The Experts below are selected from a list of 261 Experts worldwide ranked by ideXlab platform
Chris J Seal - One of the best experts on this subject based on the ideXlab platform.
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perspective a definition for whole Grain Food products recommendations from the healthGrain forum
Advances in Nutrition, 2017Co-Authors: Alastair B Ross, Chris J Seal, Janwillem Van Der Kamp, Roberto King, Kimanne Le, Heddie Mejborn, Frank ThieleckeAbstract:Whole Grains are a key component of a healthy diet, and enabling consumers to easily choose Foods with a high whole-Grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-Grain Foods, yet these do not account for the diversity of Food products that contain cereals. With the goal of creating a relatively simple whole-Grain Food definition that aligns with whole-Grain intake recommendations and can be applied across all product categories, the HealthGrain Forum, a not-for-profit consortium of academics and industry working with cereal Foods, established a working group to gather input from academics and industry to develop guidance on labeling the whole-Grain content of Foods. The HealthGrain Forum recommends that a Food may be labeled as "whole Grain" if it contains ≥30% whole-Grain ingredients in the overall product and contains more whole Grain than refined Grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-Grain ingredients. Additional recommendations are also made on labeling whole-Grain content in mixed-cereal Foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic whole-Grain labels to reporting the actual percentage of whole Grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of whole Grains and stimulate greater awareness and consumption of whole Grains in the general population.
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whole Grain Food consumption in singaporean children aged 6 12 years
Journal of Nutritional Science, 2016Co-Authors: Saihah Binte Mohamed Salleh, Chris J Seal, Kay D Mann, Sinead Hopkins, Frank Thielecke, Iain A BrownleeAbstract:Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole Grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole Grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h Food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole Grains was evaluated using estimates of portion size and international Food composition data. Only 38·3 % of participants reported consuming whole Grains during the dietary data collection days. Median intake of whole Grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-Grain Food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P < 0·0001) consumed whole Grains than children of other ethnicities. Only 6 % of all children consumed the amount of whole Grains most commonly associated with improved health outcomes (48 g/d). There was no relationship between whole Grain consumption patterns and BMI, waist circumference or physical activity but higher whole Grain intake was associated with increased fruit, vegetable and dairy product consumption (P < 0·001). These findings demonstrate that consumption of whole Grain Foods is low at a population level and infrequent in Singaporean children. Future drives to increase whole-Grain Food consumption in this population are likely to require input from multiple stakeholders.
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Whole-Grain Food consumption in Singaporean children aged 6-12 years.
Journal of Nutritional Science, 2016Co-Authors: Saihah Binte Mohamed Salleh, Chris J Seal, Kay D Mann, Sinead Hopkins, Frank Thielecke, Iain A BrownleeAbstract:Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole Grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole Grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h Food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole Grains was evaluated using estimates of portion size and international Food composition data. Only 38·3 % of participants reported consuming whole Grains during the dietary data collection days. Median intake of whole Grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-Grain Food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P
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Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion
Advances in Nutrition, 2014Co-Authors: Mario G. Ferruzzi, Chris J Seal, Nicola M Mckeown, Satya S. Jonnalagadda, Len Marquart, Marla Reicks, Gabriele Riccardi, Joanne L. Slavin, Frank ThieleckeAbstract:Although the term “whole Grain” is well defined, there has been no universal standard of what constitutes a “whole-Grain Food,” creating challenges for researchers, the Food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-Grain Foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global whole-Grain Food definition, was the impetus for theWhole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a whole-Grain Food definition that is consistent with the quartet of needs of science, Food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and Food and nutrition scientists from academia and the Grain Food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of whole Grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of whole Grains that is nutritionally meaningful and that a Food providing at least 8 g of whole Grains/30-g serving be defined as a whole-Grain Food. Having an established whole-Grain Food definition will encourage manufacturers to produce Foods with meaningful amounts of whole Grain, allow consistent product labeling and messaging, and empower consumers to readily identify whole-Grain Foods and achieve whole-Grain dietary recommendations.
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The impact of a 16-week dietary intervention with prescribed amounts of whole-Grain Foods on subsequent, elective whole Grain consumption.
