2022
Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal
Gyawali P, Tamrakar D, Shrestha A, Shrestha H, Karmacharya S, Bhattarai S, Bhandari N, Malik V, Mattei J, Spiegelman D, Shrestha A. Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal. Food Science & Nutrition 2022, 10: 1864-1874. PMID: 35702294, PMCID: PMC9179153, DOI: 10.1002/fsn3.2803.Peer-Reviewed Original ResearchHealth benefitsPrevalence of diabetesRisk of diabetesPercent of participantsBrown rice consumptionMixed-method qualitative studyWhite riceWorksite cafeteriasFamily awarenessLack of awarenessPoor perceptionDiabetesFocus group discussionsParticipantsQualitative studyMajor barrierSide dishesImproved knowledge
2017
A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults
Adebamowo SN, Eseyin O, Yilme S, Adeyemi D, Willett WC, Hu FB, Spiegelman D, Adebamowo CA, Initiative T. A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults. Frontiers In Nutrition 2017, 4: 33. PMID: 28775984, PMCID: PMC5517499, DOI: 10.3389/fnut.2017.00033.Peer-Reviewed Original ResearchBody mass indexGlucose levelsTwo-hour postprandial blood glucoseMean body mass indexLarge-scale intervention trialsPostprandial glucose levelsPostprandial blood glucoseBlood sugar levelsTimes/weekType 2 diabetesBlood glucose levelsFocus group discussionsWhole grain productsBrown rice mealLong-term trialsBrown rice consumptionConsumption of mealsMass indexIntervention trialsMean ageBlood glucoseNigerian adultsWhite riceMetabolic disordersLower risk