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Table 1 Five major sources of whole grains and their percent contribution by ethnic group and gender*

From: Ethnic differences in grains consumption and their contribution to intake of B-vitamins: results of the Multiethnic Cohort Study

 

African Americans

Native Hawaiians

Japanese Americans

Latino-Mexico

Latino-US

Caucasians

Food items

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men (%)

Women (%)

Men(%)

Women (%)

Men (%)

Women (%)

Men (%)

Whole wheat or rye bread

32.9

37.5

31.7

32.5

28.9

28.7

28.0

25.2

28.0

28.0

28.3

28.1

Popcorn

23.7

16.3

14.4

10.8

8.6

7.8

9.1

9.1

17.7

15.8

17.8

17.5

Cooked cereals

12.1

11.3

10.1

7.7

11.8

10.1

17.9

16.3

14.2

12.0

8.4

6.9

Bran or high fiber cereals

6.4

7.0

n/a

n/a

n/a

7.3

8.2

7.5

6.9

7.5

7.8

8.7

Other bread

5.7

5.3

8.8

8.2

8.3

n/a

6.9

n/a

7.0

n/a

10.8

8.8

Brown or wild rice

n/a

n/a

8.2

11.3

16.7

17.5

n/a

n/a

n/a

n/a

n/a

n/a

White bread

n/a

n/a

n/a

n/a

n/a

n/a

n/a

6.8

n/a

n/a

n/a

n/a

Potato/Corn/Tortilla

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

n/a

6.3

n/a

n/a

Total [%]

80.8

77.4

73.2

70.5

74.3

71.4

70.1

64.9

73.8

69.6

73.1

70.0

  1. * Top source for each ethnic-sex group is bolded; items that did not appear in the top 5 for a particular ethnic sex group are indicated by n/a (not applicable).
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Nutrition Journal

ISSN: 1475-2891

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