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Who consumes whole grains, and how much?

Published online by Cambridge University Press:  05 March 2007

Rebecca Lang  and
Susan A. Jebb
Rebecca Lang*
Affiliation:
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge, CB1 9NL, UK
Susan A. Jebb
Affiliation:
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge, CB1 9NL, UK
*
*Corresponding author: Dr Rebecca Lang, fax +44 1223 437515, beckie.lang@mrc-hnr.cam.ac.uk
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Abstract

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Regular consumption of whole grain foods has been associated with a reduction in the incidence of cardiovascular disease and diabetes, reductions in cancer mortality at certain sites and an overall reduction in premature death. Although benefits are observed at relatively low levels of intake (between two and three servings per d), the consumption of whole grain foods in some Western countries is less than one serving per d. The main sources of whole grain are wholemeal and rye breads and whole grain breakfast cereals. Typical consumers of whole-grain foods tend to be older, from a high socio-economic group, are less likely to smoke and are more likely to exercise than non-consumers. Some of these attributes may contribute to the observed health benefits. However whole grain foods are an important source of a range of nutrients as part of a healthy eating plan. There is considerable scope for strategies to promote increased consumption of whole grain foods to reduce the risk of a variety of chronic diseases

Keywords

Whole grainConsumptionPublic healthDietary surveys
Type
Session: Health effects of whole grains
Information
Proceedings of the Nutrition Society , Volume 62 , Issue 1 , February 2003 , pp. 123 - 127
Copyright
Copyright © The Nutrition Society 2003

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