| High Resistant Starch Wheat Study |
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High Resistant Starch Wheat as a Source of Dietary Fiber
Who is conducting the study?
Nancy L. Keim, PhD, from the Western Human Nutrition Research Center (WHNRC) and Department of Nutrition at the University of California, Davis.
Where is the study being conducted?
WHNRC, 430 West Health Sciences Drive, University of California, Davis, California, 95616
What is the purpose of this study?
We are testing products (dinner rolls or pasta) containing wheat that is high in resistant starch and comparing these to conventional wheat flour to see if high resistant starch wheat will serve as a good source of fiber in the diet. As evidence of its positive effect, we will be taking several health-related measures that have been shown to be improved by dietary fiber including blood glucose control, bowel function, and the microbes in stool samples.
Who can participate in this study?
Adult men and women between the ages of 40 and 65 years who have not been diagnosed with diabetes, cardiovascular disease, or any chronic gastrointestinal disease.
What would exclude me from participating in the study?
•BMI <18.5 and >39.9 kg/m2
•Pregnant, planning a pregnancy, or breastfeeding
•Current use of tobacco products
•Gluten sensitivity or not willing to eat wheat-based products
•Chronic diseases such as type 2 diabetes, cardiovascular disease,cancer.
What can I expect to happen during the study?
Our first study will be using dinner rolls. The first step is screening for eligibility with a 20-minute telephone interview, and then a 2-hour visit to the WHNRC. The visit requires that you fast overnight with nothing to eat or drink (except water) for about 12 hours before your appointment. At this visit we will:
•Go through the consent process by reviewing, discussing, and signing theconsent form
•Take physical measurements: height, weight, blood pressure
•Give you questionnaires to fill out on your health history, usual eatinghabits, and usual physical activity
•Provide instruction about study procedures (stool collection and dietaryrecall)
After the orientation, the next step is the actual study (4 weeks long). For the first week you will be eating the assigned wheat product every day, followed by a test day when you will eat the wheat product with a standard test breakfast.
For weeks 2 and 3, you will have a ‘washout period’ when no wheat products will be provided and you will not have any study-related activities scheduled. For week 4, you will repeat another week of eating the alternate wheat product, followed by a similar test day. Each test day will be about 4 hours long and includes blood and breath sampling before and after a test meal, and an evaluation of your well-being and satisfaction with the wheat product. We will collect information about physical symptoms you experience as a result of participating in this study.
The wheat products provided for this study are produced by a commercial bakery and are based on wheat flour that has been harvested and milled from wheat that is naturally high or low in resistant starch. Both wheat varieties are non-GMO. You will be adding these products to your usual diet for a period of one week each. The pasta study will be conducted after the dinner roll study is completed and will follow the same format. Interested volunteers may participate in the dinner roll study, the pasta study, or both. What is your compensation from this study? For each phase of the study (dinner roll or pasta) the total compensation is $200. You will be compensated only for the portions of the study completed.
If you have questions or want to participate in the study?
For questions, contact Dr. Keim at 530-752-4163 or the study coordinator, Riley Hughes at 530-754-5248. To qualify for the study, please call 530-752-5177 Extension # 1.
