[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100636041":3},{"organization":4,"armGroups":7,"interventions":14,"overallOfficials":19,"centralContacts":20,"locations":26,"responsibleParty":40,"collaborators":19,"id":42,"slug":43,"hasResults":44,"nctId":45,"briefTitle":46,"officialTitle":46,"acronym":19,"eligibilityCriteria":47,"healthyVolunteers":48,"sex":49,"minAge":50,"maxAge":51,"enrollmentInfo":52,"targetDuration":19,"studyType":55,"phases":56,"briefSummary":58,"conditions":59,"keywords":19,"overallStatus":61,"whyStopped":19,"lastUpdateSubmitDate":62,"lastUpdatePostDateStruct":63,"startDateStruct":66,"completionDateStruct":68,"leadSponsor":70,"locationsCount":71},{"fullName":5,"class":6},"Universidade Nova de Lisboa","OTHER",[8],{"label":9,"type":10,"description":11,"interventionNames":12},"Intervention","EXPERIMENTAL","Wheat-based fermented beverage (developed under the WHEATBIOME project)",[13],"Other: Wheat-based fermented beverage",[15],{"type":6,"name":16,"description":17,"armGroupLabels":18,"otherNames":19},"Wheat-based fermented beverage","Daily consumption of one serving of a wheat-based fermented beverage (developed under the WHEATBIOME project) for 4 weeks.",[9],null,[21],{"name":22,"role":23,"phone":24,"phoneExt":19,"email":25},"Ana Faria","CONTACT","+351218803000","ana.faria@nms.unl.pt",[27],{"facility":28,"status":19,"city":29,"state":19,"zip":19,"country":30,"countryCode":31,"cosmosGeoPoint":32,"geoPoint":37,"contacts":38},"NOVA Medical School|Faculdade de Ciências Médicas, Universidade NOVA de Lisboa","Lisbon","Portugal","PT",{"type":33,"coordinates":34},"Point",[35,36],-9.1498,38.72509,{"lat":36,"lon":35},[39],{"name":22,"role":23,"phone":24,"phoneExt":19,"email":25},{"type":41,"investigatorFullName":19,"investigatorTitle":19,"investigatorAffiliation":19,"oldNameTitle":19,"oldOrganization":19},"SPONSOR","100636041","impact-of-a-wheat-based-fermented-beverage-on-microbiota-and-metabolic-health-in-healthy-individuals-100636041",false,"NCT07560527","Impact of a Wheat-based Fermented Beverage on Microbiota and Metabolic Health in Healthy Individuals","Inclusion Criteria:\n\n* Body Mass Index (BMI) between 18.5 and 24.9 kg\u002Fm²\n* Healthy status\n* Willingness to consume a fermented wheat-based beverage daily for 4 weeks\n* Capacity and willingness to provide written informed consent\n\nExclusion Criteria:\n\n* Use of antibiotics and\u002For probiotics in the 12 weeks prior to the study\n* Weight variation \\>10% within the last 3 months\n* Participation in any clinical study or trial within the previous 12 months\n* Diagnosed medical conditions, including: diabetes, liver disease (e.g., cirrhosis), pancreatitis or other malabsorption syndromes, gastrointestinal disorders (e.g., inflammatory bowel disease, celiac disease), history of weight-loss surgery (e.g., bariatric surgery), chronic respiratory, neurological, psychiatric, musculoskeletal, or other systemic conditions, eating disorders\n* Diagnosed food allergies or intolerances\n* Pregnancy or breastfeeding",true,"ALL","18 Years","65 Years",{"count":53,"type":54},20,"ESTIMATED","INTERVENTIONAL",[57],"NA","The proposed study aims to evaluate the impact on intestinal and oral microbiota composition and the metabolic effects of the daily consumption of a wheat-based fermented beverage, developed under the collaborative WHEATBIOME project, over a 4-week intervention period in healthy adults.",[60],"Health Adult Subjects","NOT_YET_RECRUITING","2026-04-27",{"date":64,"type":65},"2026-05-01","ACTUAL",{"date":67,"type":54},"2026-05-20",{"date":69,"type":54},"2026-12-31",{"name":5,"class":6},1]