1. Comparability of diets: whole grain versus control.
| Study ID | Dietary component | Whole grain | Control | P value |
| Brownlee 2010 | Energy (kJ/day) | Baseline: Not reported Data are change from baseline. Intervention 1 (lower WG) Wk 8: 379 (SD/SEM NR) Wk 16: 387 (SD/SEM NR) Intervention 2 (higher WG) Wk 8: ‐399 (SD/SEM NR) Wk 16: 587 (SD/SEM NR) |
Baseline: Not reported Data are change from baseline. Wk 8: ‐430 (SD/SEM NR) Wk 16: ‐679 (SD/SEM NR) |
Intervention 1 (lower WG) Wk 8: 0.015 Wk 16: NS Intervention 2 (higher WG) Wk 8: 0.32 Wk 16: 0.005 |
| Carbohydrate (g/day) | Baseline: Not reported Data are change from baseline. Intervention 1 (lower WG) Wk 8: 22.6 (SD/SEM NR) Wk 16: 37.1 (SD/SEM NR) Intervention 2 (higher WG) Wk 8: 14.8 (SD/SEM NR) Wk 16: 53.8 (SD/SEM NR) |
Baseline: Not reported Data are change from baseline. Wk 8: ‐1.97 (SD/SEM NR) Wk 16: ‐14.8 (SD/SEM NR) |
Intervention 1 (lower WG) 0.004 0.007 Intervention 2 (higher WG) 0.026 < 0.001 |
|
| Fat (g/day) | Baseline: Not reported Data are change from baseline. Intervention 1 (lower WG) Wk 8: 0.245 (SD/SEM NR) Wk 16: ‐2.96 (SD/SEM NR) Intervention 2 (higher WG) Wk 8: ‐8.12 (SD/SEM NR) Wk 16: ‐1.63 (SD/SEM NR) |
Baseline: Not reported Data are change from baseline. Wk 8: ‐2.87 (SD/SEM NR) Wk 16: ‐4.05 (SD/SEM NR) |
Intervention 1 (lower WG) NS NS Intervention 2 (higher WG) NS NS |
|
| Protein (g/day) | Baseline: Not reported Data are change from baseline. Intervention 1 (lower WG) Wk 8: 6.15 (SD/SEM NR) Wk 16: 5.05 (SD/SEM NR) Intervention 2 (higher WG) Wk 8: 1.75 (SD/SEM NR) Wk 16: 6.99 (SD/SEM NR) |
Baseline: Not reported Data are change from baseline. Wk 8: ‐3.17 (SD/SEM NR) Wk 16: ‐4.25 (SD/SEM NR) |
Intervention 1 (lower WG) NS NS Intervention 2 (higher WG) NS NS |
|
| NSP/fibre (g/day) | Baseline: Not reported Data are change from baseline. Intervention 1 (lower WG) Wk 8: 4.69 (SD/SEM NR) Wk 16: 5.70 (SD/SEM NR) Intervention 2 (higher WG) Wk 8: 6.23 (SD/SEM NR) Wk 16: 11.0 (SD/SEM NR) |
Baseline: Not reported Data are change from baseline. Wk 8: ‐0.144 (SD/SEM NR) Wk 16: ‐0.438 (SD/SEM NR) |
Intervention 1 (lower WG) < 0.001 < 0.001 Intervention 2 (higher WG) < 0.001 < 0.001 |
|
| Whole grain (g/day) |
Working definition of whole grain product: commercially available whole grain products readily available in the UK, ranging from 34 to 80.8 g/100 g dry weight or 11.2 g cooked weight of whole grain Data approximated from graph; SD/SEM not available. Intervention 1 (lower WG) (mean intake g/day) Wk 8: 75 Wk 16: 70 Intervention 2 (higher WG) (mean intake g/day) Wk 8: 80 Wk 16: 115 |
