Plant protein processing: friend or foe to your gut?
NCT ID NCT05885750
First seen Jun 27, 2026 · Last updated Jun 27, 2026
Summary
This study looked at how different levels of processing in plant-based protein foods change the bacteria in your gut and your body's chemistry. 38 healthy adults ate these foods so researchers could measure changes in metabolism, gene activity, and inflammation. The goal was to understand, not to treat any disease.
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Study facts
What this study's own registry entry says, in plain language.
- Phase
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Not a phased trial
Phase numbers describe drug development. The registry uses this when they do not apply, as it does for trials of devices, procedures or behaviour changes, and for observational studies.
- Participants
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38 people
The number who actually took part.
- Started
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Apr 2023
- Finished
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Dec 2023
- Lead sponsor
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Other sponsor
The registry's catch-all category, for sponsors it does not file as a company, a government agency, or a research network.
Who can take part
This study's own entry requirements. Only the study team can say for certain whether you qualify.
- Ages
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18 to 65 years
- Sex
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Anyone
- Healthy volunteers
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Accepted
You do not need to have the condition being studied to take part.
Show the full entry requirements Hide the full entry requirements
Copied word for word from the study's registry entry, so the wording is the study team's rather than ours.
Inclusion Criteria: * Willingness to participate * 18-65-years olf * BMI 18.5-27 kg/m2 Exclusion Criteria: * Chronic disease with continuous medication * Antibiotic use in the past 6 months * Active smoker * Gluten-free or vegan diet * Pregnancy, lactation * Abnormal thyroid, liver, or kidney function * Low hemoglobin
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Conditions
The condition(s) this trial relates to.
As listed by the trial registrant
The condition terms exactly as the trial's registrant entered them.
Contacts and locations
Locations
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Food Sciences Unit, Department of Life Technologies, Faculty of Technology, University of Turku
Turku, Finland
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