Table 1

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

* 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).

Sharma et al.

Sharma et al. Nutrition Journal 2013 12:65   doi:10.1186/1475-2891-12-65

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