Nestle teams up with Cleveland Clinic for collaborative study

GLENDALE, Calif. Nestle announced Thursday its donation to Cleveland Clinic's Lerner Research Institute to fund a collaborative study focused on examining the effects of a diet rich in whole grains on body composition and energy metabolism.

Nestle USA chairman and CEO Brad Alford said the collaboration "combines Nestle's core expertise in nutrition with Lerner Research Institute's scientific vision, and will help us define the scientific basis for new product development. Our ultimate goal is to provide good tasting products with nutritional benefits to consumers."

The 26-week study will enroll 40 to 50 people, who will eat meals provided by Nestle Prepared Food Co.'s facility in Solon, Ohio -- home to the nation's leading frozen food brands, Stouffer's and Lean Cuisine. During the first phase, one group's diet will include most of their carbohydrates coming from whole grains while the other will receive meals with carbohydrates mainly from refined grains. During the second phase, the two groups will switch diets. Each study participant will receive complementary nutrition counseling, food and medical testing.