No more calories, can consume bread packs that tickle your taste buds, grain foods fill critical nutrient gaps

No more calories, can consume bread packs that tickle your taste buds, grain foods fill critical nutrient gaps

Washington DC/ USA, September 1: Even though your taste buds tickle on seeing bread, rolls, tortillas and ready-to-eat cereals, you seem to keep them away from your diet being health conscious. Fortunately, recent study claims that grain foods can fill critical nutrient gaps.

The researchers looked closely at what American adults are eating or not to contribute to the growing issue of shortfall nutrients. Shortfall nutrients are very important nutrients, defined by the 2015 Dietary Guidelines Advisory Committee – that, when under-consumed, cause public health concerns. In other words, the study sought to determine food sources of energy (calories) and nutrients for American adults.

The findings showed that Americans need to think twice before cutting bread from their diets, specifically, because grain foods pack more of a nutrient punch than a caloric one in adult diets. All grain foods contributed less than 15 percent of all calories in the total diet, while delivering greater than 20 percent of three shortfall nutrients – dietary fiber, folate and iron, and greater than 10 percent of calcium, magnesium and vitamin A.

It also found that grain foods fill critical nutrient gaps. All grain foods collectively are nutrient-rich and are sources for several shortfall nutrients and nutrients of public health concern. This includes dietary fiber, folate, magnesium, calcium, and iron.

Explicitly, breads, rolls and tortillas and ready-to-eat cereals are meaningful contributors of dietary fiber, thiamin, folate, iron, zinc and niacin to the American diet of adults. “These data show that grain foods are the foods we love that love us back – finally, we can enjoy bread again,” said co-author Yanni Papanikolaou. “The nutrient contribution of all whole and refined grain food products, including breads, rolls and tortillas and ready-to-eat cereals, can play a key role in helping American adults meet recommendations for under-consumed nutrients and nutrients of public health concern.”

“We all know that The Dietary Guidelines recommend consuming half of our grains as whole grains,” Papanikolaou continued, “but refined, enriched grains, including breads, rolls, cooked and ready-to-eat cereals also can provide meaningful contributions to the diet of all Americans. So, there is no need to eliminate these from you diet.”

To conduct the study, more than 10,000 dietary surveys from adults over the age of 19 were collected by the National Centre for Health Statistics of the Centres for Disease Control and Prevention (CDC). This is a nationally representative survey of adults. The surveys asked people to recall what they had eaten in the past 24 hours.

Data were analysed for men and women, and looked at the consumption of all grains and various sub-categories (such as bread, rolls, tortillas, ready-to-eat cereals, cooked grains, quick breads and sweet bakery products). They also looked at the contribution of these products to vitamins, minerals, and dietary fibre. The researchers were especially interested in how grains contribute to under-consumed, or shortfall nutrients. These include fibre, folate, magnesium, calcium, and iron.

There is similar good grain news for kids. The current adult data are aligned with results found from data published earlier this year in the same journal, Nutrients, for children and adolescents. Specifically, for kids 2-18 years-old, all grain products contributed only 14 percent of calories a day to the diet. Similar analyses found that grain foods were meaningful contributors of nutrient density in the American diet of children and adolescents throughout the various age groups examined. The data also showed breads, rolls and tortillas and ready-to-eat cereals to be meaningful contributors of several nutrients, including dietary fiber, thiamin, folate, iron, zinc and niacin to children and adolescents.

The study appears in the journal Nutrients.

(ANI)

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