Low whole grain food availability in three Lower Mississippi Delta communities

• Published in: The FASEB journal 2006-03, Vol.20 (4), p.A599-A599
• Main Authors: McFarlin, Cathleen G Staggs, McCabe‐Sellers, B J, Thompson, V, Bogle, M L
• Format: Article
• Language: English
• ISSN: 0892-6638; 1530-6860
• DOI: 10.1096/fasebj.20.4.A599

The 2005 Dietary Guidelines for Americans (DGA) necessitates a closer look at healthy food availability in rural USA. Assessing availability of healthy foods is an important first step for consumer choices. A key DGA message is to choose whole grain foods. Any recommendation to increase consumption needs to consider availability. Diets rich in dietary fiber have been strongly associated with lowering risks of cardiovascular disease, type 2 diabetes, and hypertension, which have increased prevalence in the Lower Mississippi Delta (LMD). Previous surveys found whole grain foods most available at supermarkets and at small‐medium stores. Whole wheat bread, oatmeal, and toasted oats were common whole grain foods. The LMD Nutrition Intervention Research Initiative (NIRI) surveyed 225 Delta food stores (supermarket, small‐medium, and convenient) in Arkansas (77), Mississippi (90), and Louisiana (58). Oatmeal, the most available whole grain product, was found in less than half (49%) of the stores; while whole wheat bread and toasted oats were available in only 23% and 37%, respectively. Current 2005 research illustrates much less availability for smaller LMD communities with few or no supermarkets. Without a change in availability, the likelihood of this population purchasing whole grain products is small. Decreasing the prevalence of chronic disease and making healthier food choices are significant public health campaigns that must include improving food availability in the rural South. Supported by USDA, ARS Project #6251‐53000‐004‐00D.