The health benefits of whole grains and dietary fibre are well established, however intakes of both remain low across the globe. Innovative added-fibre refined grain products may present a solution to increase fibre intakes given potential sensory barriers to whole grain intake. However, to consider the efficacy of such products, or potential alternative measures, an awareness of consumer knowledge, perceptions and attitudes towards both whole grain and added-fibre grain foods is needed. Focus groups (with adults with no formal nutrition education) were conducted to explore factors affecting consumer grain choice. Discussions were transcribed verbatim and analysed using inductive thematic analysis. Nine focus groups composed of 52 participants (23 men; 29 women) were conducted. Participants tended to report choosing 'grainy' bread but few other whole grain foods. Most participants were unaware of the long-term health benefits of whole grains, recommended whole grain intakes, or how to identify foods that were high in whole grains, thereby limiting motivation to increase intake. Additionally, scepticism surrounding the health value of carbohydrate-based foods appeared to hinder grain intakes in general. These findings suggest that further public education and promotion of whole grain benefits, with a focus on food-based targets and messaging, may be important in efforts to increase whole grain and subsequently fibre intakes. Added-fibre grain products may be a useful addition, specifically for avid whole grain-avoiders who are unlikely to accept whole grain sensory properties. However, as most participants were open to whole grain consumption, industry innovation should also focus efforts on increasing availability and variety of products high in whole grains.

中文翻译：

---

全谷物和高纤维谷物食品：知识、观念和态度如何影响食物选择？

全谷物和膳食纤维的健康益处已得到公认，但在全球范围内，两者的摄入量仍然很低。鉴于全谷物摄入的潜在感官障碍，创新的添加纤维的精制谷物产品可能会提供一种增加纤维摄入量的解决方案。然而，要考虑此类产品的功效或潜在的替代措施，需要了解消费者对全谷物和添加纤维谷物食品的知识、看法和态度。焦点小组（没有接受过正规营养教育的成年人）被用来探索影响消费者谷物选择的因素。讨论被逐字转录并使用归纳主题分析进行分析。进行了由 52 名参与者（23 名男性；29 名女性）组成的九个焦点小组。参与者倾向于报告选择“颗粒状” 面包，但很少有其他全麦食品。大多数参与者不知道全谷物的长期健康益处、推荐的全谷物摄入量，或如何识别全谷物含量高的食物，从而限制了增加摄入量的动力。此外，对基于碳水化合物的食物的健康价值的怀疑似乎总体上阻碍了谷物的摄入。这些发现表明，进一步的公众教育和全谷物福利的宣传，重点是基于食物的目标和信息，对于增加全谷物和随后的纤维摄入量可能很重要。添加纤维的谷物产品可能是一种有用的添加物，特别是对于不太可能接受全谷物感官特性的狂热的全谷物避免者。然而，由于大多数参与者对全谷物消费持开放态度，