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Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects

NCT01084226 · Status: COMPLETED · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 68

Last updated 2010-03-10

No results posted yet for this study

Summary

The purpose of this study is to investigate the antioxidative effects of alkylresorcinols (AR), originating from the rye fiber, on serum LDL particles and the use of AR or it's metabolites as biomarkers for rye fiber intake and the effect of additional plants sterols, incorporated in the rye bread, on serum total and LDL cholesterol concentration.

Conditions

  • Hypercholesterol

Interventions

DIETARY_SUPPLEMENT

Rye-2008

Sponsors & Collaborators

  • Samfundet Folkhälsan

    collaborator UNKNOWN

  • Sigrid Jusélius Foundation

    collaborator OTHER

  • Fazer

    collaborator OTHER

  • University of Helsinki

    lead OTHER

Principal Investigators

  • Matti J Tikkanen, M.D.. Prof. · Department of Medicine, University of Helsinki, Helsinki, Finland

Study Design

Masking
TRIPLE
Model
PARALLEL

Eligibility

Min Age
20 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2008-02-29
Primary Completion
2009-04-30
Completion
2010-02-28

Countries

  • Finland

Study Locations

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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 NCT01084226 on ClinicalTrials.gov