Clinical trials: Bread
Irritable Bowel Syndrome, Wheat Sensitivity
Effects of Wheat Breads on Symptoms of IBS, a Pilot Study
This is randomized pilot study comparing tolerability of yeast-baked wheat bread and sourdough wheat bread in irritable bowel syndrome.
- Trial name
- Wheat-IBS (NCT02572908)
- Testing
- Sourdough wheat bread, Regular yeast baked toast bread, Gluten-free diet
- Where
- Finland
- Volunteers
- 26 people
- Sponsor
- Oy Karl Fazer Ab
Healthy
The Effect of a Natural Extract on the Post-prandial Blood Glucose Response After Bread Consumption: a Dose-response of Efficacy
This study is designed to identify the minimal effective tested dose of fruit extract consumed with a bread which provides a reduction in venous post-prandial blood glucose compared to a reference bread.
- Trial name
- NCT02388503
- Testing
- no added fruit extract, fruit extract
- Where
- Germany
- Volunteers
- 64 people, healthy volunteers welcome
- Sponsor
- Unilever R&D
Non-Coeliac Wheat Sensitivity (NCWS)
Effects of Different Bread Types in NCWS
Although wheat and gluten containing food products are generally considered to be healthy, a large number of individuals in the general population reduces or limits their intake and/or replaces wheat by other grains because of…
- Trial name
- BREAD (NCT04084470)
- Testing
- Different types of bread
- Where
- 2 sites in Netherlands
- Volunteers
- 40 people
- Sponsor
- Maastricht University
Glycemic Index (MeSH T483740)
Effect of Dough Fermentation Time of Bread on the Glycaemic Index
This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.
- Trial name
- SLOWBREAD (NCT02570880)
- Testing
- glycemic index (glucose-solution, bread samples)
- Where
- Switzerland
- Volunteers
- 15 people, healthy volunteers welcome
- Sponsor
- Beatrice Baumer
Smoking
Intervention With Black Currant Seed Press Residues in Healthy Subjects
The study was performed to investigate the effects of the consumption of black currant seed press residues, which were baked into bread.
- Trial name
- NCT00662766
- Testing
- black currant seed press residue, Bread without black currant seed press residues, Baseline data
- Volunteers
- 36 people
- Sponsor
- University of Jena
Blood Glucose Response
Glycaemic Response to High REsistant STarch Bread
This study evaluates if the consumption of one sbeIIa/b white bread with high resistant starch content will result in a lower blood glucose response and increased satiety compared with reference white bread.
- Trial name
- REST (NCT04197726)
- Testing
- sbeIIa/b white bread, Control white bread
- Where
- United Kingdom
- Volunteers
- 21 people, healthy volunteers welcome
- Sponsor
- Quadram Institute Bioscience
Hypercholesterol
Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects
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…
- Trial name
- Rye-2008 (NCT01084226)
- Testing
- Rye-2008
- Where
- Finland
- Volunteers
- 68 people, healthy volunteers welcome
- Sponsor
- University of Helsinki
Eating Behavior
An Application of Models Predicting the Eating Rate of Bread Using Sensory and Instrumental Texture
Rationale: The world-wide rising obesity rates are a major health problem. Therefore, people should moderate food intake. A lower eating rate will decrease the energy intake.
- Trial name
- BOP (NCT05185765)
- Testing
- Bread
- Where
- Netherlands
- Volunteers
- 36 people, healthy volunteers welcome
- Sponsor
- Wageningen University
Overweight, Obesity
Glycaemic Response of Arabic Bread
Bread remains one of the most widely consumed staple foods worldwide, with wheat flour serving as its traditional foundation. However, the widespread dependence on refined wheat-based bread has paralleled the rising prevalence of…
- Conditions
- Overweight, Obesity, Glycaemic Response
- Trial name
- NCT07652320
- Testing
- Control Bread, Chickpea-Enriched Arabic Bread, Pea-Enriched Arabic Bread
- Where
- United Kingdom
- Volunteers
- 14 people, healthy volunteers welcome
- Sponsor
- University of Nottingham
Maternal Anemia in Pregnancy, Before Birth, Maternal; Malnutrition, Affecting Fetus
Maternal Under-nutrition and Effect of Amaranth Grain Flat-bread on Anemia
Introduction: In Ethiopia, maternal malnutrition is a severe public health issue. Underweight and anaemia are the two most common nutritional problems in pregnant women, and they often coexist.
