BOSTON — Nearly two-thirds of Americans say they are heeding the Dietary Guidelines advice to “make at least half your grains whole,” with the majority of Americans eating more whole grains than they did five years ago.

The Boston-based nonprofit Oldways Whole Grains Council (WGC) released these findings and others from its 2015 Whole Grains Consumer Insights Survey in time for September’s Whole Grains Month.

“For years, most people came nowhere close to whole-grain recommendations, so it is encouraging to see that many are now benefiting from switching more of the grains they eat to whole grains,” said Cynthia Harriman, director of food and nutrition strategies, Oldways Whole Grains Council. “The next step is tempting Americans to expand their whole grain palates beyond bread, cereal and brown rice to delicious grains like spelt, farro, amaranth and teff.”

The push toward whole grains comes as studies show that eating whole grains lowers the risk of many chronic diseases, including heart disease and diabetes. Other benefits include reduced risk of asthma, healthier blood-pressure levels and better weight control.

For the survey, the Oldways Whole Grains Council asked Americans about their whole-grain habits, and here’s what they found:

Whole-grain consumption is up

• Nearly two-thirds, or 64%, have increased whole-grain consumption “some” or “a lot” in the last 5 years.
• Whole-grain lovers really love their whole grains. In fact, two in three respondents who nearly always choose whole grains now have increased their whole-grain consumption a great deal compared to 5 years ago.

Choosing whole grains more often

• Almost one-third of respondents (31%) say they nearly always choose whole grains. Five years ago, just 4% would have said this.
• Another 32% choose whole grains about half the time.
• That means 63% are making more than half their grains whole, good news since the 2015 Dietary Guidelines, due out this fall, are expected to continue with this recommendation as they have since 2005.

Whole grains are popular morning fuel

• Breakfast remains the biggest eating occasion for whole grains, followed by dinner and then lunch. On average, 37% of daily whole grains are consumed at breakfast, 27% at dinner, 22% at lunch and just 14% as snacks.
• People eat nearly 30% more whole grain breakfast cereal (hot or cold) than refined.

Health messages are getting through

• Nearly 9 out of 10 (86%) of those who consume whole grains do so for the health benefits.
• Forty percent (40%) choose whole grains because they enjoy the taste.
• Cost was named as the leading barrier to eating more whole grains (39%).
• Availability can also be a barrier (28%) as many restaurants don’t offer whole grain choices.

Gluten confusion

• Few fully understand gluten. While more than one in three identify gluten as a protein and one in five know it makes dough rise, only 4% correctly selected both (and no other options).
• Twenty-one percent incorrectly think gluten is in all grains. In fact, gluten-free doesn’t mean grain-free. Even those following a gluten-free diet can enjoy grains such as amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff and wild rice.
• 93 percent eat gluten some or all of the time. Of the 7% who completely avoid gluten, only one in five has a medically diagnosed problem with gluten.

Top 5 Favorite Whole-Grain Foods

1. Whole Wheat Bread (31%)

2. Oatmeal (27%)

3. Popcorn (15%)

4. Whole Grain Cold Cereal (15%)

5. Whole Grain Pasta (8%)

The Whole Grains Consumer Insights Survey was commissioned by Oldways Whole Grains Council and was conducted by SSI Inc. The survey was administered online and consisted of a random sample of 1,510 U.S. adults, with a large majority responsible for household food purchases. Survey was completed between July 27, 2015, and Aug. 3, 2015. Data are within 1%-2% of national census targets for age, gender and income.