Glutenfree, Gut Microbiota and Metabolic Regulation

NCT ID: NCT05135923

Last Updated: 2024-08-12

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

30 participants

Study Classification

INTERVENTIONAL

Study Start Date

2021-09-01

Study Completion Date

2022-12-31

Brief Summary

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High intake of dietary fiber provides health benefits and reduces the risk of developing cardio-metabolic diseases, such as type 2 diabetes (T2D) and cardiovascular disease (CVD). The intake of fiber is below the recommendations worldwide. In Norway, bread and cereals represent a major source of fiber. A low fiber intake is evident for people with celiac disease due to the removal of wheat, rye and barley from the diet. We therefore need to increase our knowledge in relation to fiber-rich food that will be tolerated also by people with celiac disease. The aim of the study is to investigate the effect of fiber rich gluten free products on blood glucose levels compared to benchmark gluten free products.

Detailed Description

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Conditions

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Celiac Disease

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

PREVENTION

Blinding Strategy

DOUBLE

Participants Investigators

Study Groups

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Benchmark gluten-free products

Products containing less than 6g fibre per 100g product.

Group Type ACTIVE_COMPARATOR

Randomized, controlled trial (RCT) with parallel arms and double blinded

Intervention Type DIETARY_SUPPLEMENT

Experiment group receive optimized gluten free products (high in fiber and whole grain) compared to comparable benchmark gluten free products (control group).

Optimised gluten-free products

Products containing less than 6g fibre per 100g product.

Group Type EXPERIMENTAL

Randomized, controlled trial (RCT) with parallel arms and double blinded

Intervention Type DIETARY_SUPPLEMENT

Experiment group receive optimized gluten free products (high in fiber and whole grain) compared to comparable benchmark gluten free products (control group).

Interventions

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Randomized, controlled trial (RCT) with parallel arms and double blinded

Experiment group receive optimized gluten free products (high in fiber and whole grain) compared to comparable benchmark gluten free products (control group).

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* Healthy individuals with celiac disease
* BMI 18.5-27
* 18-65 years

Exclusion Criteria

* chronic metabolic diseases, such as diabetes (type 1 and 2), cardiovascular diseases, cancer the last six months
* gut diseases, including chron's disease, ulcerative colite
* food allergies or intolerance, except for coliac disease
* pregnant and/or lactating
* smokers
* BMI \<18.5 and \>27
* planned weight reduction and/or 5% weight change the last three months
* blood donor the last two months and during the study period
* not willing to stop using dietary supplements, including probiotic products, cod liver oil etc, four weeks before and throughout the study
* use of antibiotics \< three months before study start and throughout the study period
* alcohol consume \> 40 g/day
* hormone treatment (except for contraceptives)
Minimum Eligible Age

18 Years

Maximum Eligible Age

65 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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University of Oslo

OTHER

Sponsor Role collaborator

Det Glutenfrie Verksted

UNKNOWN

Sponsor Role collaborator

Oslo Metropolitan University

OTHER

Sponsor Role lead

Responsible Party

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Vibeke Telle-Hansen

Associate professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Locations

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Oslo Metropolitan University

Oslo, , Norway

Site Status

Countries

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Norway

Other Identifiers

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20/02822

Identifier Type: -

Identifier Source: org_study_id

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