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Health Effects of Different Types of Bread

NCT04677881 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2021-05-12

No results posted yet for this study

Summary

Dietary fiber is well known to have health promoting effects, including reduced blood glucose and cholesterol levels. Bread is the most important source of dietary fiber in the Norwegian diet. Production of bread has changed from the traditionally use of sourdough, to yeast (Saccharomyces cerevisiae) as the dominating leavening agent in modern industrial production. Sourdough naturally contains bacteria, and through the fermentation process these bacteria release several components that are not found in modern bread using yeast. It has been shown that sourdough may have positive health effects, including on blood glucose regulation. The aim of the project is to investigate if intake of sourdough may give positive health effects compared to beard with yeast.

Conditions

  • IBS

Interventions

OTHER

Intervention group

intervention group: bread with sourdough control group: bread with yeast

Sponsors & Collaborators

  • University of Oslo

    collaborator OTHER

  • Mesterbakeren

    collaborator UNKNOWN

  • Oslo Metropolitan University

    lead OTHER

Principal Investigators

  • Vibeke Telle-Hansen, PhD · Oslo and Akershus University College

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2020-09-01
Primary Completion
2020-12-20
Completion
2020-12-31

Countries

  • Norway

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 NCT04677881 on ClinicalTrials.gov