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Effect of Sourdough Bread Consumption on Postprandial Responses, Appetite Regulation and Energy Intake

NCT06015867 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 47

Last updated 2024-05-14

No results posted yet for this study

Summary

During this project the effect of yeast bread and sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.

Conditions

  • Appetite
  • Satiety
  • Energy Intake
  • Glucose Response
  • Insulin Response
  • Gastric Emptying

Interventions

DIETARY_SUPPLEMENT

Dietary Intervention with Wholemeal Bread with Yeast

Single administration of 150g wholemeal long-time processed bread with baker's yeast, with no lactic acid (control).

DIETARY_SUPPLEMENT

Dietary Intervention with Wholemeal Sourdough Bread

Single administration of 150g wholemeal long-time processed sourdough bread (with alternative lactic acid bacteria and yeast) high in lactic acid concentration.

Sponsors & Collaborators

  • KU Leuven

    lead OTHER

Principal Investigators

  • Kristin Verbeke, PhD · KU Leuven

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2024-01-01
Primary Completion
2024-04-28
Completion
2024-04-28

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 NCT06015867 on ClinicalTrials.gov