Cereal Foods World 41(8):703-704

Full-text article: Publication number W-1996-0724-01C

Changing Grain and Fiber Consumption in the United States. Julie Miller Jones. Foods and Nutrition Dept., College of St. Catherine, St. Paul, MN. Copyright 1996 by the American Association of Cereal Chemists.

The good news is that Americans are lowering fat and increasing carbohydrate and cereal consumption, as recommended by both the 1990 and 1995 Dietary Guidelines. This is good news for both the population in general and the cereal industry. Per capita consumption of flour and cereal products increased from 135 lb during 1970-1974 to 187 lb in 1992. However, the bad news is that, despite the 28% increase, average cereal consumption is still below recommended levels. Worse yet, whole-grain products, specifically targeted for increased consumption because they are high in fiber and low in added sugar, are consumed in relatively low amounts compared with more processed foods, which may have fiber removed and sugar added. According to data from the U.S. Food Supply Series, Americans are eating more food with large amounts of sugar. Between 1980 and 1992, the per capita consumption of caloric sweeteners rose 16%, giving Americans an average consumption of one-third pound of added sugars per day. Many Americans read labels to limit calories and fat; however, only one in four consistently considers information on fiber in the diet, and comparison of 1990 and 1993 showed that only 14% of shoppers reported eating more fiber (1).