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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #208366
Title: WHOLE GRAIN INTAKE, DEFINITION AND DATABASE DEVELOPMENT: THE BALTIMORE LONGITUDINAL STUDY OF AGING

Author
item MARAS, JANICE - TUFTS HNRCA
item NEWBY, PK - BOSTON UNIV SCHOOL OF MED
item BAKUN, PETER - TUFTS HNRCA
item FERRUCCI, LUIGI - BALTIMORE STUDY ON AGING
item Tucker, Katherine

Submitted to: National Nutrient Databank Conference
Publication Type: Abstract Only
Publication Acceptance Date: 2/27/2007
Publication Date: 4/27/2007
Citation: Maras, J.E., Newby, P., Bakun, P.J., Ferrucci, L., Tucker, K. 2007. Whole grain intake, definition and database development: the baltimore longitudinal study of aging. National Nutrient Databank Conference. Program and Abstracts Booklet, April 27, 2007, Washington, D.C. p.28.

Interpretive Summary:

Technical Abstract: The objective of this study was to identify major dietary sources of whole grains, show changes in intakes over time, and describe the construction of a database of whole grain content of foods. Dietary data were collected using 7-d diet records during four time periods (1961-1965; 1968-1975; 1984-1991; and 1993-present). All foods or mixed dishes containing grains were identified. The Pyramid Servings database and CSFII recipe ingredients database were then used to calculate both servings and gram weights of whole grain intakes. Subjects included men and women in the Baltimore Longitudinal Study of Aging, mean age 62.1 +/- 16.0 years, who participated in the dietary assessment portion of the study (n = 1579). We divided our sample according to decade of visit and calculated mean intakes of whole grains, refined grains, and total grains for each time period. We also calculated the frequency of intake for major whole grain food groups and the whole grain content for each group. Intakes of whole grains increased from 14 g/d in the 1960s to 34 g/d in the 2000s. Top contributors of whole grain were "other" high fiber cereal (other than oat or bran cereals), oat/bran cereal, and multi-grain bread. Our data suggest that despite modest increases in the use of whole grains over the past four decades, intakes remain low. While more research is clearly needed to better understand the benefits of whole grains in promoting health and preventing disease, the development of research tools, including databases to accurately assess whole grain intake, is a critical step in completing such research.