Impacts of Whole-Grain Soft Red, Whole-Grain Soft White, and Refined Soft White Wheat Flour Crackers on Gastrointestinal Inflammation and the Gut Microbiota of Adult Humans.

Gigi A Kinney, Eliot N Haddad, Neha Gopalakrishnan, Kameron Y Sugino, Linda S Garrow, Perry K W Ng, Sarah S Comstock

Abstract read

In one paragraph

Article in Biology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Gigi A KinneyDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.

Eliot N HaddadDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.ORCID 0000-0002-9207-7325

Neha GopalakrishnanDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.

Kameron Y SuginoDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.

Linda S GarrowDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.

Perry K W NgDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.

Sarah S ComstockDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.ORCID 0000-0003-3107-7652

Funding

AgBioResearch funds awarded to S. S. C.Michigan Soft White Wheat Endowment funds awarded to P.K.W.N.Michigan State University Start-up funds to S.S.C.

6 · The paper itself

Abstract

Consumption of whole-grain wheat has been associated with positive health outcomes, but it remains unclear whether different types of wheat elicit varying effects on the gut microbiome and intestinal inflammation. The objectives of this research were to investigate the effect of two whole-grain wheat flours versus refined wheat flour on the diversity of the human gut microbiota, as well as on butyrate production capacity and gastrointestinal inflammation, using one-week dietary interventions. For this study, 28 participants were recruited, with ages ranging from 18 to 55 years and a mean BMI of 26.0 kg/m

Indexed as

butyratecalprotectinfiberlipocalin-2microbiotawheatwhole grain

Identifiers

PMID39336104

DOI10.3390/biology13090677

PMCPMC11428712

What OpenQuestion holds

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LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.