ArticleThe British journal of nutrition2025
Whole grain intake remains unchanged in the UK, 2008/2012-2016/2019.
Article in The British journal of nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
To address limited data on whole grain (WG) consumption in the UK, we investigated trends and socio-demographic patterns of WG consumption from the National Diet and Nutrition Survey from 2008/2012 to 2016/2019 and examined the relationship between WG and dietary intakes. We analysed 15 655 individuals aged ≥ 1·5 years who completed a 4-day food diary. WG consumption was quantified by estimating the WG content of individual foods using publicly available ingredient information. Survey-weighted mean WG consumption over time and by population sub-group was calculated. Survey-weighted trend tests and Wald tests were used. Total WG intake in the general population did not change from 2008/2012 to 2016/2019. WG from high-fibre cereals and bread declined by 16·2 % (11·1-9·3 g/d) and 19·4 % (12·4-10 g/d), respectively, while other cereals (e.g. rice/pasta) increased by 72·5 % (4·0-6·9 g/d), but contributed considerably less than other categories. In the most recent data (2016-2019), older adults (65+ years) had the highest energy-adjusted WG consumption, followed by children 1·5-3 years. Individuals with lower incomes, adolescents and current smokers consumed the least WG. Whole grain intake was associated with generally higher quality diets, specifically consuming more fibre, potassium, Ca, Fe, Mg, fruits/vegetables, pulses/nuts and oily fish and consuming less free sugars, total fat, saturated fat, Na and red/processed meat (
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