Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010

Reicks, Marla; Jonnalagadda, Satya S.; Albertson, Ann M.; Joshi, Nandan

doi:10.1016/j.nutres.2014.01.002

Cited by 126 publications

(101 citation statements)

References 34 publications

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“…Most adolescents usually consume an insufficient quantity of dietary fibre, despite positive reports on the impact of fibre on health (2,11,12). Insufficient dietary fibre intake is a result of decreasing consumption of fruit and vegetables in adolescents (13).…”

Section: Introductionmentioning

confidence: 99%

Intake of Dietary Fibre and Its Sources Related to Adolescents' Age and Gender, but Not to Their Weight

Wuenstel

Wądołowska

Slowinska

et al. 2016

Cent Eur J Public Health

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SUMMARY Aim:The aim of this observational study was to investigate the intake of dietary fibre and its sources among Polish adolescents according to prevalence of overweight after adjustment for age and gender.Method: The study sample consisted of 1,565 students, including 48% boys and 52% girls aged 13-18 with normal weight, overweight and obesity. Dietary information was reported using the Block Screening Questionnaire for Fruit/Vegetable/Fibre Intake. The nutritional status was assessed on the basis of body mass and height measurements. The statistical analysis used one-factor logistic regression, multiple linear regression, trend estimation and a comparison of mean values.Results: Adolescents consuming white bread and rolls with a frequency ≥ 4 times/week had OR = 0.74 (95% CI 0.56-0.97) for overweight and obesity compared to adolescents with less frequent consumption. For other fibre sources and overall dietary fibre no significant differences were noted in consumption frequency between adolescents with normal weight and overweight/obesity. Overall, boys were more often overweight and obese than girls. Girls had a higher intake of dietary fibre, fruit, fresh vegetables, dark bread and rolls, and lower intake of potatoes, beans and white bread and rolls than boys. Older age was associated with a decrease in the consumption of fruit juices, fruit, potatoes, white bread and rolls, and dietary fibre in girls and a decrease in fruit and fresh vegetable consumption in boys.Conclusion: The intake of dietary fibre was not associated with the prevalence of overweight. As to the fibre sources, only a higher consumption of white bread and rolls decreased the chance of the occurrence of adolescent overweight. The consumption of dietary fibre and its sources was related to the age and gender of adolescents.

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Section: Introductionmentioning

confidence: 99%

Intake of Dietary Fibre and Its Sources Related to Adolescents' Age and Gender, but Not to Their Weight

Wuenstel

Wądołowska

Slowinska

et al. 2016

Cent Eur J Public Health

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“…The 2010 Dietary Guidelines for Americans call for a reduction in the number of servings of refined grains and consumption of at least half of total grains as whole grains (2) . However, 2009-2010 National Health and Nutrition Examination Survey (NHANES) data show that only 2·9 % of children/adolescents (2-18 years) consume the recommended three daily whole grain ounceequivalents, while 38·8 % consume no whole grains (3) . Pizza is a popular food commonly consumed by children and adolescents.…”

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confidence: 99%

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Tritt

Reicks

Marquart

2014

Public Health Nutr.

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Objective: Whole-grain intake among children is well below recommendations. The purpose of the present study was to test the acceptability and liking of pizza made with whole-grain crust compared with refined-grain crust among children in restaurant and school settings. Design: Plate waste data were collected via observation from child restaurant patrons consuming pizza made with either whole-grain or refined-grain crust. Waste was estimated by trained observers over eight months (August 2012-March 2013. Percentage waste was calculated and compared by crust type. A taste test was conducted with school children who tasted pizza made with whole-grain crust alongside pizza made with refined-grain crust and rated their liking of each product. Liking ratings were compared by crust type. Setting: Five Green Mill restaurant (a Midwest US chain) locations and one elementary school in the Minneapolis/St. Paul metropolitan area, Minnesota, USA. Subjects: Child restaurant patrons (n 394) and school children (n 120, grades 3-5). Results: Children consumed as much of the pizza made with whole-grain crust (42·1 %) as the pizza made with refined-grain crust (44·6 %; P = 0·55), based on an average serving size of 350-400 g. Liking ratings for both types of pizza were high (>4·5 of 5) and did not differ by crust type (P = 0·47). Conclusions: These positive consumption and liking outcomes indicate that whole-grain pizza crust is well accepted among children in a restaurant setting. The impact on whole-grain intake could be substantial if large, national restaurant chains served pizza made with whole-grain crust.

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“…As cereal fibre appears to be a significant factor in 377 total dietary fibre intakes, encouragement of higher fibre cereal foods may be a key target to 378 increasing intake of total dietary fibre among Australians. This is supported by a previous 379 study by Reicks et al (2014), which found that whole grain, high fibre cereal foods made a 380 significant contribution to total dietary fibre intake in adults and children. …”

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confidence: 57%

Cereal fibre intake in Australia: a cross-sectional analysis of the 2011–12 National Nutrition and Physical Activity Survey

Barrett

Probst

Beck

2017

International Journal of Food Sciences and Nutrition

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Extensive evidence supports health benefits of cereal fibre, however globally no national intake data exists. This study aimed to determine estimates of intake and food sources of cereal fibre, and relationships to dietary fibre intake in an Australian sample population. A cereal fibre database was applied to dietary intake data from the 2011-12 National Nutrition and Physical Activity Survey (n ¼ 12,153). Usual intake based on 2-day intake data was weighted to infer population results. Median daily cereal fibre intake was 6.4 g/d (9.7 g/10 MJ/d) for adults (19-85 years) and 6.2 g/d (10.2 g/10 MJ/d) for children/adolescents (2-18 years). Individuals with the highest cereal fibre intake were more likely to meet dietary fibre recommendations than those with the lowest intake (males Q4: 17.1% Q1: 3.9%; females Q4: 20.3% Q1: 6.6%). Breakfast cereals, bread and bread rolls provided the most cereal fibre. This study provides first quantification of cereal fibre from all sources in an Australian national sample. 12with specific emphasis on the association between whole grain and cereal fibre intake to cardiovascular risk and

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Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010

Cited by 126 publications

References 34 publications

Intake of Dietary Fibre and Its Sources Related to Adolescents' Age and Gender, but Not to Their Weight

Intake of Dietary Fibre and Its Sources Related to Adolescents' Age and Gender, but Not to Their Weight

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Cereal fibre intake in Australia: a cross-sectional analysis of the 2011–12 National Nutrition and Physical Activity Survey

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