Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?

Iron deficiency anaemia is a major problem for women worldwide. Cereal foods are a major source of iron, but much of this is not bioavailability due to it being bound by the high amounts of phytate present in cereals. Destruction of phytate by the phytase enzyme can release iron and increase its bioavailability. In a human cell model of iron uptake, sourdough fermentation, which included activation of phytase, the enzyme that breaks down phyate, led to improved iron bioavailability. This clinical trial will attempt to demonstrate that this concept also works in humans

Study Overview

• Status: Completed
• Conditions: Anaemia; Iron Bioavailability
• Intervention / Treatment: Other: Whole grain rye bread; Other: Whole grain sourdough rye bread

• Study Type: Interventional
• Enrollment (Actual): 102
• Phase: Not Applicable

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 16 years to 48 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: Female

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

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Placebo Comparator: Whole grain rye bread; Whole grain rye bread, 200 g/d. Control intervention.	Other: Whole grain rye bread; 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.	Other: Whole grain sourdough rye bread; Whole grain rye bread fermented with sourdough culture before baking

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
Serum ferritin	12 week values corrected for baseline
Serum transferrin receptor	12 week values corrected for baseline
Haemoglobin	12 week values corrected for baseline

Collaborators and Investigators

• Sponsor: Chalmers University of Technology
• Collaborators: Sahlgrenska University Hospital, Sweden

Study record dates

Study Major Dates

• Study Start: January 1, 2010
• Primary Completion (Actual): July 1, 2013
• Study Completion (Actual): December 1, 2015

Study Registration Dates

• First Submitted: June 2, 2015
• First Submitted That Met QC Criteria: June 3, 2015
• First Posted (Estimate): June 4, 2015

Study Record Updates

• Last Update Posted (Actual): March 15, 2018
• Last Update Submitted That Met QC Criteria: March 14, 2018
• Last Verified: March 1, 2018

More Information

Terms related to this study

• Other Study ID Numbers: Chalmers0002