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Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread.

NCT03946293 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 19

Last updated 2019-05-10

No results posted yet for this study

Summary

This study evaluates the impact of a high phenolic acid intake from wholegrain wheat bread on human vascular function and plasma phenolic acid concentrations in healthy adults. All participants received a high fibre flatbread with enzymatically released free FA (14.22 mg), an equivalent standard high fibre bread (2.34 mg), or a white bread control (0.48 mg).

Conditions

  • Cardiovascular Risk Factor

Interventions

DIETARY_SUPPLEMENT

White Bread

White bread made with commercial white flour with bran/fibre removed

DIETARY_SUPPLEMENT

Wholegrain bread

Wholegrain bread made with commercial wholegrain flour.

DIETARY_SUPPLEMENT

Wholegrain Enzyme

Wholegrain bread made with enzyme-treated commercial wholegrain flour.

Sponsors & Collaborators

  • Biotechnology and Biological Sciences Research Council

    collaborator OTHER

  • University of Reading

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
55 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-01-05
Primary Completion
2015-06-30
Completion
2015-11-15

Countries

  • United Kingdom

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 NCT03946293 on ClinicalTrials.gov