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.
male and female; 21 to 60 years old; Hemoglobin A1c concentration between 5.7 and 6.4%
Prefer no use of medications, but if on medication, must have been on a stable dose for 3 months and plan to remain at the same dose for the duration of the trial.
low customary intake of whole grain foods (less than 2 servings per day) and high energy from added sugar (greater than 10% energy).
Grain or dairy sensitivities or allergies or celiac disease; sensitivity or allergy to other foods that would result in refusal to eat a class of foods.
smoker
intended weight loss or gain during the study period; intended change of activity level during the study period
use of blood thinners
Parallel
High Whole Grain, Low Sugar
Other intervention6 servings of whole grain and \<13% energy from added sugars.
Low Whole Grain, Low Sugar
Other intervention3 servings of whole grain and \<13% energy from added sugars.
High Whole Grain, High Sugar
Other intervention6 servings of whole grain and \>13% energy from added sugars.
Low Whole Grain, High Sugar
Other intervention3 servings of whole grain and \>13% energy from added sugars.
Glycemia
blood sugar
Appetite
ingestive sensations measured by VAS ratings scale 1 (lowest) - 100 (highest)
Taste Hedonics
palatability
Energy Intake
kcals
Body Weight
pounds
Click on the lead sponsor to view all of their trials.
Purdue University
Lead sponsor
Grain Foods Foundation
Collaborator
