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Bread clinical trials

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NCT ID: NCT06288178 Completed - Obesity Clinical Trials

The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations

Obesity
Start date: December 19, 2022
Phase: N/A
Study type: Interventional

The obesities were aimed at the effect of whole wheat (WWB), buckwheat (BWB), and cornbread (CB) on blood glucose by comparing the glycemic index values with reference bread (RB). Overall, WWB consumption had a positive effect on blood glucose in individuals with obesity, while BWB consumption caused an increase in blood glucose levels.

NCT ID: NCT04994327 Completed - PreDiabetes Clinical Trials

Bread Replacement - Facing the Challenge to Improve Its Quality for Better Metabolic Health

Start date: May 7, 2021
Phase: N/A
Study type: Interventional

This is a multicenter study testing the effect of bread containing beta-glucan on glycemic control in participants with intermediate hyperglycemia. The main hypothesis of the study is that bread enriched with beta-glucan will have a positive effect on blood glucose control (HbA1c) in persons with intermediate hyperglycemia. Bread (intervention and control) will be produced by Nofima (Ås, Norway) using food-grade beta-glucan from oat and barley and shipped to the study centers (Bergen (N), Gothenburg (S), Paderborn, and Leipzig (D)) and there distributed for free to the participants of the study. The study will last for 16 weeks with measurements at baseline, after 8 weeks and after 16 weeks. Blood and urine samples will be taken, anthropometry and body composition measured, and questionnaires on health status and socio-economic status, physical activity, nicotine use, alcohol habits, chronotype, quality of life, and consumer acceptance of the study bread will be filled in.

NCT ID: NCT02936362 Completed - Clinical trials for Dietary Modification

Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals

Start date: February 2016
Phase: N/A
Study type: Interventional

Bread is the most common grain product in the world, with consumption surpassing 3 billion individuals per year. Sourdough whole-grain bread is considered a healthy alternative to white, refined-wheat bread. This cross-over study will test the effect of consumption of sourdough bread compared to white bread following a short dietary intervention period (one week) on multiple clinical parameters and gut microbiota.