Effects of Whole Grain Rye on Metabolic Risk Markers and Mood

Not Applicable

Completed

• Conditions: Metabolic Disorders and Cognitive Decline
• Interventions: Other: whole grain; Other: reference

• Registration Number: NCT03275948
• Lead Sponsor: Lund University

Brief Summary

The purpose of the study is to investigate, in healthy middle age subjects, effects of whole grain rye on cognitive functions, mood, and cardiovasculair risk markers

Detailed Description

Not available

Study Timeline

• Study Start: 2016-11-01
• Primary Completion: 2017-02-28
• Study First Submitted: 2017-09-06
• Study First Submitted QC: 2017-09-06
• Study First Posted: 2017-09-08
• Status Verified: 2017-10
• Study Completion: 2017-10-02
• Last Update Submitted: 2017-10-02
• Last Update Posted: 2017-10-04

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 38

Inclusion Criteria

• healthy
• BMI 19-28
• plasma glucose < 6.1 mmol/L
• non smooker

Exclusion Criteria

• known metabolic diseases
• known gastrointestinal disorders
• known cognitive decline.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
whole grain	whole grain	-
refrence	reference	white wheat based product

Primary Outcome Measures

Name	Time	Method
cognitive performance	postprandial 0-180 min after breakfast	test of working memory capacity

Secondary Outcome Measures

Name	Time	Method
glucose tolerance	0-180 min after breakfast	postprandial glucose concentrations