Kutepova I, Rehm CD, Smith SJ. Whole grain intake remains unchanged in the UK, 2008/2012–2016/2019. British Journal of Nutrition. 2025;134(3):213-219. doi:10.1017/S0007114525104091

The study by Kutepova et al. (2025) analysed dietary data from the UK's National Diet and Nutrition Survey Rolling Program between 2008/2012 and 2016/2019, involving 15,655 individuals. It found that whole grain consumption, quantified by estimating the whole grain content of individual foods using publicly available ingredient information, remained unchanged in the UK. Consumption of high-fibre cereals and bread declined while other cereals e.g. rice/pasta increased, highlighting a potential shift in dietary patterns. Per calorie, older adults (65+ years) and children 1.5–3 years had the highest whole grain intakes, while individuals with lower incomes, adolescents and current smokers consumed the least. Whole grain intake was associated with generally higher quality diets, specifically consuming more fibre, potassium, Ca, Fe, Mg, fruits/vegetables, pulses/nuts and oily fish and consuming less free sugars, total fat, saturated fat, Na and red/processed meat.