Network Health Dietitians July 08 Issue 36

whole grains
with less than ﬁ ve percent consum-
ing three servings per day (Lang
et al. 2003). The median intake of
by Heather Caswell
wholegrains in young people (aged
British Nutrition Foundation
4-18 years) is estimated at only seven
grams per day (Thane et al. 2005).
It has previously been stated that
The whole of the grain
the primary factor dictating consump-
tion of wholegrain foods is awareness
(NUTRAusa, 2007). This is concerning in
Recent years have shown a grow- suffer death from CVD, compared to
light of reports which claim that whilst
ing interest in the health beneﬁ ts of
those who rarely or never consumed
consumers in general have a vague
wholegrains, largely resulting from
wholegrain cereals (Liu et al. 2003).
understanding that wholegrains are
an ever-expanding evidence base
Inverse relationships have also
‘healthy’ and ‘not processed’, many
documenting their health effects.
been found between wholegrain
have trouble identifying wholegrain
Further more, many consumers are
consumption and risk of type 2 diabe-
foods (Marquart et al. 2006). Whilst
now becoming more health con-
tes (Murtaugh et al. 2003) and weight
labelling initiatives by some manufac-
scious and are trying to make health-
gain (Harland & Garton, 2007). The
turers go some way towards helping
ier food choices. In response to this
recent review by Harland & Garton
make it easier for the consumer to
and with an increasing pressure on
examined data from 15 studies to
identify wholegrain foods, more work
the food industry to provide ‘healthy’
show that a high intake of wholegrain
is obviously needed in this area. This
food options in light of the current
foods (three servings per day) was
may include educating consumers to
obesity crisis, the wholegrain market
associated with a signiﬁ cantly lower
better understand food labels to be
has grown massively. Some examples
BMI and waist circumference in both
able to tell which products are who-
of products becoming more widely
men and women, when compared
legrain, e.g. by looking for phrases
available include wholegrain break-
to those with a very low wholegrain
like ‘whole-wheat’. This may also help
fast cereals and the development of
intake.
in cases where consumers may be
new wholegrain snack products, such
It is proposed that the high ﬁ bre
misled by the appearance of the
as crisps (The Grocer).
content and low glycaemic index
product, such as in the case of brown
‘Wholegrain’ refers to cereals
(GI) of wholegrain foods may be
bread. Finally, consumer perceptions
(e.g. wheat, corn, rice and oats) that
responsible for some of the health
of wholegrain foods may also need
contain all parts of the grain – the
beneﬁ ts outlined above. The soluble
to be addressed if consumption is to
bran, the endosperm and the germ.
ﬁ bre found in wholegrains is believed
increase, for example, research has
This grain provides a ‘package’ of
to help reduce LDL cholesterol levels,
indicated that some consumers think
different components, including ﬁ bre,
thereby reducing CVD risk; whilst the
of wholegrain foods as being expen-
micronutrients and phytonutrients.
low GI of wholegrain foods is thought
sive and “chewy, dry and tasteless”
It is thought that it is the combined
to play a role in reducing the rate
(Seal & Jones, 2006). Making who-
action of these components which
of glucose absorption and conse-
legrain products more appealing to
are responsible for the health effects
quently insulin production, thereby
consumers is obviously a step in the
provided by wholegrain foods. This
protecting against the development
right direction, together with reducing
is in contrast to reﬁ ned grains, which
of type 2 diabetes (McKevith, 2004). the cost if possible, so that they are
only retain the endosperm. Common-
Furthermore, high ﬁ bre foods have a similar in price to their reﬁ ned grain
ly consumed wholegrain foods within
fairly low energy density, whilst low GI
counterparts.
the UK include brown rice, whole-
foods promote satiety, both of which
wheat pasta, wholegrain crackers
may contribute to the role wholegrain
References:
and breads and some breakfast cere-
foods play in weight management. 1 Harland, J. I. and Garton, L.E. (2007). Whole-grain intake as
als, made with wheat, oats and corn.
UK recommendations for who-
a marker of healthy body weight and adiposity. Public Health
Nutrition. 16: 1-10.
Within the UK, bread and cereals are
legrain consumption are based
2 Lang, R., Thane, C.W., Bolton-Smith, C. et al (2003). Consump-
the main contributors to wholegrain
around the Eatwell plate. Wholegrains
tion of whole grain foods by British adults: ﬁ ndings from further
analysis of two national dietary surveys. Public Health Nutrition.
intake in adults, with these two items
are included in the ‘starchy foods’
6: 479-84.
3 Liu et al (2003). Is intake of breakfast cereals related to total
as well as biscuits being the main
group, a group which should make
and cause-speciﬁ c mortality in men? American Journal of Clini-
source of wholegrains for children.
up approximately a third of our diet.
cal Nutrition. 778: 594-9.
4 Marquart, L., Pham, A., Lautenschlanger, L., Croy, M. and
A diet rich in wholegrains provides
However, no further guidance regard- Sobal, J. (2006). Beliefs about Whole-Grain Foods by Food Profes-
many health beneﬁ ts over and above
ing speciﬁ cally how much we should
sionals, Health Club Members, and Special Supplemental Nutri-
tion Program for Women, Infants, and Children Participants/State
reﬁ ned grains. This includes protect-
be eating is given, instead it is just Fair Attendees. Journal of the American Dietetic Association.
ing against diabetes, cardiovascular
stated we should be ‘trying to eat
106(11): 1856-1860.
5 McIntosh, G.H. (2007). Whole Grains and Cancer Prevention. In:
disease (CVD) and obesity. Further
more’ of these foods. In the USA rec- Whole Grains and Health (Marguart, L., Jacobs, D.R., McIntosh,
evidence also exists that wholegrain
ommendations are more speciﬁ c and
G.H et al eds), pp69-74. Blackwell Publishing, Oxford.
6 McKevith, B. (2004). Nutritional Aspects of Cereals. Nutrition
foods may be protective against
it is suggested that adults should aim
Bulletin. 29(2): 111-142.
some forms of cancer, including
to eat at least three servings per day
7 Murtagh, M.A., Jacobs, D.R., Jacons, B. et al (2003). Epide-
miological Support for the Protection of whole grains against
colorectal cancer (McIntosh, 2007).
(a serving is deﬁ ned as 16g) (USDA,
diabetes. Proceedings of the Nutrition Society. 62: 143-149.
The protective effect of wholegrains
2008). Despite the increase in health
8 NUTRAusa. Whole grain consumption will increase with better
taste. Viewed at: http://www.nutraingredients-usa.com/news/
on CVD is highlighted in a recent US
conscious consumers, wholegrain
ng.asp?n=76296-aacc-cereals-europe-whole-grains
9 Seal, C.J. and Jones, A.R. (2006). Barriers to consumption of
study. In a large prospective cohort
intake within the UK and the US is still
wholegrain foods. In: Wholegrains and Health. (Marguart, L., Ja-
of men, researchers found that those
falling far short of recommendations.
cobs, D.R., McIntosh, G.H et al eds). Blackwell Publishing, Oxford.
10 Thane, C.W., Jones, A.R., Stephen, A.M. et al (2005). Whole-
who were in the highest quartile for
Indeed, within the UK, one third of grain intake of British young people aged 4-18 years. British
wholegrain cereal intake (>one serv-
adults reportedly fail to consume any
Journal of Nutrition. 94: 825-31.
11 United States Department of Agriculture. My Pyramid. Viewed
ing/day) were signiﬁ cantly less likely to
wholegrain foods on a daily basis, 02/2008 at: http://www.mypyramid.gov/pyramid/grains.html
20 NHDmag.com July ‘08 - issue 36
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