NCT06032832: LINDA

Iron Absorption From Naturally Dephytinized Legumes

Completed NA Last updated 13 June 2025

What this trial tests

NA trial testing soy protein concentrate-meat analog in Iron Deficiencies in 19 participants. Completed in 20 May 2025.

Timeline

8 April 2025

Primary endpoint
20 May 2025

20 May 2025

Quick facts

Lead sponsor	Diego Moretti
Phase	NA
Status	Completed
Study type	INTERVENTIONAL
Allocation	randomized
Design	crossover
Masking	single
Primary purpose	prevention
Enrollment	19
Start date	8 April 2025
Primary completion	20 May 2025
Estimated completion	20 May 2025
Sites	1 location across Switzerland

Drugs / interventions tested

• soy protein concentrate-meat analog
• soy protein concentrate-meat analog_dephytinization
• pork meat

Conditions studied

• Iron Deficiencies — all drugs for Iron Deficiencies →

Sponsor

Diego Moretti

Who can join

Adults 18 to 45, female only, with Iron Deficiencies. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

Consumption of less meat and more plant-based protein can greatly reduce the negative impact of food production on the environment. Studies show that vegan diets can decrease greenhouse gas emissions, land use, and water. However, it is important to consider the nutritional value of alternatives, as meat is a key source of nutrients like iron. Iron deficiency anemia (IDA) is estimated to be the top 5 leading causes of years lived with disability burden globally and the first cause in women. Nutritional iron deficiency anemia is often caused by low iron content and low dietary iron bioavailability. As meat, fish, and poultry are excellent sources of bioavailable iron, shifting or maintaining a predominantly plant-based diet can increase the risk of iron deficiency (ID).

Phytic acid, the main phosphorus storage compound in plants, can hinder iron absorption and other divalent minerals. Phytase is an enzyme that breaks down phytic acid, which lessens its ability to bind with minerals like iron. This enzyme is present in various plant tissues, with particularly high amounts found in wheat and rye.

There is limited clinical evidence regarding iron absorption from plant-based meat. Thus, it is important to measure iron absorption from plant-based foods before and after treatment to remove phytic acid (dephytinization).

The aim of this study is to determine the effect of phytic acid reduction on iron absorption. FIA of the soy protein concentrates meat analog with phytic acid will be compared with FIA from soy protein concentrate with dephytinization. In addition, this study will assess the FIA in a pork meat meal and will compare it to the FIA from the dephytinized meat analog.

Publications & conference data

No peer-reviewed publications indexed yet for this trial. Completed trials usually publish results within 12-18 months.