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Impact of Whole Grain Rye Bread on Health

NCT06333717 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 33

Last updated 2024-03-27

No results posted yet for this study

Summary

This randomized controlled trial aims to study how a high intake of a fibre-rich bread affects the composition and functioning of the gut microbiota in healthy subjects, and how this, in turn, impacts on the release of gut peptides, intestinal permeability, stress and cognitive performance.

Conditions

  • Healthy Diet

Interventions

DIETARY_SUPPLEMENT

Whole grain bread

Consumption of high-fibre bread as a dietary supplementation

DIETARY_SUPPLEMENT

Control bread

Consumption of control bread as a dietary supplementation

Sponsors & Collaborators

  • Örebro University, Sweden

    lead OTHER

Principal Investigators

  • Rebecca Wall, PhD · Örebro University, Sweden

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2021-03-03
Primary Completion
2021-03-03
Completion
2021-11-05

Countries

  • Sweden

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 NCT06333717 on ClinicalTrials.gov