Tolerance to an Artisanal Bread in a Population Intolerant of the Conventional Bread and Study of Associated Markers

The objective of this study is to evaluate the effect of consuming an "artisanal" bread for 15 days on gastrointestinal symptoms in individuals intolerant to "conventional" bread. "Conventional bread" refers to bread made with refined wheat flour (ash = 0.55% of dry matter), containing gluten, and leavened with baker's yeast (Saccharomyces cerevisiae). "Artisanal bread" refers to bread made with whole wheat flour (ash = 1.50% of dry matter) from an ancient durum wheat variety (Russello) and leavened with sourdough.

NCT Number	NCT07568223
Lead Sponsor	Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement Collaborators: UMR 914 PNCA - AgroParisTech, INRA, Université Paris-Saclay
Conditions	Intolerance to "Conventional" Bread
Enrollment	40 participants
Start Date	2026-01-28
Primary Completion	2026-12 (estimated)
Study Completion	2027-06 (estimated)
Updated on ClinicalTrials.gov	2026-05-05