Consumption of whole grains is associated with improved diet quality and nutrient intake in children and adolescents: the National Health and Nutrition Examination Survey 1999-2004

Objective: To examine the association of consumption of whole grains (WG) with diet quality and nutrient intake in children and adolescents. Design: Secondary analysis of cross-sectional data. Setting: The 1999-2004 National Health and Nutrition Examination Survey. Subjects: Children aged 2-5 years (n 2278) and 6-12 years (n 3868) and adolescents aged 13-18 years (n 4931). The participants were divided into four WG consumption groups: >= 0 to <0.6, >= 0.6 to <1.5, >= 1.5 to <3.0 and >= 3.0 servings/d. Nutrient intake and diet quality, using the Healthy Eating Index (HEI)-2005, were determined for each group from a single 24 h dietary recall. Results: The mean number of servings of WG consumed was 0.45, 0.59 and 0.63 for children/adolescents at the age of 2-5, 6-12 and 13-18 years, respectively. In all groups, HET and intakes of energy, fibre, vitamin B-6, folate, magnesium, phosphorus and iron were significantly higher in those consuming >= 3.0 servings of WG/d; intakes of protein, total fat, SFA and MUFA and cholesterol levels were lower. Intakes of PUFA (6-12 years), vitamins B-1 (2-5 and 13-18 years), B-2 (13-18 years), A (2-5 and 13-18 years) and E (13-18 years) were higher in those groups consuming >= 3.0 servings of WG/d; intakes of added sugars (2-5 years), vitamin C (2-5 and 6-12 years), potassium and sodium (6-12 years) were lower. Conclusions: Overall consumption of WG was low. Children and adolescents who consumed the most servings of WG had better diet quality and nutrient intake.