Compilation of an Australian database of manufactured and packaged food products containing wholegrain ingredients

Dalton, Sayne M.C.; Probst, Yasmine; Batterham, Marijka; Tapsell, Linda C.

doi:10.1016/j.jfca.2014.04.012

Cited by 8 publications

(7 citation statements)

References 30 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In brief, from over 5700 food codes, 590 foods were identified as containing any whole grains, as a percentage of the fresh weight of food. Whole grain content was calculated through the adaptation of an existing whole grain database ( 16 ) , recipes and ingredient information, including input from non-profit organisations and industry sources. Whole grain intake was calculated by multiplying the gram weight of all foods reported as containing whole grains, by the percentage of whole grains, avoiding the use of an arbitrary cut-off to define whole-grain foods.…”

Section: Methodsmentioning

confidence: 99%

Whole grain intake of Australians estimated from a cross-sectional analysis of dietary intake data from the 2011–13 Australian Health Survey

Galea

Beck

Probst

et al. 2017

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

Section: Methodsmentioning

confidence: 99%

Whole grain intake of Australians estimated from a cross-sectional analysis of dietary intake data from the 2011–13 Australian Health Survey

Galea

Beck

Probst

et al. 2017

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…In Western countries, oatmeal porridge is widely used. Dalton, Probst, Batterham, and Tapsell (2014) reported that the wholegrain content of hot porridge type cereals on the Australian market comprised on average 74.5 ± 8.8% with a range of 60 -96%. The basic porridge making processes for the various cereals are fairly similar but vary depending on the type of product (from stiff to thin and highly viscous).…”

Section: Porridgesmentioning

confidence: 99%

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

198

141

View full text Add to dashboard Cite

Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are also presented. Key words Highlights Most sensory attributes of wholegrain foods are formed during processing  Phenolics, peptides, Maillard reaction products and lipids are the major compounds determining the specific flavour of wholegrain foods  Bran particle size, surface interactions and water binding are key factors in affecting texture formation  Milling, fractionation, bioprocessing and choice of raw materials are among the tools to improve the sensory characteristics of wholegrain foods

show abstract

“…We could have underestimated wholegrain consumption in the study population as we did not include wholegrain content of discretionary snack foods such as popcorn or savoury biscuits, although these snack foods are not consumed daily. The Australian wholegrain database (55,56) is comprehensive in terms of the foods that have been included. However, during the late 1990s when the BMES 2 participants were examined, wholegrain food options were limited, with much less options available as it is now.…”

Section: Discussionmentioning

confidence: 99%

“…However, during the late 1990s when the BMES 2 participants were examined, wholegrain food options were limited, with much less options available as it is now. We compared the BMES FFQ dataset against the Australian wholegrain database (55,56) and found that most wholegrain percentages were similar between the two datasets. However, there were inconsistencies between BMES FFQ dataset and the Australian wholegrain database in regard to the serving sizes of some breakfast cereals.…”

Section: Discussionmentioning

confidence: 99%

Wholegrain and legume consumption and the 5-year incidence of age-related cataract in the Blue Mountains Eye Study

et al. 2020

View full text Add to dashboard Cite

The present study aims to investigate the effect of wholegrain and legume consumption on the incidence of age-related cataract in an older Australian population-based cohort. The Blue Mountains Eye Study (BMES) is a population-based cohort study of eye diseases among older adults aged 49 years or older (1992–1994, n 3654). Of 2334 participants of the second examination of the BMES (BMES 2, 1997–2000), 1541 (78·3 % of survivors) were examined 5 years later (BMES 3) who had wholegrain and legume consumption estimated from the FFQ at BMES 2. Cataract was assessed using photographs taken during examinations following the Wisconsin cataract grading system. Multivariable-adjusted logistic regression models were used to assess associations with the 5-year incidence of cataract from BMES 2 (baseline) to BMES 3. The 5-year incidence of cortical, nuclear and posterior subcapsular (PSC) cataract was 18·2, 16·5 and 5·9 %, respectively. After adjustment for age, sex and other factors, total wholegrain consumption at baseline was not associated with incidence of any type of cataract. High consumption of legumes showed a protective association for incident PSC cataract (5th quintile: adjusted OR 0·37; 95 % CI 0·15, 0·92). There was no significant trend of this association across quintiles (P = 0·08). In this older Australian population, we found no associations between wholegrain intake at baseline and the 5-year incidence of three cataract types. However, intake of legumes in the highest quintile, compared with the lowest quintile, may protect against PSC formation, a finding needing replication in other studies.

show abstract

Compilation of an Australian database of manufactured and packaged food products containing wholegrain ingredients

Abstract: Compilation of an Australian database of manufactured and packaged food Compilation of an Australian database of manufactured and packaged food products containing wholegrain ingredients products containing wholegrain ingredients

Cited by 8 publications

References 30 publications

Whole grain intake of Australians estimated from a cross-sectional analysis of dietary intake data from the 2011–13 Australian Health Survey

Whole grain intake of Australians estimated from a cross-sectional analysis of dietary intake data from the 2011–13 Australian Health Survey

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Wholegrain and legume consumption and the 5-year incidence of age-related cataract in the Blue Mountains Eye Study

Contact Info

Product

Resources

About