Impact of a Wheat-based Fermented Beverage on Microbiota and Metabolic Health in Healthy Individuals

Impact of a Wheat-based Fermented Beverage on Microbiota and Metabolic Health in Healthy Individuals

The proposed study aims to evaluate the impact on intestinal and oral microbiota composition and the metabolic effects of the daily consumption of a wheat-based fermented beverage, developed under the collaborative WHEATBIOME project, over a 4-week intervention period in healthy adults.

Inclusion Criteria:

• Body Mass Index (BMI) between 18.5 and 24.9 kg/m²
• Healthy status
• Willingness to consume a fermented wheat-based beverage daily for 4 weeks
• Capacity and willingness to provide written informed consent

Exclusion Criteria:

• Use of antibiotics and/or probiotics in the 12 weeks prior to the study
• Weight variation >10% within the last 3 months
• Participation in any clinical study or trial within the previous 12 months
• Diagnosed medical conditions, including: diabetes, liver disease (e.g., cirrhosis), pancreatitis or other malabsorption syndromes, gastrointestinal disorders (e.g., inflammatory bowel disease, celiac disease), history of weight-loss surgery (e.g., bariatric surgery), chronic respiratory, neurological, psychiatric, musculoskeletal, or other systemic conditions, eating disorders
• Diagnosed food allergies or intolerances
• Pregnancy or breastfeeding