Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?

Anaemia Clinical Trial

Official title:

Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02462798
• Other study ID #: Chalmers0002
• Status: Completed
• Phase: N/A
• First received: June 2, 2015
• Last updated: March 14, 2018
• Start date: January 2010
• Est. completion date: December 2015

Study information

• Verified date: March 2018
• Source: Chalmers University of Technology
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial 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

Recruitment information / eligibility

• 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

Related Conditions & MeSH terms

• Anaemia
• Iron Bioavailability

Intervention

Other:
• Whole grain rye bread
Whole grain rye bread baked without sourdough fermentation (normal yeast-based fermentation)
• Whole grain sourdough rye bread
Whole grain rye bread fermented with sourdough culture before baking

Locations

Country	Name	City	State
n/a

Sponsors (2)

Lead Sponsor	Collaborator
Chalmers University of Technology	Sahlgrenska University Hospital, Sweden

Outcome

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