Condition: Anemia, Iron Deficiency · Cardiometabolic Disease · Low Iron Stores · Sponsor: University of Reading
High levels of animal proteins (meat) in the diet are linked with a greater risk of developing heart disease and other long-term health conditions. Recently there has been a shift to plant-based diets including plant proteins such as pulses, defined as beans, peas, chickpeas and lentils. Pulses are a nutritious and sustainable form of plant protein which are rich in fibre and iron. Despite this, the UK population does not consume the recommended daily amount of pulses (80g/day equivalent to a large handful). In contrast, bread is commonly consumed but very little is known about how bread enriched with pulses influences the amount of iron that is digested and absorbed by the body as well as risk factors for developing heart disease and type 2 diabetes. The main purpose of this randomised controlled cross-over study is to determine how consuming bread enriched with pulses (in the form of faba bean flour at approximately 40% enrichment) compared with conventional white bread (100% wheat flour) influences the amount of iron absorbed in healthy males and females aged 18-50 years with low iron stores. Secondary aims are determining the effects on blood fats and sugar (glucose) and on feelings of fullness (also known as satiety) after eating the bread enriched in pulses and conventional white bread. Participants will be required: * To attend for seven study visits over a period of 60 days. * Consume a breakfast meal containing either the faba bean-enriched bread or conventional b…
This description comes directly from the study's public registry record.
Julie A Lovegrove, BSc PhD · 011 44 118 378 6418 · j.a.lovegrove@reading.ac.uk
Kim G Jackson, BSc PhD · 011 44 118 378 5361 · k.g.jackson@reading.ac.uk
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| Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, University of Reading | Reading, Berkshire, United Kingdom | Recruiting |
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Source record: clinicaltrials.gov/study/NCT06466746