QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Kantor, L. S. Articles by Lin, B.-H. Search for Related Content PubMed PubMed Citation Articles by Kantor, L. S. Articles by Lin, B.-H.

---

Supplement

Choose a Variety of Grains Daily, Especially Whole Grains: A Challenge for Consumers¹

Diet, Safety and Health Economics Branch, Economic Research Service, U.S. Department of Agriculture, Washington, DC 20036

²To whom correspondence should be addressed. E-mail: Lkantor{at}ers.usda.gov.

The 2000 edition of Nutrition and Your Health: Dietary Guidelines for Americans is the first to include a specific guideline for grain foods, separate from fruits and vegetables, and recognize the unique health benefits of whole grains. This paper describes and evaluates major tools for assessing intakes of total grains and whole grains, reviews current data on who consumes grain foods and where, and describes individual- and market-level factors that may influence grain consumption. Aggregate food supply data show that U.S. consumers have increased their intake of grain foods from record low levels in the 1970s, but consumption of whole-grain foods remains low. Data on individual intakes show that consumption of total grains was above the recommended 6 serving minimum in 1994–1996, but consumption of whole grains was only one third of the 3 daily servings many nutritionists recommend. Increased intake of whole-grain foods may be limited by a lack of consumer awareness of the health benefits of whole grains, difficulty in identifying whole-grain foods in the marketplace, higher prices for some whole-grain foods, consumer perceptions of inferior taste and palatability, and lack of familiarity with preparation methods. In July 1999, the U.S. Food and Drug Administration authorized a health claim that should both make it easier for consumers to identify and select whole-grain foods and have a positive effect on the availability of these foods in the marketplace.

KEY WORDS: • whole grains • grains • CSFII • food supply • DHKS

This article has been cited by other articles:

				D. L. Paineau, F. Beaufils, A. Boulier, D.-A. Cassuto, J. Chwalow, P. Combris, C. Couet, B. Jouret, L. Lafay, M. Laville, et al. Family Dietary Coaching to Improve Nutritional Intakes and Body Weight Control: A Randomized Controlled Trial Arch Pediatr Adolesc Med, January 1, 2008; 162(1): 34 - 43. [Abstract] [Full Text] [PDF]

				V. S Malik and F. B Hu Dietary prevention of atherosclerosis: go with whole grains Am. J. Clinical Nutrition, June 1, 2007; 85(6): 1444 - 1445. [Full Text] [PDF]

				A.-M. Linko-Parvinen, R. Landberg, M. J. Tikkanen, H. Adlercreutz, and J. L. Penalvo Alkylresorcinols from Whole-Grain Wheat and Rye Are Transported in Human Plasma Lipoproteins J. Nutr., May 1, 2007; 137(5): 1137 - 1142. [Abstract] [Full Text] [PDF]

				M. K Jensen, P. Koh-Banerjee, M. Franz, L. Sampson, M. Gronbaek, and E. B Rimm Whole grains, bran, and germ in relation to homocysteine and markers of glycemic control, lipids, and inflammation 1 Am. J. Clinical Nutrition, February 1, 2006; 83(2): 275 - 283. [Abstract] [Full Text] [PDF]

				P. Koh-Banerjee, M. Franz, L. Sampson, S. Liu, D. R Jacobs Jr, D. Spiegelman, W. Willett, and E. Rimm Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men Am. J. Clinical Nutrition, November 1, 2004; 80(5): 1237 - 1245. [Abstract] [Full Text] [PDF]

				A. D Liese, A. K Roach, K. C Sparks, L. Marquart, R. B D'Agostino Jr, and E. J Mayer-Davis Whole-grain intake and insulin sensitivity: the Insulin Resistance Atherosclerosis Study Am. J. Clinical Nutrition, November 1, 2003; 78(5): 965 - 971. [Abstract] [Full Text] [PDF]

				A. B. Ross, A. Kamal-Eldin, E. A. Lundin, J.-X. Zhang, G. Hallmans, and P. Aman Cereal Alkylresorcinols Are Absorbed by Humans J. Nutr., July 1, 2003; 133(7): 2222 - 2224. [Abstract] [Full Text] [PDF]

				J. M. Jones, M. Reicks, J. Adams, G. Fulcher, G. Weaver, M. Kanter, and L. Marquart The Importance of Promoting a Whole Grain Foods Message J. Am. Coll. Nutr., August 1, 2002; 21(4): 293 - 297. [Abstract] [Full Text] [PDF]