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Research on Intake of Grain-Based Foods. Alison L. Eldridge, Ph.D., R.D. National Surveys. Nutrient data files contain information about macronutrient composition and components that can be measured analytically Total carbohydrate Soluble and insoluble fiber Total fiber

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research on intake of grain based foods

Research on Intake of Grain-Based Foods

Alison L. Eldridge, Ph.D., R.D.

national surveys
National Surveys
  • Nutrient data files contain information about macronutrient composition and components that can be measured analytically
    • Total carbohydrate
    • Soluble and insoluble fiber
    • Total fiber
  • USDA’s Food Pyramid Servings database estimates servings consistent with the Food Guide Pyramid
    • Whole grain servings
    • Refined grain servings
databases for research
Databases for Research
  • No publicly available database on whole grain content of foods
  • Researchers construct their own databases of whole grain content
    • Generally categorize foods as High, Medium and Low in whole grain
    • Inconsistent assumptions about whole grain content across databases
  • Issues with whole grain intake estimates from FFQs
    • Limited number of whole grain foods
    • Possibility for misclassification of whole grain intake
      • Brown bread = whole grain
    • Estimates of whole grain intake are not very specific
research needs
Research Needs
  • Need a comprehensive, publicly available database of whole grain content of foods
    • Estimate g whole grain/100 g product
    • Estimate g refined grain/100 g product
    • Separate bran
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