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Bennett G, O'Hara C, Bardon LA, Gibney ER. Comparison of Meal Patterns Across Common Racial Groups in the UK and the USA, Examining Associations with Weight Status and Diet Quality: a Secondary Analysis of NDNS and NHANES Datasets. J Racial Ethn Health Disparities 2023:10.1007/s40615-023-01890-1. [PMID: 38102513 DOI: 10.1007/s40615-023-01890-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 12/17/2023]
Abstract
OBJECTIVE Understanding diets of population subgroups is essential for monitoring health of diversifying populations, but currently, meal patterns of many population subgroups are not widely known. This paper aimed to identify meal patterns of racial groups in the UK and USA, considering if racial groups exhibit similar patterns of intake irrespective of location and relationships between meal patterns and health parameters. DESIGN Data were extracted from the UK (National Diet and Nutrition Survey) and the USA (National Health and Nutrition Examination Survey) national dietary surveys. Temporal and content meal patterns among racial groups in the UK and USA (White, Black, Asian and Other, n = 1780 and n = 4339, respectively) were examined. Kruskal-Wallis tests were applied to understand differences across groups. Logistic regression models identified associations between meal patterns and body mass index and diet quality. RESULTS Black groups consumed fewer eating occasions than White and Other groups in both countries, while UK racial groups consumed significantly more snacks than USA groups. Food group contribution to eating occasion consumption was similar across countries where Asian groups in the USA and UK had the lowest meat intake at lunch and dinner. Meal frequency was positively associated with diet quality. CONCLUSIONS Overall, meal patterns differ across racial groups within a single country, and some differences were observed within groups of the same race across countries. Learnings from this research highlight the differences in consumption patterns across racial groups and the importance of considering a meal-based approach to dietary guidelines by racial group.
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Affiliation(s)
- G Bennett
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C O'Hara
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
- Insight Centre for Data Analytics, University College Dublin, Dublin, Ireland
| | - L A Bardon
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - E R Gibney
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
- Insight Centre for Data Analytics, University College Dublin, Dublin, Ireland.
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Tan D, Sutanto CN, Lin JWX, Toh DWK, Lê KA, Kim JE. Measures of carbohydrate quality and their association with diet quality and cardiometabolic health outcomes in Singapore middle-aged and older adults. Nutr Metab Cardiovasc Dis 2023; 33:778-788. [PMID: 36842956 DOI: 10.1016/j.numecd.2023.01.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/18/2023]
Abstract
BACKGROUND AND AIMS Carbohydrate quality may play a key role in cardiometabolic health and disease risk. This study aimed to assess the dietary carbohydrate quality of the free-living middle-aged and older adults in Singapore, and its association with overall diet quality and cardiometabolic health. METHODS AND RESULTS This cross-sectional study examined the diet and cardiometabolic disease risk indicators of middle-aged and older adults in Singapore (n = 104). Dietary carbohydrate quality was assessed as the pass and fail rate of the population to four measures of carbohydrate quality: (i) dietary fiber recommended daily allowance (RDA), (ii) whole-grain recommendation, (iii) free sugar recommendation, and (iv) carbohydrate metrics. The association between each carbohydrate quality measure and diet quality, as well as cardiometabolic health, was assessed. Except for free sugar recommendation, the carbohydrate quality of the population was found to be poor with a low adherence (20-36%) to three measures. Subjects meeting these measures had generally higher intakes of fiber, protein, and most micronutrients compared with subjects who failed. Meeting different variants of the carbohydrate metrics was associated with 60% lower odds of pre-hypertensive blood pressure (p = 0.037; p = 0.047), and meeting the dietary fiber RDA was associated with lower waist circumference (p = 0.021). CONCLUSION An improvement in carbohydrate quality is warranted among free-living middle-aged and older adults in Singapore. Not all measures of carbohydrate quality were equally effective in preserving overall diet quality; the carbohydrate metrics and dietary fiber RDA can be identified as effective measures in relation to cardiometabolic disease risk. CLINICAL TRIAL REGISTRATION https://clinicaltrials.gov/ CLINICAL TRIAL REGISTRATION: NCT03554954, 13 Sept. 2018.