- Trial name
- NCT06536153
- Testing
- Amaranth grain flat bread
- Volunteers
- 306 people, healthy volunteers welcome
- Sponsor
- Hawassa University
Iron-deficiency
Iron Absorption From Encapsulated Iron Sulphate in Microspheres
Food fortification has shown to be efficacious to alleviate the burden of micronutrient deficiencies. Ensuring the bioavailability of iron and maintaining the sensory quality and stability of the fortified food and other added…
- Trial name
- NCT03332602
- Testing
- free FeSO4, free FeSO4 and empty microspheres, free FeSO4 and hylauronic acid
- Where
- Switzerland
- Volunteers
- 24 people, healthy volunteers welcome
- Sponsor
- Swiss Federal Institute of Technology
Dietary Modification
Bioavailability of Phenolic Compounds in Bread
The consumption of wholemeal cereals has been associated with the reduction of several chronic diseases. The mechanisms behind these protective effects may be linked, besides dietary fiber and micronutrients, to an increased…
- Trial name
- NCT02353234
- Testing
- Bread
- Where
- Italy
- Volunteers
- 15 people, healthy volunteers welcome
- Sponsor
- University of Parma
Dietary Modification, Bread
Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals
Bread is the most common grain product in the world, with consumption surpassing 3 billion individuals per year. Sourdough whole-grain bread is considered a healthy alternative to white, refined-wheat bread.
- Conditions
- Dietary Modification, Bread, Gastrointestinal Microbiome, Hematologic Tests
- Trial name
- NCT02936362
- Testing
- Consumption of sourdough bread, Consumption of white bread
- Where
- 2 sites in Israel
- Volunteers
- 20 people, healthy volunteers welcome
- Sponsor
- Tel-Aviv Sourasky Medical Center
Bread, Hyperglycemia
Bread Replacement - Facing the Challenge to Improve Its Quality for Better Metabolic Health
This is a multicenter study testing the effect of bread containing beta-glucan on glycemic control in participants with intermediate hyperglycemia.
- Conditions
- Bread, Hyperglycemia, Glycemic Control, PreDiabetes
- Trial name
- NCT04994327
- Testing
- Beta-glucan bread
- Where
- Norway
- Volunteers
- 155 people
- Sponsor
- University of Bergen
Dietary Modification
Pasta and Bread Prepared With Durum Wheat Semolina: Effect on Post-prandial Glucose and Insulin Metabolism
Carbohydrate-based products can influence the post-prandial glycemic response differently based on their ability to be digested, absorbed and to affect rises in plasma glucose.
- Trial name
- NCT03104686
- Testing
- Short pasta (dry), Long pasta (dry), Bread
- Where
- Italy
- Volunteers
- 30 people, healthy volunteers welcome
- Sponsor
- University of Parma
Breast Cancer
BREADS: Breast Adjuvant Diet Study
This is a randomized controlled trial of a 6-month extreme carbohydrate restricted diet (20 grams total carbs/day) via phone counseling with dietitian plus aromatase inhibitor therapy vs.
- Trial name
- NCT04189263
- Testing
- Carbohydrate restricted dietary intervention, standard of care aromatase inhibitors
- Where
- United States
- Volunteers
- 6 people
- Sponsor
- Farin Amersi
Ulcerative Colitis in Remission
Impact of Bread Diet on Intestinal Dysbiosis and Irritable Bowel Syndrome Symptoms in Quiescent Ulcerative Colitis
The present study aimed to compare the in vivo prebiotic properties of bread produced by traditional breadmaking techniques with that made using a modern breadmaking method on Irritable Bowel Syndrome-like symptoms in patients…
- Trial name
- NCT05656391
- Testing
- Treatment vs control bread
- Where
- Spain
- Volunteers
- 31 people
- Sponsor
- Institut d'Investigació Biomèdica de Girona Dr. Josep Trueta
Satiety of High Fiber High Protein Bread
Effect of EverVita Pro, a Protein Rich Ingredient, on Satiety Measures, Subsequent Energy Intake, and Gastrointestinal Symptoms: A Randomized, Controlled, Cross-over Study in Healthy Subjects
This study will explore the satiating effect of EverVita Pro when consumed at breakfast on subsequent food intake. On 2 separate days, subjects will consume in random order a test breakfast (bread, butter, jam), either containing…
- Trial name
- NCT04869215
- Testing
- EverVita Pro, Control bread
- Where
- Canada
- Volunteers
- 60 people, healthy volunteers welcome
- Sponsor
- Evergrain, LLC
Appetite
Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses
The overall objective is to evaluate the impact of sourdough fermented crisp bread on effects on appetite and postprandial glucose and insulin responses.
- Trial name
- NCT02793297
- Testing
- refined wheat crisp bread, sourdough fermented rye crisp bread, unfermented rye crisp bread
- Volunteers
- 24 people, healthy volunteers welcome
- Sponsor
- Swedish University of Agricultural Sciences
Overweight, Obesity
Bread in Overweight/Obesity Treatment
The purpose of this study is to determine the utility of an hypocaloric diet with or without bread in patients with overweight and obesity
- Trial name
- NCT01223989
- Testing
- hypocaloric diet balanced + nutrition education + ruled physical activity
- Volunteers
- 122 people
- Sponsor
- Fundacion para la Investigacion Biomedica del Hospital Universitario la Paz