Clinical trials: Bread
Healthy, Appetitive Behavior
Effects of Barley and Oat Breads on Appetite
This study aimed to compare the postprandial effects of ß-glucan derived from oats bread (OB) and barley bread (BB) on appetite and glycemia. A randomized, double-blind, crossover trial included 20 healthy individuals.
- Trial name
- NCT04749498
- Testing
- White Bread, Whole Wheat Bread, Barley Bread
- Where
- Turkey (Türkiye)
- Volunteers
- 20 people, healthy volunteers welcome
- Sponsor
- TC Erciyes University
Effect of Food
Nutrient Profile and Muscle Protein Synthesis in Response to Corn Bread Made From Refined Versus Whole Grain Maize Flour
The purpose of the study is to quantify and compare the serum nutrient and hormonal profile, and muscle protein synthesis rates, in response to consuming isonitrogenous amounts of a traditional East African meal, mung bean stew…
- Trial name
- PRO-CORN (NCT06662214)
- Testing
- Refined maize flour, Whole grain flour
- Where
- United States
- Volunteers
- 20 people, healthy volunteers welcome
- Sponsor
- University of California, Davis
Metabolic Syndrome
Barley Bread and Metabolic Disease
The aim of this study was to compare the metabolic effects of consuming whole barley bread and whole wheat bread, in healthy subjects. Also, to investigate the effect of whole grain flour on mineral status.
- Trial name
- Barleybread (NCT02867215)
- Testing
- Barley bread, Wheat bread
- Volunteers
- 14 people, healthy volunteers welcome
- Sponsor
- University of Copenhagen
Obesity, Glycemic Index
The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations
The obesities were aimed at the effect of whole wheat (WWB), buckwheat (BWB), and cornbread (CB) on blood glucose by comparing the glycemic index values with reference bread (RB).
- Conditions
- Obesity, Glycemic Index, Blood Glucose, Bread
- Trial name
- Obesity (NCT06288178)
- Testing
- Bread consumption
- Where
- Turkey (Türkiye)
- Volunteers
- 103 people, healthy volunteers welcome
- Sponsor
- Ege University
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
Postprandial Hyperglycemia
Postprandial Effects of Functional Bread
This study investigates whether bread with added galactomannan, a soluble fiber, can reduce the postprandial glucose response in healthy overweight adults.
- Trial name
- NCT04289545
- Testing
- Functional bread
- Where
- Norway
- Volunteers
- 12 people, healthy volunteers welcome
- Sponsor
- University of Bergen
Vitamin D Deficiency
OASIS Study: Vitamin D Deficiency Prevention Among Older Adults in Ireland
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
- OASIS (NCT06705582)
- Testing
- Fortified Bread, Unfortified bread
- Where
- 2 sites in Ireland
- Volunteers
- 117 people, healthy volunteers welcome
- Sponsor
- University College Cork
Postprandial Hyperglycemia, Energy Expenditure
The Effect of Bread Fortification With Phosphorus and Lysine on Postprandial Glycaemia and Thermogenesis
Wheat and wheat derived products are highly consumed around the world. They constitute the major dietary source of protein and energy for many individuals.
- Trial name
- NCT03836495
- Testing
- lysine and phosphorus
- Where
- Lebanon
- Volunteers
- 16 people, healthy volunteers welcome
- Sponsor
- American University of Beirut Medical Center
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
Type 2 Diabetes
Evaluation of the Effect of Pomegranate Peel Added Bread on Blood Sugar, Fats, and the Body's Defense Response
The aim of this study is to evaluate the effects of the consumption of bread produced with the addition of pomegranate peels, which has a high antioxidant content, on blood glucose and lipid parameters, and some…
- Trial name
- NCT05232305
- Testing
- Pomegranate Peel
- Where
- Turkey (Türkiye)
- Volunteers
- 30 people
- Sponsor
- Toros University
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
Vitamin D Deficiency, Low Bone Density
Nursing-Home Residents Given Bread Fortified With Vitamin D3
Background. For older adults, serum 25-hydroxyvitamin D (25(OH)D) higher than 75 nmol/L lowers fracture risk and attainment of this 25(OH)D target may require 125 mcg (5000 IU)/d of vitamin D3.
