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Micronutrient Bioavailability From Wheat

NCT05536947 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 25

Last updated 2022-09-13

No results posted yet for this study

Summary

The purpose of this study is to determine if physical disruption of wheat aleurone cell walls (micro-milling) increases micronutrient availability.

Conditions

  • Healthy

Interventions

OTHER

Bread product (standard milled)

Bread rolls made from standard milled flour.

OTHER

Bread Product (micro-milled)

Bread rolls made from micro-milled whole grain flour.

OTHER

Bread Product (standard aleurone)

Bread rolls made from white flour/standard milled aleurone mix

OTHER

Bread product (micro-milled aleurone)

Bread rolls made from white flour/micro-milled aleurone mix.

Sponsors & Collaborators

Principal Investigators

  • Paul A Sharp, PhD · King's College London, Department of Nutritional Sciences

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
19 Years
Max Age
49 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2021-11-26
Primary Completion
2022-12-31
Completion
2022-12-31

Countries

  • United Kingdom

Study Locations

More Related Trials

Entities

Companies

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 NCT05536947 on ClinicalTrials.gov