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Affiliation(s)
- Denise Tan
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore; Science and Technology Department, Nestlé R&D Center (Pte) Ltd., Singapore 618802, Singapore
| | - Clarinda Nataria Sutanto
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Jia Wen Xanthe Lin
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Darel Wee Kiat Toh
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Kim-Anne Lê
- Department of Nutrition Sciences, Nestlé Research, 1000 Lausanne 26, Switzerland
| | - Jung Eun Kim
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore.
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Abstract
Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.
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Affiliation(s)
- Bin Tan
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Na-Na Wu
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Xiao-Tong Zhai
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
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Whole grain intake compared with cereal fibre intake in association to CVD risk factors: a cross-sectional analysis of the National Diet and Nutrition Survey (UK). Public Health Nutr 2020; 23:1392-1403. [DOI: 10.1017/s1368980019004221] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
AbstractObjective:To investigate how intakes of whole grains and cereal fibre were associated to risk factors for CVD in UK adults.Design:Cross-sectional analyses examined associations between whole grain and cereal fibre intakes and adiposity measurements, serum lipid concentrations, C-reactive protein, systolic blood pressure, fasting glucose, HbA1c, homocysteine and a combined CVD relative risk score.Setting:The National Diet and Nutrition Survey (NDNS) Rolling Programme 2008–2014.Participants:A nationally representative sample of 2689 adults.Results:Participants in the highest quartile (Q4) of whole grain intake had lower waist–hip ratio (Q1 0·872; Q4 0·857; P = 0·04), HbA1c (Q1 5·66 %; Q4 5·47 %; P = 0·01) and homocysteine (Q1 9·95 µmol/l; Q4 8·76 µmol/l; P = 0·01) compared with participants in the lowest quartile (Q1), after adjusting for dietary and lifestyle factors, including cereal fibre intake. Whole grain intake was inversely associated with C-reactive protein using multivariate analysis (P = 0·02), but this was not significant after final adjustment for cereal fibre. Cereal fibre intake was also inversely associated with waist–hip ratio (P = 0·03) and homocysteine (P = 0·002) in multivariate analysis.Conclusions:Similar inverse associations between whole grain and cereal fibre intakes to CVD risk factors suggest the relevance of cereal fibre in the protective effects of whole grains. However, whole grain associations often remained significant after adjusting for cereal fibre intake, suggesting additional constituents may be relevant. Intervention studies are needed to compare cereal fibre intake from non-whole grain sources to whole grain intake.
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Sadeghi O, Sadeghian M, Rahmani S, Maleki V, Larijani B, Esmaillzadeh A. Whole-Grain Consumption Does Not Affect Obesity Measures: An Updated Systematic Review and Meta-analysis of Randomized Clinical Trials. Adv Nutr 2020; 11:280-292. [PMID: 31390462 PMCID: PMC7073321 DOI: 10.1093/advances/nmz076] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Since the release of a previous meta-analysis on the effect of whole-grain intake on obesity measures, several clinical trials have been published. Therefore, we aimed to update the previous meta-analysis on the effect of whole-grain intake on obesity measures by including recently published studies, as well as considering the main limitations in that analysis. We searched the online databases of PubMed, Scopus, Clarivate Web of Science, EmBase, and Google Scholar for relevant studies published up to February 2019, using relevant keywords. Randomized clinical trials investigating the effect of whole-grain products or diets high in whole-grain foods, compared with a control diet, on anthropometric measures [including body weight, BMI, waist circumference, and fat mass (FM)] were included. In total, 21 studies with a total sample of 1798 participants, aged ≥18 years, were considered. Based on 22 effect sizes from 19 studies on body weight, with a total sample of 1698 adults, we found no significant effect of whole-grain consumption on body weight. The same findings were obtained for BMIs, such that using 10 effect sizes from 10 clinical trials with a total sample of 769 individuals we did not find any significant effect. With regards to body fat percentage [weighted mean difference (WMD): 0.27; 95% CI: -0.05 to 0.58%; P = 0.09], FM (WMD: 0.45; 95% CI: -0.12 to 1.02 kg; P = 0.12), fat-free mass (WMD: 0.31; 95% CI: -0.67 to 0.06 kg; P = 0.10), and waist circumference (WMD: 0.06; 95% CI: -0.50 to 0.63 cm; P = 0.82), we failed to find any significant effect of whole-grain consumption. In conclusion, our findings did not support current recommendations of whole-grain intake in attempts to control obesity measures. Given the beneficial effects of whole-grain intake on other measures of human health, additional well-designed studies are required to further investigate the effect on obesity. The protocol has been registered with PROSPERO (registration number CRD42019125320).
