Sourdough Bread for Prediabetes
What You Need to Know Before You Apply
What is the purpose of this trial?
This trial explores how different fermentation times of sourdough bread affect blood sugar levels after eating in people with prediabetes. Researchers are testing sourdough bread fermented for 24, 48, and 72 hours against a control bread fermented for 12 hours. The goal is to determine if longer fermentation better manages blood sugar. The trial seeks participants with prediabetes who are not taking the diabetes medication metformin and have no food allergies or specific dietary restrictions. As an unphased trial, this study offers a unique opportunity to contribute to understanding dietary impacts on prediabetes management.
Do I need to stop my current medications for the trial?
The trial does not specify if you need to stop your current medications, but you cannot participate if you are using medications that affect blood glucose.
Is there any evidence suggesting that this trial's treatments are likely to be safe?
Research has shown that sourdough bread is generally safe to eat and may offer health benefits. Studies have found that it can improve blood sugar and insulin levels due to its lower glycemic index, meaning it doesn't cause blood sugar to rise as quickly.
For some, sourdough bread is also easier to digest. It reduces certain carbohydrates called FODMAPs, which can cause stomach problems, making it more tolerable for those with sensitive stomachs. Thus, sourdough bread appears to be a good choice for most people in terms of safety.12345Why are researchers excited about this trial?
Unlike standard treatments for prediabetes, which often include lifestyle changes like diet and exercise or medications like metformin, these investigational options focus on something as simple and enjoyable as bread. Researchers are excited about sourdough bread because it relies on natural fermentation, which might improve blood sugar control differently. The unique feature here is the extended fermentation times—24, 48, and 72 hours—which could enhance the bread's impact on blood sugar levels, potentially offering a tasty and accessible way to manage prediabetes.
What evidence suggests that this trial's treatments could be effective for prediabetes?
Studies have shown that sourdough bread can help lower blood sugar and insulin levels after meals in people with impaired glucose tolerance. Research indicates that the fermentation process in sourdough, lasting from 24 to 72 hours, reduces the glycemic index, which measures how quickly foods cause blood sugar levels to rise. This trial will compare different fermentation times of sourdough bread—specifically 24, 48, and 72 hours—to assess their impact on blood sugar control. Longer fermentation times, such as 48 or 72 hours, have been linked to better blood sugar control because the acids produced during fermentation may slow the release of sugar into the bloodstream. Overall, the unique fermentation process of sourdough appears promising for managing blood sugar levels in individuals with prediabetes.12678
Are You a Good Fit for This Trial?
This trial is for adults with prediabetes who aren't on metformin, have no food allergies or sensitivities, and aren't taking pre/postbiotic supplements. It's not for those on low-carb diets, using meds that affect blood sugar, currently ill, smoking, pregnant or lactating women, anyone with GI tract surgery history, or unwilling to follow the study protocol.Inclusion Criteria
Exclusion Criteria
Timeline for a Trial Participant
Screening
Participants are screened for eligibility to participate in the trial
Treatment
Participants consume sourdough bread with varying fermentation times to assess postprandial glycemic response
Follow-up
Participants are monitored for safety and effectiveness after treatment
What Are the Treatments Tested in This Trial?
Interventions
- Sourdough Bread
Find a Clinic Near You
Who Is Running the Clinical Trial?
Arizona State University
Lead Sponsor