Knowledge, Behavior, and Influencing Factors of Coarse Grain Consumption among Chinese Adults: A Focus Group Study in Xi’an

Abstract

Background: Coarse grains are rich in fiber, minerals, and other beneficial nutrients but are consumed at low levels in modern populations. The factors that influence coarse grain consumption in current living and dietary environments are not fully understood. Objectives: This study aimed to explore the knowledge and behavior related to coarse grain consumption and identify the influencing factors among Chinese citizens. Methods: Six focus group discussions were conducted with 39 participants aged 18–65 years from diverse social backgrounds in Xi'an, China. All discussions were transcribed verbatim and analyzed using inductive thematic analysis. Results: The majority of participants demonstrated insufficient knowledge about coarse grains, including their definitions, health benefits, and recommended intake. A small number of the participants reported regular consumption. The barriers to coarse grain consumption were poor sensory properties, insufficient cooking skills and time, limited availability of ready-to-eat foods, established dietary habits, and high prices. Additionally, new barriers included psychological burden, concerns about food safety, the impact of processing methods on health benefits, and special health conditions. Health benefits and family influence emerged as the 2 primary factors motivating coarse grain consumption. Most participants expressed a positive attitude toward partially replacing staple foods with coarse grains. Enhancing health education, innovating food processing methods, improving labeling systems, and strengthening safety supervision have been recommended for increasing coarse grain consumption. Conclusions: A gap exists between health awareness and healthy behaviors regarding coarse grain consumption; thus, collaborative efforts among government agencies, educational institutions, nutrition societies, the food industry, policymakers, and health professionals are essential to overcome these challenges.

Keywords

• coarse grain
• food perception
• food choices
• focus group
• qualitative research