Because of limitations in existing whole-grain databases. To date, no studies have apportioned foods into their respective whole-grain and non-whole-grain ingredients and calculated the percentage of whole-grain concentration across foods. Further, estimates of whole-grain concentrations in cereals obtained by using the method of Jacobs et al did not separate out the bran content added during processing to increase the dietary fiber or micronutrient composition (or both). In this regard, it will be of interest to ascertain whether the associations between whole-grain foods and body weight are primarily driven by bran, some other dietary component of whole-grain foods, or another, related aspect of diet. Whether added germ is associated with body weight independent of whole grains is unknown, and no prior studies showed whether the types or food sources of fiber are differentially related to changes in body weight.