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

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)

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

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

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

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.

‐

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.

‐

‐

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

‐

‐

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.

‐

‐