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Tolerance to an Artisanal Bread in a Population Intolerant of the Conventional Bread and Study of Associated Markers
Sponsor: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Summary
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.
Key Details
Gender
All
Age Range
18 Years - 65 Years
Study Type
INTERVENTIONAL
Enrollment
40
Start Date
2026-01-28
Completion Date
2027-06
Last Updated
2026-05-05
Healthy Volunteers
Yes
Conditions
Interventions
Artisanal Bread
During the second part of the study (from Day 1 \[D1\] to Day 14 \[D14\]), participants will consume the "artisanal" bread on a daily basis. Dose: D1 = 75g; D2 = 100g; from D3 to D14: 125g/day On D0 and D15, volunteers will come to the hospital for 3 hours of postprandial testing.
Locations (2)
Centre de Recherche sur Volontaires
Bobigny, France
Centre de Recherche sur Volontaires (CRV)
Bobigny, Île-de-France Region, France