Whole Grain Products in (Southern) Europe: Consumer Trends and Technological Implications

Brinch-Nielsen, Niels; Neess, Rikke Iben

doi:10.1094/cplex-2013-1001-22b

CFW Plexus

2013

DOI: 10.1094/cplex-2013-1001-22b

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Whole Grain Products in (Southern) Europe: Consumer Trends and Technological Implications

Niels Brinch-Nielsen¹,

Rikke Iben Neess²

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2015

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Cited by 2 publications

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“…As a result, dietary guidance by a variety of government and health-promoting organizations recommends the inclusion of whole grain foods in the diet. Most guidelines call for an increase in whole grain intake by replacing some refined-grain products (2,3). For example, the U.S. 2005 Dietary Guidelines Advisory Committee (DGAC) recommended that consumers "make at least half their grains whole" (4).…”

mentioning

confidence: 99%

Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data

Jones¹,

Adams

Harriman³

et al. 2015

Cereal Foods World

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mentioning

confidence: 99%

Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data

Jones¹,

Adams

Harriman³

et al. 2015

Cereal Foods World

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Intakes of whole grain in an Italian sample of children, adolescents and adults

Sette¹,

Laura²,

Piccinelli³

et al. 2015

Eur J Nutr

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PurposeThere is wide evidence that regular consumption of whole grain foods may reduce the risk of chronic diseases. The aim of this work was to quantify the intake of whole grains and identify main dietary sources in the Italian population.MethodsWhole grain intakes were calculated in a sample of 2830 adults/older adults and of 440 children/adolescents from the last national survey INRAN-SCAI 2005–06. Food consumption was assessed from a 3-day food record. The whole grain content of foods was estimated mainly from quantitative ingredient declarations on labels.ResultsMean whole grain intakes were 3.7 g/day in adults/older adults and 2.1 g/day in children/adolescents. Overall, 23 % of the sample reported consumption of whole grain foods during the survey, among which mean whole grain intakes ranged from 6.0 g/day in female children to 19.1 g/day in female older adults. The main sources of whole grains were breakfast cereals in children/adolescents (32 %) and bread in adults/older adults (46 %). Consumption of whole grain among adults was associated with significantly higher daily intakes and adequacy of dietary fibre, several vitamins (thiamine, riboflavin, vitamin B6) and minerals (iron, calcium, potassium, phosphorus, zinc, magnesium) compared to non-consumption. Among children, whole grain intake was associated with significantly higher intakes of iron and magnesium.ConclusionsThe study reveals very low whole grain intakes across all age groups of the Italian population. Considering the positive association in consumers between whole grain intakes and fibre and micro-nutrient intakes, public health strategies to increase whole grain consumption should be considered.Electronic supplementary materialThe online version of this article (doi:10.1007/s00394-015-1097-5) contains supplementary material, which is available to authorized users.

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Whole Grain Products in (Southern) Europe: Consumer Trends and Technological Implications

Cited by 2 publications

References 13 publications

Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data

Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data

Intakes of whole grain in an Italian sample of children, adolescents and adults

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