Trials / Unknown
UnknownNCT05590611
Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility
Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility (SOBER)
- Status
- Unknown
- Phase
- N/A
- Study type
- Interventional
- Enrollment
- 100 (estimated)
- Sponsor
- KU Leuven · Academic / Other
- Sex
- All
- Age
- 18 Years – 50 Years
- Healthy volunteers
- Accepted
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.
Conditions
Interventions
| Type | Name | Description |
|---|---|---|
| OTHER | Dietary Intervention with Brown Bread | The participants in this group will be asked to replace all their habitual bread intake by standard brown bread. The duration of the study for each participant is 4 weeks. Apart from the change in type of bread, participants will maintain their habitual diet. |
| OTHER | Dietary Intervention with Sourdough Bread | The participants in thisgroup will be asked to replace all their habitual bread intake by wholemeal sourdough bread. The duration of the study for each participant is 4 weeks. Apart from the change in type of bread, participants will maintain their habitual diet. |
Timeline
- Start date
- 2022-12-01
- Primary completion
- 2024-09-01
- Completion
- 2024-09-01
- First posted
- 2022-10-21
- Last updated
- 2023-06-05
Locations
1 site across 1 country: Belgium
Source: ClinicalTrials.gov record NCT05590611. Inclusion in this directory is not an endorsement.