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Affiliation(s)
- Omid Sadeghi
- Students Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran,Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Mehdi Sadeghian
- Department of Nutrition, School of Paramedical Sciences, Ahvaz Jundishapur University of Medical Science, Ahvaz, Iran
| | - Sepideh Rahmani
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Vahid Maleki
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Bagher Larijani
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ahmad Esmaillzadeh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran,Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran,Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran,Address correspondence to AE (e-mail: )
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Gibson R, Eriksen R, Chambers E, Gao H, Aresu M, Heard A, Chan Q, Elliott P, Frost G. Intakes and Food Sources of Dietary Fibre and Their Associations with Measures of Body Composition and Inflammation in UK Adults: Cross-Sectional Analysis of the Airwave Health Monitoring Study. Nutrients 2019; 11:E1839. [PMID: 31398891 PMCID: PMC6722677 DOI: 10.3390/nu11081839] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 08/02/2019] [Accepted: 08/04/2019] [Indexed: 12/20/2022] Open
Abstract
The purpose of this study was to investigate the associations between intakes of fibre from the main food sources of fibre in the UK diet with body mass index (BMI), percentage body fat (%BF), waist circumference (WC) and C-reactive protein (CRP). Participants enrolled in the Airwave Health Monitoring Study (2007-2012) with 7-day food records (n = 6898; 61% men) were included for cross-sectional analyses. General linear models evaluated associations across fifths of fibre intakes (total, vegetable, fruit, potato, whole grain and non-whole grain cereal) with BMI, %BF, WC and CRP. Fully adjusted analyses showed inverse linear trends across fifths of total fibre and fibre from fruit with all outcome measures (ptrend < 0.0001). Vegetable fibre intake showed an inverse association with WC (ptrend 0.0156) and CRP (ptrend 0.0005). Fibre from whole grain sources showed an inverse association with BMI (ptrend 0.0002), %BF (ptrend 0.0007) and WC (ptrend 0.0004). Non-whole grain cereal fibre showed an inverse association with BMI (Ptrend 0.0095). Direct associations observed between potato fibre intake and measures of body composition and inflammation were attenuated in fully adjusted analyses controlling for fried potato intake. Higher fibre intake has a beneficial association on body composition, however, there are differential associations based on the food source.
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Affiliation(s)
- Rachel Gibson
- Section for Nutrition Research, Faculty of Medicine, Imperial College, London W12 0NN, UK.
- Department of Nutritional Sciences, School of Life Course Sciences, King's College London, London SE1 9NH, UK.
- MRC-PHE Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London W2 1PG, UK.