British Journal of Nutrition, 2013Co-Authors: Iain A Brownlee, Susan A. Jebb, Sharron Kuznesof, Carmel Moore, Chris J SealAbstract:Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of whole-Grain Foods in the diet, forming the basis for public health recommendations to increase whole Grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week whole-Grain intervention on subsequent, elective whole Grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 months after the end of the whole-Grain intervention study period. This FFQ included inputs for whole-Grain Foods commonly consumed in the UK. Whole Grain consumption was significantly higher (approximately doubled) in participants who had received whole-Grain Foods during the intervention (P< 0·001) compared with the control group who did not receive whole-Grain Foods during the intervention. This increased whole Grain consumption was lower than whole Grain intake levels required by participants during the intervention period between 60 and 120 g whole Grains/d. Aside from a significant increase (P< 0·001) in NSP consumption compared with control participants (mean increase 2-3 g/d), there were no obvious improvements to the pattern of Foods of the intervention group. The results of the present study suggest that a period of direct exposure to whole-Grain Foods in non-habitual whole-Grain Food consumers may benefit subsequent, elective dietary patterns of whole Grain consumption. These findings may therefore aid the development of future strategies to increase whole Grain consumption for public health and/or Food industry professionals. © The Authors 2013.
Iain A Brownlee - One of the best experts on this subject based on the ideXlab platform.
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whole Grain Food consumption in singaporean children aged 6 12 years
Journal of Nutritional Science, 2016Co-Authors: Saihah Binte Mohamed Salleh, Chris J Seal, Kay D Mann, Sinead Hopkins, Frank Thielecke, Iain A BrownleeAbstract:Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole Grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole Grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h Food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole Grains was evaluated using estimates of portion size and international Food composition data. Only 38·3 % of participants reported consuming whole Grains during the dietary data collection days. Median intake of whole Grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-Grain Food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P < 0·0001) consumed whole Grains than children of other ethnicities. Only 6 % of all children consumed the amount of whole Grains most commonly associated with improved health outcomes (48 g/d). There was no relationship between whole Grain consumption patterns and BMI, waist circumference or physical activity but higher whole Grain intake was associated with increased fruit, vegetable and dairy product consumption (P < 0·001). These findings demonstrate that consumption of whole Grain Foods is low at a population level and infrequent in Singaporean children. Future drives to increase whole-Grain Food consumption in this population are likely to require input from multiple stakeholders.
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Whole-Grain Food consumption in Singaporean children aged 6-12 years.
Journal of Nutritional Science, 2016Co-Authors: Saihah Binte Mohamed Salleh, Chris J Seal, Kay D Mann, Sinead Hopkins, Frank Thielecke, Iain A BrownleeAbstract:Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole Grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole Grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h Food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole Grains was evaluated using estimates of portion size and international Food composition data. Only 38·3 % of participants reported consuming whole Grains during the dietary data collection days. Median intake of whole Grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-Grain Food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P
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The impact of a 16-week dietary intervention with prescribed amounts of whole-Grain Foods on subsequent, elective whole Grain consumption.
British Journal of Nutrition, 2013Co-Authors: Iain A Brownlee, Susan A. Jebb, Sharron Kuznesof, Carmel Moore, Chris J SealAbstract:Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of whole-Grain Foods in the diet, forming the basis for public health recommendations to increase whole Grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week whole-Grain intervention on subsequent, elective whole Grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 months after the end of the whole-Grain intervention study period. This FFQ included inputs for whole-Grain Foods commonly consumed in the UK. Whole Grain consumption was significantly higher (approximately doubled) in participants who had received whole-Grain Foods during the intervention (P< 0·001) compared with the control group who did not receive whole-Grain Foods during the intervention. This increased whole Grain consumption was lower than whole Grain intake levels required by participants during the intervention period between 60 and 120 g whole Grains/d. Aside from a significant increase (P< 0·001) in NSP consumption compared with control participants (mean increase 2-3 g/d), there were no obvious improvements to the pattern of Foods of the intervention group. The results of the present study suggest that a period of direct exposure to whole-Grain Foods in non-habitual whole-Grain Food consumers may benefit subsequent, elective dietary patterns of whole Grain consumption. These findings may therefore aid the development of future strategies to increase whole Grain consumption for public health and/or Food industry professionals. © The Authors 2013.
