Trial | NCT01084226  Report issue

Title

Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects
Dietary Intervention Trial of Alkylresorcinols and Plant Sterols in High-Fibre Rye Bread and Their Effects on Serum Lipids in Normo- and Mildly Hypercholesterolemic Subjects

  • Phase

    Phase 2

  • Study Type

    Interventional

  • Status

    Completed No Results Posted

  • Study Participants

    68
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 the effect of additional plants sterols, incorporated in the rye bread, on serum total and LDL cholesterol concentration.
Study Started
Feb 29
2008
Primary Completion
Apr 30
2009
Study Completion
Feb 28
2010
Last Update
Mar 10
2010
Estimate

Dietary Supplement Rye-2008

Sterol Active Comparator

Additional plant sterols incorporated in the rye bread

control Placebo Comparator

No added plant sterol in the identical-looking rye bread

Criteria 

Inclusion Criteria:

healthy
volunteer
hemoglobin above 125 mmol/L in females, above 135 mmol/L in males

Exclusion Criteria:

taking drugs affecting plasma lipids or gastrointestinal track
severe illness
use of antibiotics within 3 months before entering the study
use of vitamin pills or fish oil 1 month before entering the study
pregnancy or lactating
No Results Posted