Toggle Main Menu Toggle Search

Open Access padlockePrints

The whole grain content of foods consumed in the UK

Lookup NU author(s): Dr Angela Jones, Dr Kay Mann, Dr Sharron Kuznesof, Emeritus Professor Chris Seal

Downloads


Licence

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


Abstract

This study aimed to assess the whole grain (WG) content of foods consumed in the UK which includeingredients that retain all three structural components of the grain, and contained P10% WG. Dietarydata from seven studies with 10,474 UK subjects were examined for foods containing WG. The WG contentwas then determined from ingredient lists, manufacturers’ information and recipes. 372 fooddescriptors from nine food groups (4.4% of all food codes) contained P10% WG. Of these 372 foods,31.5% contained P51%, 30.6% 25–50%, and 37.9% 10–24% WG dry matter as eaten. The relatively smallnumber of WG foods identified in the total number of foods consumed confirms the low contributionof WG foods to the overall pattern of foods consumed in the UK. Since foods containing <51% WGaccounted for the majority of WG food codes identified, recognising the importance of these foods toWG intake is essential.


Publication metadata

Author(s): Jones AR, Mann KD, Kuznesof SA, Richardson DP, Seal CJ

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2017

Volume: 214

Pages: 453-459

Print publication date: 01/01/2017

Online publication date: 11/07/2016

Acceptance date: 10/07/2016

Date deposited: 25/07/2016

ISSN (print): 0308-8146

ISSN (electronic): 1873-7072

Publisher: Elsevier

URL: http://dx.doi.org/10.1016/j.foodchem.2016.07.063

DOI: 10.1016/j.foodchem.2016.07.063


Altmetrics

Altmetrics provided by Altmetric


Actions

Find at Newcastle University icon    Link to this publication


Share