Ignite Creation Date:
2024-05-05 @ 4:38 PM
Last Modification Date:
2024-10-26 @ 9:22 AM
Study NCT ID:
NCT00283491
Status:
COMPLETED
Last Update Posted:
2009-01-21
First Post:
2006-01-27
Brief Title:
The Effect of Lactobacillus Cultures on Iron Bioavailability
Sponsor:
University of Copenhagen
Organization:
University of Copenhagen
Study Overview
Official Title:
The Effect of a Lactic Acid Fermented Oat Gruel on Iron Absorption in the Proximal and Distal Small Intestine From a Phytate Rich Meal in Healthy Women of Childbearing Age
Status:
COMPLETED
Status Verified Date:
2005-10
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
The purpose of this study is to determine the effect of a lactic acid fermented oat gruel on iron absorption in the upper and lower part of the intestine respectively
Detailed Description:
Iron deficiency and low iron stores are prevalent in infants adolescents and women of childbearing age in both Western and developing countries One cause of iron deficiency is the low iron bioavailability from foods which is partly due to inhibiting factors in the diet such as phytate and phenolic compounds A number of single meal studies with lactic acid fermented vegetables and cereals have shown a significant increase in iron absorption in humans This is believed to be caused mainly by the lactic acid produced during the fermentation process which conteracts the inhibiting effect of phytate
A recent study of ours indicate that the increased nonheme iron absorption from a low iron bioavailability meal was due not only to an effect of the lactic acid produced but also a specific effect of the lactic acid bacteria As lactic acid bacteria colonizes the entire intestine but mainly the colon it is of interest to determine whether these bacteria can increase iron absorption from the distal part of the intestine since iron absorption normally is believed to be absorbed from the duodenum and most proximal small intestine
The purpose of this study is therefore to determine the the effect of Lactobacillus plantarum 299v in a lactic acid fermented oat gruel on iron absorption in the proximal and distal small intestine respectively in a cross-over design with 18 healthy women of childbearing age served both fermented oat gruel and pasteurized fermented oat gruel
A recent study of ours indicate that the increased nonheme iron absorption from a low iron bioavailability meal was due not only to an effect of the lactic acid produced but also a specific effect of the lactic acid bacteria As lactic acid bacteria colonizes the entire intestine but mainly the colon it is of interest to determine whether these bacteria can increase iron absorption from the distal part of the intestine since iron absorption normally is believed to be absorbed from the duodenum and most proximal small intestine
The purpose of this study is therefore to determine the the effect of Lactobacillus plantarum 299v in a lactic acid fermented oat gruel on iron absorption in the proximal and distal small intestine respectively in a cross-over design with 18 healthy women of childbearing age served both fermented oat gruel and pasteurized fermented oat gruel
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
None
Is a FDA Regulated Device?:
None
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None
Secondary IDs
| Secondary ID | Type | Domain | Link |
|---|---|---|---|
| IHE-KVL-M183 | None | None | None |