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Wheat Bread Study: Comparison of the Tolerance of Different Wheat Breads
Sponsor: University of Hohenheim
Summary
This study aims to assess the differences in tolerability of differently manufactured wheat breads in a target group of individuals with suspected wheat sensitivity. Additionally, it will be verified, if the absence of a response to oral exposure to defined bread types is associated with an absence of mucosal changes following CLE-assisted mucosal provocation with bread.
Official title: Assessing the Tolerability of Different Types of Wheat Breads in Patients With Suspected Wheat Sensitivity
Key Details
Gender
All
Age Range
18 Years - 75 Years
Study Type
INTERVENTIONAL
Enrollment
64
Start Date
2023-04-19
Completion Date
2024-06
Last Updated
2024-05-17
Healthy Volunteers
Yes
Interventions
Wheat bread
Different wheat breads
Locations (2)
Institute of Nutritional Medicine, University of Hohenheim
Stuttgart, Baden-Wurttemberg, Germany
Institute of Nutritional Medicine, University Hospital Schleswig Holstein, Campus Lübeck
Lübeck, Schleswig-Holstein, Germany