Abstract：
Whole grains are a vital part of a healthy diet, yet there are insufficient data on the whole-grain content of commercial food products. The purpose of this research is to examine the long-term change in (1) measured whole grains in food products, (2) Whole Grain Stamp usage and (3) the prominence of whole-grain ingredients and product categories, across the United States and Latin America. These changes were quantified by analyzing the Oldways Whole Grains Council\'s (WGC) Stamped Product Database from 2007 to 2020. Mean whole grains increased 36-76%, from 19 grams to 25.8 grams per serving in the U.S. and 18.1 grams to 31.9 grams per serving in Latin America. Whole Grain Stamp usage worldwide has increased from 250 products in 2005 to more than 13,000 products in 2020. These findings suggest that manufacturers are increasing the percentage of the grain that is whole in their products and developing more whole-grain products for consumers, thus providing an opportunity for consumers to meet national-level whole-grain recommendations.
摘要：
全谷物是健康饮食的重要组成部分，然而，关于商业食品全谷物含量的数据不足。这项研究的目的是检查（1）食品中测量的全谷物的长期变化，（2）全谷物邮票的使用和（3）全谷物成分和产品类别的突出，在美国和拉丁美洲。通过分析2007年至2020年的旧谷物理事会（WGC）冲压产品数据库，对这些变化进行了量化。平均全谷物增加了36-76%，在美国，每份从19克到25.8克，在拉丁美洲，每份从18.1克到31.9克。全球全谷物邮票的使用量已从2005年的250种增加到2020年的13,000种以上。这些发现表明，制造商正在增加其产品中全谷物的比例，并为消费者开发更多的全谷物产品，从而为消费者提供了满足国家一级全麦推荐的机会。
