(P05-003-23) Nutrient Profiles of Whole-grain Foods Consumed by US Adults, Based on Different Definitions of Whole-grain Foods, NHANES 2017-2018

Objectives: Government regulatory authorities, nonprofit organizations, and food industries define whole-grain (WG) foods differently. We aimed to characterize the nutrient profiles of WG foods consumed by US adults based on these definitions.

Methods: Using 24-hour diet recalls from 4,741 US adults aged 20+ y in NHANES 2017-18, we compared mean nutrient levels of WG foods for 5 definitions used by Dietary Guidelines for Americans, FDA, AHA, American Association of Cereal Chemists International, and Whole Grains Council (WGC). We further compared those with recommended nutrient daily values (DVs) to consume or not to exceed by these definitions.

Results: The numbers and types of WG foods identified differed, with the most identified by WGC (n=644, 19% of 3,341 grain foods) and the least by FDA (230, 6.8%). When compared to refined-grain foods, WG foods per 100 kcal consumed for all definitions had higher whole grains (≥0.44 vs. ≤0.03 oz. eq.), dietary fiber (≥2.1 vs. ≤0.74 g), vitamin A (≥23 vs. ≤19 mcg RAE), folate (≥33 vs. ≤34 mcg DFE), potassium (≥84 vs. ≤74 mg), magnesium (≥23 vs. ≤10 mg), and iron (≥1.3 vs. ≤0.84 g), and lower saturated fat (≤0.70 vs. ≥1.4 g), cholesterol (≤5.5 vs. ≥11 mg), and sodium (≤167 vs. ≥183 mg). Variations in nutrient levels of WG foods across different definitions were observed for whole grains (range: 0.44-0.84 oz. eq.), added sugars (1.3-2.6 g), saturated fat (0.70-1.2 g), cholesterol (0.56-5.5 mg), vitamin A (23-45 mcg RAE), folate (33-62 mcg DFE), sodium (120-167 mg), and potassium (84-101 mg). Compared with WG foods identified by other definitions, those identified by the AHA definition had lower whole grains, added sugars, vitamin A, folate, and higher cholesterol and sodium. Under all definitions, the %DV for dietary fiber from WG foods per RACC serving was 12-14%, added sugars was 5-9%, saturated fat was 6-11%, and sodium was 9-14%.

Conclusions: While by all definitions WG foods were generally more nutrient-rich with higher whole grains, dietary fiber, vitamin A, folate, potassium, magnesium, and iron, and lower saturated fat, cholesterol, and sodium than refined-grain foods, significant variations across definitions were seen, raising questions about the need for a consistent definition of WG foods in the US.

Funding Sources: NIH/NIMHD R01 MD011501