Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals
- Conditions
- BreadHematologic TestsDietary ModificationGastrointestinal MicrobiomeBody Weight Changes
- Interventions
- Other: Consumption of sourdough breadOther: Consumption of white bread
- Registration Number
- NCT02936362
- Lead Sponsor
- Tel-Aviv Sourasky Medical Center
- Brief Summary
Bread is the most common grain product in the world, with consumption surpassing 3 billion individuals per year. Sourdough whole-grain bread is considered a healthy alternative to white, refined-wheat bread.
This cross-over study will test the effect of consumption of sourdough bread compared to white bread following a short dietary intervention period (one week) on multiple clinical parameters and gut microbiota.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 20
- Able to provide and signed informed consent form
- Over 18 years
- Not in active military service
- Ability to technically operate a glucometer
- Prediagnosed type I / type II diabetes mellitus
- Pregnancy
- Usage of antibiotics within three months prior to participation
- Chronically active inflammatory or neoplastic disease in the three years prior to enrollment
- Skin disease, including contact dermatitis, precluding proper attachment of the continuous glucose monitor
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description White bread, sourdough bread Consumption of sourdough bread Consumption of white bread for one week, 2 week washout, consumption of sourdough bread for one week Sourdough bread, white bread Consumption of white bread Consumption of sourdough bread for one week, 2 week washout, consumption of white bread for one week White bread, sourdough bread Consumption of white bread Consumption of white bread for one week, 2 week washout, consumption of sourdough bread for one week Sourdough bread, white bread Consumption of sourdough bread Consumption of sourdough bread for one week, 2 week washout, consumption of white bread for one week
- Primary Outcome Measures
Name Time Method Changes to glycemic control One week Measured as blood glucose levels at wake-up (mg/dl).
- Secondary Outcome Measures
Name Time Method Changes to weight (Kg.) One week Changes to triglycerides levels (mg/dl) One week Measured by a blood test.
Changes to Creatinine levels (mg/dl) One week Measured by a blood test.
Changes to Basal Metabolic Rate (BMR; J) One week Changes to LDL cholesterol levels (mg/dl) One week Measured by a blood test.
Changes to C-Reactive Protein (CRP) levels (mg/l) One week Measured by a blood test.
Changes to blood pressure (mmHg) One week Changes to Alanine Transaminase (ALT) levels (IU/l) One week Measured by a blood test.
Changes to Aspartate Transaminase (AST) levels (IU/I) One week Measured by a blood test.
Changes to Gamma-Glutamyl Transpeptidase (GGT) levels (IU/l) One week Measured by a blood test.
Changes to Urea levels (mg/dl) One week Measured by a blood test.
Changes to total cholesterol levels (mg/dl) One week Measured by a blood test.
Changes to HDL cholesterol levels (mg/dl) One week Measured by a blood test.
Changes to Magnesium levels (mg/dl) One week Measured by a blood test.
Changes to Calcium levels (mg/dl) One week Measured by a blood test.
Changes to Iron levels (mg/dl) One week Measured by a blood test.
Changes to Lactate Dehydrogenase (LDH) levels One week Measured by a blood test (IU/l)
Changes to Thyroid Stimulating Hormone (TSH) One week D Measured by a blood test (mIU/ml)
Trial Locations
- Locations (2)
Department of Gastroentherology
🇮🇱Tel Aviv, Israel
Weizmann Institute of Science
🇮🇱Rehovot, Israel