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Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility

NCT05590611 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 100

Last updated 2023-06-05

No results posted yet for this study

Summary

The present study is a pilot study examining whether long-term sourdough bread consumption reduces energy intake and blood lipids levels over a period of 4 weeks in free-living normalweight and overweight participants.

Conditions

  • Appetite Regulation
  • Energy Intake
  • Body Weight Changes
  • Eating Behavior
  • Overweight and Obesity

Interventions

OTHER

Dietary Intervention with Brown Bread

The participants in this group will be asked to replace all their habitual bread intake by standard brown bread. The duration of the study for each participant is 4 weeks. Apart from the change in type of bread, participants will maintain their habitual diet.

OTHER

Dietary Intervention with Sourdough Bread

The participants in thisgroup will be asked to replace all their habitual bread intake by wholemeal sourdough bread. The duration of the study for each participant is 4 weeks. Apart from the change in type of bread, participants will maintain their habitual diet.

Sponsors & Collaborators

  • KU Leuven

    lead OTHER

Principal Investigators

  • Kristin Verbeke · KU Leuven

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2022-12-01
Primary Completion
2024-09-30
Completion
2024-09-30

Countries

  • Belgium

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 NCT05590611 on ClinicalTrials.gov