Effects of Wheat Breads on Symptoms of IBS, a Pilot Study
NCT ID: NCT02572908
Last Updated: 2016-08-05
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
26 participants
INTERVENTIONAL
2015-08-31
2016-03-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
PARALLEL
TREATMENT
QUADRUPLE
Study Groups
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Fermented wheat bread for 7 days
Long sourdough fermentation
Sourdough wheat bread
Gluten-free diet
Gluten-free diet excluding even oats and buckwheat. Rice, quinoa, corn and potato allowed as grains/pseudo-grains
Yeast baked wheat bread for 7 days
Regular toast bread
Regular yeast baked toast bread
Gluten-free diet
Gluten-free diet excluding even oats and buckwheat. Rice, quinoa, corn and potato allowed as grains/pseudo-grains
Run-in
Gluten-free diet for 7 days before entering either bread period
Gluten-free diet
Gluten-free diet excluding even oats and buckwheat. Rice, quinoa, corn and potato allowed as grains/pseudo-grains
Interventions
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Sourdough wheat bread
Regular yeast baked toast bread
Gluten-free diet
Gluten-free diet excluding even oats and buckwheat. Rice, quinoa, corn and potato allowed as grains/pseudo-grains
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
18 Years
65 Years
ALL
No
Sponsors
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Oy Karl Fazer Ab
INDUSTRY
Responsible Party
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Locations
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Aava Medical Centre
Helsinki, Helsinki, Finland
Countries
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Other Identifiers
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Wheat-IBS
Identifier Type: -
Identifier Source: org_study_id
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