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Lookup NU author(s): Emeritus Professor Chris SealORCiD
This is the authors' accepted manuscript of an article that has been published in its final definitive form by Cambridge University Press, 2021.
For re-use rights please refer to the publisher's terms and conditions.
Objective: Given the high disease burden associated with the low intake of whole grains, modelling studies that estimate the impact of dietary strategies to increase more healthful grain foods consumption are essential to inform evidence-based and culturally-specific policies. This study investigated the potential nutritional impact of replacing staple grain foods with more healthful options.Design: Based on the 2015 Health Survey of São Paulo, a cross-sectional, population-based study, we modelled the substitution of white rice and white bread with brown rice and whole-wheat bread. Outcomes included changes in more healthful grain foods, energy, and nutrient intakes.Setting: Urban area of São Paulo, Brazil.Participants: Participants aged over 12 years who completed a semi-structured questionnaire and one 24-h recall (n=1741).Results: The substitution of all white rice and white bread with brown rice and whole-wheat bread, respectively, would result in more than 5% increases in zinc (+9.1%), calcium (+9.3%), vitamin E (+18.8%), dietary fibre (+27.0%), and magnesium (+52.9%) intake, while more than a 5% decrease would be seen for total carbohydrate (-6.1%), folate (-6.6%), available carbohydrate (-8.5%), iron (-8.6%), vitamin B6 (-12.5%), vitamin B2 (-17.4%), and vitamin B1 (-20.7%). A substantial increase in the amount of more healthful grain foods consumed would be seen (10g/d to 220g/d), or from 4% to 69% of total grain intake.Conclusions: Replacing white rice and white bread with their whole-grain versions has the potential to improve diet quality, suggesting they are prime targets for policy actions aiming at increasing intake of more healthful grain foods.
Author(s): Fontanelli MdM, Martinez-Arroyo A, Sales CH, Seal CJ, Fisberg RM
Publication type: Article
Publication status: Published
Journal: Public Health Nutrition
Online publication date: 12/04/2021
Acceptance date: 04/04/2021
Date deposited: 12/04/2021
ISSN (print): 1368-9800
ISSN (electronic): 1475-2727
Publisher: Cambridge University Press
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