Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
Not Applicable
Completed
- Conditions
- AnaemiaIron Bioavailability
- Interventions
- Other: Whole grain rye breadOther: Whole grain sourdough rye bread
- Registration Number
- NCT02462798
- Lead Sponsor
- Chalmers University of Technology
- Brief Summary
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
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Female
- Target Recruitment
- 102
Inclusion Criteria
- Healthy women under 50 years old
Exclusion Criteria
- 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
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Whole grain rye bread Whole grain rye bread Whole grain rye bread, 200 g/d. Control intervention. Whole grain sourdough rye bread Whole grain sourdough rye bread Whole grain rye bread, 200 g/d. Experimental intervention.
- Primary Outcome Measures
Name Time Method Haemoglobin 12 week values corrected for baseline Serum transferrin receptor 12 week values corrected for baseline Serum ferritin 12 week values corrected for baseline
- Secondary Outcome Measures
Name Time Method