Preferences and perceptions of whole grain foods

• In Event: Interdisciplinary and multisector partnerships are key to achieving the dietary guidelines recommendations for whole grain consumption

Abstract

More than 95% of Americans under-consume whole grains and more than 80% under-consume beans, peas and lentils according to analyses done for the 2020-2025 U.S. Dietary Guidelines. Modeling has shown that increasing consumption of these two food groups (and substitution for refined grains and red and processed meat) could substantially reduce mortality among Americans, yet little is known about how to go about such dietary shifts. We conducted a national survey through the IPSOS-KnowledgePanel platform administered in English and Spanish to explore food preferences, barriers to consumption, dietary motivations and willingness to shift dietary habits related to these two food groups. Preliminary findings suggest that about 2/3 of Americans are at least somewhat interested in eating more whole grains. The main reasons they are interested in doing so include the desire to eat more fiber, to eat healthier, to lose weight, lower blood pressure, and on the advice of a doctor. Americans felt that the most feasible strategy for eating more whole grains would be purchasing whole grain versions of foods that they typically consume. Barriers include sentiment that they do not taste as good as other options, cost, and lack of knowledge and time to prepare them. We will also share findings exploring how preferences, interest in eating more whole grains and barriers differ among population sub-groups in America.

Author

• Andrew Thorne-Lyman, Johns Hopkins University
  Presenting Author