Consumers’ beliefs about whole and refined grain products in the UK, Italy and Finland

Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study

Valorization of persimmon discards is a current challenge for the food industry. Obtaining dehydrated persimmon products can be a good option, but studies are necessary to predict consumer responses before placing new products on the market. In this study, we produced dried slices, chips, leathers and powder from persimmons that were discarded at harvest. A consumer study was performed with 100 participants. For a realistic context, the four products were presented to the participants in specifically designed packages to simulate commercial packages. The participants were asked about their interest in having each product available on the market. Then, they were asked to taste the samples and to state their acceptance and purchase intention. The participants characterized the main sensory properties of the samples using the CATA questions. The consumption contexts evoked by each product were also investigated based on the item-by-use method, plus the CATA questions. Our results revealed that, before tasting the samples, the participants showed special interest in having chips and slices available on the market. After tasting, the participants reported very good acceptance of chips, slices and powder, but leathers were less liked. According to the consumer characterizations, slices had the most intense persimmon taste and a succulent texture, while powder was characterized by its caramel taste. Chips were differentiated from the other samples, mainly for their crispy texture, while leathers were sticky and tasteless, which explained their poor acceptance. By evaluating the data on acceptance and the evoked consumption contexts together, we conclude that persimmon consumption could be enhanced by commercializing slices, chips and powder. The participants described chips and slices as healthy snacks in different daily situations, while powder could be used as a sweetener for yoghurts or hot drinks and as an ingredient for baking desserts. These are all contexts in which fresh persimmon would be not consumed as reported by the participants.

Knowledge, Messaging, and Selection of Whole-Grain Foods: Consumer and Food Industry Perspectives

OBJECTIVE

To explore whole-grain food definitions in labeling and relevance to consumers and the food industry.

DESIGN

Semistructured focus groups and interviews.

SETTING

Online.

PARTICIPANTS

Consumers (n = 43) aged ≥ 18 years currently purchasing/consuming grain foods. Food industry participants (n = 17) currently/recently employed within grain food companies.

PHENOMENON OF INTEREST

Impact of using whole-grain food definitions in labeling.

ANALYSIS

Inductive thematic analysis.

RESULTS

Six major themes included: consumer knowledge and understanding of whole-grain foods; factors affecting consumer grain food choices; consumer skepticism of labeling; consumer preferences toward whole-grain labeling; acceptability and feasibility of whole-grain food definitions in the food industry; and food innovation/reformulation. For the food industry, definitions impact feasibility, food innovation, and reformulation. Skepticism affected consumer knowledge and understanding, impacting grain food choice and their preference regarding whole-grain labeling. Consumers preferred whole grain in the name of a food and placing the percent of whole grain on the front-of-pack.

CONCLUSIONS AND IMPLICATIONS

Our findings suggest that definitions and regulations, consumer education, and strategies addressing factors influencing consumer choice are needed to improve population whole-grain intakes. Future research may consider formal regulation and implementation of standardized whole-grain food definitions in labeling and explore the subsequent impact on consumer choice and whole-grain intake.

Identification of Fibre Content in Edible Flours Using Microwave Dielectric Cell: Concise Review and Experimental Insights

The quality of edible intake decides the health of the human body and is also responsible for building a healthy immune system in the body. A healthy immune system can protect the body even from invisible attacks of viral or bacterial infections. The assessment of the quality of edible items is not well defined and standardized in many developing countries due to quality assessment difficulties in practice. An alternative well-defined quality assessment approach for edible flours is presented in this paper. Every edible substance has dielectric properties, and it varies from material to material in nature. Edible flours and liquid have different microwave absorption capabilities, based on their natural molecular structure. Based on the microwave energy absorption characteristics of materials, the attenuation constant of edible flours is derived by the waveguide method in this work. In this approach, microwave energy absorption of the edible samples of different types of wheat, rice and millets are observed, and the attenuation constant factors of the samples are then calculated from the tabulated values. The work focuses on the identification of fibre content present in the edible flours. Inferences are made based on the attenuation and its variations with the number of samples, dielectric loss and dielectric constant of the samples. A systematic and concise review of the topic is also included for the benefit of future researchers.

Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions

The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, quality-oriented, sensory-oriented, convenience-oriented, and neutral consumers. The quality-oriented group was the group that expressed the most positive opinions about the pasta and about the addition of fiber to pasta. Moreover, they appreciated the information placed on the pasta label the most. Consumers in the sensory-oriented segment were the least likely to agree that the addition of fiber to pasta deteriorated its taste and to agree that it looked worse compared to pasta without fiber. These findings are of significance for those involved in the public nutrition sector as well as for those responsible for preparing well-targeted marketing messages. The conclusions may constitute invaluable insights for those devising educational initiatives and campaigns.

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.

Knowledge, attitudes and practices related to WG consumption among college students: a cross-sectional study in Chongqing, China

OBJECTIVES

This work aimed to investigate WG (WG)-related knowledge, attitudes, practices (KAPs) and factors affecting WG consumption among college students in Chongqing, China.

STUDY DESIGN

A cross-sectional study was performed among 2500 students from six universities using a self-administered questionnaire.

METHODS

The chi-squared test and binary logistic regression were used for data analysis.

RESULTS

Only 14.7% of the participants were aware of WG, 57.1% supported the consumption of WG, and only 8.5% consumed WG regularly in the last month. Participants with poor knowledge of WG were about 2 times more likely to not concern about chronic diseases (CDs) than concern about CDs (odds ratio [OR] = 2.241, 95% confidence interval [CI], 1.030-4.877). Women were less likely to have a poor attitude to WG compared with men (OR = 0.682, 95% CI, 0.529-0.878), whereas women were more likely to have a poor WG practice (OR = 2.335, 95% CI, 1.327-4.111).

CONCLUSIONS

Although results showed low levels of WG knowledge and practices, this study still supports positive attitudes to acquire WG-related knowledge among college students in Chongqing, China.

Supermarket Circulars Promoting the Sales of 'Healthy' Foods: Analysis Based on Degree of Processing

The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world's fourth-biggest market. The trend has reached supermarket circulars, which recently started to feature whole sections advertising health and wellness-enhancing foods. This study identified food items advertised in circulars' specific sections of two Brazilian supermarket chains (one regional, one national) during a 10-week period. Foods were classified according to degree of food processing and presence/type of claims on their front-of-pack (FoP) labels. Comparison between groups of Unprocessed/Minimally Processed foods vs. Ultra-processed foods and presence/type of claims employed Pearson chi-square test. From the 434 alleged health and wellness-enhancing foods advertised, around half (51.4%) were classified as Ultra-processed. Presence of reduced and increased nutrient-content claims was significantly higher in labels of Ultra-processed foods. Most frequent claims addressed sugar and fibre content. Brazilian supermarket circulars were found to be promoting the sale of Ultra-processed foods in their health and wellness sections, leading to a situation that can mislead the consumer and bring negative health outcomes.

Main Factors Influencing Whole Grain Consumption in Children and Adults-A Narrative Review

Despite their recognized health benefits, intakes of whole grains (WG) are below recommended levels in almost all countries worldwide. This observation highlights the need to increase WG consumption by understanding factors influencing this consumption and how they could be favorably impacted. This review focused on facilitators of and barriers to WG consumption and how to improve the effectiveness of programs aiming at increasing WG consumption. The main methods to facilitate WG intakes in both adults and children seem to be to (i) increase the availability and the variety of foods containing WG, (ii) improve their sensory appeal, (iii) reduce their purchase cost, (iv) use a familiarization period to introduce them to consumers (with a gradual increase in consumed amounts and repeated exposure), and (v) improve communication and labeling to enhance consumers’ ability to identify products with WG. These strategies may be used to improve the effectiveness of programs aiming at promoting WG consumption, with a further emphasis on the need to apply them over a long period of time, and potentially to include tasting sessions of new foods containing WG. Finally, these strategies should involve broad partnerships between multiple stakeholders at the regulatory, institutional and industrial levels.

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.

