Effects of Fermented Rye Bran Products on Helicobacter Pylori (HP) Infection and Metabolic Risk Factors (RyeClaim)
H. Pylori Infections, Non-communicable Diseases
About this trial
This is an interventional treatment trial for H. Pylori Infections focused on measuring fermented rye bran, H. pylori infections, non-communicable diseases
Eligibility Criteria
Inclusion Criteria:
- Both men and women are eligible.
- Age: 20-70 years old.
- HP: 13C-urea breath test value(DOB)above 4.
- 50% of the participants should have BMI below or equal to 24 and 50% should have BMI above 24.
- Willing to consume test products for 12 weeks.
Exclusion Criteria:
- Smokers.
- In medication (except medication for mild hypertension).
- Having allergies or food intolerance.
- Having chronic disease, such as type 2 diabetes, cardiovascular disease and cancer.
- Diagnosis of peptic ulcer.
- Pregnancy or to be pregnant.
- Having travel plans in 4 months.
Sites / Locations
- Dept. Nutrition and Food Hygiene, School of Public Health,Fudan University
Arms of the Study
Arm 1
Arm 2
Experimental
Placebo Comparator
Fermented Rye Bran group
Refined Wheat group
Intake of food product with a patented fermented rye bran: A patented fermented rye bran ingredient for food purpose has been produced through a process where a specific Lactobacillus curvatis strain was incubated with rye bran by Kampffmayer Food Innovation GmbH, Germany. The dried fermented rye bran was incorporated into a whole grain rye crisp bread product (25% on weight basis) commercially available in Sweden and in a novel extruded whole grain rye product (20%) developed by Lantmännen.Two crisp rye bread pieces (2 x 12g) were packed into moisture and air tight portion package. Participants are advised to consume 4 pieces daily. Rye puff was packed into 2 moisture and air tight portion bags. Participants are advised to consume 2 bags daily. Total energy: 518 kcal/day.
Intake of food product with common refined wheat: Corresponding crisp bread and extruded product will be produced using refined wheat flour. Two crisp bread pieces (2 x 12 g) were packed into moisture and air tight portion package. Participants are advised to consume 4 pieces daily.Wheat puff was packed into 2 moisture and air tight portion bags. Participants are advised to consume 2 bags daily.Total energy: 513 kcal/day.