Next Article in Journal
Exploring the Effect of Lactium™ and Zizyphus Complex on Sleep Quality: A Double-Blind, Randomized Placebo-Controlled Trial
Next Article in Special Issue
Role of Fiber in Symptomatic Uncomplicated Diverticular Disease: A Systematic Review
Previous Article in Journal
“Cocoa and Chocolate: Science and Gastronomy”—The Second Annual Workshop of the Research Institute on Nutrition and Food Security (INSA): 9 November 2016
Previous Article in Special Issue
Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals
Article Menu
Issue 2 (February) cover image

Export Article

Open AccessArticle
Nutrients 2017, 9(2), 153; doi:10.3390/nu9020153

Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet

Department of Kinesiology, University of Virginia, Charlottesville, VA 22904, USA
National Cancer Institute, Bethesda, MD 20892, USA
Nutrition Assessment and Evaluation, Office of Nutrition and Food Labeling, Center for Food and Applied Nutrition, United States Food and Drug Administration, College Park, MD 20740, USA
United States Department of Agriculture, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND 58203, USA
Author to whom correspondence should be addressed.
Received: 14 December 2016 / Revised: 6 February 2017 / Accepted: 14 February 2017 / Published: 17 February 2017
(This article belongs to the Special Issue Dietary Fibers and Human Health)
View Full-Text   |   Download PDF [415 KB, uploaded 17 February 2017]   |  


Dietary fiber (DF), found in whole fruits, vegetables, and whole grains (WG), is considered a nutrient of concern in the US diet and increased consumption is recommended. The present study was designed to highlight this critical importance of the difference between WG, high-fiber WG, and sources of fiber that are not from WG. The study is based on the two-day diets reported consumed by the nationally representative sample of Americans participating in What We Eat In America, the dietary component of the National Health and Nutrition Examination Survey from 2003–2010. Foods consumed were classified into tertiles of DF and WG and the contribution of fiber by differing levels of WG content were examined. Foods containing high amounts of WG and DF only contributed about 7% of total fiber intake. Overall, grain-based foods contributed 54.5% of all DF consumed. Approximately 39% of DF came from grain foods that contained no WG, rather these foods contained refined grains, which contain only small amounts of DF but are consumed in large quantities. All WG-containing foods combined contributed a total of 15.3% of DF in the American diet. Thus, public health messaging needs to be changed to specifically encourage consumption of WG foods with high levels of DF to address both recommendations. View Full-Text
Keywords: whole grain intake; dietary fiber; nutrition monitoring; Dietary Guidelines for Americans; healthy diet; sources of dietary fiber whole grain intake; dietary fiber; nutrition monitoring; Dietary Guidelines for Americans; healthy diet; sources of dietary fiber

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Kranz, S.; Dodd, K.W.; Juan, W.Y.; Johnson, L.K.; Jahns, L. Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet. Nutrients 2017, 9, 153.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top