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Zinc Absorption in Flakes Derived from Sprouted or Hydrothermally Processed Wheat

NCT06236620 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 34

Last updated 2025-03-07

No results posted yet for this study

Summary

The aim of this project is to investigate whether the increased zinc bio-accessibility values in sprouted or hydrothermally processed wheat is reflected in an increased zinc absorption in human subjects after consuming breakfast flakes derived from such processed wheats.

Conditions

  • Zinc Absorption

Interventions

DIETARY_SUPPLEMENT

Processing of wheat

Investigating if the consumption of sprouted or hydrothermally processed wheat affects the iron and zinc absorption in humans

Sponsors & Collaborators

  • KU Leuven

    lead OTHER

Principal Investigators

  • Kristin Verbeke, Prof. · KU Leuven

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2024-02-19
Primary Completion
2024-07-02
Completion
2024-07-10

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 NCT06236620 on ClinicalTrials.gov