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The relationship between whole grain consumption and fiber intake in Americans: Results from NHANES 2009–10

Evidence indicating the role of whole grain (WG) foods in the reduction of risk for various cancers, coronary heart disease and overweight continues to grow. Total dietary fiber (TDF) is one nutrient often associated with whole grain. One‐day food intake from the NHANES 2009–10 (n=9042) is used to examine this relationship for Americans 2 yrs. and older. Results indicate that adults ≥19 yrs. in the highest tertile of TDF consumption had significantly greater WG intake than adults in the lower 2 tertiles. Americans 2 yrs. and older meeting WG recommendations (>;3oz. eq.) also had significantly higher TDF intakes (27.7g versus 13.6g for no WG group). Among those who met WG recommendations, highest contributors of percent daily fiber intake were Fruits (15.1%), Vegetables (14.0%), Yeast bread rolls (11.6%), Pastas, cooked cereals, rice (11%) and RTE cereals (10.7%). Among individuals with zero whole grain intake, RTE cereal contributed little TDF (2%). Among RTE cereals, WG and No Bran cereals was the highest contributor to dietary fiber (6.22%) as compared to No WG and with Bran (2.85%), WG and Bran (0.92%), No WG and No Bran (0.71%), among those who met WG recommendations. Whole grain consumption should continue to be encouraged for all Americans.