Boosting Whole-Grain Utilization in the Consumer Market: A Case Study of the Oldways Whole Grains Council’s Stamped Product Database

Sluyter, Caroline; LeBlanc, Kelly; Hicks‐Roof, Kristen

doi:10.3390/nu14030713

Cited by 8 publications

(6 citation statements)

References 12 publications

(12 reference statements)

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“…Less than ideal average intakes per day were also present for other MSDP food groups, including whole grains, nonstarchy vegetables, fish, and olive oil. When juxtaposed against a 36% increase in whole grains in US food products since 2008 ( 47 ), whole grain intakes are low, especially among the nHA, with reported consumption of 0.65 oz eq per day (MSDP component score = 0.79 out of 10). The 75% of the study population making up the nHA achieved a total vegetable intake of ∼1 cup eq, which is lower than the 2–3 cups per day recommended by the DGA.…”

Section: Discussionmentioning

confidence: 99%

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

Overcash

Crusan

2022

Current Developments in Nutrition

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Background The Mediterranean-style diet pattern (MSDP) is a recommended dietary pattern in the 2020–25 United States Dietary Guidelines. Few studies report wide-spread adherence to the diet which suggests Americans may benefit from strategies to help them improve alignment to a MSDP. Objectives The purpose of this study is to assess the impact of isocaloric food substitutions on adherence to the MSDP in U.S. adults. Methods Using data from National Health and Nutrition Examination Survey (2007–2018), alignment to a MSDP was determined by calculation of a Mediterranean diet scoring index appropriate for non-Mediterranean populations (0–100 points for the total score; higher scores = greater adherence). The sample was divided into two groups: high-adherence group (HA) vs. non-high adherence group (nHA) to determine differentiating food groups to be used for isocaloric food substitution modeling. Substitution modeling via multiple regression analyses determined food selections that have the greatest impact on MSDP score. Honey was added to the substitutions in recipe form and evaluated for impact on MSDP score. Results The study consisted of 19,978 adults, ages 25–66 with complete dietary data. The nHA had a lower mean total MSDP score (7.10 ± 0.04 points) compared to the HA (16.45 ± 0.09 points). Increasing olive oil from non-use to partial use had the greatest impact (∼ +2 points) for both groups. total MSDP over two points for both groups. Other isocaloric substitutions also improved adherence, albeit to a lesser degree: 1 oz. of whole grain for 1 oz. refined grain, 4 oz of fish for 4 oz of red meat, 4.9 cups of kale for 0.7 cups of starchy/root vegetables. Improved MSDP scores sustained when honey was added to the substitutions. Conclusions Simple dietary substitutions can help a diet more closely align with a Mediterranean-style dietary pattern. Honey added to the simple substitutions may increase palatability without sacrificing nutritional benefit.

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Section: Discussionmentioning

confidence: 99%

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

Overcash

Crusan

2022

Current Developments in Nutrition

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“…A complementary approach is independent third-party certification of food products. A long-established example of this is the simple-to-understand Whole Grain Stamps of the Whole Grains Council [ 49 ]. There is some evidence that this latter approach can be useful in developing countries.…”

Section: Discussionmentioning

confidence: 99%

“…There is some evidence that this latter approach can be useful in developing countries. In Latin America, the number of registered food products carrying the Whole Grains Stamp increased from approximately 100 when it was introduced in 2009 to more than 1300 in 2020 [ 49 ]. Further, a survey commissioned by the Whole Grains Council revealed that 2⁄3rds of consumers report that third-party labeling on foods gives them more confidence in the product, and more specifically that 86% of consumers trusted the Whole Grain Stamp [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey

et al. 2023

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Evidence indicates that whole-grain food consumption reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in developing countries is likely to significantly benefit the health of the population. However, there is very limited information on consumer whole-grain knowledge, attitudes, and behaviors in developing countries. An online cross-sectional survey was conducted among 1000 South African consumers with sufficient income to make food purchase choices and who were generally representative in terms of gender, age, and ethnicity. Most respondents (64%) were confident of their whole-grain knowledge. However, 60% of all participants selected incorrect definitions of whole grains. Whilst most correctly identified common cereals as whole grains, at most 50% of participants correctly identified common whole-grain foods. Also, whilst most (67%) thought that they were consuming enough whole grains, the majority (62%) underestimated the recommended level of consumption. Furthermore, respondent knowledge regarding whole-grain food attributes and the health benefits of whole-grain consumption was generally poor. Clearly, consumer-focused strategies are needed in developing countries to increase whole-grain food consumption to help the broader population achieve a healthy and sustainable diet. Actions proposed include: simple-to-understand information on whole-grain content relative to recommendations on food product labels, the provision of whole-grain foods in school nutrition schemes, and coordinated social and behavior change communication initiatives.

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“…However, we can observe an increasing demand for healthier food options. In both Latin America and the United States, a significant increase was recorded in the consumption of products containing whole grains (Sluyter et al, 2022). Bakery products are among the foods that are rich sources of fiber.…”

Section: Introductionmentioning

confidence: 99%

Effect of whole-grain flour addition on bread sensory quality

Tauferová,

Hellingerová

2023

Maso International – Journal of Food Science and Technology

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Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads. A total of sixteen experimental bread samples were prepared, containing varying proportions of different types of whole-grain flours. Both quantitative descriptive analysis and hedonic analysis were carried out by using categorical ordinal scales. Differences in the graininess of the individual samples were sensorially well discernible. In addition, slightly reduced chewability was described for samples with a higher addition of whole-grain flour. No problems with cohesiveness, increased hardness or unpleasant taste were perceived in the experimental samples. More significant differences were perceived in terms of color intensity. Hedonic ratings for taste, aroma and texture were within narrow ranges and in all cases reached values corresponding to a rather positive evaluation. All experimental samples of breads containing whole-grain flour were rated better from a hedonic point of view compared to the control made from conventional low-milled wheat flour. The addition of 30% whole-grain flour appears to be the most optimal.

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Boosting Whole-Grain Utilization in the Consumer Market: A Case Study of the Oldways Whole Grains Council’s Stamped Product Database

Cited by 8 publications

References 12 publications

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey

Effect of whole-grain flour addition on bread sensory quality

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