Bread Study: Comparison of the Tolerance of Spelt and Wheat Bread

Study Purpose

This project aims to verify the hypothesis that spelt products are more tolerable than bread wheat products in a target group of individuals with self-diagnosed wheat sensitivity. In addition, the influence of different manufacturing processes will be considered.

Recruitment Criteria

Accepts Healthy Volunteers

Healthy volunteers are participants who do not have a disease or condition, or related conditions or symptoms

Yes
Study Type

An interventional clinical study is where participants are assigned to receive one or more interventions (or no intervention) so that researchers can evaluate the effects of the interventions on biomedical or health-related outcomes.


An observational clinical study is where participants identified as belonging to study groups are assessed for biomedical or health outcomes.


Searching Both is inclusive of interventional and observational studies.

Interventional
Eligible Ages 18 Years - 70 Years
Gender All
More Inclusion & Exclusion Criteria

Inclusion Criteria:

- Age ≥18 ≤70 years - Signed declaration of consent - Willingness to adhere to the prescribed diet for the duration of the study - Subjective bread wheat intolerance - No known spelled intolerance - No acute or chronic gastrointestinal diseases (e.g. celiac disease / wheat allergy) - No participation in another clinical trial (current or within the past 30 days) - Gluten-containing diet at least 6 weeks before the start of the study

Exclusion Criteria:

- Taking intestinal therapeutics, antibiotics, immunosuppressants or similar - Pregnancy / lactation - Relevant violations of the nutritional protocol - Occurrence of relevant diseases (possibly individual decision) - Revocation of consent - Accommodation in a clinic or similar facility based on an official or judicial order

Trial Details

Trial ID:

This trial id was obtained from ClinicalTrials.gov, a service of the U.S. National Institutes of Health, providing information on publicly and privately supported clinical studies of human participants with locations in all 50 States and in 196 countries.

NCT04401956
Phase

Phase 1: Studies that emphasize safety and how the drug is metabolized and excreted in humans.

Phase 2: Studies that gather preliminary data on effectiveness (whether the drug works in people who have a certain disease or condition) and additional safety data.

Phase 3: Studies that gather more information about safety and effectiveness by studying different populations and different dosages and by using the drug in combination with other drugs.

Phase 4: Studies occurring after FDA has approved a drug for marketing, efficacy, or optimal use.

N/A
Lead Sponsor

The sponsor is the organization or person who oversees the clinical study and is responsible for analyzing the study data.

University of Hohenheim
Principal Investigator

The person who is responsible for the scientific and technical direction of the entire clinical study.

N/A
Principal Investigator Affiliation N/A
Agency Class

Category of organization(s) involved as sponsor (and collaborator) supporting the trial.

Other
Overall Status Recruiting
Countries Germany
Conditions

The disease, disorder, syndrome, illness, or injury that is being studied.

Non-celiac Gluten Sensitivity, Wheat Intolerance
Additional Details

Wheat cereals are known to be capable of triggering wheat allergy and celiac disease. The prevalence of both diseases is about 1%. Recently, another clinical entity was described, the non-celiac wheat sensitivity (NCWS). The origin and mechanisms of NCWS are unclear at present, but the existence of this new disease entity has been proven by double-blind placebo-controlled challenge tests. Three different grain components have been proposed as triggers of NCWS, gluten, α-amylase trypsin inhibitors or fermentable carbohydrates (FODMAPs). It is reported that individuals with self-diagnosed NCWS quite often tolerate spelt products much better, even though spelt shows a higher gluten content than bread wheat products. Therefore, the question arises whether this putative spelt tolerance can be confirmed on an objective basis and whether the underlying molecular mechanisms can be elucidated. So far, human study addressing such questions are lacking. This project aims to verify the hypothesis that spelt products are more tolerable than bread wheat products in a target group of individuals with self-diagnosed wheat sensitivity. In addition, the influence of different manufacturing processes on wheat sensitivity will be revealed. For this purpose, the trial involves individuals with self-diagnosed wheat sensitivity and spelt tolerance. Six different kinds of bread will be tested, including 4 wheat and spelt breads, each of them produced following a traditional or a conventional way. Aim of this part is to objective bread wheat and spelt intolerance in a defined population. To find out whether FODMAPs or gluten affect the tolerance of bread, two additional breads will be tested, a gluten-free bread with added gluten and a gluten-free bread with added FODMAPs.

Arms & Interventions

Arms

Active Comparator: Gluten free bread with added gluten

Bread will be eaten by the participants for 4 consecutive days.

Active Comparator: Gluten free bread with added FODMAPs

Bread will be eaten by the participants for 4 consecutive days.

Experimental: Traditional manufactured wheat bread

Bread will be eaten by the participants for 4 consecutive days.

Experimental: Traditional manufactured spelt bread

Bread will be eaten by the participants for 4 consecutive days.

Experimental: Conventional manufactured wheat bread

Bread will be eaten by the participants for 4 consecutive days.

Experimental: Conventional manufactured spelt bread

Bread will be eaten by the participants for 4 consecutive days.

Interventions

Other: - bread

Different types of bread

Contact a Trial Team

If you are interested in learning more about this trial, find the trial site nearest to your location and contact the site coordinator via email or phone. We also strongly recommend that you consult with your healthcare provider about the trials that may interest you and refer to our terms of service below.

International Sites

University of Hohenheim, Stuttgart, Germany

Status

Recruiting

Address

University of Hohenheim

Stuttgart, , 70599

Site Contact

Stephan C Bischoff, Prof. Dr.

bischoff.stephan@uni-hohenheim.de

0711 459 24101

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