Consumption of core grain foods has been in decline, and a new study reveals Australians are eating less than the recommended amount.
The 2014 Australian Grains & Legumes Consumption & Attitudinal Study shows 95 per cent of Australians consume core grain foods, but most people are not eating enough to reap the health benefits, according to the Grains & Legumes Nutrition Council (GLNC).
GLNC general manager and dietitian Michelle Broom says core grain foods are an important part of a healthy diet, and when eaten as part of a balanced diet provide almost half of consumers' iron needs and more than a third of their fibre.
“We still face an uphill battle trying to explain to people the science behind why cutting out core grain foods is not a healthy option against a barrage of well-promoted fad diets,” she says.
Core grain foods are grain-based foods that are low in salt, fat and added sugar, such as bread, rice, pasta, oats, quinoa and breakfast cereals.
The study showed the amount of grain foods people are eating is in decline for most categories – with the exception of rice and flat breads. Breads and rolls are the most commonly eaten core grain foods, yet consumption of these has decreased since 2011, driven by declines in white bread consumption. Breakfast cereals were the second largest contributor towards core grain serves in 2014.
Mixed dishes are the third largest category, such as a sandwich with various fillings, stir fry with rice, pasta with sauce and sushi.
Almost a third (or 30 per cent) of the grain foods regularly eaten are discretionary foods such as biscuits, pies and muesli bars.
FAST FACTS
- The average daily serve per person of core grains foods has declined significantly (-29%) since 2011. This is the equivalent of eating 1½ slices of bread less per day.
- 70 per cent of adults are not eating the recommended daily amount of mostly whole grains foods.
- Young Australian women (under 50 years) would need to increase their intake of core grain foods by at least 50 per cent to meet recommendations.
- Adults who eat six or more daily grain serves are less likely to be overweight and are more likely to have smaller weight circumferences. Likewise, adults who include legumes in their diet are also more likely to have a smaller waist circumference than people who do not eat legumes.
- People who eat six or more daily serves of core grain foods are less likely to be at risk of developing a serious ongoing health problem such as type 2 diabetes, heart disease, stroke, high blood pressure and some cancers.
- People who eat legumes are also less likely to develop chronic disease such as type 2 diabetes.
- Higher core grain consumption and legume consumption is linked with higher fibre intake. Women who eat six serves of core grain foods daily are the only ones meeting the recommended 25g of fibre per day.
- Those who eat the recommended daily grain serves are more likely to reach their recommended daily intake for iron, magnesium, iodine, zinc, thiamin and folate. People who ate legumes had higher total daily intakes of fibre, protein, iron, magnesium, zinc, iodine and folate compared with non-consumers.
Findings taken from the 2014 Australian Grains & Legumes Consumption & Attitudinal Study, and the National Nutrition and Physical Activity Study 2011-2012.
