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

Study acronym: TOLERBREAD
StatusRecruiting
PhaseNot applicable
Started
View on ClinicalTrials.gov ↗

Record History

  1. Study First Submitted
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.
Trial Details
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
(from sponsor)		 Intolerance to "Conventional" Bread
Related terms Inflammation
Enrollment 40 participants
Start Date
Primary Completion (estimated)
Study Completion (estimated)
Updated on ClinicalTrials.gov