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Intermediate Wheatgrass Products and Gut Health
Sponsor: University of Minnesota
Summary
This study will evaluate the effect of daily consumption of intermediate wheatgrass-based products on measures of gut health compared with whole wheat-based products in healthy adults with traditional western fiber intake. Participants will first complete screening, stool sample collection, and the Diet History Questionnaire III. Participants with dietary fiber intake greater than 12g/1000 calories per day will complete the study after baseline procedures. Participants with dietary fiber intake of 12g/1000 calories per day or less will enter a randomized crossover dietary intervention. During the intervention, participants will consume intermediate wheatgrass-based products and whole wheat-based products in randomized order. Each intervention period will last 2 weeks and will be separated by a 2-week washout period. The primary outcome is change in Gut Microbiome Wellness Index. Gastrointestinal symptom scores will also be assessed.
Official title: The Effect of Regular Consumption of Intermediate Wheatgrass-Based Products on Measures of Gut Health
Key Details
Gender
All
Age Range
18 Years - Any
Study Type
INTERVENTIONAL
Enrollment
47
Start Date
2024-09-01
Completion Date
2026-08-31
Last Updated
2026-08-19
Healthy Volunteers
Yes
Interventions
Intermediate Wheatgrass-Based Products
Participants will consume two slices of bread made from whole intermediate wheatgrass flour and 1/2 cup of puffed intermediate wheatgrass cereal per day for 2 weeks.
Whole Wheat-Based Products
Participants will consume two slices of bread made from whole wheat flour and 1/2 cup of puffed whole wheat cereal per day for 2 weeks.
Locations (1)
University of Minnesota Food Science and Nutrition Building
Saint Paul, Minnesota, United States