Whole Grain Intake and Its Association with Dietary Fatty Acids Intake among Multiethnic Malaysian Schoolchildren

Background/Aims: Whole grains are associated with several health benefits. Little is known however, about the associations of whole grains intake with dietary fatty acids. This study aimed to assess the whole grains intakes and its association with dietary fatty acids among the multi-ethnic schoolchildren in Kuala Lumpur, Malaysia. Methods: This cross-sectional study was conducted among 392 schoolchildren aged 9–11 years, cluster sampled from five randomly selected schools. Whole grain and nutrient intakes were assessed by 3-day 24-hour diet recalls. The whole grains content of food was estimated mainly through the use of quantitative ingredient declarations on food labels. Results: A total of 55.6% (n = 218) were whole grains consumers. Mean daily intakes of whole grains in the total sample was 5.13 g/d (SD 9.75 g/d). In the whole grains consumers' only sample, mean intakes reached 9.23 g/d (SD 11.55 g/d). Significant inverse associations were found between whole grains intake and monounsaturated fatty acid (MUFA) (r = –0.157; p = 0.021) and polyunsaturated fatty acid (PUFA) (r = –0.187; p = 0.006) intakes. Further, whole grains intake was a significant predictor of MUFA (β = –0.152; p = 0.003) and PUFA (β = –0.189; p < 0.001) intakes, after controlling for sex, age and races. Conclusion: Whole grains intake was well below recommendations. Schoolchildren who consumed higher whole grains tend to reduce fat intake; however, it would reduce the MUFA and PUFA intakes. Efforts are needed to understand the types of wholegrain foods consumed among Malaysian multi-ethnic schoolchildren, to design effective health promotion initiatives to promote whole grain consumption, yet will not reduce MUFA and PUFA intakes.