Older adults sought for oat, barley study
Adults who are at least 50 years old are invited to participate in a sensory research study on the consumer acceptability of oats and barley.
From 3–6 p.m. Monday, May 2, participants will sample four recipes that contain either oats or barley and be asked to take a brief survey.
The testing is part of thesis research being conducted by Amy Ryan, a graduate student in the School of Food and Agriculture who is pursuing a master’s degree in nutrition.
Working under the advisement of Mary Ellen Camire, a professor of food science and human nutrition who also has conducted research on whole grains, Ryan aims to measure the potential consumer demand and interest in oats and barley among older adults.
“As of 2015, Maine has the oldest population in the United States, with a median age of 44.2 years old,” Ryan says. “Knowing the aging demographic of Maine residents and the increased risk that age brings in the development of many health issues — especially Type 2 diabetes and high cholesterol — it is imperative to consider how to prevent and reduce the incidence of these health problems in an efficient and effective manner.”
All whole grains are rich sources of dietary fiber, but oats and barley are particularly beneficial due to their high beta-glucan content. Orally ingested beta-glucan can help reduce LDL cholesterol and stabilize blood glucose fluctuations associated with Type 2 diabetes, according to Ryan.
“Increasing awareness and consumption of these grains is one way to help prevent and reduce the incidence of the many health problems older adults face,” she says. “Though wheat is the primary crop currently grown and harvested in Maine, measuring potential consumer demand and interest in other grains, like oats and barley, may open up new opportunities to advance the nutritional and economic health of this state.”
The study will take place in Hitchner Hall, Room 158, and is expected to take 20–30 minutes to complete. Appointments can be made by emailing Ryan at amy.ryan@maine.edu.
Those who have allergies to dairy, gluten/wheat, bananas, soy, chocolate, seeds or beans are asked not to participate. In addition, people with any other known allergies, should inform Ryan or Camire before participating.
Individuals who complete the anonymous electronic survey will be given $5 and be entered into a drawing for a $75 Hannaford gift card. The recipes used for creating the food products also will be provided after the testing.
For more information or questions regarding the study, contact Ryan at amy.ryan@maine.edu, or Camire at mary.camire@umit.maine.edu, 581.1733.