Data taken from graph; SD/SEM not available. < 20 g/day (mean intake g/day) |
NR NR |
|
| Giacco 2013 | Energy (kilocalories/day) | Baseline: 1702 (SEM 62) Wk 12: 1900 (SEM 57) |
Baseline: 1719 (SEM 63) Wk 12: 1965 (SEM 57) |
NR NS |
| Carbohydrate (% E) | Baseline: 46 (SEM 0.6) Wk 12: 48 (SEM 0.6) |
Baseline: 48 (SEM 0.7) Wk 12: 49 (SEM 0.6) |
NR NS |
|
| Fat (% E) | Baseline: 33.5 (SEM 0.6) Wk 12: 31 (SEM 0.7) |
Baseline: 31.8 (SEM 0.6) Wk 12: 30.8 (SEM 0.7) |
NR NS |
|
| Protein (% E) | Baseline: 18 (SEM 0.4) Wk 12: 18.7 (SEM 0.3) |
Baseline: 18 (SEM 0.4) Wk 12: 17.8 (SEM 0.3) |
NR < 0.05 |
|
| Fibre (g/day) |
Total fibre Baseline: 22.7 (SEM 0.8) Wk 12: 32.6 (SEM 0.7) Cereal fibre Baseline: 11.9 (SEM 0.8) Wk 12: 24.3 (SEM 0.9) |
Total fibre Baseline: 21.6 (SEM 0.8) Wk 12: 19.8 (SEM 0.7) Cereal fibre Baseline: 11.4 (SEM 0.6) Wk 12: 10.4 (SEM 0.3) |
NR < 0.05 NR < 0.05 |
|
| Whole grain (g/day) Whole grain level (plasma total alkylresorcinol concentration nmol/L) |
Study states that Working definition of whole grain: 51% whole grain per day, dry weight was used according to HealthGrain forum definition and analysis of whole grain but no data reported for wholegrain levels. However plasma total alkylresorcinol as a proxy for wholegrain content was reported as below: | NR ‐19.7 (n = 26) |
NR 88.3 (n = 28) |
|
| Harris 2014 | Energy (kilocalories/day) | Calculated from menus. All food provided. 86% compliance reported. Mean/day 2079 |
Mean/day 2023 | NR |
| Carbohydrate (g/day) | 299 | 280 | NR | |
| Fat (g/day) | 62 | 64 | NR | |
| Protein (g/day) | 97 | 90 | NR | |
| Fibre (g/day) | 38 | 22 | NR | |
| Whole grain (g/day) |
Working definition of whole grain: whole grain products made from milled flour were required to have > 51% of dry weight from whole grain flour. When possible, whole grain products with the 100% whole grain stamp were selected, which indicated that each grain serving contained at least 16 g whole grain and used 100% whole grain flour. Whole grain content of diets ranged from 163 to 301 g/day, as energy content of diets were adjusted for individual requirements. Energy of diets was 1600 to 3600 kilocalories/day. Based on energy intake of 2100 kilocalories/day, typical whole grains supplied were 187 g/day (7 servings/day). |
0 servings/day 0 g/day |
NR NR |
|
| Katcher 2008 | Energy (kilocalories/day) | Baseline: 1967 (SD 545) Wk 4: 1812 (SD 505) Wk 8: 1744 (SD 533) Wk 12: 1611 (SD 377) |
