Exploring the reporting, intake, and recommendations of primary food sources of whole grains globally: a scoping review

Abstract

Whole-grain intake is associated with reduced risk of non-communicable diseases (NCDs). 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 NCD 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 was extracted and summarised based on identified outcomes (e.g., primary sources of whole-grain intake, quantification methods). Dietary intake values were noted where available. Thirteen records across 24 countries identified bread and bread rolls, and ready-to-eat cereals as primary sources of whole-grain intake in Australia, New Zealand, Europe, the United Kingdom, and Northern America. Elsewhere, sources vary and for large parts of the world (for example Africa and Asia), intake data is 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.