Table 5. Top ten food sources of whole grain for Canadian adults stratified by whole grain intake.
| Ranking | Low WG Intake Group (Low-WG)a | Mid WG Intake Group (Mid-WG)a | High WG Intake Group (High-WG)a | |||
|---|---|---|---|---|---|---|
| BNS Food Groupb | Mean Intake g/d ± SE | BNS Food Groupb | Mean Intake g/d ± SE | BNS Food Groupb | Mean Intake g/d ± SE | |
| 1 | Whole grain, oat, and high fibre breakfast cereal | 11.0 ± 0.6 | Whole grain and whole wheat bread | 40.3 ± 1.6 | Whole grain, oat, and high fibre breakfast cereal | 89.8 ± 12.4 |
| 2 | Whole grain and whole wheat bread | 7.9 ± 0.6 | Whole grain, oat, and high fibre breakfast cereal | 15.1 ± 1.8 | Whole grain and whole wheat bread | 45.5 ± 2.8 |
| 3 | Other breakfast cereal | 2.7 ± 0.4 | Rolls, bagels, pita bread, croutons, dumplings, matzo, tortilla | 4.9 ± 1.1 | Rice | 35.8 ± 9.2 |
| 4 | Salty and high-fat snacks (including tortilla chips) | 1.3 ± 0.1 | Rice | 2.9 ± 0.7 | Rolls, bagels, pita bread, croutons, dumplings, matzo, tortilla | 26.1 ± 14.5 |
| 5 | Crackers and crispbreads | 1.1 ± 0.3 | Salty and high fat snacks (incl Tortilla chips) | 1.9 ± 0.4 | Cereal grains and flours | 9.3 ± 2.0 |
| 6 | Rolls, bagels, pita bread, croutons, dumplings, matzo, tortilla | 1.0 ± 0.4 | Other breakfast cereal | 1.2 ± 0.3 | Pasta | 4.3 ± 1.2 |
| 7 | Sweet snacks, sugar, candies | 1.0 ± 0.2 | Cereal grains and flours | 1.1 ± 0.4 | Salty and high-fat snacks (including tortilla chips) | 2.1 ± 0.5 |
| 8 | Granola bars | 0.5 ± 0.2 | Pasta | 0.7 ± 0.3 | Plain popcorn and pretzels | 1.5 ± 0.9 |
| 9 | Muffins and English muffins | 0.5 ± 0.4 | Other whole grain breads | 0.7 ± 0.2 | Sweet snacks, sugar, candies | 0.9 ± 0.4 |
| 10 | Cereal grains and flours | 0.4 ± 0.2 | Sweet snacks, sugar, candies | 0.7 ± 0.2 | Muffins | 0.9 ± 0.4 |
| Total intake from top 10 sources of WG foods (% of total WG intake) | 27.5 ± 0.6 (95.2%) | 69.4 ± 0.7 (96.9%) | 216.2 ± 9.7 (98.3%) | |||
BNS, Bureau of Nutritional Sciences; WG, whole grains. Data are based on the Canadian Community Health Survey (CCHS) 2015 and are presented as least squares mean ± standard error. Results were adjusted for energy, gender, age, BMI category, income, and supplement use.
aCCHS 2015 respondents were stratified according to whole grain intake: those in the “no whole grain intake” (No-WG) group reported consuming no whole grain foods on a single 24-hour dietary recall. The remaining participants that consumed whole grains were divided according to age-specific tertiles into low- middle- and high-whole grain foods intake (low-WG, mid-WG, high-WG).
bThe BNS food groups were developed by the Bureau of Nutritional Sciences (BNS) at Health Canada based on the British and American food group systems. We used the BNS food groups to report the top sources of whole grain in order to provide more granularity on the types of foods that were consumed within the CFG whole grain tier 1–4 food group.