TITLE

Modeling Dietary Fiber Intakes in US Adults: Implications for Public Policy

AUTHOR(S)
Nicklas, Theresa A.; O'Neil, Carol E.; Liska, DeAnn J.; Almeida, Nelson G.; Fulgoni III, Victor L.
PUB. DATE
November 2011
SOURCE
Food & Nutrition Sciences;Nov2011, Vol. 2 Issue 9, p925
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Objective: The goal of this study was to simulate the application of the dietary recommendations to increase dietary fiber (DF)-containing foods. Methods: This study used 24-hour dietary recalls from NHANES 2003-2006 to model the impact of different approaches of increasing DF with current dietary patterns of US adults 19 + years: 1) increased all DF-containing foods by 10%, 25%, 50%, or 100%; 2) increased DF content of low DF grain products to a good (2.5 g/serving) or an excellent source level (5.0 g/serving); and 3) increased intake of whole grain foods to meet the recommendation of one-half of total grain. Results: Increasing DF-containing foods by 10%, 25%, 50%, or 100% increased DF intake to 16.9, 18.9, 22.1, and 29.5 g/d, respectively with a concomitant increase in energy of 104, 260, 521, 1042 kcal/d, respectively. Adding 2.5 or 5.0 g/serving DF to low DF grain foods to result in DF intakes of 24.7 and 39.1 g/day, respectively without increased energy. Increasing consumption of whole grain foods increased DF intake to 25.3 g/day but with an additional 1266 kcal/d. Conclusions: Adding additional DF to existing grain-based foods may be a reasonable approach to getting more DF, without increased energy, in the American diet.
ACCESSION #
71497506

 

Related Articles

  • The Gains From Grains.  // Good Housekeeping;Sep2011, Vol. 252 Issue 9, p64 

    The article focuses on a study from the U.S. National Cancer Institute on how eating whole grains lessens risk of cardiovascular disease and death and offers information on the amount of fiber in whole grain foods such as oatmeal, bulgur, and pancakes.

  • Selection and Use of Whole Grains. Leahy, Yvonne // Positive Health;Jun2007, Issue 136, p26 

    The article discusses the selection and utilization of whole grains in the U.S. Intricately, it describes evidence-based health benefits of consuming whole grain foods, and offers practical tips for incorporating more whole grains into existing diets. Furthermore, it explains the relationship...

  • Fibre: Understanding the true heart of the grain. Jefferson, Angie // Practice Nursing;Jan2010, Vol. 21 Issue 1, p17 

    The article focuses on fibre intake in diet and presents information on fibre-rich foods. The article defines whole grains and explains the nutrient and fibre content in several grains including rice, wheat and corn. Various studies have shown the benefits of whole grain intake in diseases...

  • Consumption of whole grains and cereal fiber and total and cause-specific mortality: prospective analysis of 367,442 individuals. Tao Huang; Min Xu; Albert Lee; Susan Cho; Lu Qi // BMC Medicine;2015, Vol. 13 Issue 1, p1 

    Background: Intakes of whole grains and cereal fiber have been inversely associated with the risk of chronic diseases; however, their relation with total and disease-specific mortality remain unclear. We aimed to prospectively assess the association of whole grains and cereal fiber intake with...

  • Is Your Child Getting Enough Fiber? Poff, Sara Jo // Pediatrics for Parents;2007, Vol. 23 Issue 4, p4 

    The article offers tips on how to make sure that children are not at risk of chronic constipation and how to incorporate more fibers into the diet of every family. Fiber is part of natural foods that improve the digestive process. Experts recommend that children should have at least their age...

  • Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast. Isaksson, Hanna; Sundberg, Birgitta; �man, Per; Fredriksson, Helena; Olsson, Johan // Food & Nutrition Research;2008, Vol. 52, p1 

    Background: Previous studies show that dietary fibre-rich foods with low energy density have a stronger effect on satiety per calorie compared to more energy dense foods. Objective: To investigate subjective appetite and voluntary energy intake (24 h) after consumption of rye porridge breakfast...

  • 10 easy ways to eat more fiber.  // Consumer Reports on Health;Dec2009, Vol. 21 Issue 12, p7 

    The article offers tips on how to eat more fiber-rich foods. These foods include fiber-fortified pastas, legumes, whole grains and food supplements. The benefits of fiber are also cited including reduction of low density lipoprotein (LDL), sugar absorption which might help control type 2...

  • Is glycaemic index (GI) a valid measure of carbohydrate quality? Wolever, T M S // European Journal of Clinical Nutrition;May2013, Vol. 67 Issue 5, p522 

    Recent criticisms of the glycaemic index (GI) focus on its validity with assertions that GI methodology is not valid, GI values are inaccurate and imprecise, GI does not predict what foods are healthy and that whole grain and fibre are better markers of carbohydrate quality than GI. None of the...

  • 25 grams.  // Muscle & Fitness Hers;Oct2004, Vol. 5 Issue 8, p19 

    Reveals the recommended minimum amount of fiber that women should consume on a daily basis.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics