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Determining the Potential of Wholegrain Wheat and Rye to Improve Gut HealTh

NCT02358122 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 75

Last updated 2015-02-06

No results posted yet for this study

Summary

A dietary intervention study designed as a randomized, controlled, parallel intervention of 6-weeks duration. A total of 75 participants will be included in the study and randomly allocated to one of three interventions (refined wheat, whoelgrain wheat or wholegrain rye). Clinincal examinations including anthropometric assessment, fecal, urine and fastign blood sampling, dietary assessment and a meal challenge will be done before (week 0) and after (week 6) the intervention. At timepoints week 0, 2, 4 and 6 questionnaires will be filled in concerning satisfaction with diet and gastrointestinal symptoms.

Conditions

Interventions

OTHER

Wholegrain rye

A variety of cereal foods providing \>100g/day wholegrain from rye

OTHER

Wholegrain wheat

A variety of cereal foods providing \>100g/day wholegrain from wheat

OTHER

Refined wheat

A variety of cereal foods providing 0g/day wholegrain

Sponsors & Collaborators

  • Lantmännens Forskningsstiftelse

    collaborator UNKNOWN

  • University of Copenhagen

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2014-09-30
Primary Completion
2014-12-31
Completion
2015-12-31

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Diseases

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 NCT02358122 on ClinicalTrials.gov