Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility

Not Applicable

Recruiting

• Conditions: Energy Intake; Overweight and Obesity; Body Weight Changes; Appetite Regulation; Eating Behavior
• Interventions: Other: Dietary Intervention with Brown Bread; Other: Dietary Intervention with Sourdough Bread

• Registration Number: NCT05590611
• Lead Sponsor: KU Leuven

Brief Summary

The present study is a pilot study examining whether long-term sourdough bread consumption reduces energy intake and blood lipids levels over a period of 4 weeks in free-living normalweight and overweight participants.

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2022-10-17
• Study First Submitted QC: 2022-10-19
• Study First Posted: 2022-10-21
• Study Start: 2022-12-01
• Status Verified: 2023-06
• Last Update Submitted: 2023-06-02
• Last Update Posted: 2023-06-05
• Primary Completion: 2024-09
• Study Completion: 2024-09

Recruitment & Eligibility

• Status: RECRUITING
• Sex: All
• Target Recruitment: 100

Inclusion Criteria

• Female and male participants
• Age range 18 - 50
• BMI range >20 kg/m2 at screening visit
• Regular eating pattern (3 meals per day on at least 5 days per week)
• Habitual brown bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ)
• Stable body weight for the last 6 months

Exclusion Criteria

• Currently smoking or willingness to smoke during the study period
• Pregnancy, lactation or wish to become pregnant during the study period
• Previous or current gastrointestinal or endocrine disorders
• Previous or current substance/alcohol dependence or abuse (> 2 units per day/14 units per week)
• Coeliac disease or gluten sensitivity
• Allergy/intolerance to milk, egg, nuts, soy or sesame
• Habitual sourdough bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ)
• Excessive concern about eating habits or body weight as evidenced from scores < 18 on the restraint and disinhibition subscales of the Three-Factor Eating Questionnaire (Stunkard & Messick, 1985)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
Brown Bread	Dietary Intervention with Brown Bread	-
Wholemeal Sourdough Bread	Dietary Intervention with Sourdough Bread	-

Primary Outcome Measures

Name	Time	Method
Energy intake (kilocalories)	4 weeks	Assessed via 4-day food diaries using a mobile app

Secondary Outcome Measures

Name	Time	Method
Body weight	4 weeks
Blood lipid levels	4 weeks	Plasma total cholesterol, triglycerides, LDL and HDL cholesterol, colourimetrically

Trial Locations

Locations (1)

KU Leuven; 🇧🇪 Leuven, Vlaams Brabant, Belgium