Effects of Whole Grain Rye on Metabolic Risk Markers and Mood

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

Status

Completed

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT03275948

Enrollment

Registered

2017-09-08

Start date

2016-11-01

Completion date

2017-10-02

Last updated

2017-10-04

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

Conditions

Metabolic Disorders and Cognitive Decline

Brief summary

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

Interventions

OTHERwhole grain

whole grain rye

OTHERreference

white wheat bread

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

PREVENTION

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

50 Years to 70 Years

Healthy volunteers

Yes

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.

Design outcomes

Primary

Measure	Time frame	Description
cognitive performance	postprandial 0-180 min after breakfast	test of working memory capacity

Secondary

Measure	Time frame	Description
glucose tolerance	0-180 min after breakfast	postprandial glucose concentrations

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Mar 5, 2026