Evaluating Liking, Acceptability and Health Benefits of Grain Products (FL75)
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
California
-
Davis, California, United States, 95616
- Western Human Nutrition Research Center
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- 20-45 years of age
- male or female
- consumers of 1 or fewer whole grain products per day
Exclusion Criteria:
- Type I or II Diabetes or glucose intolerance
- Preference for whole grains
- Do not cook at home
- Pregnant or planning to be pregnant
- Smoking
- Chronic inflammatory bowel disease
- colorectal cancer
- Celiac disease or gluten sensitivity
- Crohn's disease
- Regular use of colonics and/or laxatives
- body weight change of >3% in last 6 months
- use of antibiotics, appetite suppressants, mood altering medications, and regular tobacco use.
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Parallel Assignment
- Masking: Double
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Whole Grain
Whole grain products as defined by the American Association of Cereal Chemists (AACC) given in a market basket that contains eight commonly used grain products over six weeks.
|
Eight commonly consumed whole grain products that meet the consumers Dietary Guidelines recommendations for a period of six weeks.
|
|
Placebo Comparator: Refined Grains
Time control compared to experimental intervention.
|
Eight commonly consumed refined grain products given in amounts that fulfill the consumer's Dietary Guidelines for Americans recommendation over the course of six weeks.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change in the acceptability and liking of grain products
Time Frame: 0, 6 weeks
|
Sensory evaluation of grain products
|
0, 6 weeks
|
|
Change in the gut microbiota and their fermentation products
Time Frame: 0, 6 weeks
|
To determine if gut microbiota change over the intervention and if those changes persist over the long term.
Gut microbiota assessed using 16S methodology.
|
0, 6 weeks
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change in gastrointestinal function
Time Frame: 0, 6 weeks
|
Change in gastrointestinal function assessed using a questionnaire and exhaled breath hydrogen (ppm).
|
0, 6 weeks
|
|
Liking the taste of grain products
Time Frame: 0, 6 weeks
|
Implicit Attitude Tests assessed using a calculated D score using the method described by Greenwald et al.
|
0, 6 weeks
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Nancy Keim, PhD, USDA, Western Human Nutrition Research Center
- Study Director: William Horn, MS, USDA, Western Human Nutrition Research Center
Publications and helpful links
General Publications
- Greenwald AG, Nosek BA, Banaji MR. Understanding and using the implicit association test: I. An improved scoring algorithm. J Pers Soc Psychol. 2003 Aug;85(2):197-216. doi: 10.1037/0022-3514.85.2.197.
- Cooper DN, Kable ME, Marco ML, De Leon A, Rust B, Baker JE, Horn W, Burnett D, Keim NL. The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota. Nutrients. 2017 Feb 21;9(2):173. doi: 10.3390/nu9020173.
- Cooper DN, Martin RJ, Keim NL. Does Whole Grain Consumption Alter Gut Microbiota and Satiety? Healthcare (Basel). 2015 May 29;3(2):364-92. doi: 10.3390/healthcare3020364.
- De Leon A, Burnett DJ, Rust BM, Casperson SL, Horn WF, Keim NL. Liking and Acceptability of Whole Grains Increases with a 6-Week Exposure but Preferences for Foods Varying in Taste and Fat Content Are Not Altered: A Randomized Controlled Trial. Curr Dev Nutr. 2020 Mar 9;4(3):nzaa023. doi: 10.1093/cdn/nzaa023. eCollection 2020 Mar.
Helpful Links
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimated)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Keywords
Other Study ID Numbers
Other Study ID Numbers
- WHNRC 235561-1
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