Health Effects of Different Types of Bread (HELFAB)

Oslo Metropolitan University

Status

Completed

Conditions

IBS

Treatments

Other: Intervention group

Study type

Interventional

Funder types

Other

Identifiers

NCT04677881

96264

Details and patient eligibility

About

Dietary fiber is well known to have health promoting effects, including reduced blood glucose and cholesterol levels. Bread is the most important source of dietary fiber in the Norwegian diet. Production of bread has changed from the traditionally use of sourdough, to yeast (Saccharomyces cerevisiae) as the dominating leavening agent in modern industrial production. Sourdough naturally contains bacteria, and through the fermentation process these bacteria release several components that are not found in modern bread using yeast. It has been shown that sourdough may have positive health effects, including on blood glucose regulation. The aim of the project is to investigate if intake of sourdough may give positive health effects compared to beard with yeast.

Full description

The investigators aim to include approximately 20 participants in this randomized controlled double-blind cross-over study lasting for 5 weeks.

All participants will be given bread baked with yeast for a 2 weeks run-in period. The participants will then be randomly assigned to either 1 week intervention with bread baked with yeast or sourdough, before a 1 week wash-out period with yeast bread. During the last 1 week intervention period the participants starting with bread baked with yeast will be given sourdough and vice versa.

Questionnaires (GSRS-IBS, BSC, FFQ), blood samples, and feces samples will be collected before and after the intervention periods.

Enrollment

20 patients

Sex

All

Ages

18 to 65 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

healthy adults who restrict their intake of bread due to stomach ache.

Exclusion criteria

Chronic metabolic diseases, such as diabetes type 1 or 2, cardiovascular diseases and cancer last 6 months
Gut diseases, including Chron's disease, ulcers colitis
Food allergies or intolerance
Pregnant and/or lactating
Smokers
BMI <18,5 and >27 kg/m2
Planed weight reduction and/or ± 5% weight change last 3 months
Blood donor last 2 months and during the study period
Not willing to quit taking dietary supplements, including probiotics, cod liver oil etc., 4 weeks prior to study start and during the study
Use of antibiotics <3 months prior to study start and during the study
Alcohol intake >40 g/day
Hormone treatment (except contraceptives)