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plasma alkylresorcinols as a biomarker of whole Grain Food consumption in a large population results from the wholeheart intervention study
The American Journal of Clinical Nutrition, 2012Co-Authors: Alastair B Ross, Susan A. Jebb, Iain A Brownlee, Alexandre Bourgeois, Harrison Ndungu Macharia, Sunil Kochhar, Chris J SealAbstract:BACKGROUND: Small-scale, short-term intervention studies have suggested that plasma alkylresorcinol (AR) concentrations may be biomarkers of whole Grain (WG) wheat and rye intakes. OBJECTIVE: The objective was to determine whether plasma AR concentrations reflect self-reported WG Food intake in a 16-wk WG intervention study and to establish which phenotypic characteristics influence plasma AR concentrations. DESIGN: In a randomized parallel-group dietary intervention study, 316 overweight and obese participants with a WG intake of <30 g/d were recruited and randomly assigned to 1 of 3 groups: control (no dietary change), intervention 1 (60 g WG/d for 16 wk), or intervention 2 (60 g WG/d for 8 wk followed by 120 g WG/d for 8 wk). Fasting blood samples were collected at baseline, 8 wk, and 16 wk for the measurement of plasma lipids and ARs. RESULTS: Plasma samples from 266 study completers were analyzed. Total plasma AR concentrations increased with the WG intervention and could be used to distinguish between control subjects and those who consumed 60 or 120 g WG, but not between those who consumed 60 and 120 g WG. Plasma AR concentrations were higher in men, were positively associated with plasma triglyceride concentrations, and were negatively associated with nonesterified fatty acids. CONCLUSIONS: Plasma AR concentrations were correlated with WG intake and could be used to distinguish between low- and high-WG consumers. Sex and plasma lipid concentrations independently influenced plasma AR concentrations, although plasma triglycerides may explain higher concentrations in men. This trial is registered as ISRCT no. 83078872.
Frank Thielecke - One of the best experts on this subject based on the ideXlab platform.
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perspective a definition for whole Grain Food products recommendations from the healthGrain forum
Advances in Nutrition, 2017Co-Authors: Alastair B Ross, Chris J Seal, Janwillem Van Der Kamp, Roberto King, Kimanne Le, Heddie Mejborn, Frank ThieleckeAbstract:Whole Grains are a key component of a healthy diet, and enabling consumers to easily choose Foods with a high whole-Grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-Grain Foods, yet these do not account for the diversity of Food products that contain cereals. With the goal of creating a relatively simple whole-Grain Food definition that aligns with whole-Grain intake recommendations and can be applied across all product categories, the HealthGrain Forum, a not-for-profit consortium of academics and industry working with cereal Foods, established a working group to gather input from academics and industry to develop guidance on labeling the whole-Grain content of Foods. The HealthGrain Forum recommends that a Food may be labeled as "whole Grain" if it contains ≥30% whole-Grain ingredients in the overall product and contains more whole Grain than refined Grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-Grain ingredients. Additional recommendations are also made on labeling whole-Grain content in mixed-cereal Foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic whole-Grain labels to reporting the actual percentage of whole Grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of whole Grains and stimulate greater awareness and consumption of whole Grains in the general population.
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whole Grain Food consumption in singaporean children aged 6 12 years
Journal of Nutritional Science, 2016Co-Authors: Saihah Binte Mohamed Salleh, Chris J Seal, Kay D Mann, Sinead Hopkins, Frank Thielecke, Iain A BrownleeAbstract:Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole Grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole Grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h Food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole Grains was evaluated using estimates of portion size and international Food composition data. Only 38·3 % of participants reported consuming whole Grains during the dietary data collection days. Median intake of whole Grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-Grain Food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P < 0·0001) consumed whole Grains than children of other ethnicities. Only 6 % of all children consumed the amount of whole Grains most commonly associated with improved health outcomes (48 g/d). There was no relationship between whole Grain consumption patterns and BMI, waist circumference or physical activity but higher whole Grain intake was associated with increased fruit, vegetable and dairy product consumption (P < 0·001). These findings demonstrate that consumption of whole Grain Foods is low at a population level and infrequent in Singaporean children. Future drives to increase whole-Grain Food consumption in this population are likely to require input from multiple stakeholders.
