Rye Bread Trial; Antioxidative and Cholesterol Lowering Effects (Rye-2008)
This study has been completed.
Sigrid Jusélius Foundation
Information provided by:
First received: March 9, 2010
Last updated: NA
Last verified: March 2010
History: No changes posted
No Study Results Posted on ClinicalTrials.gov for this Study
|Study Status:||This study has been completed.|
|Estimated Study Completion Date:||February 2010|
|Primary Completion Date:||April 2009 (Final data collection date for primary outcome measure)|
Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Söderholm PP, Alfthan G, Tikkanen MJ, Adlercreutz H. Rye bread intake improves oxidation resistance of LDL in healthy humans. Atherosclerosis. 2012 Apr;221(2):583-6. doi: 10.1016/j.atherosclerosis.2012.01.030.
Söderholm PP, Alfthan G, Koskela AH, Adlercreutz H, Tikkanen MJ. The effect of high-fiber rye bread enriched with nonesterified plant sterols on major serum lipids and apolipoproteins in normocholesterolemic individuals. Nutr Metab Cardiovasc Dis. 2012 Jul;22(7):575-82. doi: 10.1016/j.numecd.2010.09.011.