Sourdough bread study: could longer fermentation tame blood sugar?
NCT ID NCT06925451
First seen Feb 01, 2026 · Last updated May 19, 2026 · Updated 15 times
Summary
This small study looked at whether sourdough bread made with a longer fermentation time (which increases natural acids) can lower blood sugar spikes in adults with prediabetes. Five participants ate different sourdough breads and had their blood sugar measured afterward. The goal was to see if the fermentation process could make bread healthier for people at risk of diabetes.
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This is a summary of the original study . Summaries may miss details or leave out important information. Before applying or accepting participation, make sure you have read and understood the full study. Curemydisease.com takes no responsibility whatsoever for anything missed, misunderstood, or acted upon as a result of our summary — we know it does not capture everything.
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850 PBC
Phoenix, Arizona, 85004, United States
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