Challenges in developing a whole grain database: Definitions, methods and quantification

A whole grain database was developed: to quantify the whole grain, bran and germ components of foods and breakfast cereals; to estimate the whole grain composition of foods and cereals with and without added bran and germ; and to establish classification categories ranking foods and cereals as low, medium or high whole grain, according to their percentages of whole grain, with and without added bran and germ. Ten database variables related to whole grain, bran and germ were created. Literature searches provided estimates of the bran, germ and endosperm constituents of cereal grains. Whole grain profiles were developed for foods using an automated recipe program. Whole grain, bran and germ values were assigned to approximately 140 breakfast cereals and other foods. Key whole grain foods included brown rice, oatmeal, popcorn and cold cereals. Wheat and oat bran were the primary sources of bran, and wheat germ was a minor contributor to whole grain content. This may be the first quantitative database providing whole grain, bran and germ values for breakfast cereals and other foods. Maintenance of this database will allow exploration of associations between whole grain consumption and disease risk in prospective cohorts.