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© Copyright 2009 AACC International.
Published August 2009.
Whole grain consumption and dietary change in the 12-month period following intervention
I. Brownlee. School of Agriculture, Food & Rural Development, Newcastle University, Newcastle upon Tyne, U.K.
Brownlee, I. 2009. Whole grain consumption and dietary change in the 12-month period following intervention. Online. AACC International Cereal Science Knowledge Database
Background: A number of health messages encourage the general population to consume more wholegrain (WG) foods both in Europe and the US. The impact of WG intervention on long-term changes to the diet of low WG consumers has not previously been described Methods: 266 participants, who consumed less than 30g/d WG at baseline, had BMI>25 but were otherwise healthy, completed a randomised, controlled 16-week dietary intervention testing the impact of the inclusion of WG foods on measures of cardiovascular disease risk (the WHOLEheart study). Participants were contacted one-, six- and twelve-month post-intervention, and asked to fill out a food frequency questionnaire (FFQ) to assess their dietary intake. The same FFQ had been used to assess dietary intake during the intervention period. Comparison between post-intervention and baseline data was carried out by non-parametric, two-tailed T-test. Results: During the intervention period, WG participants increased WG consumption by >70g/day. Return rates for FFQs were 55%, 53% and 47% at one-, six and twelve-month time-points respectively. WG intake was <20g/day for control and WG participants at baseline. This did not significantly change in the control group (P>0.2) over the twelve-month post-intervention period. Mean (SD) WG intake for WG participants remained significantly higher (P<0.001) than baseline (18.7 (19.3)) over the 12-month post-intervention period (at 1-month = 47.8 (28.8), 6 months 44.2 (33.6), 12 months 35.6 (29.1)). Those from the WG intervention group maintained a significantly higher intake of dietary fibre (P<0.025); consumed meat significantly less frequently and had a lower estimated fat intake at all time-points (P<0.005 and <0.02 respectively) compared with the control group. Discussion: Dietary intervention with WG foods in previous non-WG consumers resulted in an approximate doubling of WG intake 12-month post-intervention compared with baseline. The results show that after imposed introduction of WG foods into their diets in the intervention, participants continued to consume these foods voluntarily and appear to have an improved dietary profile. This study was funded by the UK Food Standards Agency (N02036).
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