Main Factors Influencing Whole Grain Consumption in Children and Adults—A Narrative Review

Abstract

Despite their recognized health benefits, intakes of whole grains (WG) are below recommended levels in almost all countries worldwide. This observation highlights the need to increase WG consumption by understanding factors influencing this consumption and how they could be favorably impacted. This review focused on facilitators of and barriers to WG consumption and how to improve the effectiveness of programs aiming at increasing WG consumption. The main methods to facilitate WG intakes in both adults and children seem to be to (i) increase the availability and the variety of foods containing WG, (ii) improve their sensory appeal, (iii) reduce their purchase cost, (iv) use a familiarization period to introduce them to consumers (with a gradual increase in consumed amounts and repeated exposure), and (v) improve communication and labeling to enhance consumers’ ability to identify products with WG. These strategies may be used to improve the effectiveness of programs aiming at promoting WG consumption, with a further emphasis on the need to apply them over a long period of time, and potentially to include tasting sessions of new foods containing WG. Finally, these strategies should involve broad partnerships between multiple stakeholders at the regulatory, institutional and industrial levels.

Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet

“…Participants perceived that whole grain pasta as healthy and filling and somewhat tasty in accordance with other studies [ 42 , 51 , 52 ]. Availability of whole grain pasta and price which were the main barriers of whole grain consumption in previous studies [ 51 , 52 , 53 , 54 , 55 ] were not important issues for the participants since they could find whole grain pasta both at shopping places and dining halls.…”

“…Since one of the requirements of the program was for the menu item to be 100% whole grain, whole grain pasta soon became commonplace across menus on the campus alongside regular pasta options. This confirms that if whole grain pasta is available with competitive price (or equal to the price of regular pasta), the consumption of whole grain pasta would increase [ 42 , 57 ], as around 40% of study participants actually chose whole grain pasta for dinner.…”

“…However, sometimes intervention studies provide little insight regarding the behavioral reasons for choosing whole grain vs. regular products. In order to better establish tailored intervention recommendations to increase whole grain consumption, it is important to understand the factors that drive consumers toward this choice [ 42 ]. As such, a study exploring individual factors that could impact the intention to choose or purchase whole grain pasta among university students is needed, as their consumption habits now could shape their habits in the future.…”

“…The purpose of this study was to evaluate determinant factors contributing to university students’ willingness to include whole grain pasta in their diet. More specifically, it aims to identify (1) different groups of students according to their healthy eating perception, and (2) the main factors associated to the consumer perception of whole grain pasta, in each group, based on the barriers/facilitators for whole grain consumption, such as cost differences, lack of availability, sensory appeal [ 33 , 42 ] and others, such the perceptions of feeling fuller and being healthier [ 43 ]. Finally, the study aims to evaluate the role of attitudes toward including whole grain pasta in the diet, such as benefits and importance [ 43 ].…”

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

“…Considering the well-known positive effects of fibre on human health and that fibre intake is below the recommended levels in all Western countries [ 56 ], trying to guide children toward a higher consumption of whole-grain and fibre-rich foods is certainly a challenge for nutritionists and food companies [ 57 , 58 ]. One way is to develop alternative versions of familiar products.…”