Theis Title: Physiological effects of processed wholegrain foods in healthy adults.
Consumption of wholegrains has been observed to elicit protection against non-communicable diseases such as type 2 diabetes, and cardiovascular disease, and colorectal cancer. Most national and international guidelines recommend regular consumption of wholegrains; however, the current definitions of wholegrains make no reference to the fibre structure or particle size of the grains, but refer only to the grain constituents. Increasing numbers of products labelled as wholegrain are also heavily refined, and these are likely incomparable to the grainier, denser wholegrain products. A limited body of research suggests that grain structure may influence metabolic measures and clinical outcomes; however, this was conducted prior to the turn of the century, and many of the wholegrain products available today may not resemble those of several decades ago. Therefore, now is an appropriate time to research the implications of grain structure and particle size on biomarkers of health and non-communicable disease.
My research project primarily aims to measure the postprandial blood glucose response to the consumption of wholegrain products of various grain particle size, in participants without type 2 diabetes. Secondary aims are the measures of satiety and palatibility, using Visual Analogue Scales.
Affiliated with Otago University