Awareness and Knowledge Regarding the Consumption of Dietary Fiber and Its Relation to Self-Reported Health Status in an Adult Arab Population: A Cross-Sectional Study

The objective of this study was to examine the awareness, knowledge, and habits regarding dietary fiber intake and to analyze its relationship with self-reported health status among Saudi adults. A survey-based study using face-to-face interview was designed, and 1363 apparently healthy adult Saudi males and females participated. Most participants were females (81.2%), aged 25 and above (87.2%), and were educated at least up to the secondary level of education (80.8%). The majority of the participants were aware of the role of fiber-rich foods in health conditions such as obesity (70.5%), cardiovascular diseases (68.9%), and regulation of blood sugar (68.9%), with females significantly having higher nutrition knowledge than males. A disconnect in translating this nutrition knowledge was observed particularly in food choices when eating out, where preferences for white bread (84.4%), fried potatoes (69.9%) and peeled fruits (60.6%) were significantly higher than preferences for cooked vegetables (29.6%) and brown bread (18.1%). The most common reason for this disconnect was due to perception that foods rich in dietary fibers were expensive (72.1%), have less health benefits (56.5%), were not readily available (51.6%), and participants’ disliking of the taste (52.8%). Participants in the highest quartile (Q4) for dietary fiber consumption reported a lower prevalence of constipation (odds ratio, 95% confidence interval of 0.40, 0.28–0.57, p < 0.01), high cholesterol (0.43, 0.27–0.68, p < 0.01) and obesity (0.67, 0.44–0.98, p = 0.03) than participants in the lowest quartile (Q1). Dietary fiber intake appears to be protective against constipation, high cholesterol and obesity in Saudi adults. However, a disparity observed between knowledge and attitude towards intake of dietary fibers could limit its health benefits. Further studies including adolescents should be conducted to impart knowledge on the emotional, cognitive and sensory factors related to food choices in order to minimize the gap between nutrition knowledge and the consumption of healthy high-fiber diets.

Type 2 Diabetes Mellitus in Class II and III Obesity: Prevalence, Associated Factors, and Correlation between Glycemic Parameters and Body Mass Index

Despite the worldwide growth of class II and III obesity, the factors associated with type 2 diabetes mellitus (T2DM) in these obese individuals are not widely understood. Moreover, no study has investigated these associations in South America. Our study aimed to investigate the prevalence of T2DM and its associated factors, with an emphasis on biochemical parameters and eating habits, in class II and III obese individuals. We also aimed to analyze the correlation between glycemic parameters and body mass index (BMI). Baseline data from a randomized clinical trial (DieTBra Trial) of 150 class II and III obese individuals (BMI > 35 kg/m2) was used. An accelerometer, Food Frequency Questionnaire, and bioimpedance analysis were used to assess physical activity levels, eating habits, and body composition, respectively. Blood was collected after 12 h of fasting. Hierarchical multivariate Poisson regression was performed, and prevalence ratios (PRs) were calculated. Correlations between glycemic parameters (fasting blood glucose, glycosylated hemoglobin, homeostasis model assessment of insulin resistance (HOMA-IR), and insulin) and BMI were also analyzed. The prevalence of T2DM was 40.0% (95% CI, 32.1-48.3), high fasting blood glucose level was 19.33% (95% CI, 13.3-26.6), and high glycosylated hemoglobin was 32.67% (95% CI, 25.2-40.8). Age ≥ 50 years (PR = 3.17, 95% CI, 1.26-7.98) was significantly associated with T2DM; there was a positive linear trend between age and T2DM (p = 0.011). Multivariate analysis showed an association with educational level (PR = 1.49, 1.07-2.09, p = 0.018), nonconsumption of whole grains daily (PR = 1.67, 1.00-2.80, p = 0.049), and high HOMA-IR (PR = 1.54, 1.08-2.18, p = 0.016). We found a high prevalence of T2DM and no significant correlations between BMI and glycemic parameters.

The Choice of Bread: The Association between Consumers' Awareness of Dietary Fiber and Declared Intentions to Eat

The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants' perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers' perception of fiber-rich products and their skills related to the selection of high-fiber foods.

Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review

The aim of this review was to compile evidence and understand chia seed effects on unbalanced diet animal studies and the molecular mechanisms on metabolic biomarker modulation. A systematic review was conducted in electronic databases, following PRISMA recommendations. Risk of bias and quality was assessed using SYRCLE toll and ARRIVE guidelines. Seventeen articles were included. Throughout the studies, chia's main effects are associated with AMPK modulation: improvement of glucose and insulin tolerance, lipogenesis, antioxidant activity, and inflammation. Details about randomization and allocation concealment were insufficient, as well as information about blind protocols. Sample size, chia dose, and number of animals evaluated for each parameter were found to be lacking information among the studies. Based on experimental study data, chia has bioactive potential, and its daily consumption may reduce the risk of chronic disease development, mainly due to the antioxidant, anti-inflammatory, hypoglycemic, and hypolipidemic effects of the seed. PRACTICAL APPLICATION: The consumption of chia seeds may improve lipid profile, insulin and glucose tolerance, and reduce risk of cardiovascular disease. Whole seed or its oil presents positive effect, but the effects of chia oil can act faster than the seed.

Willingness to eat bread with health benefits: habits, taste and health in bread choice

OBJECTIVES

The association between the perceived importance of taste and health benefits and bread-eating habits is still not well recognized referring to products with the improved health value, in particular when it comes to the character of the health modification applied in the food product. In many populations, the crucial issue is to decrease the intake of salt and to increase the intake of fibre in the diet; therefore, modifications in foods concern these components. Thus, the aim of the study was two-fold: (1) to determine the association between the actual consumption of bread and the willingness to eat the bread with the decreased level of salt and the bread with the increased level of fibre; and (2) to determine whether and in what way the perception of the importance of taste and health benefits of bread are linked with the willingness to eat bread with the improved health benefits.

STUDY DESIGN

The survey was conducted using computer-assisted personal interviews.

METHODS

The survey was conducted in October 2014 among 1014 Polish consumers. To evaluate the consumption of bread, questions concerning (1) the frequency of eating white bread, white bread with added grains, bran and so on and wholemeal bread, and (2) the amount of consumed bread were asked. The logistic regression analysis was performed separately for bread with fibre addition and bread with reduced salt content. Only statistically significant variables were used in the models, using an automatic stepwise method.

RESULTS

The results of the study showed that consumers who were more willing to eat bread with added fibre were those who paid more attention to health aspects, those who consumed more wholemeal bread and those who ate breads with grains more frequently. Participants declaring moderate and high importance towards health benefits were more willing to eat bread with increased fibre content than those declaring minor importance of health benefits when choosing bread. Among consumers who were more willing to eat bread with reduced salt content, they were mainly those who ate more wholemeal bread. Participants for whom the taste was important and moderately important were less willing to eat bread with reduced salt content compared with those who considered this attribute as unimportant. When it comes to people who were less willing to eat bread with added fibre, they ate white bread more frequently and consumed bigger amounts of it. Those who were less interested in bread with reduced salt content declared consuming more white bread. Among them, there were also men and people for whom the taste of bread was crucial.

CONCLUSIONS

It is necessary to increase the consumers' awareness of the health benefits of a product change and to gain their acceptance for the changed taste. The strength of this study is the measure of the amount of bread consumed by consumers as a variable that can be associated with the willingness to eat bread with improved health benefits. Results of our study may be valuable for undertaking activities referring to the public health, including educational activities aimed at the consumers. Thus, a public health campaign is needed to encourage Polish consumers to use less salt and more dietary fibre, which seems to increase the importance of health reasons instead of taste in the selection of bread. The outcomes can also be used by the companies operating on the food market with a particular emphasis on the bread offer to develop communication strategies, including the proper and clear information about the level of salt and fibre content. Moreover, food companies and consumer organisations should exert pressure on the government for greater support for product reformulation, for example, in the form of regulation, enforcing companies to reformulate their products. In fact, a proper policy emphasis on mandatory reformulation to reduce salt in processed foods is likely to be an effective and inequality-reducing route to improve the population health.

