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H. Pylori Infections clinical trials

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NCT ID: NCT03103386 Active, not recruiting - Clinical trials for Non-communicable Diseases

Effects of Fermented Rye Bran Products on Helicobacter Pylori (HP) Infection and Metabolic Risk Factors

RyeClaim
Start date: April 2015
Phase: N/A
Study type: Interventional

The investigators hypothesize that long-term fermented high-fibre rye intake may reduce the Helicobacter pylori infection through dampening inflammation and thereby leading to lower adherence of the bacteria to surfaces.The investigators further hypothesize that that inflammation could be a potential causal link between HP infection and insulin resistance, a risk factor for type 2 diabetes and cardiovascular disease.