Price Elissa J, Barrett Eden M, Batterham Marijka J, Beck Eleanor J
School of Health Sciences, Faculty of Medicine and Health, University of New South Wales, Sydney, NSW, Australia.
The George Institute for Global Health, Faculty of Medicine and Health, University of New South Wales, Sydney, NSW, Australia.
Br J Nutr. 2024 Nov 28;132(10):1365-1376. doi: 10.1017/S0007114524002678. Epub 2024 Nov 4.
Whole-grain intake is associated with reduced risk of non-communicable diseases. Greater understanding of major food sources of whole grains globally, and how intake has been quantified, is essential to informing accurate strategies aiming to increase consumption and reduce non-communicable disease risk. Therefore, the aim of this review was to identify the primary food sources of whole-grain intake globally and explore how they are quantified and reported within literature, and their recommendation within respective national dietary guidelines. A structured scoping review of published articles and grey literature used a predefined search strategy across electronic databases. Data were extracted and summarised based on identified outcomes (e.g. primary sources of whole-grain intake and quantification methods). Dietary intake values were noted where available. Thirteen records across twenty-four countries identified bread and bread rolls, and ready-to-eat cereals as primary sources of whole-grain intake in Australia, New Zealand, Europe, the UK and Northern America. Elsewhere, sources vary and for large parts of the world (e.g. Africa and Asia), intake data are limited or non-existent. Quantification of whole grain also varied across countries, with some applying different whole-grain food definitions, resulting in a whole-grain intake based on only consumption of select ‘whole-grain’ foods. National dietary guidelines were consistent in promoting whole-grain intake and providing examples of country-specific whole-grain foods. Consistency in whole-grain calculation methods is needed to support accurate and comparative research informing current intake evidence and promotional efforts. National dietary guidelines are consistent in promoting whole-grain intake; however, there is variability in recommendations.
全谷物摄入与降低非传染性疾病风险相关。深入了解全球全谷物的主要食物来源以及摄入量是如何量化的，对于制定旨在增加全谷物消费和降低非传染性疾病风险的准确策略至关重要。因此，本综述的目的是确定全球全谷物摄入的主要食物来源，探讨它们在文献中的量化和报告方式，以及各国饮食指南中的相关建议。对已发表文章和灰色文献进行结构化的范围综述，在电子数据库中使用预定义的检索策略。根据确定的结果（如全谷物摄入的主要来源和量化方法）提取并总结数据。如有可用，记录饮食摄入量值。来自24个国家的13份记录表明，在澳大利亚、新西兰、欧洲、英国和北美，面包和面包卷以及即食谷物是全谷物摄入的主要来源。在其他地方，来源各不相同，在世界大部分地区（如非洲和亚洲），摄入量数据有限或不存在。全谷物的量化在不同国家也有所不同，一些国家采用不同的全谷物食品定义，导致全谷物摄入量仅基于特定“全谷物”食品的消费。各国饮食指南在促进全谷物摄入和提供特定国家全谷物食品示例方面保持一致。需要全谷物计算方法的一致性，以支持准确和具有可比性的研究，为当前摄入量证据和推广工作提供依据。各国饮食指南在促进全谷物摄入方面保持一致；然而，建议存在差异。