| | - Rebeca Eriksen
- Section for Nutrition Research, Faculty of Medicine, Imperial College, London W12 0NN, UK
| | - Edward Chambers
- Section for Nutrition Research, Faculty of Medicine, Imperial College, London W12 0NN, UK
| | - He Gao
- MRC-PHE Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London W2 1PG, UK
| | - Maria Aresu
- MRC-PHE Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London W2 1PG, UK
| | - Andrew Heard
- MRC-PHE Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London W2 1PG, UK
| | - Queenie Chan
- MRC-PHE Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London W2 1PG, UK
| | - Paul Elliott
- MRC-PHE Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London W2 1PG, UK
- NIHR Imperial College London Biomedical Research Centre, Exhibition Road, London SW7 2AZ, UK
- Dementia Research Institute, Imperial College London, Hammersmith Hospital campus, Du Cane Road, London W12 0NN, UK
- Health Data Research UK London, Imperial College London, Exhibition Road, London SW7 2AZ, UK
| | - Gary Frost
- Section for Nutrition Research, Faculty of Medicine, Imperial College, London W12 0NN, UK
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Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
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8
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Xia Q, Li Y. Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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9
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O'Donovan CB, Devlin NF, Buffini M, Walton J, Flynn A, Gibney MJ, Nugent AP, McNulty BA. Whole grain intakes in Irish adults: findings from the National Adults Nutrition Survey (NANS). Eur J Nutr 2018; 58:541-550. [PMID: 29353315 DOI: 10.1007/s00394-018-1615-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Accepted: 01/08/2018] [Indexed: 01/27/2023]
Abstract
PURPOSE Observational studies link high whole grain intakes to reduced risk of many chronic diseases. This study quantified whole grain intakes in the Irish adult population and examined the major contributing sources. It also investigated potential dietary strategies to improve whole grain intakes. METHODS Whole grain intakes were calculated in a nationally representative sample of 1500 Irish adults using data from the most recent national food survey, the National Adult Nutrition Survey (NANS). Food consumption was assessed, at brand level where possible, using a 4-day semi-weighed food diary with whole grain content estimated from labels on a dry matter basis. RESULTS Mean daily whole grain intakes were 27.8 ± 29.4 g/day, with only 19% of the population meeting the quantity-specific recommendation of 48 g per day. Wheat was the highest contributor to whole grain intake at 66%, followed by oats at 26%. High whole grain intakes were associated with higher dietary intakes of fibre, magnesium, potassium, phosphorus, and a higher alternative Mediterranean Diet Score. Whole grain foods were most frequently eaten at breakfast time. Regression analysis revealed that consumption of an additional 10 g of whole grain containing 'ready-to-eat breakfast cereals', 'rice or pastas', or 'breads' each day would increase intake of whole grains by an extra 5, 3.5, and 2.7 g, respectively. CONCLUSIONS This study reveals low intakes of whole grains in Irish adults. Recommending cereals, breads, and grains with higher whole grain content as part of public health campaigns could improve whole grain intakes.
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Affiliation(s)
- Clare B O'Donovan
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Niamh F Devlin
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Maria Buffini
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Janette Walton
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.,Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Albert Flynn
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Michael J Gibney
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Anne P Nugent
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. .,Department of Biological Sciences, Institute for Global Food Security, Queens University Belfast, Belfast, Ireland.
| | - Breige A McNulty
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
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Kince T, Galoburda R, Klava D, Tomsone L, Senhofa S, Straumite E, Kerch G, Kronberga A, Sturite I, Kunkulberga D, Blija A. Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2859-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Providing evidence to support the development of whole grain dietary recommendations in the United Kingdom. Proc Nutr Soc 2016; 76:369-377. [PMID: 27766990 DOI: 10.1017/s0029665116000793] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Observational evidence suggests that increased whole grain (WG) intake reduces the risks of many non-communicable diseases, such as CVD, type 2 diabetes, obesity and certain cancers. More recently, studies have shown that WG intake lowers all-cause and cause-specific mortality. Much of the reported evidence on risk reduction is from US and Scandinavian populations, where there are tangible WG dietary recommendations. At present there is no quantity-specific WG dietary recommendation in the UK, instead we are advised to choose WG or higher fibre versions. Despite recognition of WG as an important component of a healthy diet, monitoring of WG intake in the UK has been poor, with the latest intake assessment from data collected in 2000-2001 for adults and in 1997 for children. To update this information we examined WG intake in the National Diet and Nutrition Survey rolling programme 2008-2011 after developing our database of WG food composition, a key resource in determining WG intake accurately. The results showed median WG intakes remain low in both adults and children and below that of countries with quantity-specific guidance. We also found a reduction in C-reactive protein concentrations and leucocyte counts with increased WG intake, although no association with other markers of cardio-metabolic health. The recent recommendations by the UK Scientific Advisory Committee on Nutrition to increase dietary fibre intake will require a greater emphasis on consuming more WG. Specific recommendations on WG intake in the UK are warranted as is the development of public health policy to promote consumption of these important foods.
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