Modeling whole grain intake with whole grains replacing refined grains in foods consumed by children aged 9 to 18 years: NHANES, 2003–2004

The impact of substituting whole grains for refined grains in the food supply was examined using 24‐hour dietary recall data from children 9–18 years of age in NHANES, 2003–2004 (n=2,349). Varying proportions of refined wheat flour were replaced depending on the acceptability of whole grain foods tested among children in schools. A proportion of white rice was replaced by brown rice as well. The whole grain composition of survey foods was modeled using the MyPyramid Equivalents Database 2.0 and the SR‐Link of FNDDS 2.0. Sample‐weighted means and standard errors were determined using SUDAAN. Pre‐modeled whole grain intake differed by poverty level, but post‐modeled whole grain intake did not. Overall, whole grain intake increased by 1.7 ounce equivalents per day (from 0.5 to 2.2 oz equiv/d). Major food sources of the increase in whole grain intakes were white bread and rolls, including sandwiches (30.2%), pizza (18.3%), rice and pasta, including mixtures (13.1%), tortilla products, muffins, waffles (12.6%), other baked goods (10.2%), and savory snacks (7.7%). Pre‐ and post‐modeled whole grain intakes were 6% and 28% of total grain intake, respectively, thus, by gradually increasing the replacement level, whole grain intakes approach recommended amounts (50% of total grains). A variety of grain products enriched with whole grain contribute a large proportion to an increase in whole grain intake, and the increase is equally distributed across all income groups, because the modified foods are widely consumed by the target population. (Supported by Grains for Health Foundation and ConAgra Foods, Inc.)