17 November 2005
Whole-grain intakes among British young people are significantly lower than recommended levels according to scientists at the Medical Research Council Human Nutrition Research (MRC HNR) in a paper published in this month’s British Journal of Nutrition.
The study provides the first insight into the amount of whole grain eaten by young people and is particularly pertinent given the increasing awareness of the importance of childhood diet as a predictor for long term health.
Average intakes were 7g of whole grain per day, with no difference between boys and girls. Less than a third of young people aged 4 to 18 years consumed even one serving of wholegrain per day, compared with the recommendation of three 16g servings per day. Similarly low intakes have been shown in adults.
The analysis of data from the National Diet and Nutrition Survey, showed that a quarter of young people aged 4-18 years are not including any whole-grain foods in their diets. The likelihood of consuming whole grains was significantly lower among young people whose parents had a manual rather than non-manual occupation.
Dr Susan Jebb, from MRC Human Nutrition Research said “People who eat more whole-grain foods tend to have a lower risk of heart disease, diabetes and some cancers. Whole-grain foods usually contain more fibre, vitamins and minerals than their refined counterparts which may account for the observed health benefits. Choosing whole-grain varieties of bread and breakfast cereals is a simple step to better health that can be achieved by all.”
Journalists should credit 'MRC Human Nutrition Research' as a source of this story
For further information or to arrange an interview, please contact Claire Mac Evilly, Nutrition Communications Manager on Cambridge 01223 437528 or mobile phone number 07921 176737
Notes to Editors
1. The Medical Research Council (MRC) is a national organisation funded by the UK taxpayer. Its business is medical research aimed at improving human health; everyone stands to benefit from the outputs. The research it supports and the scientists it trains meet the needs of the health services, the pharmaceutical and other health-related industries and the academic world. MRC has funded work that has led to some of the most significant discoveries and achievements in medicine in the UK. About half of the MRC's expenditure of approximately £500 million is invested in its 40 Institutes, Units and Centres. The remaining half goes in the form of grant support and training awards to individuals and teams in universities and medical schools.
2. MRC Collaborative Centre for Human Nutrition Research was established in 1998. The aim of the Unit is to advance knowledge of the relationships between human nutrition and health by providing a national centre of excellence for the measurement and interpretation of biochemical, functional and dietary indicators of nutritional status and health. In addition, it acts as an independent, authoritative source of scientific advice and information for government, industry, health professionals and the media. Website: www.mrc-hnr.cam.ac.uk
3. In the study, whole-grain intake was estimated using seven day weighed dietary records from 1583 young people who participated in the cross-sectional National Diet and Nutrition Survey in 1997. The main sources of whole-grain intake were breakfast cereals (56%) and bread (25%).
4. Whole grains considered in the present study include whole wheat, wholemeal flour, wheat flakes, bulgar wheat, whole and rolled oats, oatmeal, oat flakes, brown rice, wholemeal rye and rye flour, whole barley and popcorn.
5. There is currently no UK Dietary Reference Value for whole grains, but the US Department of Health and Human Services recommends three 16g servings of whole grains per day.
6. National Diet and Nutrition Survey: young people aged 4 to 18 years is published by The Stationery Office and authored by Gregory J et al. (2000).
7. Tips for increasing whole grains include:
- Choose whole-grain breads
- Look for cereals, particularly breakfast cereals labelled as whole-grain
- Switch from white to brown pasta
- Try cous cous or bulgar wheat
- Serve brown rice more often
- Use whole-grain crackers as a snack food
- Whole-wheat pittas can be the crust for homemade pizza
- Whole-wheat pastry flour can replace white flour
8. This present study was funded by Cereal Partners UK and the Medical Research Council in collaboration with the University of Newcastle.
