The whole grain content of foods consumed in the UK. (1st January 2017)

• Record Type: Journal Article
• Authors: Jones, Angela R.; Mann, Kay D.; Kuznesof, Sharron A.; Richardson, David P.; Seal, Chris J.
• Is Part Of: Food chemistry. Volume 214(2017)
• Page Start: 453
• Page End: 459
• Publication Date: 2017-01-01
• Subjects: Whole grain -- Whole-grain foods -- Intake -- UK; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.063
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The whole grain content of 372 foods consumed in the UK has been calculated. These data can enable the assessment of whole grain intake in the UK. Less than one third of foods contained 51% or more whole grain dry matter. Foods containing <51% whole grain are important when assessing whole grain intake. Abstract: This study aimed to assess the whole grain (WG) content of foods consumed in the UK which include ingredients that retain all three structural components of the grain, and contained ⩾10% WG. Dietary data from seven studies with 10, 474 UK subjects were examined for foods containing WG. The WG content was then determined from ingredient lists, manufacturers' information and recipes. 372 food descriptors from nine food groups (4.4% of all food codes) contained ⩾10% WG. Of these 372 foods, 31.5% contained ⩾51%, 30.6% 25–50%, and 37.9% 10–24% WG dry matter as eaten. The relatively small number of WG foods identified in the total number of foods consumed confirms the low contribution of WG foods to the overall pattern of foods consumed in the UK. Since foods containing <51% WG accounted for the majority of WG food codes identified, recognising the importance of these foods to WG intake is essential.