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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND PREVENTION OF CHILDHOOD OBESITY Title: Whole grain consumption in adults: Results from NHANES 1999-2004

Authors
item Zanovec, Michael -
item O'Neil, Carol -
item Cho, Susan -
item Nicklas, Theresa -

Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: December 1, 2008
Publication Date: April 1, 2009
Citation: Zanovec, M., O'Neil, C.E., Cho, S.E., Nicklas, T.A. 2009. Whole grain consumption in adults: Results from NHANES 1999-2004 [abstract]. Journal of Federation of American Societies for Experimental Biology. 23:551.15.

Technical Abstract: The objective of this study was to examine the effect that whole grain (WG) consumption has on diet quality and nutrient intake in a recent, nationally representative sample of adults: 19 to 51 years (n=7039), and 51+ years (n=6,237) using a secondary analysis of NHANES 1999-2004 data. Participants were divided into four WG consumption groups: >0 to <0.6, >0.6 to <1.5, >1.5 to <3.0, and >3.0 servings/day. Nutrient intakes and diet quality using the Healthy Eating Index were determined for each group. Sample-weighted percentages in WG consumption groups were calculated using energy, ethnicity, gender, and age as covariates. Least-square means were calculated. P for linear trend analysis was determined using WG intake as a linear covariate. Adults 19-50 and 51+ years consumed an average of 0.63 and 0.77 servings of WG per day, respectively. For both age groups, diet quality, energy, fiber, and polyunsaturated fatty acids increased significantly with an increased number of servings of WG consumed. Intake of total sugars (19-50 years only), added sugars, saturated fatty acids, monounsaturated fatty acids, and cholesterol decreased with an increased number of servings of WG consumed. Intake of all micronutrients, except vitamin B-12 and sodium, increased significantly with consumption of increasing servings of WG.

Last Modified: 12/20/2014