Perceptions of college students in consuming whole grain foods made with Brewers' Spent Grain

One-third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers' Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.

Consumer and product-specific characteristics influencing the effect of nutrition, health and risk reduction claims on preferences and purchase behavior - A systematic review

The research on nutrition, health, and risk reduction claims (NHR claims) shows a lack of consensus as to whether these claims have a positive or negative effect on consumer's preferences and purchase behavior. This issue has been highlighted by many authors. Therefore, a comprehensive literature review was performed to find reasons for contradictory results. First, a theoretical framework was developed which divided the determinants of the effects of NHR claims on consumers' preferences and purchase behavior into consumer and product-specific characteristics. Additionally, a categorization for the different NHR claim types was constructed to make the studies comparable. Afterwards, the scientific literature from the 1980s until May 2017 was scanned and 66 articles were found to be relevant. Consumer-specific characteristics such as nutrition knowledge, health motivation, familiarity, and socio-demographic characteristics were found to influence the NHR claim effect. Important product-specific characteristics were the perceived healthiness of the food product, the interaction between the product and the nutrient in the NHR claim, and the interaction between the claimed benefit and the NHR claim type. The consumer's nutrition knowledge and the product's perceived healthiness were deemed to be the most promising determinants for further investigation.

Whole Grain Nutrition Education Program Improves Whole Grain Knowledge and Behaviors Among Community-Residing Older Adults

U.S. older adults are not meeting the recommendation for whole grain (WG) intake. This pilot study determined the influence that a WG nutrition education program for community-residing adults aged 60 + years has on WG knowledge and behaviors. The program included WG education and discussion, participation in hands-on activities and taste testing. Participants were mostly white, females. Total grain and WG dietary intake frequencies (WG frequency; p ≤ 0.001), and "knowledge score" increased from PRE to POST (p ≤ 0.001). Participants in PowerPoint-based classes had a higher "knowledge scores" at POST (p = 0.002). Nearly all (n = 139, 88.5%) intended to eat more WG foods, with almost two-thirds (n = 93, 59.3%) reporting a "strong" intention to do so. There was a positive association between strength of intention to eat WG foods and "WG frequency" at POST (r = 0.435, p ≤ 0.001). Results suggest that this WG program is an effective strategy for improving WG knowledge and behaviors among older adults.

Consumers' health-related perceptions of bread - Implications for labeling and health communication

There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as "coarse," "whole grain," "fiber rich," "sourdough," "crisp," "less sugar," "dark," "rye," "seeds," "a commercial brand," "homemade" and "kernels." The breads were perceived as healthy mainly because they "contain fiber," are "good for the stomach," have good "satiation" and beneficial "glycemic properties." The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content.

Does Perception of Dietary Fiber Mediate the Impact of Nutrition Knowledge on Eating Fiber-Rich Bread?

The average daily intake of fiber is still too low in relation to nutritional recommendations, as was found in several studies. Therefore, it is necessary to recommend ways to increase fiber intake in the diet. Increasing the consumption of bread rich in fiber as a substitute of white bread is one of the ways to increase fiber intake. The aim of this study was to find out whether nutrition knowledge and perception of dietary fiber affected the frequency of eating wholemeal bread and white bread fortified with fiber. The data were collected in 2014 through a cross-sectional quantitative survey that was performed under the Bioproduct project among a group of 1013 Polish adults. The associations between variables were investigated using multiple regression analysis. The respondents’ general knowledge on nutrition influenced their knowledge on fiber intake (correlation coefficient r = 0.30). Respondents with a greater knowledge perceived higher benefits of consuming cereal products that were fortified with fiber (r = 0.78), and attached greater importance to the information on the label (r = 0.39) as well. The nutrition knowledge determined the familiarity with fiber-enriched bread and the consumption of this product (r = 0.40) to a greater degree than the frequency of wholemeal bread consumption (r = −0.10). The respondents’ perception of dietary fiber was observed to play a partial mediation role between the knowledge on nutrition and the consumption of both kinds of breads, suggesting that it can be an important predictor of bread consumption. To increase the consumption of bread that is rich in fiber, emphasis should be laid on specific information on fiber, referring to food products as well as on individual’s perception of those products. The said information should be reinforced along with overall communication regarding nutrition to influence the bread-related decisions.