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Whole-Grain Food consumption in Singaporean children aged 6-12 years.
Journal of Nutritional Science, 2016Co-Authors: Saihah Binte Mohamed Salleh, Chris J Seal, Kay D Mann, Sinead Hopkins, Frank Thielecke, Iain A BrownleeAbstract:Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole Grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole Grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h Food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole Grains was evaluated using estimates of portion size and international Food composition data. Only 38·3 % of participants reported consuming whole Grains during the dietary data collection days. Median intake of whole Grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-Grain Food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P
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Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion
Advances in Nutrition, 2014Co-Authors: Mario G. Ferruzzi, Chris J Seal, Nicola M Mckeown, Satya S. Jonnalagadda, Len Marquart, Marla Reicks, Gabriele Riccardi, Joanne L. Slavin, Frank ThieleckeAbstract:Although the term “whole Grain” is well defined, there has been no universal standard of what constitutes a “whole-Grain Food,” creating challenges for researchers, the Food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-Grain Foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global whole-Grain Food definition, was the impetus for theWhole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a whole-Grain Food definition that is consistent with the quartet of needs of science, Food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and Food and nutrition scientists from academia and the Grain Food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of whole Grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of whole Grains that is nutritionally meaningful and that a Food providing at least 8 g of whole Grains/30-g serving be defined as a whole-Grain Food. Having an established whole-Grain Food definition will encourage manufacturers to produce Foods with meaningful amounts of whole Grain, allow consistent product labeling and messaging, and empower consumers to readily identify whole-Grain Foods and achieve whole-Grain dietary recommendations.
Victor L. Fulgoni - One of the best experts on this subject based on the ideXlab platform.
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Grain Foods in US Infants are Associated with Greater Nutrient Intakes, Improved Diet Quality and Increased Consumption of Recommended Food Groups.
Nutrients, 2019Co-Authors: Yanni Papanikolaou, Victor L. FulgoniAbstract:There are limited data providing guidance on Grain Foods as part of a healthy dietary pattern in infants and may represent a gap in knowledge for the development of the 2020–2025 Dietary Guidelines for Americans Scientific Advisory Committee report currently in progress. An analysis using infant data from the National Health and Nutrition Examination Survey was conducted to assess Grain Food relationships with nutrient and energy intakes, diet quality, and Food group consumption in infant consumers relative to non-consumers. Grain consumers were defined as infants consuming Foods from the main Grain Food group, as defined by the US Department of Agriculture, and included whole and refined/enriched Grains. All infants consuming Grain Foods had greater energy (kcal) vs. Grain non-consumers (p’s < 0.0047). While infant Grain consumers 6- to 12-months-old (N = 942) had higher daily intakes of sodium and added and total sugars, these infants also had significantly higher dietary fiber, calcium, folate, potassium, magnesium, zinc, phosphorus, choline, thiamin, riboflavin, and vitamin B6 compared to non-consumers. In 13- to 23-month-olds (N = 1668), Grain consumption was associated with greater daily dietary fiber, iron, zinc, magnesium, phosphorus, folate, riboflavin, niacin, thiamin, vitamin A, vitamin B6, and vitamin B12 relative to non-consumers. Diet quality scores were significantly higher in all infant Grain consumers examined in comparison to non-consumers (p’s < 0.0065). Grain intake was also linked with greater daily intake of several recommended Food groups in both younger and older infants versus non-consumption of Grains. The current analysis provides evidence to substantiate the inclusion of whole and enriched Grain Foods as part of the infant dietary pattern as beneficial associations between Grain Food consumption and dietary quality are apparent. Eliminating and/or reducing Grain Foods in infant dietary patterns may lead to unintended nutrient and health consequences.
