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Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility — SOBER  

Overweight and Obesity Clinical Trial

Official title:
Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility (SOBER)

Clinical Trial Summary

The present study is a pilot study examining whether long-term sourdough bread consumption reduces energy intake and blood lipids levels over a period of 4 weeks in free-living normalweight and overweight participants.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT05590611
Study type Interventional
Source KU Leuven
Contact Georgia Chatonidi
Phone +3216194324
Email georgia.chatonidi@kuleuven.be
Status Recruiting
Phase N/A
Start date December 1, 2022
Completion date September 2024
View Details
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