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Evaluating Liking, Acceptability and Health Benefits of Grain Products

NCT01403857 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 45

Last updated 2024-03-12

No results posted yet for this study

Summary

The specific aims of the Grain Study are to determine if exposure to different types of grain products, over a period of 6 weeks, changes liking and acceptability and to determine if the gut microbiota, bacterial fermentation products, or gastrointestinal function changes with consumption of whole grains or refined grains.

Conditions

  • Food Preferences

Interventions

OTHER

Whole grain foods

Eight commonly consumed whole grain products that meet the consumers Dietary Guidelines recommendations for a period of six weeks.

OTHER

Refined grains

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.

Sponsors & Collaborators

  • USDA, Western Human Nutrition Research Center

    lead FED

Principal Investigators

  • Nancy Keim, PhD · USDA, Western Human Nutrition Research Center

  • William Horn, MS · USDA, Western Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
20 Years
Max Age
45 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-04-30
Primary Completion
2013-10-31
Completion
2013-12-31

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01403857 on ClinicalTrials.gov