Table_1_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.pdf

BackgroundHealth 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.MethodsHealthy adults (n=45) were provided a variety of WG or refined grain (RG) products for home use for 6 weeks. Intake was measured by calculating disappearance and verified by a daily log. At the beginning and end of the intervention, we administered an Implicit Association Test (IAT), a computer test designed to measure indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and RG food images) and (b) two contrasted attribute categories (words relating to pleasant or unpleasant taste) via a classification task. Response time was used to calculate IAT D scores, indicating the strength of implicit associations between WG and RG and positive or negative taste.ResultsANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste (p

全谷物（WG）消费的健康益处已得到充分证实。当前的美国膳食指南建议，摄入的总谷物中至少应有半数为全谷物；然而，美国人每日的全谷物摄入量不足一份。相较于精制谷物产品，全谷物产品口感欠佳的问题已被报道为接受度和消费全谷物的主要障碍之一。在本项试点研究中，我们的目标是探究仅对自报全谷物摄入量较低的人群暴露于全谷物食品，是否能够改善他们之间关于全谷物与愉悦口感之间的隐式关联。研究方法如下：招募了45名健康成年人，为他们在家庭中使用提供了多种全谷物或精制谷物（RG）产品，为期6周。摄入量通过计算消失量进行测量，并由每日日志进行验证。在干预措施开始和结束时，我们进行了隐式联想测试（IAT），这是一种计算机测试，旨在间接测量两组概念之间的关联强度：（a）两组对比的目标类别（全谷物和精制谷物食品图像）以及（b）两组对比的属性类别（与愉悦或不愉悦口感相关的词汇）通过分类任务实现。响应时间被用来计算IAT D分数，该分数表示全谷物与精制谷物以及正面或负面口感之间的隐式关联强度。研究结果：方差分析协方差（ANCOVA）显示，在研究结束时，平均D分数显著地向全谷物与良好口感之间的正向隐式关联转变（p