Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
1 other identifier
interventional
102
0 countries
N/A
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
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P50-P75 for not_applicable
Started Jan 2010
Longer than P75 for not_applicable
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
January 1, 2010
CompletedPrimary Completion
Last participant's last visit for primary outcome
July 1, 2013
CompletedFirst Submitted
Initial submission to the registry
June 2, 2015
CompletedFirst Posted
Study publicly available on registry
June 4, 2015
CompletedStudy Completion
Last participant's last visit for all outcomes
December 1, 2015
CompletedMarch 15, 2018
March 1, 2018
3.5 years
June 2, 2015
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 COMPARATORWhole grain rye bread, 200 g/d. Control intervention.
Whole grain sourdough rye bread
EXPERIMENTALWhole grain rye bread, 200 g/d. Experimental intervention.
Interventions
Whole grain rye bread baked without sourdough fermentation (normal yeast-based fermentation)
Whole grain rye bread fermented with sourdough culture before baking
Eligibility Criteria
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
- Chalmers University of Technologylead
- Sahlgrenska University Hospitalcollaborator
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
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