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

Chalmers University of Technology

Status: Completed

Conditions: Anaemia; Iron Bioavailability

Treatments: Other: Whole grain sourdough rye bread; Other: Whole grain rye bread

Study type: Interventional

Funder types: Other

Identifiers

NCT02462798

Chalmers0002

Details and patient eligibility

About

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

Enrollment: 102 patients

Sex: Female

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy women under 50 years old

Exclusion criteria

• Pregnancy or breast feeding
• Use of mineral or other dietary supplements
• Use of medical or recreational drugs
• Donation of blood within the previous 3 months

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Triple Blind

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102 participants in 2 patient groups, including a placebo group

Whole grain rye bread

Placebo Comparator group

Description:

Whole grain rye bread, 200 g/d. Control intervention.

Treatment:

Other: Whole grain rye bread

Whole grain sourdough rye bread

Experimental group

Description:

Whole grain rye bread, 200 g/d. Experimental intervention.

Treatment:

Other: Whole grain sourdough rye bread