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Grains Contribute Shortfall Nutrients and Nutrient Density to Older US Adults: Data from the National Health and Nutrition Examination Survey, 2011–2014
Nutrients, 2018Co-Authors: Yanni Papanikolaou, Victor L. FulgoniAbstract:Previous data demonstrate Grain Foods contribute shortfall nutrients to the diet of U.S. adults. The 2015–2020 Dietary Guidelines for Americans have identified several shortfall nutrients in the U.S. population, including fiber, folate, and iron (women only). Intake of some shortfall nutrients can be even lower in older adults. The present analyses determined the contribution of Grain Foods for energy and nutrients in older U.S. adults and ranked to all other Food sources in the American diet. Analyses of Grain Food sources were conducted using a 24-hour recall in adults (≥51 years old; n = 4522) using data from the National Health and Nutrition Examination Survey, 2011–2014. All Grains provided 278 kcal/day or 14% of all energy in the total diet, ranking as the 4th largest contributor of energy compared to 15 main Food groups. All Grain Foods ranked 1st for thiamin (33%) and niacin (23%) intake relative to 15 main Food groups. The Grain Foods category ranked 2nd highest of 15 main Food groups for daily dietary fiber (23%), iron (38%), folate (40%), and magnesium (15%) and was the 3rd largest Food group contributor for daily calcium intake (13%). When considering nutrients to limit as outlined by dietary guidance, main group of Grains contributed 6% total fat, 5% saturated fat, 14% sodium and 9% added sugar. Breads, rolls and tortillas provided 150 kcal/day or 8% of all energy in the total diet, ranking as the 2nd largest contributor of energy compared to 46 Food subcategories. Breads, rolls and tortillas ranked 1st of 46 Foods for daily thiamin (16%) and niacin (10%) intake and 2nd for dietary fiber (12%), iron (12%), folate (13%), and magnesium (7%). Breads, rolls and tortillas ranked 3rd largest Food group contributor for daily calcium (5%) intake. Ready-to-eat cereals provided 47 kcal/day or 2% of all energy in the total diet, ranking as the 20th largest contributor of energy compared to 46 Food subcategories. All ready-to-eat cereals ranked 1st for daily iron (19%), 1st for folate (21%), 5th for dietary fiber (7%), 3rd for niacin (9%), 8th for magnesium (4%), and 13th for calcium (2%) intake. Given all Grain Foods and specific subcategories of Grain Foods provided a greater percentage of several underconsumed nutrients than calories (including dietary fiber, iron, and folate), Grain Foods provide nutrient density in the American diet of the older adult.
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Grain Foods Are Contributors of Nutrient Density for American Adults and Help Close Nutrient Recommendation Gaps: Data from the National Health and Nutrition Examination Survey, 2009–2012
Nutrients, 2017Co-Authors: Yanni Papanikolaou, Victor L. FulgoniAbstract:The 2015–2020 Dietary Guidelines for Americans (2015-2020 DGA) maintains recommendations for increased consumption of whole Grains while limiting intake of enriched/refined Grains. A variety of enriched Grains are sources of several shortfall nutrients identified by 2015-2020 DGA, including dietary fiber, folate, iron, and magnesium. The purpose of this study was to determine Food sources of energy and nutrients for free-living U.S. adults using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of Grain Food sources were conducted using a single 24-h recall collected in adults ≥19 years of age (n = 10,697). Sources of nutrients contained in all Grain Foods were determined using United States Department of Agriculture nutrient composition databases and the Food grouping scheme for Grains (excluding mixed dishes). Mean energy and nutrient intakes from the total diet and from various Grain Food groups were adjusted for the sample design using appropriate weights. All Grains provided 285 ± 5 kcal/day or 14 ± 0.2% kcal/day in the total diet in adult ≥19 years of age. In the total daily diet, the Grain category provided 7.2 ± 0.2% (4.9 ± 0.1 g/day) total fat, 5.4 ± 0.2% (1.1 ± 0.03 g/day) saturated fat, 14.6 ± 0.3% (486 ± 9 mg/day) sodium, 7.9 ± 0.2% (7.6 ± 0.2 g/day) total sugar, 22.8 ± 0.4% (3.9 ± 0.1 g/day) dietary fiber, 13.2 ± 0.3% (122 ± 3 mg/day) calcium, 33.6 ± 0.5% (219 ± 4 mcg dietary folate equivalents (DFE)/day) folate, 29.7 ± 0.4% (5.3 ± 0.1 mg/day) iron, and 13.9 ± 0.3% (43.7 ± 1.1 mg/day) magnesium. Individual Grain category analyses showed that breads, rolls and tortillas and ready-to-eat cereals provided minimal kcal/day in the total diet in men and women ≥19 years of age. Similarly, breads, rolls and tortillas, and ready-to-eat cereals supplied meaningful contributions of shortfall nutrients, including dietary fiber, folate and iron, while concurrently providing minimal amounts of nutrients to limit. Cumulatively, a variety of Grain Food groups consumed by American adults contribute to nutrient density in the total diet and have the potential to increase consumption of shortfall nutrients as identified by 2015–2020 DGA, particularly dietary fiber, folate, and iron.
