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. 2017 Aug 24;2017(8):CD005051. doi: 10.1002/14651858.CD005051.pub3

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