. 2023 Feb 27;62(4):1821–1831. doi: 10.1007/s00394-023-03119-7

Table 3.

Correlation of daily total whole grain intake with whole grain food definition-based whole grain intake and intake of five potential whole grain surrogate estimates by sex, age, education and body mass index (BMI)

Dietary intake (g/d)	Total whole grain intake (g/d)
	Women	Men		Age < 58^a	Age ≥ 58^a		Education low/medium^b	Education high^b		BMI < 30 kg/m²	BMI ≥ 30 kg/m²
	r^c		P^d	r^c		P^d	r^c		P^d	r^c		P^d
Whole grain (whole grain food definition)^e	0.99	0.99	0.03	0.99	0.99	< 0.001	0.99	0.99	0.32	0.99	0.99	0.50
Dietary fiber	0.64	0.75	< 0.0001	0.65	0.66	0.42	0.70	0.66	0.01	0.68	0.71	0.05
Bread	0.65	0.73	< 0.0001	0.67	0.65	0.25	0.69	0.67	0.09	0.67	0.74	< 0.0001
Rye bread	0.84	0.83	0.22	0.81	0.83	0.03	0.83	0.84	0.28	0.83	0.86	< 0.01
Rye, oat and barley combined	0.99	0.99	< 0.0001	0.99	0.99	0.10	0.99	0.99	0.20	0.99	0.99	0.43
Rye	0.86	0.85	0.28	0.83	0.84	0.04	0.85	0.86	0.33	0.84	0.88	< 0.001

^aCategorized according to the median age

^bParticipants were classified into educational tertiles based on self-reported total number of school years and by sex and birth year to consider the extension of the basic education system and increase in school years over time

^cPartial Spearman’s rank correlation coefficient controlled for energy intake

^dDifferences between independent sample correlation coefficients were tested using Fisher Z scores

^eWhole grain intake from foods with ≥ 30% whole grain ingredients and more whole than refined grains on a dry-weight basis [29]