NCT02936362

Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals

Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals: Randomized Trial

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 20 (actual)
• Sponsor: Tel-Aviv Sourasky Medical Center · Other Government
• Sex: All
• Age: 18 Years – 70 Years
• Healthy volunteers: Accepted

Summary

Bread is the most common grain product in the world, with consumption surpassing 3 billion individuals per year. Sourdough whole-grain bread is considered a healthy alternative to white, refined-wheat bread. This cross-over study will test the effect of consumption of sourdough bread compared to white bread following a short dietary intervention period (one week) on multiple clinical parameters and gut microbiota.

Conditions

• Dietary Modification
• Bread
• Gastrointestinal Microbiome
• Hematologic Tests
• Body Weight Changes

Interventions

Type	Name	Description
OTHER	Consumption of sourdough bread	Participants will be given sourdough bread to consume instead of other wheat products. 145g will be consumed every morning in addition to ad libitum consumption throughout the day (matched between first and second intervention periods)
OTHER	Consumption of white bread	Participants will be given white bread to consume instead of other wheat products. 110g will be consumed every morning in addition to ad libitum consumption throughout the day (matched between first and second intervention periods)

Timeline

• Start date: 2016-02-01
• Primary completion: 2016-05-01
• Completion: 2016-09-01
• First posted: 2016-10-18
• Last updated: 2016-10-18

Locations

2 sites across 1 country: Israel