NCT02462798

Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 102 (actual)
• Sponsor: Chalmers University of Technology · Academic / Other
• Sex: Female
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

Iron deficiency anaemia is a major problem for women worldwide. Cereal foods are a major source of iron, but much of this is not bioavailability due to it being bound by the high amounts of phytate present in cereals. Destruction of phytate by the phytase enzyme can release iron and increase its bioavailability. In a human cell model of iron uptake, sourdough fermentation, which included activation of phytase, the enzyme that breaks down phyate, led to improved iron bioavailability. This clinical trial will attempt to demonstrate that this concept also works in humans

Conditions

• Iron Bioavailability
• Anaemia

Interventions

Type	Name	Description
OTHER	Whole grain rye bread	Whole grain rye bread baked without sourdough fermentation (normal yeast-based fermentation)
OTHER	Whole grain sourdough rye bread	Whole grain rye bread fermented with sourdough culture before baking

Timeline

• Start date: 2010-01-01
• Primary completion: 2013-07-01
• Completion: 2015-12-01
• First posted: 2015-06-04
• Last updated: 2018-03-15