title: Characterization of Norwegian women eating wholegrain bread.
abstract: OBJECTIVE
  To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study.
  
  
  METHODS
  Cross-sectional study using an FFQ.
  
  
  METHODS
  Women were divided into two groups according to wholegrain bread consumption.
  
  
  METHODS
  Adult women (n 69 471).
  
  
  RESULTS
  Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low intake group and 4·5 in the high intake group. The OR for high wholegrain bread consumption was 0·28, 2·19 and 4·63 for the first, third and fourth quartile of energy intake, respectively, compared with the second quartile. Living outside Oslo or in East Norway and having a high level of physical activity were associated with high wholegrain bread consumption. BMI and smoking were inversely associated with wholegrain bread consumption. Intake of many food items was positively associated with wholegrain bread consumption (P trend <0·01). After adjustment for energy intake, consumption of most food items was inversely associated with wholegrain bread consumption (P trend <0·001). The mean intakes of thiamin and Fe were higher in those with high wholegrain bread consumption, even after taking energy intake into account.
  
  
  CONCLUSIONS
  Energy intake was strongly positively associated with wholegrain bread consumption. Geographical differences in wholegrain bread consumption were observed. Our study suggests that women with high wholegrain bread consumption do not generally have a healthier diet than those who eat less wholegrain bread, but that they tend to be healthier in regard to other lifestyle factors.
authors.affiliation: 1Department of Community Medicine,University of Tromsø - The Arctic University of Norway,PO Box 6050 Langnes,N-9037 Tromsø,Norway.
authors.forename: Toril
authors.initials: T
authors.lastname: Bakken
authors.affiliation: 1Department of Community Medicine,University of Tromsø - The Arctic University of Norway,PO Box 6050 Langnes,N-9037 Tromsø,Norway.
authors.forename: Tonje
authors.initials: T
authors.lastname: Braaten
authors.affiliation: 2Danish Cancer Society Research Center,Copenhagen,Denmark.
authors.forename: Anja
authors.initials: A
authors.lastname: Olsen
authors.affiliation: 1Department of Community Medicine,University of Tromsø - The Arctic University of Norway,PO Box 6050 Langnes,N-9037 Tromsø,Norway.
authors.forename: Eiliv
authors.initials: E
authors.lastname: Lund
authors.affiliation: 1Department of Community Medicine,University of Tromsø - The Arctic University of Norway,PO Box 6050 Langnes,N-9037 Tromsø,Norway.
authors.forename: Guri
authors.initials: G
authors.lastname: Skeie
mesh_terms: D000368:Aged; D015992:Body Mass Index; D001939:Bread; D003430:Cross-Sectional Studies; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage; D004435:Eating; D002523:Edible Grain; D002149:Energy Intake; D015444:Exercise; D005247:Feeding Behavior; D005260:Female; D015438:Health Behavior; D006801:Humans; D019266:Iron, Dietary / Q000008:administration & dosage; D008019:Life Style; D008875:Middle Aged; D009664:Norway; D012111:Residence Characteristics; D012907:Smoking; D013831:Thiamine / Q000008:administration & dosage
chemical_list: D004043:Dietary Fiber; D019266:Iron, Dietary; D013831:Thiamine
keywords: Characteristics; Cross-sectional study; Norway; Wholegrain bread