Global approaches to promoting whole grain consumption

Toups, Kelly

doi:10.1093/nutrit/nuz067

Cited by 15 publications

(11 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To meet current whole‐grain dietary recommendations as well as striving toward the aspirational target suggested by Willet et al. (2019), there needs to be a concerted effort to increase intake of whole grains for all populations (Toups, 2020). Building robust, evidence‐based dietary guidelines should be a priority for health agencies globally, as well as clear guidance for population on how to select healthful whole‐grain products.…”

Section: Present and Future Recommendations For Intake Of Whole Grainsmentioning

confidence: 99%

“…The agreed definition states “ A whole‐grain food shall contain at least 50% whole‐grain ingredients based on dry weight .” Supporting documentation for both definitions is available on the WGI web site (Whole Grain Initiative, 2020). Adoption of these definitions by public health agencies and food manufacturers will be essential in developing public health policies that consumers can understand and use to inform positive changes to their dietary habits (Korczak & Slavin, 2020; Toups, 2020).…”

Section: Present and Future Recommendations For Intake Of Whole Grainsmentioning

confidence: 99%

See 1 more Smart Citation

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

105

View full text Add to dashboard Cite

Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined‐grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co‐passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole‐grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

show abstract

Section: Present and Future Recommendations For Intake Of Whole Grainsmentioning

confidence: 99%

Section: Present and Future Recommendations For Intake Of Whole Grainsmentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

105

View full text Add to dashboard Cite

show abstract

“…Multiple factors influence population food choices, and evidence suggests that policy measures emphasizing personal responsibility are not sufficient to increase whole-grain intake, especially among countries, like Brazil, where-grain foods are traditionally consumed as refined grains (53,54) . Successful public health interventions aimed at increasing whole-grain intake comprised numerous stakeholder partnerships, specification of target intakes in dietary guidelines, labelling standards, food reformulation to increase the whole-grain ingredient content, educational materials, social media campaigns, and events to familiarize communities with the taste of whole grain and preparation methods for whole-grain foods (55,56) . In Brazil, initiatives to address the problem are beginning to emerge.…”

Section: Discussionmentioning

confidence: 99%

Opportunities for diet quality improvement: the potential role of staple grain foods

Fontanelli

Martínez-Arroyo

Sales

et al. 2021

Public Health Nutr.

View full text Add to dashboard Cite

Objective: Given the high disease burden associated with the low intake of whole grains, modelling studies that estimate the impact of dietary strategies to increase more healthful grain foods consumption are essential to inform evidence-based and culturally-specific policies. This study investigated the potential nutritional impact of replacing staple grain foods with more healthful options. Design: Based on the 2015 Health Survey of São Paulo, a cross-sectional, population-based study, we modelled the substitution of white rice and white bread with brown rice and whole-wheat bread. Outcomes included changes in more healthful grain foods, energy, and nutrient intakes. Setting: Urban area of São Paulo, Brazil. Participants: Participants aged over 12 years who completed a semi-structured questionnaire and one 24-h recall (n=1741). Results: The substitution of all white rice and white bread with brown rice and whole-wheat bread, respectively, would result in more than 5% increases in zinc (+9.1%), calcium (+9.3%), vitamin E (+18.8%), dietary fibre (+27.0%), and magnesium (+52.9%) intake, while more than a 5% decrease would be seen for total carbohydrate (-6.1%), folate (-6.6%), available carbohydrate (-8.5%), iron (-8.6%), vitamin B6 (-12.5%), vitamin B2 (-17.4%), and vitamin B1 (-20.7%). A substantial increase in the amount of more healthful grain foods consumed would be seen (10g/d to 220g/d), or from 4% to 69% of total grain intake. Conclusions: Replacing white rice and white bread with their whole-grain versions has the potential to improve diet quality, suggesting they are prime targets for policy actions aiming at increasing intake of more healthful grain foods.

show abstract

“…In the Danish Diet, Cancer and Health–Next Generations cohort, 54% of the participants consumed the recommended 75 g/10 MJ of whole grains ( 27 ), and the median intake was 79 g/10 MJ. Promoting whole-grain consumption is a global challenge ( 30 ).…”

Section: Current Status Of Knowledgementioning

confidence: 99%

Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density

Drewnowski

McKeown

Kissock

et al. 2021

Advances in Nutrition

View full text Add to dashboard Cite

Healthy eating patterns, as described by dietary guidelines, typically favor whole grains, low-fat dairy, vegetables, fruit, legumes, and nuts and seeds. Nutrient-profiling (NP) models capture nutrient density of individual foods and can inform healthier food choices. Although whole grains are prominently featured in most dietary guidelines, they are not included in most NP models. Healthy foods, as identified by most NP models, are those that contain limited amounts of energy, saturated fat, total or added sugar, and sodium. As global dietary guidance turns to foods and food groups as opposed to individual nutrients, future nutrient-density metrics may need to do the same. Potential methods to incorporate whole grains into the overall concept of nutrient density and into selected NP models are outlined in this review. Incorporating whole grains into the Nutri-Score, Health Star Rating, or the Nutrient Rich Food index will require further analyses of dietary nutrient density in relation to health outcomes across diverse population subgroups. We present the rationale for how the inclusion of whole grains in NP models can assist in the implementation of dietary guidance.

show abstract

Global approaches to promoting whole grain consumption

Cited by 15 publications

References 7 publications

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Opportunities for diet quality improvement: the potential role of staple grain foods

Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density

Contact Info

Product

Resources

About