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

NCT04401956 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2021-10-27

No results posted yet for this study

Summary

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.

Conditions

  • Non-celiac Gluten Sensitivity
  • Wheat Intolerance

Interventions

OTHER

bread

Different types of bread

Sponsors & Collaborators

  • University of Hohenheim

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2020-05-15
Primary Completion
2021-08-10
Completion
2021-09-07

Countries

  • Germany

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04401956 on ClinicalTrials.gov