Cheryl Dolven’s scientific contributions

As discussed in part I of this series, the fiber in whole grains makes important contributions to health, yet the fiber content of whole grains and products containing them varies widely. Moreover, fiber remains a nutrient of concern for Americans. Given the ongoing fiber deficit, consumer research was conducted to assess consumer understanding of fiber as it relates to whole-grain foods and the actual fiber content of foods that make whole-grain claims. The results reveal that consumers equate whole-grain label statements with claims about fiber content and choose products containing whole grains with the expectation of increasing their fiber intake. Marketplace research found that many food products with whole-grain label statements contain less than a “good source” of fiber (labeled as <3 g per serving). A multifaceted approach is warranted to reduce confusion and help increase Americans’ fiber intake, including better regulation of whole-grain label claims and emphasis on consumer education to promote greater fiber intakes from whole-grain choices.

A proposed approach to help address the fiber shortfall in the diets of Americans has been to increase intake of whole grains. The 2005 Dietary Guidelines for Americans recommended for the first time that all age groups consume at least half their grain servings as whole grains as 1 way to help achieve fiber recommendations. Yet the amount of fiber in products promoting their whole-grain content can vary substantially. Differences in the nutrient composition of whole-grain sources, variations in the amount of whole grain used in prepared products, and limitations in current whole-grain label statements all contribute to broad disparities in the fiber content. Current MyPlate meal patterns recommend whole-grain consumption at a level providing about one-quarter to one-third of daily fiber needs. To help close the fiber gap, we must educate consumers on how to find whole-grain foods that provide at least a good source of fiber as well as encourage the intake of any grain food that provides fiber. This is particularly important given the role of fiber in whole-grain health benefits.