Baseline: 2265 (SD 744) Wk 4: 1616 (SD 468) Wk 8: 1562 (SD 398) Wk 12: 1575 (SD 500) |
NS |
| Carbohydrate (% E) | Baseline: 47.8 (SD 8.3) Wk 4: 54.0 (SD 7.1) Wk 8: 53.9 (SD 9.1) Wk 12: 54.6 (SD 6.8) |
Baseline: 47.5 (SD 8.7) Wk 4: 49.6 (SD 10.7) Wk 8: 47.5 (SD 10.2) Wk 12: 49.9 (SD 9.7) |
NS | |
| Fat (% E) | Baseline: 35.4 (SD 5.9) Wk 4: 28.7 (SD 6.6) Wk 8: 29.6 (SD 7.2) Wk 12: 27.8 (SD 6.9) |
Baseline: 36.2 (SD 6.8) Wk 4: 32.3 (SD 8.4) Wk 8: 33.8 (SD 8.5) Wk 12: 30.5 (SD 8.0) |
NS | |
| Protein (% E) | Baseline: 16.9 (SD 3.2) Wk 4: 18.2 (SD 2.7) Wk 8: 18.4 (SD 3.4) Wk 12: 19.1 (SD 4.3) |
Baseline: 16.5 (SD 3.2) Wk 4: 18.7 (SD 4.5) Wk 8: 19.2 (SD 4.8) Wk 12: 20.0 (SD 4.8) |
NS | |
| Fibre (g/1000 kilocalories) | Baseline: 8.6 (SD 3.7) Wk 4: 12.6 (SD 3.2) Wk 8: 13.3 (SD 3.4) Wk 12: 12.9 (SD 2.2) |
Baseline: 9.1 (SD 3.7) Wk 4: 10.0 (SD 3.0) Wk 8: 9.5 (SD 2.0) Wk 12: 9.7 (SD 3.5) |
Significant difference between WG and RG at wks 8 and 12 (P < 0.05) | |
| Whole grain (g/day) | Definition of whole grain product: "grain product was identified as a wholegrain if a wholegrain was listed as the first ingredient on the food label". Data taken from graph so approximate: 1 serving whole grain equivalent to 1 slice wholemeal bread, or 28 g (1 oz ready‐to‐eat cereal), or 1/2 cup cooked cereal, rice, or pasta (2005 dietary guidelines for Americans). Baseline: 1.5 servings/day Wk 12: 5 servings/day |
Baseline: ~1.5 servings/day Week 12: 0.2 servings/day |
NR | |
| Kristensen 2012 | Energy (kJ/day) | Wks 1 to 6: 5830 (SEM 190) Wks 7 to 12: 6060 (SEM 150) |
Wks 1 to 6: 5900 (SEM 280) Wks 7 to 12: 6330 (SEM 180) |
NR NR |
| Carbohydrate (g/day) | 86.8 | 95.8 | NR | |
| Fat (g/day) | 6.8 | 6.6 | NR | |
| Protein (g/day) | 16.6 | 16.0 | NR | |
| Fibre (g/day) | 11.0 | 4.5 | NR | |
| Whole grain (g/day) Alkylresorcinol (mg/day) |
Working definition of whole grain: mean whole grain intake: 105 g/day 25.5 |
Mean whole grain intake: 0 g/day AR: 3.1 |
NR | |
| Lankinen 2014 | Energy (kJ/day) | Baseline: 6995 ± 2373 Wk 12: 7654 ± 2395 |
Baseline: 7282 ± 2011 Wk 12: 8533 ± 1693 |
0.119 |
| Carbohydrate (% E/day) | Baseline: 45.6 ± 6.3 Wk 12: 47.2 ± 7.5 |
Baseline: 47.8 ± 5.6 Wk 12: 47.3 ± 5.1 |
0.268 | |
| Fat (% E/day) | Baseline: 33.6 ± 5.2 Wk 12: 3 ± 6.3 |
Baseline: 31.3 ± 5.3 Wk 12: 31.9 ± 5.9 |
0.012 | |
| Protein (% E/day) | Baseline: 19.1 ± 3.2 Wk 12: 18.8 ± 2.5 |
Baseline: 18.8 ± 3.7 Wk 12: 18.3 ± 2.5 |
0.950 | |
| Fibre (g/day) | Baseline: 24.6 ± 7.0 Wk 12: 26.5 ± 5.4 |
Baseline: 22.5 ± 7.0 Wk 12: 18.0 ± 4.2 |
2.7x107 | |
