Evidence indicates that eating whole grains can reduce the risk of heart disease and some cancers.
The newly revised Dietary Guidelines for Americans, released in January 2005, recommend that half
of all daily grain servings be whole grains. For an individual who consumes 2,200 calories a day, this
would mean eating 3½ ounces of whole grains a day, equal to 1½ cups of cooked brown rice or 3½
slices of whole-wheat bread.
Food availability and food intake data tell us that most Americans are not meeting these guide-
lines. Historically, Americans have consumed ever-increasing amounts of refined-grain products and
fewer servings of whole grains. ERS researchers annually calculate the amount of food available for
human consumption in the United States. The food availability data measure the flow of raw and semi-
processed food commodities through the U.S. marketing system. Between 1972 and 2003, per capita
annual availability of all grain products increased 46 percent, from 133 pounds per person to 194
pounds per person.
After adjusting the availability data for waste and losses, Americans were eating, on average, 10
servings of grains a day in 2003—three servings more than recommended by the new dietary guide-
lines for someone who consumes 2,200 calories per day. Of those 10 servings, whole grains account-
ed for just over 1 serving. In food intake surveys from 1999-2000, nearly 40 percent of Americans did
not report eating any whole grains in an entire day.
In the past, dietary changes have developed slowly over time. Food manufacturers can serve as
catalysts to change by quickly responding to or even anticipating dietary trends. ERS researchers found
that for those consumers who said they ate
whole-grain foods, the bulk of those foods
consisted of whole-grain crackers, salty
snacks, and ready-to-eat cereals. Responding
to greater emphasis on the health benefits
of whole grains, General Mills announced
that it would reformulate all of its breakfast
cereals to qualify them as either a good or
excellent source of