Effects of Natural Sourdough Fermentation Duration and Acid Development on Postprandial Blood Glucose in Prediabetic Adults

Launched by ARIZONA STATE UNIVERSITY · Apr 6, 2025

Keywords

ClinConnect Summary

This clinical trial is studying how the length of fermentation time for sourdough bread affects blood sugar levels after eating, specifically in adults who have prediabetes. Researchers want to find out if longer fermentation leads to higher amounts of certain acids in the bread that might help improve blood sugar control. This is important because managing blood sugar can help prevent the progression from prediabetes to type 2 diabetes and reduce the risk of other health issues.

To participate in this study, adults aged 65 to 74 who have prediabetes may be eligible, as long as they are not taking certain medications like metformin or have any food allergies. Participants should not be on a carbohydrate-restricted diet or have other health issues that could affect their blood sugar. If you join the study, you will follow a specific protocol related to the sourdough bread and its effects on your blood sugar. This trial is currently recruiting participants, and it aims to help improve dietary options for managing prediabetes.

Gender

ALL

Eligibility criteria

• Inclusion Criteria:
• • prediabetes; not on metformin; no known food allergies or sensitivities; not supplementing pre/post biotics
• Exclusion Criteria:
• • following diet that restricts carbohydrates; medication use affecting blood glucose; acute illness; smoker; pregnant; lactating; GI tract surgery; not willing to follow protocol