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Clinical Trial Summary

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.


Clinical Trial Description

n/a


Study Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Basic Science


Related Conditions & MeSH terms


NCT number NCT02936362
Study type Interventional
Source Tel-Aviv Sourasky Medical Center
Contact
Status Completed
Phase N/A
Start date February 2016
Completion date September 2016

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