Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals

Testing the Effect of Whole-wheat Sourdough Bread Compared to White Bread on Healthy Individuals: Randomized Trial

Bread is the most common grain product in the world, with consumption surpassing 3 billion individuals per year. Sourdough whole-grain bread is considered a healthy alternative to white, refined-wheat bread.

This cross-over study will test the effect of consumption of sourdough bread compared to white bread following a short dietary intervention period (one week) on multiple clinical parameters and gut microbiota.

Inclusion Criteria:

• Able to provide and signed informed consent form
• Over 18 years
• Not in active military service
• Ability to technically operate a glucometer

Exclusion Criteria:

• Prediagnosed type I / type II diabetes mellitus
• Pregnancy
• Usage of antibiotics within three months prior to participation
• Chronically active inflammatory or neoplastic disease in the three years prior to enrollment
• Skin disease, including contact dermatitis, precluding proper attachment of the continuous glucose monitor