MedTrace Logo

Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?

NCT02462798 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 102

Last updated 2018-03-15

No results posted yet for this study

Summary

Iron deficiency anaemia is a major problem for women worldwide. Cereal foods are a major source of iron, but much of this is not bioavailability due to it being bound by the high amounts of phytate present in cereals. Destruction of phytate by the phytase enzyme can release iron and increase its bioavailability. In a human cell model of iron uptake, sourdough fermentation, which included activation of phytase, the enzyme that breaks down phyate, led to improved iron bioavailability. This clinical trial will attempt to demonstrate that this concept also works in humans

Conditions

  • Iron Bioavailability
  • Anaemia

Interventions

OTHER

Whole grain rye bread

Whole grain rye bread baked without sourdough fermentation (normal yeast-based fermentation)

OTHER

Whole grain sourdough rye bread

Whole grain rye bread fermented with sourdough culture before baking

Sponsors & Collaborators

  • Sahlgrenska University Hospital

    collaborator OTHER

  • Chalmers University of Technology

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
TRIPLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2010-01-31
Primary Completion
2013-07-31
Completion
2015-12-31

More Related Trials

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 NCT02462798 on ClinicalTrials.gov