Table 4.

Cross-classification between quintiles of total whole grain intake (g/d) and whole grain food-definition-based whole grain intake and intake of five potential whole grain surrogate estimates in total population and excluding energy under-reporters

	Lowest total whole grain intake quintile			Proportion categorized in the same quintile (%)	Proportion categorized in the same or adjacent quintile (%)
	Lowest intake quintile (%)	Lowest two intake quintiles (%)	Highest intake quintile (%)
Whole grain (whole grain food definitiona
Total	92	100	0	89	100
Excluding energy under-reportersb	93	100	0	88	100
Dietary fiber
Total	65	86	2	47	88
Excluding energy under-reportersb	37	67	5	47	88
Bread
Total	59	86	4	49	87
Excluding energy under-reportersb	46	72	10	48	86
Rye bread
Total	59	96	0	48	93
Excluding energy under-reportersb	66	97	0	50	93
Rye, oat and barley combined
Total	92	100	0	88	100
Excluding energy under-reportersb	91	99	0	87	100
Rye
Total	66	98	0	52	96
Excluding energy under-reportersb	69	99	0	54	96

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

^bEnergy under-reporters were identified as participants with the ratio between energy intake and basal metabolic rate ≤ 1.14 (Goldberg cut-off value) [32, 33]