of grains) was defined where the share of whole grain intakes was between 40% to 60% of the total daily intakes of grain. The other patterns of whole grain intakes in this study were defined around the balanced pattern of consumption…”

Section: Methodsmentioning

confidence: 99%

Association between Grain Intake, Nutrient Intake, and Diet Quality of Canadians: Evidence from the Canadian Community Health Survey–Nutrition 2015

2019

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The new Canada’s Food Guide (CFG) recommends whole grains foods as the primary choice of grain products in the daily diet. This study examined whether higher shares of whole-grain consumption, beyond the recommended levels (i.e., above half) of the daily grain intake, are linked with optimal diet quality and intakes of some key nutrients, for both children and adolescents and adults in Canada. To meet the objective of this study, we used the Canadian Community Health Survey (CCHS)–Nutrition 2015, which is a nationally representative data. We employed the propensity score matching (PSM) method in this study. PSM estimates the exposure effect when a set of individuals are exposed to a specific treatment (food group intake in this study) in a non-experimental setting. The results of our analyses implied that a high consumption of whole grains is associated with a good diet quality. However, after a certain level of whole-grain consumption, no significant differences can be observed in diet quality scores of children and adolescents and adults. Moreover, it was observed that the proportion of obese and overweight individuals was significantly lower among adults that had balanced intakes of whole and non-whole grains. The results of logistic regression analyses also showed the probability of being obese and overweight is significantly lower in the case of adults with balanced intakes of grains. However, no significant differences were observed in the prevalence of obesity and overweight across whole grains consumption patterns for children and adolescents.

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“…Among the cereal‐based products, bread represents the most commonly consumed category in several countries in Europe and North America (Hosseini et al., 2019; Laskowski, Gorska‐Warsewicz, Rejman, Czeczotko, & Zwolinska, 2019; Papanikolaou & Fulgoni, 2017). Cookies, cakes, and pasta are also frequently consumed (Hosseini et al., 2019), though none of these items are traditional food uses for proso millet. Wheat is the most suitable raw material for the production of pasta and baked goods, due to the unique viscoelastic properties of its gluten proteins.…”

Section: Processing: Part Of the Yellow Cluster But Linked To All Otmentioning

confidence: 99%

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

Marti

Tyl

2020

Comp Rev Food Sci Food Safe

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Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten‐free “ancient” grain and millet‐based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).

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Consumption Patterns of Grain-Based Foods among Adults in Canada: Evidence from Canadian Community Health Survey—Nutrition 2015

Cited by 17 publications

References 34 publications

Dietary Riboflavin Intake and Riboflavin Status in Young Adult Women Living in Metro Vancouver, Canada

Dietary Riboflavin Intake and Riboflavin Status in Young Adult Women Living in Metro Vancouver, Canada

Association between Grain Intake, Nutrient Intake, and Diet Quality of Canadians: Evidence from the Canadian Community Health Survey–Nutrition 2015

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

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