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| Name | Class |
|---|---|
| University of Oslo | OTHER |
| Mesterbakeren | UNKNOWN |
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Dietary fiber is well known to have health promoting effects, including reduced blood glucose and cholesterol levels. Bread is the most important source of dietary fiber in the Norwegian diet. Production of bread has changed from the traditionally use of sourdough, to yeast (Saccharomyces cerevisiae) as the dominating leavening agent in modern industrial production. Sourdough naturally contains bacteria, and through the fermentation process these bacteria release several components that are not found in modern bread using yeast. It has been shown that sourdough may have positive health effects, including on blood glucose regulation. The aim of the project is to investigate if intake of sourdough may give positive health effects compared to beard with yeast.
The investigators aim to include approximately 20 participants in this randomized controlled double-blind cross-over study lasting for 5 weeks.
All participants will be given bread baked with yeast for a 2 weeks run-in period. The participants will then be randomly assigned to either 1 week intervention with bread baked with yeast or sourdough, before a 1 week wash-out period with yeast bread. During the last 1 week intervention period the participants starting with bread baked with yeast will be given sourdough and vice versa.
Questionnaires (GSRS-IBS, BSC, FFQ), blood samples, and feces samples will be collected before and after the intervention periods.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Wholegrain bread with yeast | Placebo Comparator | The control group will be given min. 5 slices of bread baked with yeast per day. |
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| Wholegrain bread with sourdough | Experimental | The experimental group will be given min. 5 slices of bread baked with sourdough per day. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Intervention group | Other | intervention group: bread with sourdough control group: bread with yeast |
|
| Measure | Description | Time Frame |
|---|---|---|
| Gastrointestinal Symptom Rating Scale-irritable bowl syndrome (GSRS-IBS) | GSRS-IBS analysis after intervention with bread baked with yeast versus sourdough with the following response scale: 1 (no discomfort at all) to 7 (very severe discomfort) | 5 weeks |
| Measure | Description | Time Frame |
|---|---|---|
| Bristol stool chart (BSC) | BSC analyses after intervention with bread baked with yeast versus sourdough with a scale from 1 (separate hard lumps, like nuts) to 7 (watery, no solid pieces) | 5 weeks |
| Blood C-peptide, total cholesterol, triglycerides, fatty acid profile, and short chain fatty acids |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Vibeke Telle-Hansen, PhD | Oslo and Akershus University College | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Vibeke Telle-Hansen | Oslo | 0130 | Norway |
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Blood analyses of C-peptide, total cholesterol, triglycerides, fatty acid profile, and short chain fatty acids after intervention with bread baked with yeast versus sourdough |
| 5 weeks |
| Feces microbiota analysis performed with Bio-Me's Precision Microbiome Profiling platform (PMP™) | Feces analyses of microbiota after intervention with bread baked with yeast versus sourdough | 5 weeks |
| Iron, selenium and zinc in blood | Blood analysis of iron, selenium and zinc after intervention with bread baked with yeast versus sourdough | 5 weeks |