title: The whole grain content of foods consumed in the UK.
abstract: This study aimed to assess the whole grain (WG) content of foods consumed in the UK which include ingredients that retain all three structural components of the grain, and contained ⩾10% WG. Dietary data from seven studies with 10,474 UK subjects were examined for foods containing WG. The WG content was then determined from ingredient lists, manufacturers' information and recipes. 372 food descriptors from nine food groups (4.4% of all food codes) contained ⩾10% WG. Of these 372 foods, 31.5% contained ⩾51%, 30.6% 25-50%, and 37.9% 10-24% WG dry matter as eaten. The relatively small number of WG foods identified in the total number of foods consumed confirms the low contribution of WG foods to the overall pattern of foods consumed in the UK. Since foods containing <51% WG accounted for the majority of WG food codes identified, recognising the importance of these foods to WG intake is essential.
authors: Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4HH, UK; Institute of Health and Society, Newcastle University, Newcastle upon Tyne NE2 4HH, UK. Electronic address: angela.jones@ncl.ac.uk.
authors: Angela R
authors: AR
authors: Jones
authors: Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4HH, UK; Institute of Health and Society, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.
authors: Kay D
authors: KD
authors: Mann
authors: School of Agriculture, Food and Rural Development, Newcastle University, Kings Road, Newcastle upon Tyne NE1 7RU, UK.
authors: Sharron A
authors: SA
authors: Kuznesof
authors: DPR Nutrition Ltd, 34 Grimwade Avenue, Croydon, Surrey CR0 5DG, UK.
authors: David P
authors: DP
authors: Richardson
authors: Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4HH, UK; School of Agriculture, Food and Rural Development, Newcastle University, Kings Road, Newcastle upon Tyne NE1 7RU, UK.
authors: Chris J
authors: CJ
authors: Seal
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D005247:Feeding Behavior; D005260:Female; D006801:Humans; D008297:Male; D006113:United Kingdom; D000067348:Whole Grains / Q000737:chemistry*
keywords: Intake; UK; Whole grain; Whole-grain foods