Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Healthy women under 50 years old
Exclusion Criteria:
- Pregnancy or breast feeding
- Use of mineral or other dietary supplements
- Use of medical or recreational drugs
- Donation of blood within the previous 3 months
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Parallel Assignment
- Masking: Triple
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Placebo Comparator: Whole grain rye bread
Whole grain rye bread, 200 g/d.
Control intervention.
|
Whole grain rye bread baked without sourdough fermentation (normal yeast-based fermentation)
|
|
Experimental: Whole grain sourdough rye bread
Whole grain rye bread, 200 g/d.
Experimental intervention.
|
Whole grain rye bread fermented with sourdough culture before baking
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Serum ferritin
Time Frame: 12 week values corrected for baseline
|
12 week values corrected for baseline
|
|
Serum transferrin receptor
Time Frame: 12 week values corrected for baseline
|
12 week values corrected for baseline
|
|
Haemoglobin
Time Frame: 12 week values corrected for baseline
|
12 week values corrected for baseline
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- Chalmers0002
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