To review evidence relating to the consumption of whole grains and healthy body weight (BW).

Systematic review and analysis of observational studies reporting whole-grain consumption and measures of BW and adiposity, including the effect on macronutrient intakes and lifestyle factors.

Medline and other databases were searched for the period 1990 to 2006 to produce a full reference list; observational studies were retained for further analysis if they included an appropriate control group and reported whole-grain intake and body mass index (BMI) or a measure of adiposity.

Fifteen trials were identified which included data from 119 829 male and female subjects aged 13 years and over.

The combined and weighted mean difference in BMI from 15 studies representing 20 treatment groups (n = 119 829) using a random-effects model was 0·630 kg/m2 lower when high versus low whole-grain intake was compared, P < 0·0001 (95 % confidence interval (CI) 0·460, 0·800 kg/m2). In high consumers, adiposity assessed as waist circumference was reduced by 2·7 (95 % CI 0·2, 5·2) cm, P = 0·03 (six data sets, n = 4178) or as waist:hip ratio by 0·023 (95 % CI 0·016, 0·030), P < 0.0001 (four data sets, n = 20 147). Higher intake of whole grains led to increased dietary fibre intake (9 g, P < 0·01), while total and saturated fat intakes decreased by 11 g and 3·9 g, respectively.

A higher intake of whole grains (about three servings per day) was associated with lower BMI and central adiposity. In addition, people who consume more whole grains are likely to have a healthier lifestyle as fewer of them smoke, they exercise more frequently and they tend to have lower fat and higher fibre intakes.

To elicit predictors of variation in likelihood to purchase foods rich inlong-chain omega-3 fatty acids.

Responses from a community sample (n =220) were elicited using a computer-administered questionnaire based on anadaptation of Protection Motivation Theory including measures of perceivedrisk and vulnerability to coronary heart disease (CHD). Other measuresincluded health status, body mass index (BMI), perceived risk/benefits ofnovel technologies and sociodemographics. Descriptions of model productswere presented, including farmed fish fed fishmeal (FFFF); farmed fish fedgenetically modified (GM) oilseed (FFFGM); bread, milk and supplementscontaining fish oil (SFO) or GM oilseed. It was hypothesised that perceivedvulnerability to CHD would enhance acceptance of GM products (H1).Furthermore, information describing the benefits of LCO3FA, limitations tofish supply and potential alternatives was given to a treatment group (50%)and hypothesised to have a positive effect on the acceptance of GM products(H2).

No evidence was found to support H1 or H2. FFFF was most likely to bepurchased (P < 0.01), followedby SFO and FFFGM. Multivariate regression analysis identified significant(P < 0.05) predictors(standardised β) forlikelihood to purchase FFFF: self-efficacy 0.56; behaviour (product)efficacy 0.19; belief that fishmeal is unnatural −0.14 (R2 = 0.44) and for FFFGM:self-efficacy 0.65; perceived severity of CHD 0.15; BMI −0.13;significant other has/had arthritis 0.11; belief that GM oilseed isunnatural 0.11 (R2 =0.49).

Self-efficacy (confidence to consume) was the most important predictor oflikelihood to purchase all products.

To estimate the impact of choosing food products labelled either as low or high in salt on salt intake in the Finnish adult population.

The National FINDIET 2002 survey with 48-hour recalls from 2007 subjects aged 25–64 years. Sodium intake was calculated based on the Fineli® food composition database including the sodium content of natural and processed foods as well as the salt content of recipes. The distribution of salt intake was calculated in different ways: the present situation; assuming that all breads, cheeses, processed meat and fish, breakfast cereals and fat spreads consumed would be either ‘lightly salted’ or ‘heavily salted’ based on the current labelling practice; and, in addition, assuming that all foods would be prepared with 50% less or more salt.

Excluding underreporters, the mean salt intake would be reduced by 1.8 g in men and by 1.0 g in women if the entire population were to choose lightly salted products and further by 2.5 and 1.8 g, respectively, if also salt used in cooking were halved. Choosing heavily salted products would increase salt intake by 2.1 g in men and by 1.4 g in women. In the worst scenarios, salt intake would be further increased by 2.3 g in men and by 1.6 g in women.

These calculations show that the potential impact of labelling and giving consumers the possibility to choose products with less salt is of public health importance. In addition, strategies to reduce the salt content of all food groups are needed.