Anaemia Clinical Trial
Official title:
Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
Verified date | March 2018 |
Source | Chalmers University of Technology |
Contact | n/a |
Is FDA regulated | No |
Health authority | |
Study type | Interventional |
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
Status | Completed |
Enrollment | 102 |
Est. completion date | December 2015 |
Est. primary completion date | July 2013 |
Accepts healthy volunteers | Accepts Healthy Volunteers |
Gender | Female |
Age group | 18 Years to 50 Years |
Eligibility |
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 |
Country | Name | City | State |
---|---|---|---|
n/a |
Lead Sponsor | Collaborator |
---|---|
Chalmers University of Technology | Sahlgrenska University Hospital, Sweden |
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Primary | Serum ferritin | 12 week values corrected for baseline | ||
Primary | Serum transferrin receptor | 12 week values corrected for baseline | ||
Primary | Haemoglobin | 12 week values corrected for baseline |
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