The challenge of increasing wholegrain intake in the UK

Abstract

While fibre and wholegrains are often discussed simultaneously, they are distinct with the former classified as a nutrient and the latter as a food group that provides fibre, along with other important nutrients. Wholegrains are an integral part of a healthy, balanced diet and have been linked to several health benefits, including reduced risk of cardiovascular disease, type 2 diabetes and colorectal cancer. Yet consumption in the UK is low, and barriers to increasing wholegrain intake exist among the UK population. These include confusion around how much to consume, which foods contain wholegrains and how they are beneficial to health, acceptance of the organoleptic properties (e.g. taste, texture) of wholegrain foods, lack of knowledge about how to cook wholegrains and negative perceptions about starchy carbohydrates. The absence of a standardised wholegrains definition and a quantified wholegrain intake recommendation in the UK remains a challenge for consumers and industry, and may limit the impact of public health messages. The Healthgrain Forum has recently proposed definitions for ‘wholegrains’ and ‘wholegrain foods’ that are readily useable by the food industry and regulatory bodies. To help increase wholegrain intake in the UK, co‐operation and collaboration is required by stakeholders to educate consumers about wholegrains and inform initiatives. Food retailers have an important role to play in making wholegrains more accessible, convenient and palatable through actions such as product development and wholegrain labelling.

An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain

“…Despite bread’s role in the diet and in providing key nutrients, over the last two decades it has often been the focus of criticism, regarding the sodium, added sugar and overall carbohydrate content due to health concerns and popular diet trends like low carbohydrate and gluten-free. Many consumers hold beliefs that breads are ‘fattening’ and cause bloating [ 29 ]. In addition to this, the Health Star Rating (HSR), the current front-of-pack nutrition communication tool used in Australia, does not utilise whole grain content as part of the algorithm calculating the number of stars a product can display.…”

Making every calorie count

“…A practical guide, The Fun Way to Fibre , giving tips on how to increase fibre intake, is also available on the British Nutrition Foundation's website, alongside a 7‐day meal plan showing how recommendations for a fibre intake of 30 g/day and a maximum 5% of energy from free sugars can be achieved simultaneously alongside the various other dietary recommendations on salt, saturated fat, etc., that apply in the UK (https://bit.ly/2ECnxEP). For a discussion of the potential barriers to increasing wholegrain intake, such as lack of a formal definition and legislative constraints, see Robinson and Chambers ().…”

Wholegrains and health: Many benefits but do contaminants pose any risk?

“…The mechanisms underlying the health benefits of wholegrains are not fully understood but may relate to their fibre content and its influence on short‐chain fatty acid production and the gut microbiome, and/or the presence of bioactive compounds ( e.g . vitamins, minerals, lignans and phenolics) (Robinson & Chambers ), with potential mechanisms described in more detail by Fardet (). New research indicates that the generation of betainised compounds in vivo following the consumption of wholegrain‐rich diets might be beneficial for glucose metabolism (Kärkkäinen et al .…”

“…There is some evidence that the nutritional composition of wholegrains may in itself provide protection. Wholegrains are more nutrient dense than refined grains as the bran and germ present in wholegrains contains much of the fibre and micronutrients (Papanikolaou & Fulgoni ; Robinson & Chambers ; Thielecke & Nugent ). Refining removes the bran and germ, and up to 80% of minerals, such as iron and zinc, leaving only the endosperm (which contains mostly carbohydrate, protein and small amounts of some B vitamins and minerals).…”

“…For example, the UK Eatwell Guide states ‘Choose wholegrain or higher fibre versions (of starchy carbohydrates)’ (PHE ). Support for such a recommendation arises from an ever growing number of scientific reports suggesting wholegrains in place of refined grains improves the nutritional quality of carbohydrate intake (SACN ; Robinson & Chambers ), with wholegrains also recommended as part of sustainable, healthy diets (Willett et al . ).…”