Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 102
- 主要终点
- Haemoglobin
研究概览
简要总结
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
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Basic Science
- 盲法
- Triple (Participant, Investigator, Outcomes Assessor)
入排标准
- 年龄范围
- 18 Years 至 50 Years（Adult）
- 性别
- Female
- 接受健康志愿者
- 是
入选标准
- •Healthy women under 50 years old
排除标准
- •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
研究组 & 干预措施
Whole grain rye bread
Whole grain rye bread, 200 g/d. Control intervention.
干预措施: Whole grain rye bread (Other)
Whole grain sourdough rye bread
Whole grain rye bread, 200 g/d. Experimental intervention.
干预措施: Whole grain sourdough rye bread (Other)
结局指标
主要结局
Haemoglobin
时间窗: 12 week values corrected for baseline
Serum transferrin receptor
时间窗: 12 week values corrected for baseline
Serum ferritin
时间窗: 12 week values corrected for baseline
次要结局
未报告次要终点