Limited data exists on dietary intakes of whole grain in an Irish population. The objective of the present study was to characterise whole grain consumption in a representative sample of Irish adults, using data from the National Adult Nutrition Survey (NANS). NANS collected detailed information on habitual food and beverage consumption, using a 4 day food diary, in 1500 Irish adults from 2008–2010( 1 ).Whole grain foods were identifiedand information on the grain ingredients was ascribed from food packaging information and by contacting manufacturers( Reference Devlin, McNulty and Gibney 2 ). After the exclusion of under reporters, dietary intakes of whole grain were characterised and compliance with dietary recommendations assessed( 3 ).
a,b Different uppercase superscript letters indicate mean differences within each factor using Independent t-test or One way ANOVA with Bonferroni correction P<0.05.
Mean intakes (g/d) were 29.4 rising to 36.9 for consumers only, with 79.7% of the Irish population consumers of whole grain. Breakfast and the home were the main contributing meal and location for whole grain consumption, with mean intakes of 15.8 and 26.7 g/d respectively. ‘Breads and rolls’ was the major contributor to whole grain intakes (40.9%) followed by ‘ready to eat breakfast cereals’ (33%). Wheat was the major grain type consumed (68%), with oats also contributing considerably (19%). Only 21% of the population achieved the recommended intakes of 48 g/d3. This study indicates that although whole grains are widely consumed by Irish adults, actual levels of intake and compliance with dietary recommendations are low.
