NCT02462798

Brief Summary

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

Trial Health

100
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
102

participants targeted

Target at P50-P75 for not_applicable

Timeline
Completed

Started Jan 2010

Longer than P75 for not_applicable

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

January 1, 2010

Completed
3.5 years until next milestone

Primary Completion

Last participant's last visit for primary outcome

July 1, 2013

Completed
1.9 years until next milestone

First Submitted

Initial submission to the registry

June 2, 2015

Completed
2 days until next milestone

First Posted

Study publicly available on registry

June 4, 2015

Completed
6 months until next milestone

Study Completion

Last participant's last visit for all outcomes

December 1, 2015

Completed
Last Updated

March 15, 2018

Status Verified

March 1, 2018

Enrollment Period

3.5 years

First QC Date

June 2, 2015

Last Update Submit

March 14, 2018

Conditions

Outcome Measures

Primary Outcomes (3)

  • Serum ferritin

    12 week values corrected for baseline

  • Serum transferrin receptor

    12 week values corrected for baseline

  • Haemoglobin

    12 week values corrected for baseline

Study Arms (2)

Whole grain rye bread

PLACEBO COMPARATOR

Whole grain rye bread, 200 g/d. Control intervention.

Other: Whole grain rye bread

Whole grain sourdough rye bread

EXPERIMENTAL

Whole grain rye bread, 200 g/d. Experimental intervention.

Other: Whole grain sourdough rye bread

Interventions

Whole grain rye bread baked without sourdough fermentation (normal yeast-based fermentation)

Whole grain rye bread

Whole grain rye bread fermented with sourdough culture before baking

Whole grain sourdough rye bread

Eligibility Criteria

Age18 Years - 50 Years
Sexfemale
Healthy VolunteersYes
Age GroupsAdult (18-64)

You may qualify if:

  • Healthy women under 50 years old

You may not qualify if:

  • 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

Contact the study team to confirm eligibility.

Sponsors & Collaborators

MeSH Terms

Conditions

Anemia

Condition Hierarchy (Ancestors)

Hematologic DiseasesHemic and Lymphatic Diseases

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Masking
TRIPLE
Who Masked
PARTICIPANT, INVESTIGATOR, OUTCOMES ASSESSOR
Purpose
BASIC SCIENCE
Intervention Model
PARALLEL
Sponsor Type
OTHER
Responsible Party
SPONSOR

Study Record Dates

First Submitted

June 2, 2015

First Posted

June 4, 2015

Study Start

January 1, 2010

Primary Completion

July 1, 2013

Study Completion

December 1, 2015

Last Updated

March 15, 2018

Record last verified: 2018-03