BiomeBakery: A randomised controlled parallel trial to investigate the cognitive, affective, inflammatory, metabolic, and anthropometric effects of chronic prebiotic fibre-fortified functional bakery product intervention in older adults with mild to moderate subjective cognitive complaints

Information Sheet
Many older adults report having memory and thinking difficulties, which can affect their mood and overall wellbeing. Eating too little dietary fibre has been linked to a higher risk of memory and thinking problems. A low fibre intake can upset the balance of bacteria in the gut, increase inflammation, and disrupt the production of chemical messengers called neurotransmitters, which help brain cells communicate. Adding more dietary fibre to the diet—particularly prebiotic fibre, which feeds beneficial gut bacteria—might help slow down age-related declines in memory, thinking, and mood.
This study focuses on adults aged 60-75 who have mild-to-moderate memory or thinking concerns. Over 12 weeks, we will explore whether eating a bakery product enriched with prebiotic fibre (10g/day) can improve cognitive performance, mood, and reduce inflammation. Participants will first be screened for memory or thinking difficulties and then divided into two groups. One group will eat the fibre-enriched bakery product, while the other group will eat a regular bakery product. At the end of the study, we will compare the groups to see if the fibre-enriched product led to better outcomes.
By understanding how a simple, everyday food like a fibre-enriched bakery product can benefit brain health, this research could help promote healthy aging. The findings may also guide public health advice and encourage people to make informed food choices, potentially reducing healthcare costs and supporting better quality of life for older adults.

Are you interested in knowing whether prebiotic fibre enriched bakery products can improve your memory and mood? Take part in the BiomeBakery study!

To participate, you have to:

  • Be healthy
  • Aged 60-75 years
  • Not smoke
  • Not be vegan/vegetarian
  • Not suffer from food allergies

The study will involve:

  • Completing telephone surveys
  • Consuming bakery products for 12 weeks
  • Undertaking cognitive, mood and finger-prick blood tests

You will be reimbursed for your participation in the study.

This study has received Favourable opinion from the University of Reading Research Ethics Committee (UREC 24/36) and it is funded by Innovate UK.

To find out more, please contact Dr. Ying Lee (email: ying.lee@reading.ac.uk, telephone: +44(0)118 378 7210).