This analysis examined the role of grain foods in providing energy and nutrients for U.S. adults using data from the National Health and Nutrition Examination Survey (2009–2012). Grain foods were analyzed for their contributions to both total energy and shortfall nutrients identified by the 2015–2020 Dietary Guidelines for Americans (DGA), including dietary fiber, folate, iron, and magnesium.
Key Points:
- Grain foods accounted for 14% of total daily caloric intake, providing 285 kcal/day on average for adults aged 19 years and older.
- Nutrient contributions from grain foods included:
- 22.8% of dietary fiber, 33.6% of folate, 29.7% of iron, and 13.9% of magnesium.
- Minimal contributions to total fat (7.2%), saturated fat (5.4%), sodium (14.6%), and added sugars (7.9%).
- Specific grain categories, such as breads, rolls, tortillas, and ready-to-eat cereals, delivered meaningful amounts of fiber, folate, and iron while contributing relatively few calories and limited amounts of nutrients to avoid.
Grain foods play a vital role in nutrient density, helping address shortfall nutrients in the American adult diet. They align with DGA recommendations by supporting dietary quality through balanced grain consumption.
