ArticleFrontiers in nutrition2024
Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial.
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT01403857 (Evaluating Liking, Acceptability and Health Benefits of Grain Products), which is not on this map. Cited by 3 papers, 1 of them a synthesis that pooled it.
What it found
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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.
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.
Evaluating Liking, Acceptability and Health Benefits of Grain Products
Who cites it
3 citing papers in PubMed, 1 synthesis or guideline pooled it.
- U.S. consumer acceptance of whole grains, local grains, and alternative grain networks: a scoping review.Frontiers in nutrition · 2026Pooled it
- The need and strategies for increasing whole-grain intake: a narrative review focused on the UK and Ireland.The British journal of nutrition · 2025Review
- The burden of colorectal cancer attributable to diet low in whole grains from 1990 to 2021: a global, regional and national analysis.Frontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains. In this pilot study, we aimed to determine if mere exposure to WG foods in self-reported low WG consumers would improve their implicit associations between WG and pleasant taste. Methods: Healthy adults ( Results: ANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste ( Conclusion: These findings suggest that mere exposure to WG products over an extended period of time in a free-living situation can improve automatic attitudes toward WG, potentially leading to increased consumption of WG foods. Clinical trial registration: Clinicaltrials.Gov, identifier NCT01403857.
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Registered trials
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.