12
Participants
Start Date
January 16, 2025
Primary Completion Date
March 28, 2025
Study Completion Date
March 28, 2026
0 g Flax
175 g yogurt with no flax product
40 g whole ground flaxseed
175 g yogurt with 40 g whole ground flaxseed
40 g roasted then ground whole flaxseed
175 g yogurt with 40 g roasted then ground whole flaxseed
40 g of whole intact flaxseeds
175 g yogurt with 40 g of whole intact flaxseeds
28 g flax hulls
175 g yogurt with 28 g flax hulls
I. H. Asper Clinical Research Institute, Winnipeg
Agriculture and Agri-Food Canada
OTHER_GOV
St. Boniface Hospital
OTHER