Research on Intake of Grain-Based Foods

1. Research on Intake of Grain-Based Foods Alison L. Eldridge, Ph.D., R.D.

2. National Surveys • Nutrient data files contain information about macronutrient composition and components that can be measured analytically • Total carbohydrate • Soluble and insoluble fiber • Total fiber • USDA’s Food Pyramid Servings database estimates servings consistent with the Food Guide Pyramid • Whole grain servings • Refined grain servings

3. Databases for Research • No publicly available database on whole grain content of foods • Researchers construct their own databases of whole grain content • Generally categorize foods as High, Medium and Low in whole grain • Inconsistent assumptions about whole grain content across databases • Issues with whole grain intake estimates from FFQs • Limited number of whole grain foods • Possibility for misclassification of whole grain intake • Brown bread = whole grain • Estimates of whole grain intake are not very specific

4. Research Needs • Need a comprehensive, publicly available database of whole grain content of foods • Estimate g whole grain/100 g product • Estimate g refined grain/100 g product • Separate bran