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OpenTrials
Completed

NCT Number: NCT03275948

Effects of Whole Grain Rye on Metabolic Risk Markers and Mood

The purpose of the study is to investigate, in healthy middle age subjects, effects of whole grain rye on cognitive functions, mood, and cardiovasculair risk markers

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Key information

Age range

50 year–70 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • healthy
  • BMI 19-28
  • plasma glucose < 6.1 mmol/L
  • non smooker

Exclusion criteria

  • known metabolic diseases
  • known gastrointestinal disorders
  • known cognitive decline.

Treatment and study plan

Whole Grain

Other

whole grain rye

reference

Other

white wheat bread

Primary outcomes

  1. cognitive performance

    Time frame: postprandial 0-180 min after breakfast

    test of working memory capacity

Secondary outcomes

  1. glucose tolerance

    Time frame: 0-180 min after breakfast

    postprandial glucose concentrations

Sponsors and collaborators

Lead sponsor

Lund University

Other

Registry information

Official study title

Effects of Whole Grain on Cognitive Performance and Mood, and the Relationships to Cardiometabolic Risk Markers

Important dates

Study start
2016
Primary completion
2017
Study completion
2017
First posted
Sep 8, 2017
Registry last updated
Oct 4, 2017

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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