An interventional study of Active Lactobacillus plantarum 299v and Inactive Lactobacillus plantarum 299v in Low Iron Stores, sponsored by University of Copenhagen. Completed at 1 site in Denmark. Open to female participants aged 18 Years to 40 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2009-01-21.
Sponsored by University of Copenhagen · Not applicable, Interventional, and Prevention
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.
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.
University of Copenhagen is the lead sponsor of 450 studies on the registry; 61 are open to participants now.
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Exclusion Criteria:
Behavioral: Active Lactobacillus plantarum 299v
Dietary Supplement: Inactive Lactobacillus plantarum 299v
10\^11 cfu/meal in 2 meals on 2 consecutive days
Inactive form of the active treatment but with the fermentation products in the same concentration
Concentrations of 55-Fe and 59-Fe in blood 18 days after intake in first and second period, respectively (i.e. november and december 2005).
Time frame: 2 mo
Measurement of serum-ferritin and transferrin receptor in the blood samples before and after each period.
Time frame: 2 mo
This study is completed, as verified in Oct 2005. You cannot join it, but the record below documents what was studied.
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University of Copenhagen