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Health Effects of Grain Foods in Adults

NCT06339879 · Status: RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 120

Last updated 2024-07-15

No results posted yet for this study

Summary

This study will assess the effects of eating whole grain foods versus refined grain foods with different amounts of added sugar. It is hypothesized that a diet including grain products will have beneficial effects on taste hedonics, appetite, food/energy intake, body weight, blood pressure, acute and chronic glycemia and acute and chronic lipemia compared to customary diets controlling for added sugars, saturated fats and sodium.

Conditions

  • High Whole Grain and Low Sugar
  • Medium Whole Grain and Low Sugar
  • Low Whole Grain and Low Sugar
  • Low Whole Grain and High Sugar

Interventions

OTHER

High Whole Grain, Low Sugar

6 servings of whole grain and \<13% energy from added sugars.

OTHER

Low Whole Grain, Low Sugar

3 servings of whole grain and \<13% energy from added sugars.

OTHER

High Whole Grain, High Sugar

6 servings of whole grain and \>13% energy from added sugars.

OTHER

Low Whole Grain, High Sugar

3 servings of whole grain and \>13% energy from added sugars.

Sponsors & Collaborators

  • Grain Foods Foundation

    collaborator UNKNOWN

  • Purdue University

    lead OTHER

Principal Investigators

  • Richard Mattes, PhD · Purdue University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
21 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-01-18
Primary Completion
2026-06-30
Completion
2026-12-31

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 NCT06339879 on ClinicalTrials.gov