Evaluating Liking, Acceptability and Health Benefits of Grain Products

Completed · Not applicable

Conditions studied: Food Preferences

In brief

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.

Key facts

Study ID

NCT01403857

Run by

USDA, Western Human Nutrition Research Center

People needed

45

Starts

2010-04-01

Expected to finish

2013-12-01

Last updated by the study team

2024-03-12

Who can join

Age: 20 and older, up to 45. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• 20-45 years of age
• male or female
• consumers of 1 or fewer whole grain products per day

You may not qualify if…

• 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.

Where it is running

• Western Human Nutrition Research Center — Davis, California, United States

Full record on ClinicalTrials.gov

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