Whole grain intake is the highest among older age groups and people living in North Savo – THL studied whole grain intake

According to a recent study by THL, more than nine out of ten Finnish adults eat whole grain products. The most important whole grains in our diet are rye and oat, which account for approximately 80 per cent of whole grain intake. Daily whole grain intake is on average 63 grams among men and 47 grams among women. One slice of rye bread contains approximately 14 grams of whole grain.

A sufficient whole grain intake reduces the risk of type 2 diabetes, cardiovascular diseases, and colorectal cancers. A sufficient amount of whole grains in the diet supports weight management.
”Whole grains are an important part of the diet because they help to ensure the intake of fibre. Approximately 70 per cent of adults have lower fibre intake than recommended. Wholegrain products are also a source of folate (vitamin B9), iron and plant-based protein,” says Senior Researcher Niina Kaartinen.

In Finland, whole grain intake is the highest among people living in North Savo. Older age groups consume more whole grains than younger ones. However, no differences were observed between educational groups.

”The differences between the age groups indicate that the foods used by different generations diverge from each other. It is therefore important to have a wide variety of whole grain products on market,” says Senior Specialist Heli Reinivuo.

Rye bread and porridge are the major sources of whole grain

The most important sources of whole grain are rye breads, porridges and multigrain breads that are part of the traditional Finnish diet. They account for more than 80 per cent of the whole grain intake. The role of other foods, such as pasta and rice, is smaller. 

Whole grains are a good choice considering both health and the environment. Most adults should increase their consumption of whole grains. This can be done best by changing over from products made from white, refined grains to cereal products containing whole grains. 

Product development in the food industry and mass catering are focal to increase whole grain intake in all adults, especially in those whose everyday diet does not include bread and porridge. 

”We need a wider range of healthy and environmentally friendly accompaniments, breakfast cereals, and snack products made from Finnish whole grains,” explains Researcher Rilla Tammi. 

This is the first time THL publishes information on the overall whole grain intake of adults at the national level. The information is based on the FinDiet 2017 Survey, which investigated the food consumption and nutrient intake of 18–74-year-olds living in Finland. 

Whole grains are part of a healthy diet

• A sufficient whole grain intake reduces the risk of type 2 diabetes, cardiovascular diseases, and colorectal cancers. In addition, a sufficient amount of whole grains in the diet supports weight management.
• According to the Finnish nutrition recommendations, between 6 and 9 portions of cereal products should be consumed every day. At least half of the consumed cereal products should be made of whole grains. 
• One cereal portion corresponds to one slice of bread or one decilitre of cooked wholegrain pasta, barley, rice, or other accompaniments. A bowl of porridge corresponds to two cereal portions.
• Whole grains contain fibre, vitamins, and minerals.

The FinDiet Survey and the Fineli Food Composition Database are used to provide information on the nutrition in Finland 

• The National Food Composition Database Fineli contains information on the average nutrient contents of the ingredients and foods used in Finland.
• For the purposes of this study, whole grain contents of cereal products were added to the database. 
• The whole grain information will be available in the public online service of Fineli during 2022.
• THL monitors the food consumption and nutrient intake of the adult population in the national FinDiet Surveys.
• The FinDiet Surveys have been conducted at five-year intervals since 1982. The most recent survey was implemented in 2017 as part of the FinHealth 2017 population survey.
• A total of 1,655 people participated in the FinDiet 2017 Survey. The research subjects were between the ages of 18 and 74. 
• The data collection followed the pan-European EU Menu data collection method. 

For further information on study results

Niina Kaartinen
Senior Researcher
THL
tel. +358 29 524 7384
[email protected]

Rilla Tammi
Researcher
THL
[email protected]

For further information on whole grain in the Fineli database

Heli Reinivuo
Senior Specialist
THL
tel. +358 29 524 8733
[email protected]

Research in Brief publication in the publications archive Julkari (in Finnish)

FinDiet 2017 Survey Appendix  (in Finnish)

The Finnish National Food Composition Database Fineli

The FinDiet research project (in Finnish)

The Finnish National Dietary Survey in Adults and Elderly (FinDiet 2017)

Source

Tammi R, Reinivuo H, Tapanainen H, Rautanen J, Männistö S and Kaartinen NE (2021) Täysjyvän saanti Suomen aikuisväestössä – FinRavinto 2017 -tutkimuksen tuloksia (Whole grain intake in the Finnish adult population – Results of the FinDiet 2017 Survey). Research in brief 64/2021. Finnish Institute for Health and Welfare, Helsinki. (in Finnish)