Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects

Phase 2

Completed

• Conditions: Hypercholesterol
• Interventions: Dietary Supplement: Rye-2008

• Registration Number: NCT01084226
• Lead Sponsor: University of Helsinki

Brief Summary

The purpose of this study is to investigate the antioxidative effects of alkylresorcinols (AR), originating from the rye fiber, on serum LDL particles and the use of AR or it's metabolites as biomarkers for rye fiber intake and the effect of additional plants sterols, incorporated in the rye bread, on serum total and LDL cholesterol concentration.

Detailed Description

Not available

Study Timeline

• Study Start: 2008-02
• Primary Completion: 2009-04
• Study Completion: 2010-02
• Status Verified: 2010-03
• Study First Submitted: 2010-03-09
• Study First Submitted QC: 2010-03-09
• Last Update Submitted: 2010-03-09
• Study First Posted: 2010-03-10
• Last Update Posted: 2010-03-10

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 68

Inclusion Criteria

• healthy
• volunteer
• hemoglobin above 125 mmol/L in females, above 135 mmol/L in males

Exclusion Criteria

• taking drugs affecting plasma lipids or gastrointestinal track
• severe illness
• use of antibiotics within 3 months before entering the study
• use of vitamin pills or fish oil 1 month before entering the study
• pregnancy or lactating

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
control	Rye-2008	No added plant sterol in the identical-looking rye bread
Sterol	Rye-2008	Additional plant sterols incorporated in the rye bread

Trial Locations

Locations (1)

Folkhälsan Research Center; 🇫🇮 Helsinki, Finland