Trials / Completed
CompletedNCT01084226
Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects
Dietary Intervention Trial of Alkylresorcinols and Plant Sterols in High-Fibre Rye Bread and Their Effects on Serum Lipids in Normo- and Mildly Hypercholesterolemic Subjects
- Status
- Completed
- Phase
- Phase 2
- Study type
- Interventional
- Enrollment
- 68 (actual)
- Sponsor
- University of Helsinki · Academic / Other
- Sex
- All
- Age
- 20 Years – 65 Years
- Healthy volunteers
- Accepted
Summary
The purpose of this study is to investigate the antioxidative effects of alkylresorcinols (AR), originating from the rye fiber, on serum LDL particles and the use of AR or it's metabolites as biomarkers for rye fiber intake and the effect of additional plants sterols, incorporated in the rye bread, on serum total and LDL cholesterol concentration.
Conditions
Interventions
| Type | Name | Description |
|---|---|---|
| DIETARY_SUPPLEMENT | Rye-2008 |
Timeline
- Start date
- 2008-02-01
- Primary completion
- 2009-04-01
- Completion
- 2010-02-01
- First posted
- 2010-03-10
- Last updated
- 2010-03-10
Locations
1 site across 1 country: Finland
Source: ClinicalTrials.gov record NCT01084226. Inclusion in this directory is not an endorsement.