Grain Foods Contribute Shortfall Nutrients in US Adults ≥19 Years of Age: Data from the National Health and Nutrition Examination Survey, 2009–2012

The 2015 Dietary Guidelines Advisory Committee (DGAC) maintains recommendations for increased consumption of whole grains while limiting intake of refined grains. A variety of refined grains are sources of several shortfall nutrients identified by the DGAC, including dietary fiber, folate, iron, and magnesium. The purpose of this study was to determine food sources of energy and nutrients for US adults by gender using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of grain food sources were conducted using a single 24‐hour recall collected in adults ≥19 years of age (Males: n=5,348; Females: n=5,349). Sources of nutrients contained in all grain foods were determined using United States Department of Agriculture nutrient composition databases and food grouping scheme for grains (excluding mixed dishes). Mean energy and nutrient intakes from the total diet and from various grain food groups were adjusted for the sample design using appropriate weights. In males and females, all grains provided 13.8±0.3% and 14.6±0.3% kcal/d in the total diet, respectively. In males, daily nutrient contributions from all grains included 6.8±0.2% total fat, 5.1±0.2% saturated fat, 14.2±0.3% sodium, 8.0±0.3% total sugar, 23.2±0.4% dietary fiber, 13.5±0.3% calcium, 34.0±0.5 % folate DFE, 29.1±0.5% iron, and 13.7±0.3% magnesium. In females, grains contributed 7.6±0.2% total fat, 5.7±0.2% saturated fat, 15.0±0.3% sodium, 7.8±0.2% total sugar, 22.5±0.4% dietary fiber, 13.0±0.3% calcium, 33.3±0.6% folate DFE, 30.2±0.5% iron, and 14.1±0.3% magnesium in the daily diet. When considering commonly consumed grain foods, breads, rolls and tortillas collectively provided 7.6±0.2% kcal/d in the total diet for both males and female adults. In males alone, breads, rolls and tortillas contributed 3.3±0.1% total fat, 2.5±0.1% saturated fat, 7.9±0.2% sodium, 3.6±0.1% total sugar, 13.8±0.3% dietary fiber, 8.9±0.2% calcium, 16.1±0.4% folate DFE, 13.2±0.3% iron, and 7.5±0.2% magnesium daily. Similar results were seen in females, such that daily intake of breads, rolls and tortillas contributed 3.6±0.1% total fat, 2.7±0.1% saturated fat, 8.0±0.2% sodium, 3.0±0.1% total sugar, 12.4±0.3% dietary fiber, 7.9±0.2% calcium, 14.9±0.4% folate DFE, 12.7±0.3% iron, and 7.1±0.2% magnesium. The ready‐to‐eat (RTE) cereal group provided 2.1±0.1% and 2.4±0.1% kcal/d in the total diet of male and females, respectively. RTE cereals supplied 0.8±0.1% total fat, 0.5±0.1% saturated fat, 1.7±0.1% sodium, 2.7±0.2% total sugar, 4.9±0.2% dietary fiber, 1.6±0.1% calcium, 11.0±0.5% folate DFE, 9.9±0.4% iron, and 2.8±0.2% magnesium daily in males. In females, RTE cereals supplied 0.9±0.1% total fat, 0.6±0.1% saturated fat, 1.8±0.1% sodium, 2.6±0.2% total sugar, 5.1±0.2% dietary fiber, 1.7±0.1% calcium, 11.3±0.4% folate DFE, 10.6±0.3% iron, and 2.9±0.1% magnesium in the total daily diet. The current data show that a variety of grain food groups consumed by American adults contribute to nutrient density in the total diet showcasing the potential to increase consumption of shortfall nutrients identified by authoritative recommendations, particularly dietary fiber, folate, and iron. Support or Funding Information Supported by the Grain Foods Foundation

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