ST. LOUIS, Mo.—Teens and young adults are consuming less than one serving of whole grains per day instead of the three servings recommended for prevention of type 2 diabetes, coronary heart disease and excess weight gain, according to a new study published in the February 2010 issue of the Journal of the American Dietetic Association.
Using the results of Project EAT (Eating Among Teens)-II, researchers analyzed the consumption of whole grains by 792 adolescents and 1,686 young adults between the ages of 15 and 23. Demographic characteristics also were collected to identify factors associated with daily intake of whole grains. Daily whole-grain servings were estimated by summing the reported frequency of consuming dark bread (one slice), kasha/couscous/bulgur, popcorn (one small bag), hot breakfast cereal (one bowl), and cold breakfast cereal (one bowl).
Researchers examined the associations of socio-environmental, personal and behavioral factors with whole grain intake. For increased consumption, home availability of whole grains was the only socio-environmental factor, while a preference for the taste of whole-grain breads and confidence that one could change or maintain their eating patterns to consume the recommended number of whole grain servings were the personal factors of importance. Among behavioral factors, fast-food consumption negatively affected whole grain consumption.
“The findings of this study indicate that interventions designed to promote improvements in whole-grain intake should address confidence to consume whole grains, taste preferences for whole-grain products, and the availability of these foods in settings where youth frequently eat meals (schools, home, and restaurants),” the authors wrote. “Nutrition interventions should provide opportunities to taste a variety of whole-grain foods, including newly developed products such as white whole-wheat bread.
“The observation of an inverse relationship between fast-food intake and whole grain intake further suggests there is a need to improve the availability of whole-grain products in restaurants.”
