Danes eat almost twice the amount of whole grains that they did a decade ago, according to new calculations from the National Food Institute, Technical University of Denmark. The proportion of the population whose diet meets the official recommendation for the intake of whole grains has also grown significantly. Far more children than adults eat enough whole grains.
According to official recommendations Danes should eat 75 g of whole grains for every 10 MJ of energy they consume. The National Food Institute in cooperation with Fuldkornspartnerskabet (the Whole Grain Partnership) has examined how big Danes’ whole grain intake is.
Marked increase in whole grain intake
"It is pleasing to see that the dietary intake of whole grains has increased so dramatically in 10 years, as whole grains help to reduce the risk of developing cardiovascular disease, type 2 diabetes and some forms of cancer."
The results show that there has been a significant increase in whole grain intake over the last ten years. In 2011-2013 the whole grain content in the average diet throughout the whole population was 63 g/10 MJ. By comparison, the figure was only 36 g/10 MJ in 2000-2004.
This equates to Danes on average now eating 84% of the recommended whole grain intake. However, only 30% of the population in 2011 to 2013 daily ate the recommended 75 g or more of whole grain per 10 MJ. Even so, this is an increase from 6% in 2000-2004.
"It is pleasing to see that the dietary intake of whole grains has increased so dramatically in 10 years, as whole grains help to reduce the risk of developing cardiovascular disease, type 2 diabetes and some forms of cancer," senior adviser Heddie Mejborn says.
Many still need more whole grains
Despite the positive development Heddie Mejborn stresses that many Danes still need more whole grains in their daily diet: "The survey shows that we have come really far, but it's still only approximately every other child and every fourth adult who eats enough whole grains."
The intake of whole grains can be in the form of various whole grain products like oatmeal, bread or whole grain pasta. It is important to eat different kinds of whole grains, because the different grains contain different nutrients.
Read more
Read the e-article: Danskernes fuldkornsindtag 2011-2013 (pdf) (available in Danish only).
Also see the press release from Fuldkornspartnerskabet: Fuldkornsindtaget sætter ny rekord (pdf) (available in Danish only).
The calculations in the study are based on the most recent dietary intake data from the Danish National Survey of Diet and Physical Activity, and new information about the content of whole grains in foods on the Danish market. Dietary intake data was collected from April 2011 to September 2013. A total of 3,951 Danes aged 4-75 participated in the study.
Kernels from grain consist of three parts: endosperm, germ and bran. Grains are primarily a source of carbohydrate with a high starch content, which is concentrated in the endosperm, and dietary fibre, which is concentrated in the bran.
Whole grains are defined as whole (intact) grains and refined grains (cracked, crushed, etc.) where the contents of endosperm, bran and germ are in the same proportions as in the intact grain. Whole grains can be whole or ground into flour.
Whole grains are both wheat, rye, barley, oats, brown and red rice, millet, and corn in dried form (fresh corn is considered a vegetable). Pumpkin, sunflower and linseeds are however not whole grains.