Increased Whole Grain Consumption Does Not Affect Blood Biochemistry, Body Composition, or Gut Microbiology in Healthy, Low-Habitual Whole Grain Consumers1, 2, 3
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KEY WORDS
blood lipids
cardiovascular disease
fiber
microbiota
whole grain
Abbreviations
BP
blood pressure
DCD
dietary compliance diary
FISH
fluorescence in situ hybridization
IS
internal standard
RG
refined grain
TC
total cholesterol
WG
whole grain
3DFD
3-day food diary
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Supported by Cereal Partners Worldwide.
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Author disclosures: A Ampatzoglou, KK Atwal, CM Maidens, CL Williams, OB Kennedy, and P Yaqoob, no conflicts of interest. AB Ross was an employee of Nestlé at the time of this research, and F Thielecke and SS Jonnalagadda are employees of Cereal Partners Worldwide and General Mills, respectively. Nestlé, Cereal Partners Worldwide, and General Mills produce whole-grain food products.
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Supplemental Methods, Supplemental Figures 1 and 2, and Supplemental Tables 1–6 are available from the “Online Supporting Material” link in the online posting of the article and from the same link in the online table of contents at http://jn.nutrition.org.
Copyright © 2015 American Society of Nutrition. Published by Elsevier Inc. All rights reserved.