Analysis of Average Daily Fiber Intake Among Ready-to-Eat Cereal Consumers

Williams, Christine L.; Felt-Gunderson, Patricia

doi:10.1177/1559827613479913

Cited by 4 publications

(3 citation statements)

References 8 publications

(16 reference statements)

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“…Intakes of WG from both breads and grain mixtures increased for all ages over the 10-year period. Ready-to-eat cereals in the marketplace differ in WG and fiber content, and there may be consumer confusion regarding the fiber and WG content of foods [ 4 , 28 , 29 , 30 ]. This may be a contributing factor to the low intakes of both dietary fiber and WG reported here and by others.…”

Section: Discussionmentioning

confidence: 99%

Ten-Year Trends in Fiber and Whole Grain Intakes and Food Sources for the United States Population: National Health and Nutrition Examination Survey 2001–2010

McGill¹,

Fulgoni²,

2015

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Current U.S. dietary guidance includes recommendations to increase intakes of both dietary fiber and whole grain (WG). This study examines fiber and WG intakes, food sources and trends from 2001 to 2010 based on National Health and Nutrition Examination Survey (NHANES) data for children/adolescents (n = 14,973) and adults (n = 24,809). Mean fiber intake for children/adolescents was 13.2 (±0.1) g/day. Mean fiber intake for adults 19–50 years (y) was 16.1 (±0.2) g/day and for adults 51+ was 16.1 (±0.2) g/day. There were significant increases in fiber intake from 2001–2010 for children/adolescents and for adults 51+ y. Mean WG intake for children/adolescents was 0.52 (±0.01) oz eq/day. Mean WG intake for adults 19–50 y was 0.61 (±0.02) oz eq/day and for adults 51+ 0.86 (±0.02) oz eq/day. There were no significant changes in WG intake for any age group from 2001–2010. The main food groups contributing to dietary fiber intake for children/adolescents were vegetables (16.6%), grain mixtures (16.3%), other foods (15.8%) and fruits (11.3%). For adults 19+ y, the main sources of dietary fiber were vegetables (22.6%), other foods (14.3%), grain mixtures (12.0%) and fruits (11.1%). Major WG sources for children/adolescents included ready-to-eat cereals (RTEC) (31%), yeast breads/rolls (21%) and crackers and salty grain snacks (21%). The main sources of WG for adults 19+ were yeast breads/rolls (27%), RTEC (23%) and pastas/cooked cereals/rice (21%). Recommending cereals, breads and grain mixtures with higher contents of both dietary fiber and WG, along with consumer education, could increase intakes among the United States (U.S.) population.

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Section: Discussionmentioning

confidence: 99%

Ten-Year Trends in Fiber and Whole Grain Intakes and Food Sources for the United States Population: National Health and Nutrition Examination Survey 2001–2010

McGill¹,

Fulgoni²,

2015

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“…A product with higher dietary fiber can be prepared from *Corresponding author; E-mail: daniel.brabec@ars.usda.gov;Phone: 785-776-2731. Cereal Research Communications 45, 2017 white wheat flour (Chang et al 1995;Williams 2013), because more of the white wheat bran can be included in the flour without impacting appearance. Thus, millers can obtain higher flour yields with the white wheat varieties verses the red wheat varieties (Ambalamaatil et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of an image-based sorter to select for kernel color within early segregating hard winter wheat (Triticum aestivum L.) Populations

Brabec

Guttieri

Pearson

et al. 2017

Cereal Research Communications

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This study evaluated the effectiveness of an image sorter to select for kernel color within early generations of segregating hard winter wheat populations. The wheat crosses originated from different combinations of white and red parents. Three generations (F 3, F 4 and F 5 ) of sorting were applied to six segregating populations. At each generation, samples of whitesorted, red-sorted, and unsorted populations, along with the parents of the populations, were planted in replicated trials at multiple locations. The sorter processed 1kg sized samples in ~30 min and samples were sorted for 108 plots per season. ~10% of the F 3 populations were sorted and planted as white-sort population. This resulted in minimal changes in the % of white kernels. ~3% of the F 4 and F 5 populations were sorted and planted as white-sorted populations and significant advancement occurred. The F 6 populations of white-sorted samples from Dakota Lake ranged from 80% to 92% white kernels. The F 6 populations from Brookings ranged from 53% to 83% white kernels. Sorting for red seed decreased the frequency of white seed as compared to the unsorted reference populations; however reductions, of white seeds in the red populations, were modest and required three cycles of selection for significant effect. The effectiveness of the image-sorter varied with population and environment and sorting methods.

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“…A darker color of the bread may result from the use of flour from high milling. However, for some consumers, it is difficult to distinguish wholegrain products with high fiber content due to the variable composition of such breads [2,31]. On the other hand, the selection of a plain roll as containing the most fiber is an unexpected result.…”

Section: Discussionmentioning

confidence: 99%

The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

Jeżewska-Zychowicz

Królak

2020

Nutrients

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The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants’ perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers’ perception of fiber-rich products and their skills related to the selection of high-fiber foods.

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Analysis of Average Daily Fiber Intake Among Ready-to-Eat Cereal Consumers

Cited by 4 publications

References 8 publications

Ten-Year Trends in Fiber and Whole Grain Intakes and Food Sources for the United States Population: National Health and Nutrition Examination Survey 2001–2010

Ten-Year Trends in Fiber and Whole Grain Intakes and Food Sources for the United States Population: National Health and Nutrition Examination Survey 2001–2010

Effectiveness of an image-based sorter to select for kernel color within early segregating hard winter wheat (Triticum aestivum L.) Populations

The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

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