NCT06236620

Zinc Absorption in Flakes Derived from Sprouted or Hydrothermally Processed Wheat

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 34 (actual)
• Sponsor: KU Leuven · Academic / Other
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The aim of this project is to investigate whether the increased zinc bio-accessibility values in sprouted or hydrothermally processed wheat is reflected in an increased zinc absorption in human subjects after consuming breakfast flakes derived from such processed wheats.

Detailed description

The zinc study is a randomised crossover design with two different meals (control wheat flakes and flakes derived from sprouted wheat or flakes derived from hydrothermally processed wheat) spiked with a specific zinc isotope. The study contains two test groups (I and II) of 26 and 10 participants, respectively. Both test groups will consume the control wheat flakes, whereas test group I will consume the flakes from sprouted wheat and group II the flakes from hydrothermally processed wheat randomised over two test days. An intravenous dose of Zn will be given on day 1 of the study and the zinc isotope composition in the urine of the participants will be measured on day 1,5,6,7 and 8 of the study.

Conditions

• Zinc Absorption

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Processing of wheat	Investigating if the consumption of sprouted or hydrothermally processed wheat affects the iron and zinc absorption in humans

Timeline

• Start date: 2024-02-19
• Primary completion: 2024-07-02
• Completion: 2024-07-10
• First posted: 2024-02-01
• Last updated: 2025-03-07

Locations

1 site across 1 country: Belgium