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
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
Healthy
To Test the Effect of Selected Fibres and Flours in Flat Bread on Post-Prandial Blood Glucose and Insulin Responses in Healthy Indian Population
Double-blind, randomized, controlled, cross-over design with 3 test products and one control product. To evaluate the effect of 4 different flour compositions (guar gum 2% and 4%, chickpea flour 15% and barley flour 2% and 5%) of…
- Trial name
- NCT02814357
- Testing
- Control (market standard), wheat flour, chickpea flour
- Where
- India
- Volunteers
- 50 people, healthy volunteers welcome
- Sponsor
- Unilever R&D
Irritable Bowel Syndrome
Effect of Two Different Rye Bread Types in Irritable Bowel Syndrome
The purpose of this study is to evaluate if low-FODMAP (Fermented Oligo-, Di-, Monosaccharides And Polyols) rye bread is better tolerated in irritable bowel syndrome than commonly available traditional rye bread higher in FODMAP…
- Trial name
- NCT02161120
- Testing
- Traditional Finnish rye bread, Low FODMAP rye bread
- Where
- Finland
- Volunteers
- 87 people
- Sponsor
- Oy Karl Fazer Ab
The Focus of the Study is Healthy Volunteers
Appetite Regulation by a Breakfast Soft Bread
The aim of this study is to evaluate the appetite rating of a soft bread with a high content of fibre and protein (Puravita Breakfast®) as well as its capacity to modulate postprandial levels of glucose, insulin and…
- Trial name
- NCT02090049
- Testing
- Puravita Breakfast, Control
- Where
- Spain
- Volunteers
- 30 people, healthy volunteers welcome
- Sponsor
- Puratos
Healthy Obesity, Metabolically
Bread Daily Intake Enriched With Mix Fibers in Metabolic Subjects: Intestinal Microbiota and Metabolic Profile Impact
The level of fibre consumption in France is lower than the national and international recommendations (mean 18.8 g/d for men, 16.4 g/d for women (INCA 2007 Study) instead of 30g/d recommended).
- Trial name
- Breath (NCT03875898)
- Testing
- 150 g bread fortified (15 g mix fibre), 150 g unfortified bread
- Where
- France
- Volunteers
- 40 people, healthy volunteers welcome
- Sponsor
- Bridor
Healthy
The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses
Identify one or more flat bread mixes that produce a reduction in positive incremental area under the curve (iAUC) of post-prandial glucose relative to the control product.
- Trial name
- NCT02671214
- Testing
- Control, Active 2, Active 3
- Where
- United Kingdom
- Volunteers
- 42 people, healthy volunteers welcome
- Sponsor
- Unilever R&D
Carbohydrate Intolerance
Measuring the Glycemic Index of Pulse Based Breads
The objective of this study is to determine the glycemic index of 4 pulse-based breads in at least 10 normal healthy human volunteers. Participants will be studied in the morning on 6 separate days after overnight fasts.
- Trial name
- NCT03015506
- Testing
- Bread
- Volunteers
- 12 people, healthy volunteers welcome
- Sponsor
- Glycemic Index Laboratories, Inc
Glycemic Response
Effect of Fiber Composite-enriched Breads on Glycemic Responses
Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e.
- Trial name
- NCT03224806
- Testing
- Wholegrain bread, White bread, 15% fiber-rich bread
- Where
- Canada
- Volunteers
- 10 people
- Sponsor
- Glycemic Index Laboratories, Inc
Healthy
Glycaemic Index of Fibre-rich Flours in Healthy Volunteers
The project aims to evaluate the glycaemic index of breads from different types of flour. In particular, we aim to understand the glycaemic and insulin responses as well as satiety and sensory profiles of the products.
- Trial name
- NCT05372666
- Testing
- Standard white bread, Experimental white bread, Standard High-fiber bread
- Where
- France
- Volunteers
- 20 people, healthy volunteers welcome
- Sponsor
- Paulic Meunerie SA