- Trial name
- NCT00789503
- Testing
- Bread fortified with vitamin D3 and calcium
- Volunteers
- 45 people, healthy volunteers welcome
- Sponsor
- University of Toronto
Tip 2 Diabetes Mellitus
Effect of Proso Millet-Based Bread on Postprandial Glycemic Response in Adults With Type 2 Diabetes
This randomized, double-blind, crossover clinical study aims to evaluate the acute effect of proso millet-based bread on postprandial glycemic response in adults with type 2 diabetes.
- Trial name
- NCT07833527
- Testing
- Proso Millet-Based Bread, White Wheat Bread
- Volunteers
- 52 people
- Sponsor
- Gazi University
Diabetes Mellitus, Type 2. Physiology of Glucose Kinetics
Glucose Kinetics After Wheat and Rye Breads
Certain functional properties of cereal products, e.g. their postprandial glucose and insulin responses, have been characterized as steps towards obtaining a greater understanding of their beneficial health effects.
- Trial name
- NCT03581266
- Testing
- Rye/Wheat
- Volunteers
- 10 people, healthy volunteers welcome
- Sponsor
- Swedish University of Agricultural Sciences
Hypertension
ProAliFun_6.7_Health Effects of a Low-Salt Bread on Hypertensive Subjects (ProAliFun67)
The purpose of this clinical study is to evaluate the health properties of a dietary intervention carried on with an innovative low-salt bread.
- Trial name
- NCT03127553
- Testing
- Low-sodium diet with standard bread, Low-sodium diet with low-sodium bread
- Where
- Italy
- Volunteers
- 57 people
- Sponsor
- Azienda Ospedaliero-Universitaria Consorziale Policlinico di Bari
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
Hyperglycemia, Glucose Metabolism Disorders
Effect of Lysine and Phosphorus Fortification on Glycemic Index and Postprandial Glycemia in Double Fortified Bread
The goal of this clinical trial is to investigate the effect of lysine and phosphorous on the glycemic index (GI) of white bread and postprandial glycemia.
- Conditions
- Hyperglycemia, Glucose Metabolism Disorders, Metabolic Disease, Glycemic Index
- Trial name
- LP-DFB-GI-PG (NCT05903625)
- Testing
- Control Group - Standard White Bread, Lysine Group - Lysine-Fortified Bread, Phosphorus Group - Phosphorus-Fortified Bread
- Where
- Pakistan
- Volunteers
- 16 people, healthy volunteers welcome
- Sponsor
- University of Veterinary and Animal Sciences, Lahore - Pakistan
Elevated Blood Pressure
'Low-salt' Bread as a Means of Reducing Dietary Salt and Lowering Blood Pressure
In the context of public health, reformulation of bread in terms of salt content remains an important measure to help achieve a reduction in salt intake in the population.
- Trial name
- Saltbreads (NCT04003597)
- Testing
- Usual-salt diet, Reduced-salt diet
- Where
- Ireland
- Volunteers
- 97 people, healthy volunteers welcome
- Sponsor
- University College Cork
Prostate Adenocarcinoma
Soy Bread Diet in Improving Immune Function in Participants With Prostate Cancer
This phase II trial studies the effects of a soy bread versus a wheat bread in improving immune function in participants who are beginning a course of androgen deprivation therapy for prostate cancer.
- Trial name
- NCT03654638
- Testing
- Dietary Intervention, Questionnaire Administration
- Where
- United States
- Volunteers
- 25 people
- Sponsor
- Ohio State University Comprehensive Cancer Center
Obesity &Amp; Overweight
Soup and Bread Recipe Impacts on Ingestive Behavior
The goal of the study is to determine the likability of seeds incorporated into lunch foods. The study will provide a better understanding of ways to make recipe alterations that may promote health and fullness.
- Trial name
- NCT07146958
- Testing
- Chia seeds, Hemp seeds
- Where
- United States
- Volunteers
- 24 people, healthy volunteers welcome
- Sponsor
- USDA Beltsville Human Nutrition Research Center