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Clinical Trial Summary

The aim of this project is to investigate whether the increased iron and zinc bio-accessibility values in sprouted or hydrothermally processed wheat is reflected in an increased iron and/or zinc absorption in human subjects after consuming breakfast flakes derived from such processed wheats.


Clinical Trial Description

The study is divided into the iron and zinc study. The iron study is a randomised double-blind crossover design. 26 participants will consume the three test meal types (control wheat flakes, flakes derived from sprouted wheat and flakes derived from hydrothermally processed wheat) spiked with a specific iron isotope at three consecutive days as breakfast. The length of the study will be 17 days. The iron isotope composition in the blood of the participants will be measured on day 1 and day 17 of the study. The zinc study is a randomised crossover design with two different meals (control wheat flakes and flakes derived from sprouted wheat or flakes derived from hydrothermally processed wheat) spiked with a specific zinc isotope. The study contains two test groups (I and II) of 26 and 10 participants, respectively. Both test groups will consume the control wheat flakes, whereas test group I will consume the flakes from sprouted wheat and group II the flakes from hydrothermally processed wheat randomised over two test days. An intravenous dose of Zn will be given on day 1 of the study and the zinc isotope composition in the urine of the participants will be measured on day 1,5,6,7 and 8 of the study. ;


Study Design


Related Conditions & MeSH terms


NCT number NCT06236620
Study type Interventional
Source KU Leuven
Contact Kristin Verbeke, Prof.
Phone +3216330150
Email kristin.verbeke@kuleuven.be
Status Not yet recruiting
Phase N/A
Start date February 19, 2024
Completion date October 1, 2024

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