NCT04248673

Düsseldorf Bread Study

Düsseldorf Bread Study on Health Effects of Bread.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 80 (actual)
• Sponsor: West German Center of Diabetes and Health · Academic / Other
• Sex: All
• Age: 18 Years – 69 Years
• Healthy volunteers: Accepted

Summary

The hypothesis is to be tested that eating carbohydrate-reduced bread over three months leads to a significant weight difference compared to conventional, carbohydrate-rich bread.

Detailed description

Carbohydrate reduction is an important element for weight loss or can also be used to keep weight constant. Since the majority of the carbohydrates consumed daily in industrialized countries come from bread and rolls, the present study will examine the effect of two different types of bread on the weight development of overweight bread consumers. The two types of bread differ in their carbohydrate content and the hypothesis is to be tested that eating carbohydrate-reduced bread over three months leads to a significant weight difference compared to conventional, carbohydrate-rich bread. The comparison of the two types of bread is carried out triple blinded. During two visits (before and after the bread consumption phase), the health status is determined with physical parameters and laboratory parameters from a blood test. The primary endpoint is body weight. Overall, this study will for the first time allow extensive statements to be made on the health value of the three-month consumption of two different types of bread.

Conditions

• Body Weight

Interventions

Type	Name	Description
OTHER	carbohydrate reduced bread	Consumption of carbohydrate reduced bread for three months.
OTHER	carbohydrate rich bread	Consumption of carbohydrate rich bread for three months.

Timeline

• Start date: 2020-08-01
• Primary completion: 2021-10-21
• Completion: 2021-10-21
• First posted: 2020-01-30
• Last updated: 2021-10-28

Locations

1 site across 1 country: Germany