| Whole grain (g/day) | Working definition of whole grain: whole grain breads and a bread with low glycaemic index products covered 20% to 25% of total energy intake and were delivered to the participants. The fibre contents of the breads were 6.9% (endosperm rye bread), 6.4% (whole grain wheat bread), and 10% to 14% (commercial whole grain rye breads). Wholemeal pasta. | Refined wheat breads and other cereal products with low fibre. Participants were allowed to eat maximum of 1 to 2 portions of rye products per day. | ‐ | |
| Maki 2010 | Energy (kilocalories/day) | Baseline: 1939 (SEM 97) Wk 4: 1563 (SEM 50) Wk 12: 1529 (SEM 44) |
Baseline: 1853 (SEM 70) Wk 4: 1395 (SEM 44) Wk 12: 1443 (SEM 45) |
0.690 0.009 0.256 |
| Carbohydrate (% E) | Baseline: 44.8 (SEM 0.9) Wk 4: 50.6 (SEM 0.9) Wk 12: 52.2 (SEM 0.9) |
Baseline: 45.6 (SEM 1.2) Wk 4: 49.8 (SEM 1.0) Wk 12: 49.8 (SEM 1.0) |
0.660 0.625 0.017 |
|
| Total fat (% E) | Baseline: 36.9 (SEM 0.8) Wk 4: 30.4 (SEM 0.9) Wk 12: 29.6 (SEM 0.8) |
Baseline: 35.6 (SEM 0.8) Wk 4: 30.0 (SEM 0.8) Wk 12: 29.8 (SEM 0.7) |
0.297 0.697 0.718 |
|
| Protein (% E) | Baseline: 18.2 (SEM 0.5) Wk 4: 20.1 (SEM 0.5) Wk 12: 19.7 (SEM 0.5) |
Baseline: 17.9 (SEM 0.6) Wk 4: 20.0 (SEM 0.6) Wk 12: 20.1 (SEM 0.6) |
0.330 0.971 0.623 |
|
| Fibre (g/day) | Baseline: 15.8 (SEM 1.0) Wk 4: 21.0 (SEM 0.5) Wk 12: 21.7 (SEM 0.5) |
Baseline: 14.8 (SEM 0.8) Wk 4: 11.8 (SEM 0.6) Wk 12: 12.7 (SEM 0.6) |
0.612 < 0.001 < 0.001 |
|
| Whole grain (g/day) | Working definition of whole grain: the whole grain used was a whole grain oat ready‐to‐eat cereal (Cheerios, General Mills, Minneapolis, MN), 2 portions per day (approximately 80 g/day), containing equivalent of 3 g oat β‐glucan. | ‐ | ‐ | |
| Tighe 2010‐W | Energy (kilocalories/day) |
Whole grain wheat group Baseline: 2115 (SEM 64) Wk 12: 2121 (SEM 75) Whole grain wheat + oats group Baseline: 2115 (SEM 58) Wk 12: 2142 (SEM 69) |
Baseline: 2036 (SEM 79) Wk 12: 2080 (SEM 83) |
Baseline: 0.650 Wk 12: 0.843 |
| Carbohydrate (g/day) |
Whole grain wheat group Baseline: 256 (SEM 9) Wk 12: 253 (SEM 9) Whole grain wheat + oats group Baseline: 252 (SEM 7) Wk 12: 243 (SEM 8) |
Baseline: 238 (SEM 10) Wk 12: 245 (SEM 10) |
Baseline: 0.324 Wk 12: 0.633 |
|
| Fat (g/day) |
Whole grain wheat group Baseline: 80.8 (SEM 2.8) Wk 12: 79.7 (SEM 3.3) Whole grain wheat + oats group Baseline: 78.6 (SEM 2.9) Wk 12: 82.1 (SEM 3.5) |
Baseline: 78.7 (SEM 3.6) Wk 12: 79.9 (SEM 4.3) |
Baseline: 0.847 Wk 12: 0.871 |
|
| Protein (g/day) |