Wholegrain Food Acceptance in Young Singaporean Adults

Previous epidemiological evidence suggests that habitual consumption of whole grains is associated with reduction of disease risk. While wholegrain food consumption appears to be increasing in Singapore, it is still low, with more infrequent consumption noted in younger Singaporeans. Therefore, the primary objective of this study is to determine the knowledge of whole grains and barriers to consumption of wholegrain foods. Thirty participants (age range 21–26 year, 19 females) took part in two focus groups separated by a 2-week period in which participants trialled a range of wholegrain foods. Barriers towards whole grain consumption and experiences of products during this familiarization period were discussed during the focus groups and knowledge of whole grains was assessed by questionnaire. Potential barriers such as personal factors, product-specific factors and external factors were identified with sensory and habitual being stronger barriers. The whole grain familiarization period did not alter the taste expectations of the consumers but it did manage to increase acceptance for four of the wholegrain products tested (muesli, cookies, granola bars and wholewheat pasta). These findings suggest existing barriers to wholegrain food consumption should be considered by public health agencies and manufacturing companies.

Whole grain in manufactured foods: Current use, challenges and the way forward

Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.

Intakes of whole grain in an Italian sample of children, adolescents and adults

PURPOSE

There is wide evidence that regular consumption of whole grain foods may reduce the risk of chronic diseases. The aim of this work was to quantify the intake of whole grains and identify main dietary sources in the Italian population.

METHODS

Whole grain intakes were calculated in a sample of 2830 adults/older adults and of 440 children/adolescents from the last national survey INRAN-SCAI 2005-06. Food consumption was assessed from a 3-day food record. The whole grain content of foods was estimated mainly from quantitative ingredient declarations on labels.

RESULTS

Mean whole grain intakes were 3.7 g/day in adults/older adults and 2.1 g/day in children/adolescents. Overall, 23 % of the sample reported consumption of whole grain foods during the survey, among which mean whole grain intakes ranged from 6.0 g/day in female children to 19.1 g/day in female older adults. The main sources of whole grains were breakfast cereals in children/adolescents (32 %) and bread in adults/older adults (46 %). Consumption of whole grain among adults was associated with significantly higher daily intakes and adequacy of dietary fibre, several vitamins (thiamine, riboflavin, vitamin B6) and minerals (iron, calcium, potassium, phosphorus, zinc, magnesium) compared to non-consumption. Among children, whole grain intake was associated with significantly higher intakes of iron and magnesium.

CONCLUSIONS

The study reveals very low whole grain intakes across all age groups of the Italian population. Considering the positive association in consumers between whole grain intakes and fibre and micro-nutrient intakes, public health strategies to increase whole grain consumption should be considered.

Whole grain foods: is sensory liking related to knowledge, attitude, or intake?

Purpose

The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake.

Design/methodology/approach

This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge and attitudes; and intake of whole grains.

Findings

Whole wheat bread and tortillas were liked, as well as their refined grain counterparts. However, white rice and pasta were liked significantly more than the whole grain products (p < 0.05), which are less familiar to most people. Higher consumers of whole grain foods preferred those samples to the refined product for some sensory attributes (p < 0.05). Bitter taster status was not related to sensory preferences. Understanding and recognition of whole grains was low, but attitudes were generally positive. Whole grain intake was overestimated by the food frequency questionnaire because of problems with the instrument and also subjects’ lack of understanding about these foods.

Research limitations/implications

The link between preference and consumption warrants further study. The survey used to measure whole grain intake was a limitation and demonstrates the need for an accurate and efficient tool. Although knowledge about whole grains is limited, the positive attitudes expressed by participants can strategically inform outreach. If people believe that they consume more whole grains than they actually do, they may have a false sense of security. Further research with different age groups and a wider variety of foods is needed.

Practical implications

Participants overestimated their consumption of whole grain foods, indicating that consumers may think that they are meeting recommended amounts but they are actually deficient in whole grain intake; thus, improved education and promotional efforts are needed.

