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Behavioural Intervention

Grain Foods for Diet Quality

N/A
Recruiting
Led By Richard Mattes, PhD
Research Sponsored by Purdue University
Eligibility Criteria Checklist
Specific guidelines that determine who can or cannot participate in a clinical trial
Must have
Be between 18 and 65 years old
Timeline
Screening 3 weeks
Treatment Varies
Follow Up 12 weeks
Awards & highlights
No Placebo-Only Group

Summary

This trial will compare the effects of eating whole grain foods versus refined grain foods with different amounts of added sugar. The researchers believe that including grain products in the diet will have positive impacts on taste, appetite

Who is the study for?
This trial is for adults interested in understanding how different types of grain foods affect their health. Participants should typically consume a diet that may be considered poor, healthy, or unhealthy. Specific details on eligibility criteria are not provided.
What is being tested?
The study is testing the effects of whole versus refined grains with varying sugar levels on health factors like taste preferences, hunger, food intake, weight, blood pressure and blood sugar/fat levels. It's exploring if grain products can improve these aspects when controlling for sugars and fats.
What are the potential side effects?
Since this trial involves dietary changes rather than medication or medical procedures, side effects might include changes in digestion or energy levels due to alterations in diet composition.

Timeline

Screening ~ 3 weeks
Treatment ~ Varies
Follow Up ~12 weeks
This trial's timeline: 3 weeks for screening, Varies for treatment, and 12 weeks for reporting.

Treatment Details

Study Objectives

Study objectives can provide a clearer picture of what you can expect from a treatment.
Primary study objectives
Glycemia
Secondary study objectives
Appetite
Body Weight
Energy Intake
+3 more

Awards & Highlights

No Placebo-Only Group
All patients enrolled in this study will receive some form of active treatment.

Trial Design

4Treatment groups
Active Control
Group I: Low Whole Grain, High SugarActive Control1 Intervention
3 servings of whole grain and \>13% energy from added sugars.
Group II: Low Whole Grain, Low SugarActive Control1 Intervention
3 servings of whole grain and \<13% energy from added sugars.
Group III: High Whole Grain, High SugarActive Control1 Intervention
6 servings of whole grain and \>13% energy from added sugars.
Group IV: High Whole Grain, Low SugarActive Control1 Intervention
6 servings of whole grain and \<13% energy from added sugars.

Find a Location

Who is running the clinical trial?

Purdue UniversityLead Sponsor
233 Previous Clinical Trials
71,253 Total Patients Enrolled
Grain Food FoundationUNKNOWN
Grain Foods FoundationUNKNOWN
1 Previous Clinical Trials
36 Total Patients Enrolled
Richard Mattes, PhDPrincipal InvestigatorPurdue University
1 Previous Clinical Trials
30 Total Patients Enrolled
~74 spots leftby Jun 2026
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