Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects

Dietary Intervention Trial of Alkylresorcinols and Plant Sterols in High-Fibre Rye Bread and Their Effects on Serum Lipids in Normo- and Mildly Hypercholesterolemic Subjects

Status

Completed

Phases

Phase 2

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT01084226

Acronym

Rye-2008

Enrollment

Registered

2010-03-10

Start date

2008-02-29

Completion date

2010-02-28

Last updated

2010-03-10

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Hypercholesterol

Keywords

Rye fiber, Alkylresorcinols, Plant sterols, Cholesterol, Antioxidant, Effects of plant sterols in rye bread on serum lipids, Effects of alkylresorcinols in rye fiber on LDL particles

Brief summary

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.

Interventions

DIETARY_SUPPLEMENTRye-2008

Study design

Intervention model

PARALLEL

Masking

TRIPLE (Subject, Caregiver, Investigator)

Eligibility

Sex/Gender

ALL

Age

20 Years to 65 Years

Healthy volunteers

Yes

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

Countries

Finland

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026