Originality/value

Few studies examine the inter-relationships among sensory preference, bitter taster status, knowledge, attitude and intake of whole grains.

An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets

Even though whole grain foods have various health benefits, consumers have been found not to eat enough of them. Nudging interventions are built on the premise that food purchases and consumption are strongly influenced by the environment in which decisions are made. Little research has been conducted to examine the influence of a small and inexpensive nudging intervention on bread choices in a real-life supermarket context. An in-store experiment was conducted in two six-week periods in two supermarkets to investigate the effects of accessibility on consumers' purchase of healthier whole grain and other types of bread. In the high accessibility condition, healthier bread was placed in a more convenient location for the shopper on the left side of the shelves where it was encountered first. In the low accessibility condition, it was placed on the right side. There were consistent significant differences in sales between supermarkets, types of bread, day of the week, but not between low and high accessibility. Additional research is needed to better understand the effects of convenience and accessibility on bread choices.

Factors influencing adolescent whole grain intake: A theory-based qualitative study

Whole grain consumption is associated with reduced risk of chronic disease. One-fifth of UK adults and children do not consume any whole grains, and adolescents have low consumption rates. Factors affecting whole grain intake among adolescents are not well understood. This study examined the socio-economic, environmental, lifestyle and psychological factors likely to influence consumption and explored whether outcomes aligned with behavioural predictors proposed in the Reasoned Action Approach. Five focus groups explored young people's attitudes towards, knowledge and consumption of wholegrain foods, as well as barriers to, and facilitators of, consumption. Participants were male and female adolescents (n = 50) aged 11-16 years from mixed socioeconomic backgrounds and ethnicities, recruited through schools in the city of Leeds, UK. Focus groups were analysed using thematic analysis. Most participants had tried wholegrain food products, with cereal products being the most popular. Many recognised whole grain health benefits related to digestive health but not those related to heart disease or cancers. Several barriers to eating whole grains were identified including: difficulties in identifying wholegrain products and their health benefits; taste and visual appeal; and poor availability outside the home. Suggested facilitators of consumption were advertisements and educational campaigns, followed by improved sensory appeal, increased availability and choice, and tailoring products for young people. All constructs of the Theory of Reasoned Action were identifiable in the data, suggesting that the factors influencing whole grain intake in adolescents are well captured by this model. Study outcomes may inform research and health promotion to increase whole grain intake in this age group.

Increased whole grain consumption does not affect blood biochemistry, body composition, or gut microbiology in healthy, low-habitual whole grain consumers

BACKGROUND

Whole-grain (WG) foods have been suggested to reduce the risk of cardiovascular disease, but studies are inconsistent and effects on cardiovascular risk markers are not clear.

OBJECTIVE

The objective of this study was to assess the impact of increasing WG consumption to at least 80 g/d on overall dietary intake, body composition, blood pressure (BP), blood lipids, blood glucose, gastrointestinal microbiology, and gastrointestinal symptoms in healthy, middle-aged adults with habitual WG intake <24 g/d.

METHODS

Eligible subjects [12 men, 21 women, aged 40-65 y, body mass index (BMI): 20-35 kg/m(2)] were identified through use of food frequency questionnaires and subsequently completed 3-day food diaries (3DFDs) to confirm habitual WG consumption. Subjects consumed diets high in WG (>80 g/d) or low in WG [<16 g/d, refined-grain (RG) diet] in a crossover study with 6-wk intervention periods separated by a 4-wk washout. Adherence was achieved by specific dietary advice and provision of a range of cereal food products. The 3DFDs, diet compliance diaries, and plasma alkylresorcinols were used to verify compliance.

RESULTS

During the WG intervention, consumption increased from 28 g/d to 168 g/d (P < 0.001), accompanied by an increase in plasma alkylresorcinols (P < 0.001) and total fiber intake (P < 0.001), without any effect on energy or other macronutrients. Although there were no effects on studied variables, there were trends toward increased 24-h fecal weight (P = 0.08) and reduction in body weight (P = 0.10) and BMI (P = 0.08) during the WG intervention compared with the RG period.

