Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects

University of Helsinki68 enrolled

Overview

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 Type

INTERVENTIONAL

Masking

TRIPLE

Enrollment

Conditions

Hypercholesterol

Interventions

Rye-2008DIETARY_SUPPLEMENT

Eligibility

Sex: ALLMin age: 20 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

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

Locations (1)

Folkhälsan Research Center

Helsinki, Helsinki, Finland

Data from ClinicalTrials.gov

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