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

Completed · Not applicable

Conditions studied: Insulin Resistance

In brief

The primary intervention for management of prediabetes is lifestyle changes. Eating healthier and increasing physical activity was found to slow the progression of prediabetes into diabetes, reduce the risk of other diseases like cardiovascular disease and hypertension, and have a lasting impact even after the intervention is discontinued. Studies found that increasing the intake of fiber, pre- and probiotics, and fermented foods have been linked to improved glycemic biomarkers. The goal of this crossover randomized trial is to assess the relationship between lengthened fermentation time of sourdough bread, e.g., an increased amount of lactic acid and acetic acid in the bread product, and postprandial glycemic response in healthy adults with prediabetes.

Key facts

Study ID

NCT06925451

Run by

Arizona State University

People needed

5

Starts

2025-04-04

Expected to finish

2025-12-15

Last updated by the study team

2026-01-23

Who can join

Age: 18 and older. Sex: any. Healthy volunteers: not accepted.

You may qualify if…

• prediabetes; not on metformin; no known food allergies or sensitivities; not supplementing pre/post biotics

You may not qualify if…

• following diet that restricts carbohydrates; medication use affecting blood glucose; acute illness; smoker; pregnant; lactating; GI tract surgery; not willing to follow protocol

Where it is running

• 850 PBC — Phoenix, Arizona, United States

Full record on ClinicalTrials.gov

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