CONCLUSION

A combination of dietary advice and provision of commercially available food items enabled subjects with a low-moderate habitual consumption of WG to substantially increase their WG intake, but there was little effect on blood biochemical markers, body composition, BP, fecal measurements, or gut microbiology. This trial was registered at www.controlled-trials.com as ISRCTN36521837.

The health benefits of whole grains and fibre

Purpose

– The purpose of this paper is to evaluate the latest mounting evidence reporting associations between the important role of whole grains and fibre in lowering the risk of chronic diseases and health.

Design/methodology/approach

– A general systematic review was conducted to locate and summarise up-to-date published studies within the field. A Medline search identified human-controlled trials and observational studies published in the past five years.

Findings

– A total of 49 studies were identified. In observational studies, higher intakes of whole grain and dietary fibre were associated with a significantly lower risk of cardiovascular disease, diabetes, abdominal adiposity and certain cancers. This was further supported by human intervention trials, which reported benefits for appetite control, blood lipid levels, glycaemic control, digestive health and secondary cancer prevention. Mechanisms may relate to the micronutrients and phytonutrients present in high fibre foods.

Practical implications

– Practical advice is needed to help people identify foods rich in whole grains, e.g. breakfast cereals. UK fibre recommendations should be aligned with European guidelines and food labelling regulations, and a whole grain dietary recommendation, e.g. similar to the US guideline of three portions a day, could be introduced. Government and industry should play a role in communicating dietary fibre guidelines and the health benefits associated with whole grain and fibre, particularly insoluble fibre.

Originality/value

– This paper develops knowledge about whole grains, health and the importance of establishing whole-grain dietary recommendations.

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Background

Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs).

Methods

Twenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre) during the test periods. A meal test providing 51/33/11 E % from carbohydrates/fat/protein was conducted at the end of each period. Fasting and postprandial plasma samples were analysed for glucose, insulin, and SCFA.

Results

Glucose and insulin responses and plasma concentrations of SCFAs to the meal test were similar between the WGR and BRB + WW periods. When compared to the WW period, postprandial insulin concentration at 120 min was lower (p = 0.023) and the first-phase insulin secretion improved (p = 0.033) only after the WGR period, whereas postprandial concentrations of butyrate (p < 0.05) and propionate (p = 0.009) at 30 min increased during both rye bread periods.

Conclusions

Beneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed rye bran (BRB + WW) yielded similar but not as pronounced effects than WGR when compared to WW alone. Postprandially measured glucose metabolism and concentrations of SCFAs provided additional information along with fasting measurements.

Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

Background

Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.

Objective

To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed.

Design

Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail.

Results

One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total.

Conclusions

Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies and product development of more sensorily attractive rye or whole-grain-rich bread should be younger age groups (18–30 years), families with children, and groups with lower educational levels.

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

OBJECTIVE

To explore current awareness and perceptions of whole grain foods and perceived barriers and facilitators of whole grain consumption.

DESIGN

Focus groups were conducted to investigate consumer attitudes to whole grains. Discussions were transcribed verbatim and analysed thematically.

SETTING

Discussions were held throughout Northern Ireland with adults who were at least partly responsible for food shopping.

SUBJECTS

Seven focus groups were held (n 43; thirty-three females, ten males).

RESULTS

All participants were aware of the term 'whole grain' and had a basic level of awareness of their health benefits. Prominent barriers and facilitators of whole grain intake were related to perceptions of the sensory properties (most dominant factor) of whole grains; knowledge of how to locate, identify and use whole grains; and awareness of the health benefits, perceived cost and family influences. Parents of young children appeared to be altruistically motivated with many stating they wanted to ensure their children consumed whole grains in order to establish good eating habits.

CONCLUSIONS

Participants were generally aware of the term 'whole grain'; however, even against a background of increased availability and promotion of whole grain foods, many key barriers to whole grain consumption were still evident. Alongside general education efforts, opportunities and challenges exist for the food industry to develop novel, but affordable, food products that are able to deliver whole grains in a wide variety of forms, including whole grains 'in disguise' for those who are most resistant to change.