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The Effect of Lactobacillus Cultures on Iron Bioavailability.

NCT00283491 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 18

Last updated 2009-01-21

No results posted yet for this study

Summary

The purpose of this study is to determine the effect of a lactic acid fermented oat gruel on iron absorption in the upper and lower part of the intestine, respectively.

Conditions

  • Low Iron Stores

Interventions

BEHAVIORAL

Active Lactobacillus plantarum 299v

10\^11 cfu/meal in 2 meals on 2 consecutive days

DIETARY_SUPPLEMENT

Inactive Lactobacillus plantarum 299v

Inactive form of the active treatment but with the fermentation products in the same concentration

Sponsors & Collaborators

  • The Ministry of Science, Technology and Innovation, Denmark

    collaborator OTHER_GOV

  • University of Copenhagen

    lead OTHER

Principal Investigators

  • Klaus Bukhave, MScD · Department of Human Nutrition, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2005-10-31
Completion
2005-11-30

Countries

  • Denmark

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00283491 on ClinicalTrials.gov