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The Effect of Wheat Germ on Gastrointestinal Discomfort, Blood Cholesterol and Postprandial Glycaemic Response

NCT02405507 · Status: COMPLETED · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 55

Last updated 2019-11-07

No results posted yet for this study

Summary

Wheat germ is a by-product of the wheat-milling industry with high nutritional value and therefore could be used as a raw source for the preparation of food products such as bread, cookies, muffins, etc.

The aim of this study is to assess the effects of ingesting wheat breads supplemented with wheat germ on gastrointestinal discomfort, blood cholesterol and postprandial glycaemic response in healthy human volunteers.

Conditions

  • Healthy Volunteers

Interventions

DIETARY_SUPPLEMENT

wheat bread with wheat germ

DIETARY_SUPPLEMENT

wheat bread without wheat germ

Sponsors & Collaborators

  • Center for Health Technology and Services Research

    collaborator OTHER

  • Project VALORINTEGRADOR financed by COMPETE (FCOMP-01-0202-FEDER-038861)

    collaborator UNKNOWN

  • Universidade do Porto

    lead OTHER

Principal Investigators

  • Conceição Calhau, PhD · CINTESIS, Faculty of Medicine of the University of Porto

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-06-30
Primary Completion
2016-10-31
Completion
2017-03-31

Countries

  • Portugal

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 NCT02405507 on ClinicalTrials.gov