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Featured researches published by A. Radford.


Journal of Nutrition | 2012

Fecal Lactic Acid Bacteria Increased in Adolescents Randomized to Whole-Grain but Not Refined-Grain Foods, whereas Inflammatory Cytokine Production Decreased Equally with Both Interventions

Bobbi Langkamp-Henken; Carmelo Nieves; Tyler Culpepper; A. Radford; Stéphanie-Anne Girard; Christine Hughes; Mary C. Christman; Volker Mai; Wendy J. Dahl; Thomas William-Maxwell Boileau; Satya S. Jonnalagadda; Frank Thielecke

The intake of whole-grain (WG) foods by adolescents is reported to be approximately one-third the recommended intake of 48 g/d. This 6-wk randomized interventional study determined the effect of replacing grains within the diet with refined-grain (RG; n = 42) or WG (n = 41) foods/d on gastrointestinal and immune health in adolescents (aged 12.7 ± 0.1 y). A variety of grain-based foods were delivered weekly to participants and their families. Participants were encouraged to eat 3 different kinds of study foods (e.g., bread, cereals, snacks)/d with goals of 0 g/d (RG) and 80 g/d (WG). Stool samples were obtained during the prebaseline and final weeks to measure bifidobacteria and lactic acid bacteria (LAB) using qPCR. Stool frequency was recorded daily. Blood was drawn at baseline and at final visits for immune markers. Across groups, total-grain intake increased by one serving. The intake of WG was similar at baseline (18 ± 3 g) between groups but increased to 60 ± 5 g in the WG group and decreased to 4 ± 1 g in the RG group. Fecal bifidobacteria increased from baseline with both interventions, but LAB increased (P < 0.05) from baseline [2.4 ± 0.2 log(10) genome equivalents (eq)] to wk 6 (3.0 ± 0.2 log(10) genome eq) in the WG group but not in the RG group (baseline: 2.9 ± 0.2 log(10) genome eq; wk 6: 3.0 ± 0.1 log(10) genome eq). There was no difference in stool frequency, serum antioxidant potential, or in vitro LPS-stimulated mononuclear cell production of inflammatory cytokines between groups. However, across both groups the number of daily stools tended to increase (P = 0.08) by 0.0034 stools/g WG or by 0.2 stools with 60 g WG, mean antioxidant potential increased by 58%, and mean production of TNF-α, IL-1β, and IL-6 decreased by 24, 22, and 42%, respectively, between baseline and wk 6. Overall, incorporating either WG or RG foods increased serum antioxidant concentrations and decreased inflammatory cytokine production; however, WG study foods had more of an effect on aspects of gastrointestinal health.


Journal of the Academy of Nutrition and Dietetics | 2014

Whole-Grain Intake in Middle School Students Achieves Dietary Guidelines for Americans and MyPlate Recommendations when Provided as Commercially Available Foods: A Randomized Trial

A. Radford; Bobbi Langkamp-Henken; Christine Hughes; Mary C. Christman; Satya S. Jonnalagadda; Thomas William-Maxwell Boileau; Frank Thielecke; Wendy J. Dahl

In accordance with the 2010 Dietary Guidelines for Americans, at least half of total grain intake should be whole grains. Adolescents are currently not consuming the recommended daily intake of whole grains. Research is needed to determine whether whole grains are acceptable to adolescents and whether changing their food environment to include whole-grain foods will improve intake. The aim of this study was to determine the effect of providing refined-grain or whole-grain foods to adolescents, with encouragement to eat three different grain-based foods per day, on total grain and whole-grain intakes. Middle school students (n=83; aged 11 to 15 years) were randomly assigned to either refined-grain or whole-grain foods for 6 weeks. Participants and their families were provided with weekly grains (eg, bread, pasta, and cereals), and participants were provided grain snacks at school. Intake of grains in ounce equivalents (oz eq) was determined through eight baseline and intervention targeted 24-hour diet recalls. Participants consumed 1.1±1.3 oz eq (mean±standard deviation) of whole grains at baseline, out of 5.3±2.4 oz eq of total grains. During intervention, whole-grain intake increased in the whole-grain group (0.9±1.0 to 3.9±1.8 oz eq/day), whereas those in the refined-grain group reduced whole-grain intake (1.3±1.6 to 0.3±0.3 oz eq/day; P<0.002, group by time period interaction). Total grain intake achieved was 6.4±2.1 oz eq/day and did not differ across intervention groups. Providing adolescents with whole-grain foods in their school and home environments was an effective means of achieving recommendations.


Journal of Functional Foods | 2016

Resistant potato starches (type 4 RS) exhibit varying effects on laxation with and without phylum level changes in microbiota: A randomised trial in young adults

Wendy J. Dahl; Amanda L. Ford; Maria Ukhanova; A. Radford; Mary C. Christman; Sheldon Waugh; Volker Mai


Journal of Nutrition Education and Behavior | 2012

The Effect of Snack Foods with Added Fiber on Nutrient Intakes in Healthy Adults

Wendy J. Dahl; B. Monarch; A. Radford; Bobbi Langkamp-Henken; Anne Mathews


The Journal of Extension | 2016

Evaluation of a Cooperative Extension Curriculum in Florida: Food Modification for Special Needs.

Wendy J. Dahl; Amanda L. Ford; A. Radford; Nancy J. Gal


Archive | 2012

Fecal Lactic Acid Bacteria Increased in Adolescents Randomized to Whole-Grain but Not Refined-Grain Foods, whereas Inflammatory Cytokine Production Decreased Equally with

Bobbi Langkamp-Henken; Carmelo Nieves; Tyler Culpepper; A. Radford; Stéphanie-Anne Girard; Christine Hughes; Mary C. Christman; Volker Mai; Wendy J. Dahl; Thomas William-Maxwell Boileau; Satya S. Jonnalagadda; Frank Thielecke


Journal of the Academy of Nutrition and Dietetics | 2012

Effects of Fructooligosaccharide Fortified Snack Foods on Gastrointestinal Symptoms in Healthy Adults

A. Wright; Bobbi Langkamp-Henken; Anne Mathews; Mary C. Christman; A. Radford; Wendy J. Dahl


Journal of the Academy of Nutrition and Dietetics | 2012

Effects of Resistant Potato Starches on Gastrointestinal Symptoms and Function

Wendy J. Dahl; A. Radford; Bobbi Langkamp-Henken


Journal of Nutrition Education and Behavior | 2012

Fruit/Vegetable/Fiber Screener® for Predicting Current Fiber Intake

Wendy J. Dahl; M. Montant; A. Radford; Bobbi Langkamp-Henken; Anne Mathews


Journal of The American Dietetic Association | 2011

Providing Foods with Added Functional Fiber Improves Fiber Intake without Impact on Energy Intake and Overall Quality of Life

Younis A. Salmean; J. Watson; A. Radford; Bobbi Langkamp-Henken; Wendy J. Dahl

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