Clinical trials: Bread
Recurrent Prostate Cancer, Stage IV Prostate Cancer
Soy Isoflavones in Treating Patients With Recurrent Prostate Cancer or Rising Prostate-Specific Antigen
RATIONALE: Eating a diet high in soy foods may lower the risk of some types of cancer. Isoflavones are compounds found in soy food that may prevent cancer.
- Trial name
- NCT01682941
- Testing
- Arm I Soy Bread, Arm II Soy-Almond Bread
- Where
- United States
- Volunteers
- 32 people
- Sponsor
- Ohio State University Comprehensive Cancer Center
Pediatric Obesity
MEDKIDS: Nutritional Intervention With Improved Bread and Bakery Products in Children With Overweight and Obesity
The goal of this randomized crossover clinical trial is to evaluate the effect of an intervention with nutritionally improved bread and bakery products on body composition and metabolic health in children aged 6 to 12 years with…
- Trial name
- MEDKIDS (NCT07786675)
- Testing
- Nutritionally improved bread and bakery products, Conventional bread and bakery products
- Where
- Spain
- Volunteers
- 60 people
- Sponsor
- Consorcio Centro de Investigación Biomédica en Red (CIBER)
Vitamin D Deficiency
A Household-Based Dietary Intervention Study of Vitamin D Fortified Bread in Irish Families
Vitamin D deficiency is common. It is caused by limited sun availability together with a low supply of vitamin D in the food system. There is a high prevalence of low vitamin D status around the world.
- Trial name
- Fam-D-Bread (NCT07481240)
- Testing
- Fortified Bread, Unfortified bread
- Where
- 2 sites in Ireland
- Volunteers
- 128 people, healthy volunteers welcome
- Sponsor
- University College Cork
Food Intolerance, Celiac Disease
"Gluten Friendly" Treatment in Celiac Disease
A PROSPECTIVE, double blind, placebo-controlled trial
- Trial name
- GLUFR (NCT03137862)
- Testing
- Gluten free bread, Gluten friendly bread 3g/day, Gluten friendly bread 6g/day
- Where
- Italy
- Volunteers
- 45 people, healthy volunteers welcome
- Sponsor
- Casa Sollievo della Sofferenza IRCCS
Healthy
The Effect of Vitamin D Fortification of Bread and Milk in Danish Families
Approximately 200 families corresponding to 800 persons are included in the study. The study investigate the efficacy of vitamin D fortification of bread and milk on vitamin D status in serum.
- Trial name
- VitMaD (NCT01184716)
- Testing
- Vitamin D fortification
- Where
- Denmark
- Volunteers
- 782 people, healthy volunteers welcome
- Sponsor
- Technical University of Denmark
Salt Intake
SalT Reduction InterVEntion: Metabolic, Behavioral and Health Consequences of Reducing Salt in Bread
The trial is conducted as a randomized controlled trial including children and adults recruited as families. The families are randomly allocated into three groups to investigate the effect of different salt reduction strategies…
- Trial name
- STRIVE (NCT03810885)
- Testing
- Bread with reduced salt content, Dietary advice, Bread with standard salt content
- Where
- Denmark
- Volunteers
- 316 people, healthy volunteers welcome
- Sponsor
- Bispebjerg Hospital
Healthy
Effect of Commercial Rye Whole-Meal Bread on Postprandial Blood Glucose and Gastric Emptying in Healthy Subjects
Increased intake of dietary fibre and whole grains is related to reduced risk of developing diabetes. The term "whole grain" is often used for whole-meal products in which the structure of the cereal grain is destroyed in the…
- Trial name
- NCT00779298
- Where
- Sweden
- Volunteers
- healthy volunteers welcome
- Sponsor
- Lund University Hospital