Whole grain wheat group Baseline: 85.2 (SEM 3.0) Wk 12: 89.1 (SEM 3.5) Whole grain wheat + oats group Baseline: 83.1 (SEM 2.4) Wk 12: 87.0 (SEM 2.8) |
Baseline: 81.3 (SEM 2.9) Wk 12: 84.0 (SEM 2.4) |
Baseline: 0.627 Wk 12: 0.496 |
|
| Fibre (NSP) (g/day) |
Whole grain wheat group Baseline: 12.3 (SEM 0.4) Wk 12: 18.5 (SEM 0.5) Whole grain wheat + oats group Baseline: 12.4 (SEM 0.4) Wk 12: 16.8 (SEM 0.5) |
Baseline: 10.9 (SEM 0.5) Wk 12: 11.3 (SEM 0.4) |
Baseline: 0.049 Wk 12: < 0.001 |
|
| Whole grain (g/day) |
Working definition of whole grain: not reported Whole grain wheat group 3 servings whole grain foods: 70 to 80 g wholemeal bread and 30 to 40 g whole grain cereals/day Whole grain wheat + oats group 3 servings whole grain foods: 1 serving whole grain wheat products and 2 servings whole grain oat foods/day |
‐ | ‐ | |
| Zhang 2011 | Energy (MJ/day) |
Brown rice Baseline: 8.72 (SD 2.30) Wk 4: 8.31 (SD 1.75) Wk 8: 8.05 (SD 1.89) Wk 12: 8.00 (SD 1.86) Wk 16: 8.22 (SD 1.80) |
White rice Baseline: 8.65 (SD 2.38) Wk 4: 8.16 (SD 2.23) Wk 8: 8.25 (SD 2.01) Wk 12: 8.46 (SD 2.04) Wk 16: 8.60 (SD 2.01) |
‐ |
| Carbohydrate (% E) |
Brown rice Baseline: 53.9 (SD 7.3) Wk 4: 53.3 (SD 6.5) Wk 8: 52.9 (SD 5.5) Wk 12: 51.8 (SD 7.0) Wk 16: 51.6 (SD 7.3) |
White rice Baseline: 54.9 (SD 7.2) Wk 4: 51.8 (SD 6.4) Wk 8: 53.8 (SD 6.3) Wk 12: 52.8 (SD 5.8) Wk 16: 53.3 (SD 6.8) |
‐ | |
| Fat (% E) |
Brown rice Baseline: 32.5 (SD 6.7) Wk 4: 32.3 (SD 5.9) Wk 8: 33.0 (SD 4.5) Wk 12: 34.2 (SD 6.4) Wk 16: 35.0 (SD 6.4) |
White rice Baseline: 31.7 (SD 6.4) Wk 4: 33.1 (SD 6.2) Wk 8: 31.5 (SD 5.8) Wk 12: 32.7 (SD 5.7) Wk 16: 32.7 (SD 6.6) |
‐ | |
| Protein (% E) |
Brown rice Baseline: 15.8 (SD 2.8) Wk 4: 17.2 (SD 2.8) Wk 8: 17.0 (SD 3.1) Wk 12: 16.8 (SD 2.7) Wk 16: 16.1 (SD 2.8) |
White rice Baseline: 15.7 (SD 2.7) Wk 4: 17.4 (SD 2.8) Wk 8: 17.0 (SD 2.7) Wk 12: 16.7 (SD 2.4) Wk 16: 16.0 (SD 2.2) |
‐ | |
| Fibre (g/1000 kJ) |
Brown rice Baseline: 1.34 (SD 0.49) Wk 4: 1.65 (SD 0.40) Wk 8: 1.69 (SD 0.42) Wk 12: 1.64 (SD 0.42) Wk 16: 1.57 (SD 0.51) |
White rice Baseline: 1.32 (SD 0.38) Wk 4: 1.34 (SD 0.42) Wk 8: 1.37 (SD 0.49) Wk 12: 1.28 (SD 0.39) Wk 16: 1.20 (SD 0.39) |
‐ | |
| Whole grain (g/day) | Authors stated that the brown rice was a whole grain in the paper, and Table 1 of the paper reports nutrient comparison of the brown rice versus the white rice used in the study. | ‐ | ‐ |
% E: percentage energy NR: Not reported NS: Not statistically significant NSP: non‐starch polysaccharide RG: refined grains SD: standard deviation SEM: standard error of the mean WG: whole grains