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Title: The effect of whole grain consumption (WG) on diet quality and healthy eating index (HEI) scores in children aged 1 to 18 years: Results from NHANES 1999-2004

Author
item CHO, SUSAN - Nutrasource
item ZANOVEC, MICHAEL - Louisiana State University
item O'NEIL, CAROL - Louisiana State University
item NICKLAS, THERESA - Children'S Nutrition Research Center (CNRC)

Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: 12/1/2008
Publication Date: 4/1/2009
Citation: Cho, S.S., Zanovec, M.T., O'Neil, C.E., Nicklas, T.A. 2009. The effect of whole grain consumption (WG) on diet quality and healthy eating index (HEI)scores in children aged 1 to 18 years: Results from NHANES 1999-2004 [abstract]. FASEB J. 23:551.14.

Interpretive Summary:

Technical Abstract: The objective of this study was to examine the effect of whole grain (WG) consumption on diet quality and nutrient intake in children: 2-5 y n=2,278), 6-12 y (n=3,868), and 13-18 y (n=4,931) using a secondary analysis of NHANES 1999-2004 data. Age groups were divided into four WG consumption groups: >0 to <0.6, >0.6 to <1.5, >1.5 to <3.0, & >3.0 servings/day. Nutrient intakes and healthy eating index (HEI) scores were calculated. The mean number of servings of WG consumed was 0.45, 0.59, and 0.63 for children 2-5 y, 6-12 y, and 13-18 y, respectively. In 2-5 y, HEI, and intake of energy, fiber, vitamins A, C, B1, B6, folate, magnesium, phosphorus, and iron increased with increasing consumption of WG; whereas, protein, added sugars, total fat, saturated fat (SFA), monounsaturated fat (MUFA), and cholesterol decreased. In 6-12 y, HEI, and intake of energy, fiber, vitamins A, C, B6, folate, magnesium, potassium, phosphorus, iron, & sodium increased with increasing consumption of WG; intake of protein, SFA, MUFA, polyunsaturated fat, and cholesterol decreased. In 13-18 y, HEI and intake of energy, fiber, vitamins A, E, B1, B2, B6, folate, magnesium, phosphorus, and iron increased with increasing consumption of WG; intake of protein, total fat, SFA, MUFA, and cholesterol decreased. Consumption of WG was low; diet quality and nutrient intake in children significantly improved with increasing consumption of WG.