Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects (Rye-2008)

University of Helsinki

Status and phase: Completed; Phase 2

Conditions: Hypercholesterol

Treatments: Dietary Supplement: Rye-2008

Study type: Interventional

Funder types: Other

Identifiers

NCT01084226

1/13/03/00/08

Details and patient eligibility

About

The purpose of this study is to investigate the antioxidative effects of alkylresorcinols (AR), originating from the rye fiber, on serum LDL particles and the use of AR or it's metabolites as biomarkers for rye fiber intake and the effect of additional plants sterols, incorporated in the rye bread, on serum total and LDL cholesterol concentration.

Enrollment: 68 patients

Sex: All

Ages: 20 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy
• volunteer
• hemoglobin above 125 mmol/L in females, above 135 mmol/L in males

Exclusion criteria

• taking drugs affecting plasma lipids or gastrointestinal track
• severe illness
• use of antibiotics within 3 months before entering the study
• use of vitamin pills or fish oil 1 month before entering the study
• pregnancy or lactating

Trial design

68 participants in 2 patient groups, including a placebo group

Sterol

Active Comparator group

Description:

Additional plant sterols incorporated in the rye bread

Treatment:

Dietary Supplement: Rye-2008

control

Placebo Comparator group

Description:

No added plant sterol in the identical-looking rye bread

Treatment:

Dietary Supplement: Rye-2008