Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility
NCT ID: NCT05590611
Last Updated: 2023-06-05
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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UNKNOWN
NA
100 participants
INTERVENTIONAL
2022-12-01
2024-09-30
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
PARALLEL
PREVENTION
TRIPLE
Study Groups
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Brown Bread
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.
Wholemeal Sourdough Bread
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.
Interventions
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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.
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.
Eligibility Criteria
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Inclusion Criteria
* Age range 18 - 50
* BMI range \>20 kg/m2 at screening visit
* Regular eating pattern (3 meals per day on at least 5 days per week)
* Habitual brown bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ)
* Stable body weight for the last 6 months
Exclusion Criteria
* Pregnancy, lactation or wish to become pregnant during the study period
* Previous or current gastrointestinal or endocrine disorders
* Previous or current substance/alcohol dependence or abuse (\> 2 units per day/14 units per week)
* Coeliac disease or gluten sensitivity
* Allergy/intolerance to milk, egg, nuts, soy or sesame
* Habitual sourdough bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ)
* Excessive concern about eating habits or body weight as evidenced from scores \< 18 on the restraint and disinhibition subscales of the Three-Factor Eating Questionnaire (Stunkard \& Messick, 1985)
18 Years
50 Years
ALL
Yes
Sponsors
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KU Leuven
OTHER
Responsible Party
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Kristin Verbeke
Full professor
Principal Investigators
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Kristin Verbeke
Role: PRINCIPAL_INVESTIGATOR
KU Leuven
Locations
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KU Leuven
Leuven, Vlaams Brabant, Belgium
Countries
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Central Contacts
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Facility Contacts
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Other Identifiers
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S66499
Identifier Type: -
Identifier Source: org_study_id
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