Table 3.
Major food group contributors to whole grain intakes and percent contribution to intakes of adults in the Baltimore Longitudinal Study of Aging among women and men.
| Food group | Total (%) | Male (%) | Female (%) |
|---|---|---|---|
| High fiber cold breakfast cereala | 42.5 | 45.6 | 37.7 |
| High fiber hot breakfast cerealb | 15 | 14.4 | 15.9 |
| Multi-grain breadc | 10.4 | 10 | 11.2 |
| Whole wheat bread, 100% | 6.1 | 5.7 | 6.8 |
| Corn chips, snack type | 4.2 | 3.5 | 5.2 |
| Popcorn | 3.8 | 3.4 | 4.5 |
| Rye bread | 3.6 | 4 | 3 |
| Wheat Crackers | 2.9 | 2.6 | 3.2 |
| High fiber cereal grains | 1.7 | 1.4 | 2.3 |
| Brown rice | 1.6 | 1.4 | 2 |
| Total whole grain intake (g) (mean ± S.D.) | 23.7 ± 23.6 | 22.7 ± 23.9 | 26.4 ± 22.7 |
a
Includes all cold breakfast cereals made with whole grains, as well as added bran.
b
Includes oatmeal and other high fiber hot cereals.
c
Includes mixed grain breads made with whole grains (not 100% whole wheat).