The challenge of increasing wholegrain intake in the UK

While fibre and wholegrains are often discussed simultaneously, they are distinct with the former classified as a nutrient and the latter as a food group that provides fibre, along with other important nutrients. Wholegrains are an integral part of a healthy, balanced diet and have been linked to several health benefits, including reduced risk of cardiovascular disease, type 2 diabetes and colorectal cancer. Yet consumption in the UK is low, and barriers to increasing wholegrain intake exist among the UK population. These include confusion around how much to consume, which foods contain wholegrains and how they are beneficial to health, acceptance of the organoleptic properties (e.g. taste, texture) of wholegrain foods, lack of knowledge about how to cook wholegrains and negative perceptions about starchy carbohydrates. The absence of a standardised wholegrains definition and a quantified wholegrain intake recommendation in the UK remains a challenge for consumers and industry, and may limit the impact of public health messages. The Healthgrain Forum has recently proposed definitions for 'wholegrains' and 'wholegrain foods' that are readily useable by the food industry and regulatory bodies. To help increase wholegrain intake in the UK, co-operation and collaboration is required by stakeholders to educate consumers about wholegrains and inform initiatives. Food retailers have an important role to play in making wholegrains more accessible, convenient and palatable through actions such as product development and wholegrain labelling.