Effects of Whole Grain Rye on Metabolic Risk Markers and Mood

Metabolic Disorders and Cognitive Decline Clinical Trial

Official title:

Effects of Whole Grain on Cognitive Performance and Mood, and the Relationships to Cardiometabolic Risk Markers

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03275948
• Other study ID #: 2016/487
• Status: Completed
• Phase: N/A
• First received: September 6, 2017
• Last updated: October 2, 2017
• Start date: November 1, 2016
• Est. completion date: October 2, 2017

Study information

• Verified date: October 2017
• Source: Lund University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The purpose of the study is to investigate, in healthy middle age subjects, effects of whole grain rye on cognitive functions, mood, and cardiovasculair risk markers

Recruitment information / eligibility

• Status: Completed
• Enrollment: 38
• Est. completion date: October 2, 2017
• Est. primary completion date: February 28, 2017
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 50 Years to 70 Years

Eligibility

Inclusion Criteria:

• healthy

• BMI 19-28

• plasma glucose < 6.1 mmol/L

• non smooker

Exclusion Criteria:

• known metabolic diseases

• known gastrointestinal disorders

• known cognitive decline.

Related Conditions & MeSH terms

• Metabolic Diseases
• Metabolic Disorders and Cognitive Decline

Intervention

Other:
• whole grain
whole grain rye
• reference
white wheat bread

Locations

Country	Name	City	State
n/a

Sponsors (1)

Lead Sponsor	Collaborator
Lund University

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	cognitive performance	test of working memory capacity	postprandial 0-180 min after breakfast
Secondary	glucose tolerance	postprandial glucose concentrations	0-180 min after breakfast