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Certain Grain Foods Can Be Meaningful Contributors to Nutrient Density in the Diets of U.S. Children and Adolescents: Data from the National Health and Nutrition Examination Survey, 2009–2012
Nutrients, 2017Co-Authors: Yanni Papanikolaou, Victor L. FulgoniAbstract:Grain Foods may play an important role in delivering nutrients to the diet of children and adolescents. The present study determined Grain Food sources of energy/nutrients in U.S. children and adolescents using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of Grain Food sources were conducted using a 24-h recall in participants 2–18 years old (N = 6109). Sources of nutrients contained in Grain Foods were determined using U.S. Department of Agriculture nutrient composition databases and excluded mixed dishes. Mean energy and nutrient intakes from the total diet and from various Grain Foods were adjusted for the sample design using appropriate weights. All Grains provided 14% ± 0.2% kcal/day (263 ± 5 kcal/day), 22.5% ± 0.3% (3 ± 0.1 g/day) dietary fiber, 39.3% ± 0.5% (238 ± 7 dietary folate equivalents (DFE)/day) folate and 34.9% ± 0.5% (5.6 ± 0.1 mg/day) iron in the total diet in children and adolescents. The current analyses showed that certain Grain Foods, in particular breads, rolls and tortillas, ready-to-eat cereals and quick breads and bread products, are meaningful contributors of folate, iron, thiamin, niacin and dietary fiber, a nutrient of public health concern as outlined by the 2015–2020 Dietary Guidelines for Americans. Thus, specific Grain Foods contribute to nutrient density and have the potential to increase the consumption of several under-consumed nutrients in children and adolescents.
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Certain Grain Food Patterns Are Associated with Improved 2015 Dietary Guidelines Shortfall Nutrient Intakes, Diet Quality, and Lower Body Weight in US Adults: Results from the National Health and Nutrition Examination Survey, 2005-2010
Food and Nutrition Sciences, 2016Co-Authors: Yanni Papanikolaou, Victor L. FulgoniAbstract:Objective: The goal of this study was to identify commonly consumed Grain Food patterns in US adults (≥19 years old; N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various Grain Food patterns to those not consuming Grains. Methods: This study conducted secondary analyses of the National Health and Nutrition Examination Survey, 2005-2010. Cluster analysis was used and identified 8 Grain patterns: 1) no consumption of main Grain groups, 2) crackers and salty snacks, 3) yeast breads and rolls, 4) cakes, cookies, and pies, 5) cereals, 6) pasta, cooked cereals and rice, 7) quick breads, and 8) mixed Grains. Results: Adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed Grains” had a better diet quality compared to no Grains. Consuming many, but not all, of the Grain Food patterns resulted in less saturated fat and lower added sugars. Adults consuming “cereals”, “pasta, cooked cereals and rice” and “quick breads” had greater dietary fiber intake vs. no Grains group. Calcium intake was increased in the cereals group, while magnesium intake was greater in adults consuming “cereals” and “pasta, cooked cereals and rice” vs. no Grains. Vitamin D (D2 + D3) intake was higher in adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed Grains” vs. no Grain group. Adults consuming “pasta, cooked cereals and rice” had lower body weights (79.1 ± 0.7 vs. 82.5 ± 1.2 kg; P = 0.009) and waist circumference (95.2 ± 0.6 vs. 98.2 ± 1.0 cm; P = 0.004) in comparison to those consuming no Grains. Conclusions: Certain Grain Food patterns are associated with greater 2015-2020 Dietary Guidelines’ shortfall nutrients, better diet quality and lower body weights in adults. Additionally, certain Grain Food patterns are associated with lower intake of nutrients to limit, including saturated fat and added sugars.
Diriba B Kumssa - One of the best experts on this subject based on the ideXlab platform.
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Impact of rising body weight and cereal Grain Food processing on human magnesium nutrition
Plant and Soil, 2020Co-Authors: Andrea Rosanoff, Diriba B KumssaAbstract:Aim The World Health Organisation (WHO) magnesium (Mg) estimated average requirement (EAR) is not adjusted for rise in human body weight (BW) and neglects body Mg stores depletion. Cereal Grain Food processing results in Mg loss and reduces dietary Mg intake which mainly originates from cereals. Here we reassess human dietary Mg deficiency risk considering actual human BWs and modern levels of cereal Grain Food processing. Methods Human Mg requirement was adjusted for rising BW plus low and high estimates to prevent body Mg store depletion. Magnesium supply was recalculated for cereal Grain (maize, millet, rice, oats, sorghum, and wheat) Food processing of none, 25%, 50%, 75% and 100%. Resulting Mg deficiency risks in 1992 and 2011 were calculated at national, regional, continental and global scales using the EAR cut-point method. Results Globally, human Mg requirement increased by 4–118% under the three Mg requirement scenarios compared to the WHO EARs set in 1998. However, dietary Mg supply declined with increased cereal Grain Food processing. At 100% cereal Grain processing, dietary Mg supply was reduced by 56% in 1992 and 51% in 2011. Global human Mg deficiency risk reached 62% in 2011 with 100% cereal Grain processing and largest EAR set to prevent depletion of body Mg stores and corrected for BW rises. Conclusion Global dietary Mg Supply adequately meets human Mg requirement given the global obesity epidemic. But, Mg intakes preventing body Mg store depletion plus high Mg losses due to cereal Grain Food processing start to show noteworthy risks of potential Mg deficit in populations consuming diets with >50% cereal Grain Food processing. These findings have ramifications for the global spread of the major chronic, non-communicable diseases associated with nutritional Mg deficiencies such as cardiovascular diseases and type 2 diabetes.
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Impact of rising body weight and cereal Grain Food processing on human magnesium nutrition
Plant and Soil, 2020Co-Authors: Andrea Rosanoff, Diriba B KumssaAbstract:The World Health Organisation (WHO) magnesium (Mg) estimated average requirement (EAR) is not adjusted for rise in human body weight (BW) and neglects body Mg stores depletion. Cereal Grain Food processing results in Mg loss and reduces dietary Mg intake which mainly originates from cereals. Here we reassess human dietary Mg deficiency risk considering actual human BWs and modern levels of cereal Grain Food processing. Human Mg requirement was adjusted for rising BW plus low and high estimates to prevent body Mg store depletion. Magnesium supply was recalculated for cereal Grain (maize, millet, rice, oats, sorghum, and wheat) Food processing of none, 25%, 50%, 75% and 100%. Resulting Mg deficiency risks in 1992 and 2011 were calculated at national, regional, continental and global scales using the EAR cut-point method. Globally, human Mg requirement increased by 4–118% under the three Mg requirement scenarios compared to the WHO EARs set in 1998. However, dietary Mg supply declined with increased cereal Grain Food processing. At 100% cereal Grain processing, dietary Mg supply was reduced by 56% in 1992 and 51% in 2011. Global human Mg deficiency risk reached 62% in 2011 with 100% cereal Grain processing and largest EAR set to prevent depletion of body Mg stores and corrected for BW rises. Global dietary Mg Supply adequately meets human Mg requirement given the global obesity epidemic. But, Mg intakes preventing body Mg store depletion plus high Mg losses due to cereal Grain Food processing start to show noteworthy risks of potential Mg deficit in populations consuming diets with >50% cereal Grain Food processing. These findings have ramifications for the global spread of the major chronic, non-communicable diseases associated with nutritional Mg deficiencies such as cardiovascular diseases and type 2 diabetes.
